“Nothing tastes as good as skinny feels.” (Kate Moss)
Now, kids, I know that the above is the thinspiration mantra of a lot of you out there but REALLY?!?!?! Icon that she is, don’t let your attitude towards food be warped by Kate Moss’ crazy. Methinks she probably hasn’t had very tasty food.
PLEASE. I BEESECH YOU. EAT. BECAUSE FOOD TASTES GOOD AND MAKES YOU HAPPY AND THAT MAKES IT WORTH IT. Don’t make me feel sorry for you as well.
Sometimes, when I give my girlfriends cake, they say things like “Oh my god, are you trying to make me fat?!”, in an accusatory tone no less, and it makes me a tragically sad panda, because I only give food to people out of love, and it’s not like I have a personal vendetta to make them fat. (I never have such a problem when I give cake to the boys though, in fact they just look slightly confused, scared and then mildly disgusted at the suggestion of anything low-fat hahaha.)
But I’m not being fair. Just because I don’t mind being a lard ass doesn’t mean I should expect you guys to regress to my level of general unattractiveness. So as a compromise, you know what, I’m sharing with you this Schmexy Frosting, something of an olive branch to those who refuse to eat cake, particularly since frosting is probably the most fattening part of cake. And as I always tell my friends, if I really love them, I’m perfectly willing to make healthy food for them.
And really, what’s a cake without some frosting? This is a delicious fat-free frosting flavored with vanilla. There is a definite, identifiable tang to it, thanks to the use of yogurt, so don’t make it if you don’t like yogurt. In fact, I’d say it’s almost like soft-set froyo. It doesn’t hold its shape like buttercream or cream cheese frosting so it’s definitely not the pipe-into-pristine-roses kind of frosting, really more the kind of frosting you would just dollop onto your cake and make as swirly and messy as you want.
- 2 cups fat-free Greek yogurt
- 1 cup icing sugar, sifted
- 1 vanilla bean pod, scraped of its seeds OR 2 tsps (good) vanilla bean extract
- After measuring your yogurt out, put it in a fine-mesh sieve over a bowl. Clingwrap and put in the fridge for AT LEAST 4 hours, preferably overnight. This is extremely, extremely important in order to get as much liquid out of the yogurt as possible, or your frosting may never become creamy.
- Whip the yogurt either with a hand-held whisk or with electric beaters until perfectly smooth.
- Add in the icing sugar and keep whipping for as long as needed for it to become creamy and satiny.
- Mix in the vanilla
- Optional: add coloring to make it purdy