I’ve gone all mad-scientist-ish on you again. Not with fruits or veggies or nuts this time around, but instead with an aim to re-create one of my favourite ever icings without processed cow cheese or refined sugar.
When it comes to dessert I’d be hard pressed to name a favourite. Mom’s Sour Cream Chocolate Cake with ridiculously fudge-y Chocolate Icing does hold a special place in my heart and a stunning Lemon Meringue or Pumpkin Pie can completely silence me for the length of time it takes me to scoop every last skerrick of filling out of the crust, but sometimes all that will suffice is a moist, crumbly Carrot or Apple Cake slathered with luscious Cream Cheese Icing.
However, Cream Cheese Icing with processed cheese, cups and cups of sugar and a big old dollop of butter just for good measure, is not something I particularly enjoy anymore.
So what on earth was I supposed to put on my Fresh Apple Cake if Cream Cheese Icing was out?
Genius Goat Cheese Icing
If you like cream cheese icing but aren’t a fan of all the sugar and processed cheese, you will adore this alternative.
Serves: 8-12 when used to frost the top of one bundt cake
- 75g fresh goat chevre – approx 1/3 c
- 1 tsp coconut oil, semi-solid
- 2 Tbsp thick greek yoghurt
- 2 Tbsp rice syrup
Beat chevre, coconut oil and yoghurt with an electric hand mixer until smooth and creamy. Beat in rice syrup.
Spread over cooled cake.
Makes approx heaped 1/2 c, multiply recipe as required. Store frosted cakes in fridge.
- The yoghurt tames the tangy-ness of the goat cheese a bit and makes the icing really creamy
- Make sure to use a very thick [naturally set, no gelatine or thickeners] yoghurt, it you want to up the quantity of yoghurt vs chevre strain it for a few hours first to remove any residual liquid
- To make it run down the sides as seen here frost the cake while it is still just a tiny bit warm
gluten free // refined sugar free