Greek Yogurt Frosting

Greek Yogurt Frosting

A tangy, lightened frosting that swaps heavy cream for strained Greek yogurt.

Total 1 hr Makes 48 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This frosting combines strained Greek yogurt with butter and powdered sugar for a tangy counterpoint to sweet cakes and cupcakes. It whips up light with a slight tang similar to cream cheese frosting, and holds its shape well once chilled, making it a good option for piping onto cooled baked goods.

Ingredients

  • 1 1/2 cups plain full-fat Greek yogurt, strained
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method

  1. Spoon the Greek yogurt into a cheesecloth-lined strainer set over a bowl, cover, and let it drain in the refrigerator to remove excess liquid.

  2. In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  3. Add the powdered sugar one cup at a time, beating on low speed after each addition until fully incorporated.

  4. Add the strained Greek yogurt, vanilla extract, and salt to the butter mixture.

  5. Beat on medium-high speed until the frosting is smooth, light, and fully combined, about 2 minutes, scraping down the bowl as needed.

  6. Chill the frosting in the refrigerator for 30 minutes to firm up before spreading or piping onto fully cooled baked goods.

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★ 4.8 (1)

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    Greek Yogurt Frosting

    This frosting combines strained Greek yogurt with butter and powdered sugar for a tangy counterpoint to sweet cakes and cupcakes. It whips up light with a slight tang similar to cream cheese frosting, and holds its shape well once chilled, making it a good option for piping onto cooled baked goods.

    1 hr 48 oz 110 cal

    Ingredients

    • 1 1/2 cups plain full-fat Greek yogurt, strained
    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt

    Method

    1. 1

      Spoon the Greek yogurt into a cheesecloth-lined strainer set over a bowl, cover, and let it drain in the refrigerator to remove excess liquid.

    2. 2

      In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

    3. 3

      Add the powdered sugar one cup at a time, beating on low speed after each addition until fully incorporated.

    4. 4

      Add the strained Greek yogurt, vanilla extract, and salt to the butter mixture.

    5. 5

      Beat on medium-high speed until the frosting is smooth, light, and fully combined, about 2 minutes, scraping down the bowl as needed.

    6. 6

      Chill the frosting in the refrigerator for 30 minutes to firm up before spreading or piping onto fully cooled baked goods.