Yogurt "Frosting" with Cherries on Top
While frosting can be a delightful addition to a cake, it can also weigh down a cake’s delicate flavor and texture. That’s why I prefer to use full-fat Greek yogurt–not only is it much lighter than buttercream, it’s much more versatile. In this example, I topped Death by Chocolate with a dollop of yogurt, a spoonful of cherry jam, and a sprinkling of cinnamon. You could use any jam, of course–strawberry, blueberry, apricot–or fresh fruit. You could also stir some vanilla extract into the yogurt and then drizzle the cake with honey or agave. (For apple pie, how about maple syrup, Greek yogurt, and chopped walnuts?) When choosing yogurt, be sure to find one that consists only of milk, cream, and live cultures; likewise, when shopping for high-quality jams and jellies, look for ones without added sweeteners–this organic cherry jam from Trader Joe’s, for example, only contains cherries, pectin, and white grape juice.
Along with being a fresher, healthier alternative, customized yogurt “frosting” allows you to serve many different cakes from the same one–fruit, spices, and seasonings like vanilla extract and raw cocoa powder mean that a single cake can be served in countless ways. How you integrate the toppings will also provide you with artistic license: mix the jam and yogurt together before topping the cake, layer them separately, or swirl them for effect. In short, the cake is your canvas. Enjoy!
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Tags: baking, cakes, frosting, greek yogurt, icing
