Creamsicle & Greek Yogurt Frosting
You've got to try this Creamsicle & Greek Yogurt Frosting – it's a real winner, trust me. Picture this: It's January, and the chill is in the air. You're craving the freshness of a delicious smoothie, like a burst of sunshine in the midst of winter. Now, imagine that feeling, but in the form of a frosting!
Here's the scoop: I start by infusing cream with that lively blood orange zest and a touch of vanilla bean. Letting them mingle together overnight allows that zest to really bring out its intense, wintry citrus flavor.
Then, I whip up this creamy mixture with Greek yogurt, powdered sugar, and a bit more vanilla. The result? A frosting that's not only light and fluffy but also bursting with the fresh, tangy, and sweet essence of a January blood orange smoothie. It's like savoring the best of winter and the zest of summer, all in one mouthful.
I'm loving its deliciousness, and I'm pretty sure you will too. Can't wait for you to give it a try – it's like a cozy winter smoothie in frosting form!
Before you start
Read the recipe thoroughly, and make sure you have everything you need.
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- Bakers Tip
Navel oranges such as blood orange or Cara Cara oranges are the best choice for zest because of their thick, rough skin.
One of the most important things to master this frosting is to use heavy cream with a high-fat content of 40%, and Greek Yogurt with a 10 fat content so it whips up well.
Make sure to use full-fat Greek-style all-natural yogurt with a 10 % fat content; Greek Yogurt is widely available in grocery stores. Because the watery is strained out, Greek yogurt is ideal for this Whipped Yogurt Frosting, as there is less water. Resist the urge to reach for fat-free versions, though. They may belong on your breakfast table but will not work in this frosting.
Greek Yogurt 10% should not be watery; it should be thick; If you feel that the greek yogurt you bought seems watery, do the following, Place a fine-mesh strainer over a small bowl, and place the Greek yogurt in the strainer. Wrap with plastic wrap and place in the fridge to drain for a few hours, preferably overnight. This step is important. Otherwise, The Creamsicle & Whipped Yogurt Frosting will be too watery and will not make a proper frosting.
Blood Orange-Vanilla Infused Cream ( part one)
- zest from large 3 blood orange, finely grated *note
- One vanilla bean split lengthwise or one teaspoon vanilla bean paste
- a pinch of fine sea salt, optional
- 400 gram heavy cream 40 % fat
Creamsicle & Greek Yogurt frosting ( part two)
- 350 gram full-fat Greek-style all-natural yogurt, 10 % fat content, cold
- 75 to 100 gram powdered sugar
- 1 or 2 teaspoons vanilla bean paste, optional
- 350 gram infused blood orange zest vanilla cream, very cold
- a drop of pink food coloring, optional
Blood Orange-Vanilla Infused Cream ( part one)
- Use only heavy cream (or heavy whipping cream) with a 40% fat content. This higher fat content is key for whipping up a cream that's both thick and stable, providing the perfect base for your frosting.
- Begin by zesting the peels of 3 blood oranges, focusing on the outer colored part while avoiding the white pith.
- Baker's Note: Using 400 grams of heavy cream compensates for any evaporation during heating. For the frosting you will need only 350 grams.
- Split a vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the split bean itself to a medium saucepan (or use vanilla bean paste) add a pinch of sea salt and the blood oranges zest. Gently pour 400 grams of heavy cream over the zest and vanilla, giving it a gentle mix.
- Warm the mixture over low to medium heat until it reaches a temperature between 70-80°C (158-176°F) using a thermometer. Avoid bringing it to a full boil.
- Remove the saucepan from heat, immediately cover the cream's surface with plastic wrap, and chill it in the fridge overnight until completely cold.
Creamsicle & Greek Yogurt Frosting ( part two)
- Baker's Note: Opt for a full-fat, natural Greek-style yogurt with a 10% fat content. The thick consistency of Greek yogurt, achieved by straining out the whey, makes it an ideal choice for creating a rich and creamy Whipped Yogurt Frosting. Avoid low-fat or fat-free yogurts, as their higher water content can result in a frosting that's too runny for your liking. Your Greek Yogurt should be notably thick. If you find the yogurt too watery, a simple fix involves straining it through a fine-mesh sieve over a bowl, covered with plastic wrap, and left to drain in the fridge for a few hours or, ideally, overnight. This step is crucial to ensure your Passion Fruit Yogurt Frosting achieves the perfect consistency, avoiding a watery outcome that could compromise your frosting's structure
- For perfect frosting, both the infused blood orange cream and strained Greek yogurt must be thoroughly cold. This ensures successful whipping; even slight warmth in either ingredient can hinder achieving the desired whipped consistency.
- Retrieve the cold infused blood orange zest and vanilla cream from the fridge. Carefully remove the plastic wrap, ensuring you scrape off any orange zest and vanilla seeds back into the saucepan. These bits carry plenty of flavor, so don't miss this step! Before whisking the mixture, take a moment to fully extract the flavors from the vanilla bean. Gently squeeze and run your fingers along the length of the bean pod over the saucepan to release any remaining seeds and flavorful oils. discard the vanilla bean pod. Gently whisk the mixture and measure the cream to ensure you have exactly 350 grams, ready for use.
- In the bowl of your stand mixer fitted with the whisk attachment, sift in 75 to 100 grams of powdered sugar. Add 350 grams of cold Greek yogurt (with 10% fat) and 1-2 teaspoons of vanilla bean paste. Incorporate 350 grams of your chilled infused Blood Orange Zest and Vanilla Cream. Optionally, add a drop of pink food coloring at the beginning or end of the mixing process for a touch of color.
- Start whipping the mixture at low speed for one minute. Then, turn the mixer to medium-high speed and whip until the Creamsicle & Whipped Yogurt Frosting becomes thick, fluffy, and stable, which usually takes about 1 to 3 minutes. Be cautious not to overmix, as whipped yogurt frosting can soften if overworked. Remember to scrape any orange zest from the whisk attachment, as it may settle there. Also, scrape down the sides and bottom of the bowl. Don't forget to taste; it's absolutely delicious!
- For the freshest results, use the frosting immediately to fill your cake or place it in an airtight container until needed.
- The frosting can typically be kept for 3 to 5 days, but it's advisable to consider the expiry date of the cream and Greek yogurt you used as a guideline for freshness.
- This Creamsicle & Greek yogurt frosting not only adds a delightful touch to your cakes but also firms up beautifully when used. For an extra burst of flavor, consider incorporating blood oranges into your cake. Simply remove the skin and use only the juicy fruit to elevate the taste. It's a perfect pairing that enhances the overall deliciousness of your cake
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