Cream Cheese Frosting
INGREDIENTS
250g Bonlé Salted Butter (room temperature)
250g Bonlé Double Cream Plain Yoghurt, strained (strain 750g yoghurt 1 day earlier)
155g milk powder
300g icing sugar
INSTRUCTIONS
1. Cream butter and strained yoghurt together, using the paddle attachment on a stand mixer (alternatively, use a hand mixer). Start mixing on low speed, then increase to high speed for a couple of minutes to help combine the strained yoghurt and butter. During the process, scrape down the sides and bottom of the bowl with a spatula for a smooth frosting.
2. Add the icing sugar, milk powder and vanilla. Mix on low speed until the dry ingredients are fully incorporated. Mix on high speed for about 5 minutes. Scrape down the bowl and beat on high speed for another 2 minutes. The frosting will be fluffy, pale in colour and stiff enough to pipe.
Pipe frosting onto cupcakes and enjoy together with family and friends. Wishing you a blessed Easter!
