Yoghurt glaze

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    Yoghurt glaze

    Yoghurt glaze

    (14)
    35min


    14 people made this

    About this recipe: This glaze is not only delicious, but it's also quick and easy to make. Greek yoghurt is blended with sugar and vanilla extract. Use to spread on cakes, cupcakes, cookies or biscuits.

    Ingredients
    Makes: 300 g approximately

    • 250g Greek yoghurt
    • 1 teaspoon vanilla extract
    • 60g icing sugar

    Method
    Prep:5min  ›  Extra time:30min chilling  ›  Ready in:35min 

    1. Whisk together yoghurt, vanilla extract and icing sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.
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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (14)

    by
    13

    I used fat-free and sugar-free yogurt which is definitely more liquid-y than Greek-style so I didn't have any issues with it being too thick as others mentioned. Depending on what you're drizzling this over, you can add some zest, switch up the extract or even add food colouring.  -  06 Feb 2011  (Review from Allrecipes US | Canada)

    by
    9

    I cut this recipe down to 6 servings. My glaze was still a little too thick so I did have to thin it down a little bit but the flavor was good and it went well with my Orange Yogurt Mini-Muffins this morning. NOTE: Instead of using milk to thin it down for my orange muffins, I used orange juice concentrate. I just added it by teaspoons until it was the right consistancy. I just took my mini muffins and dipped the tops in the glaze.  -  24 Jan 2011  (Review from Allrecipes US | Canada)

    by
    9

    I was looking for a way to use Greek yogurt that has become so popular lately and found this recipe. I made a pound cake that I essentially created the recipe and used this on top. I did change somewhat by also adding some almond extract and using highly concentrated vanilla oil in place of the vanilla extract. Really great flavor on top of the pound cake and I will look for other uses for this recipe.  -  24 Jul 2010  (Review from Allrecipes US | Canada)

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