|Recipe and photo by Bonnie Gross|
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!