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.
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!