Frosting Recipes

When cream cheese or buttercream frosting seem too heavy, or, you’re looking for a frosting recipe with a slight tangy flavor, yogurt frosting may be the way to go.  The one below is also one of the simplest recipes available.  In addition to frosting cakes, this makes a wonderful accompaniment to cake as a side dollop or served like ice cream alongside a cake slice. It can also be accompanied by granola and dried fruit.  Garnish with fresh mint or basil leaves and fresh fruit.

Yogurt frosting is an perfect compliment to fruit-flavored cupcakes such as berry or citrus as well as deeper flavors like chocolate and coffee.  It also works well with mellowing very sweet flavors like a milk chocolate or honey, giving balance to each bite.  It can also be a lower fat substitute for anywhere you’d use cream cheese frosting, such as on a carrot cake.   In fact, if you want to reduce fat, rather than using a fat free cream cheese, we’d go with a full fat yogurt.  It has a richer flavor and more natural consistency than other more processed ingredients.

Be sure to use a thicker Greek yogurt to keep frosting spreadable.   Chill before frosting to help it hold its shape.  Try to keep the frosting cool so it doesn’t drip down the sides.  We recommend this recipe for cupcakes over full-size cakes due to the thinner consistency.    Consider applying the frosting as more of a pile or stack, than like a traditional spread.

Cupcake Project provides this recipe:

Greek Yogurt Frosting Recipe

Here is the recipe from Souvlaki for the Soul, reprinted with my notes.

1 C Greek yogurt (I used Stonyfield Farms)
A good splash of vanilla extract (I used 1 t)
1/2 C powered sugar, sifted

1. Whisk all ingredients until they become a bit thick.
2. Place in the fridge to thicken even more (at least 30 minutes).
3. Spread on cupcakes.

Greek Yogurt Frosting – A Healthy Frosting ~ Cupcake Project.

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This entry was posted on Friday, October 9th, 2009 at 11:23 am and is filed under Yogurt Frosting. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.