Description
This creamy chocolate frosting made with Greek yogurt is perfect for cakes and cupcakes.
Ingredients
Scale
- 1/2 cup semisweet chocolate
- 3 tbsp unsalted butter
- 3/4 tsp vanilla
- pinch kosher salt
- 1/3 cup powdered sugar
- 2 tbsp unsweetened cocoa powder, natural or Dutch-process
- 6 tbsp Greek yogurt, cold
Instructions
- In a large microwave-safe bowl, melt the chocolate and butter together until the chocolate has just started to melt (about 30-60 seconds), then stir together until smooth.
- Whisk the vanilla and salt into the chocolate mixture.
- Sift the powdered sugar and cocoa over the melted chocolate mixture (I recommend this step to try to avoid lumps as much as possible, though they are a bit unavoidable). Whisk to mix together about 60% of the way.
- Add the Greek yogurt and continue whisking until smooth. There may be a few lumps in the frosting, but they should start to smooth out the more you whisk (the final product may still have a few lumps).
- Use immediately (or save for later and rewhip before using).
Notes
- Allow the frosting to come to room temperature before using if stored in the refrigerator.
- This frosting can be stored in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 90
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg