Monday, September 30, 2013

Amazing Lactose Free Cream Cheese Icing (Honey-sweetened)


Active Prep Time: 10min
Inactive Prep Time: 24hr
Ices a 9" double layer round cake or 24 cupcakes

Ingredients:
64oz Plain Full Fat Yogurt (or if you can have lactose, just replace the yogurt with 2C Cream Cheese)
2 Sticks of Unsalted Butter, room temp
1/2C Honey (Taste your icing to use more or less – just add it slowly. You don’t want an overwhelming honey taste)
2t Vanilla 





Instructions:
Strain your yogurt in the frig for 24 hours in a doubled-over cheesecloth or flour sack. If you need a visual, check this website out! After the yogurt is strained, beat 2C of your “cream cheese,” room temperature butter, Honey and Vanilla with a stand mixer or an electric hand mixer until light and fluffy. Refrigerate (if needed) until it is a good spreading consistency. Ice cake!

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