Lemon Poppy Seed & Greek Yogurt Frosting 
 

• Bakers Note: 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. Ensure the cream is very cold for optimal whipping; placing the cream in the freezer for about 15 minutes before use can enhance the whipping process.
   
• 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
   
• If possible, use organic lemons; if you use regular lemons, make sure to scrub them thoroughly to remove pesticides and wax before using.  Use a Microplane to collect the lemon zest from about two lemons and set it aside for now. Then squeeze lemon juice from it. Place the lemon juice in the fridge to keep it cold.
   
• To make the frosting: In the bowl of your stand mixer fitted with the whisk attachment, add 100 grams of sifted powdered sugar, 400 grams of cold Greek yogurt (10% fat), one or two teaspoons of vanilla bean paste, (a large pinch of citric acid, if not using fresh lemon juice), and 400 grams of cold heavy whipping cream (40% fat)
   
• Whip the mixture at low speed for one minute, then turn the mixer to medium-high speed until the Greek Yogurt frosting is thick, fluffy, and stable, about  2 to 3 minutes. Whipped yogurt frosting destabilizes (softens) when overmixed, so keep an eye on the frosting as soon as it thickens.
   
• As soon as the Greek Yogurt Frosting is thick, if using freshly squeezed lemon juice, turn your mixer to low speed and slowly drizzle in the freshly pressed cold lemon juice; mix for 15 to 20 seconds more on medium speed.
   
• Remove the bowl from the mixer, and add two tablespoons of lemon zest and one tablespoon poppy seed. Combine with a spatula and have a taste, it is so delious.
   
• For maximum freshness and deliciousness, use it immediately as a filling in your cake or to cover the outside of your cake.
   
•  Store leftovers in an airtight container in the fridge for up to 3 days. Re-whip needed.