The texture is just as velvety
and the flavour is every bit as tangy as if we used cream cheese. Yogurt is a great alternative. It is less stable than cream cheese, so it is best to add the yogurt gradually and as needed. For the same reason anything less than 10% fat content
could pose a challenge, in which case adding the yoghurt bit by bit is especially important. Notice
the absence of flavoring, not even a drop of vanilla. Since Yogurt Frosting will
most likely be pared with either dense or strong flavored cakes it then makes
sense not to compete with cake flavour.
YOGURT FROSTING
1/2 cup soft butter
2 cups icing sugar
1/4 cup or less 10% plain Greek yogurt
• Beat the soft butter until frothy.
• Gradually add the icing sugar and beat the mixture for 4 minutes. If at any time the mixture becomes too stiff to beat, add a tablespoon of yoghurt to loosen it.
• Gradually add more from the yogurt and only beat to combine. Do not overbeat; this will make the frosting runny. You may not need to add the entire 1/4 cup of yogurt. Just add enough for spreadable consistency.
