Labne Frosting

Doug and I were invited to a potluck dinner over Labor Day weekend. The main course included succulent BBQ ribs, macaroni and cheese, guacamole, and tossed salad. When it was time for dessert, hostess, Barbara Hall, set out vanilla ice cream topped with macerated strawberries, while guest, Bonnie Gross, unveiled her homemade carrot-pineapple cupcakes topped with a surprise frosting.


Cupcakes with Labne Frosting – recipe and photo by Bonnie Gross

Bonnie, who has been helping us sample an assortment of Karoun dairy products, decided to experiment with a traditional cream cheese frosting recipe she’d been making for years. By substituting labne for the cream cheese, she created a surprisingly delicious frosting.
Here’s what Bonnie told me:
“I adapted the classic (cream cheese frosting) recipe from the ‘New Pillsbury Family Cookbook’, which is not so new! I’ve been using it my whole life; (the cookbook) was published in 1973.


Labne Frosting
1/4 cup labne
1 teaspoon vanilla
1/4 teaspoon salt
About 4 cups powdered sugar
1/4 cup milk (approximately)


Mix all ingredients, but start with half the (amount of) milk, adding the rest if needed. Beat until smooth and determine if the consistency requires a bit more milk or a bit more powdered sugar.”


Our evaluation of the frosting: Honestly, if Bonnie hadn’t told us she substituted the labne for the cream cheese, we never would have known. It was mildly sweet and delicious!

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7 Comments

  1. nouchaline September 8, 2011 at 5:29 pm

    that looks delicious!

    Reply
  2. Anonymous September 8, 2011 at 6:31 pm

    It tasted great, and the sprinkles gave the cupcakes a festive flair!

    Reply
  3. Ara September 10, 2011 at 2:26 am

    Any idea how the nutritional content (calories, grams fat, etc.) compare to the cream cheese version?

    Reply
  4. Anonymous September 10, 2011 at 2:14 pm

    The 1973 cookbook did not provide nutritional info. for the original recipe. The labne nutritional info is as follows: a serving size is 50 g – or approx. 3 Tbsp.
    (70 cal/ serving;35 cal. from fat; 4g total fat; 2.5g sat. fat; 100mg sodium; 4g carbs; 4 g sugar; 4g protein; 15% calcium; 0%fiber; 0%iron)
    The recipe Bonnie made used 1/4 cup, which is about 4 Tbsp. Hope this helps.
    Robyn

    Reply
  5. Mary Bergfeld September 11, 2011 at 2:26 am

    This sounded so good I tried it using yogurt cheese. It was wonderful. This is my first visit to your blog but I'll definitely be back. I love the food and recipes you share with your readers and I enjoyed the time I spent here. I hope you have a great day. Blessings…Mary

    Reply
  6. Robyn September 11, 2011 at 1:28 pm

    How kind of you, Mary. Thanks!

    Reply
  7. Unknown October 23, 2015 at 5:47 pm

    I was looking for a "healthy" frosting recipe to decorate cookies at my daughter's class Halloween party next, and this is it! Thank you for sharing.

    Reply

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