Yogurt Frosting Recipe For Moist Greek Yogurt Apricot Cake
This yogurt frosting recipe with apricot preserves is meant for a nice, moist yogurt cake. We love this frosting because it lightens up the butter and adds a bit of glossiness to the frosting. It’s fun to experiment with different flavors of yogurt depending on what you have available. We tend to go with plain, particularly if you’re adding high quality fruit preserves to the mix. But you can always experiment with either one, to find the flavors that best compliment your cake. A full fat yogurt tends to make a better cake frosting for its consistency, and allow you to reduce some of the butter in the recipe as well. But lower fat versions are also feasible. (Also, check out our other super simple Greek yogurt frosting recipe.)
Fresh, ripe fruit can work beautifully in these frosting recipes if you are using a blender, rather than mixing by hand. Apricot season begins in mid-May, so during that time of year, opt for the fresh ripe fruit, rather than preserves from a jar. Strawberries, raspberries or even citrus (fresh or preserves) make a great alternative to the apricots in the recipe. Depending on the sweetness of the fruit, you can reduce the amount of sugar considerably. You can also try a flavored yogurt such as cherry, combined with apricot preserves for a glorious result.
We like this cake or cupcake frosting recipe on chocolate or angel food cake and garnished with crushed almonds, fresh raspberries or dried apricots.
Apricot Yogurt Frosting Recipe (Related pound cake recipe after the jump)
Flora’s Recipe Hideout: Yogurt Pound Cake With Apricot Yogurt Frosting.
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