Fluffy yoghurt frosting
I usually dislike American icing (confectioners’) sugar-based
buttercreams, but this gets a hall pass. The cream cheese
and yoghurt powder give this cake covering a freshness that
its butter-only counterparts generally lack. Adding crushed
freeze‑dried fruit or Tiff’s zingy lemon stuff (page 289) makes
it  even better!
Place the cream cheese, butter and yoghurt powder in the bowl of
an electric stand mixer. Sift the icing sugar on top. Beat with the
paddle attachment for 10 minutes on speed 4 (below low) until fluffy
and pale.

If not using straight away, store the frosting in a tub with a piece of
plastic wrap pushed onto the surface to prevent it forming a crust.

Keep chilled after 8 hours. To return to spreadable consistency, warm
with short 20 second zaps in the microwave or leave in a warm place.

Keeps 8 hours at room temperature/
5 days chilled/ 3 months frozen.

Makes 400 g (14 oz). Takes Around 20 minutes.
125 g (4½ oz) full-fat cream
cheese, softened
125 g (4½ oz) unsalted butter,
squidgy soft
40 g (1½ oz) dried yoghurt
powder (or dried milk powder)
125 g (4½ oz) icing
(confectioners’) sugar