Yogurt Buttercream Frosting Recipes

VANILLA BUTTERCREAM FROSTING

Vanilla Buttercream Frosting image

For many people, cake is just the delivery vehicle for the real star of the show-the frosting. If you agree, you'll love this five-star buttercream frosting recipe. It's rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert-never underestimate the power of a good frosting! Memorize this recipe and you'll always have a frosting to complement whatever's for dessert. (P.S. If you fall for this recipe, you'll be glad to know there's a 2.0 version: Marshmallow Buttercream Frosting is a must try!)

Provided by Betty Crocker Kitchens

Categories Dessert

Time 10m

Yield 12

Number Of Ingredients 4

Ingredients

3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

Steps:

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g

RASPBERRY LEMON CAKE

Raspberry Lemon Cake image

An old fashioned Raspberry Lemon Cake recipe with lemon buttercream frosting, made with yogurt, fresh raspberries, and lots of lemon juice for a sweet/tart delicious dessert.

Provided by Sue Moran

Categories Dessert

Time 50m

Number Of Ingredients 15

Ingredients

9 Tbsp unsalted butter, at room temperature
1 cup granulated sugar
zest of 1 lemon
3 large eggs, separated
1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup plain greek yogurt (you can use vanilla yogurt as well)
1 1/2 cups raspberries (I like to use frozen berries)
1 cup unsalted butter, at room temperature
5 cups confectioner's sugar, sifted
4 Tbsp fresh lemon juice, you may need a bit more.
optional 1 small drop yellow gel food coloring

Steps:

Preheat oven to 350F Butter and flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
Cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary.
Beat in the egg yolks, one at a time, along with the vanilla.
In a separate bowl beat the egg whites until soft peaks form.
Whisk together the flour, baking powder, salt, and baking soda.
Add the dry ingredients to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl.
Fold in the whipped egg whites, and when no white streaks remain.
Fold in the berries.
Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
Bake the cakes on the same oven shelf for about 30 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.

Nutrition Facts : Calories 585 kcal, Carbohydrate 86 g, Protein 5 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 112 mg, Sodium 272 mg, Fiber 2 g, Sugar 67 g, ServingSize 1 serving

YOGURT BUTTERCREAM FROSTING RECIPE

Yogurt Buttercream Frosting Recipe image

Use it to freeze cakes or cupcakes. I sometimes use it to freeze these keto chocolate cupcakes instead of using the peanut butter frosting. It is a very tasty combination!

Provided by Mustafa Rangoonwala

Categories Dessert

Time 2h40m

Number Of Ingredients 4

Ingredients

2 cups plain Greek yogurt (I use 5% Fage)
2 teaspoons pure vanilla extract
1 cup powdered sugar (or 1 cup Swerve candy or 1 tablespoon stevia glycerite)
2 tablespoons coconut flour (if using stevia)

Steps:

Place a fine mesh strainer over a small bowl. Put the yogurt in the strainer. Wrap with plastic wrap and place in the refrigerator to drain, at least two hours and preferably overnight. This step is important. Otherwise, the yogurt will be too runny to make a proper frosting.
Using a manual electric mixer on medium speed, beat the strained yogurt, vanilla, and sweetener (and coconut flour if using) until frosting thickens, about 2 minutes.
Cover and place in the fridge for 30 minutes, while you bake your cake or cupcakes.
To freeze your cupcakes, wait until they are completely cold. Then fill a quart Ziploc bag with the frosting, cut the corner, and use it to frosting on the cupcakes. Or just use a spatula to spread the frosting on the cupcakes.

Nutrition Facts : ServingSize 12, Calories 76 calories, Sugar 11g, Sodium 13mg, Fat 2g, SaturatedFat 1g

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Place a fine-mesh strainer over a small bowl. Place the yogurt in the strainer. Wrap with plastic wrap and place in the fridge to drain, at least two hours and preferably overnight. This step is important. Otherwise, the yogurt will be too liquid to make a proper frosting.
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Using an electric hand mixture at medium speed, cream together butter and yogurt in a mixing bowl until fully combined and smooth, and no discernible pieces of butter remain.
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To the bowl of a stand mixer, or use a mixing bowl for using an electric hand mixer – add the softened cream cheese, softened butter, and room temp Greek yogurt. Mix on high until well mixed together. Scrape the bowl with a spatula as needed. Add the vanilla extract and mix until incorporated.
Add 3/4 cup of the powdered sugar. Mix on high speed for at least 5 minutes, stopping the mixer to scrape down the sides as needed. At this point taste the frosting. If you want it to be a little sweeter add 1 tablespoon at a time until it reaches your desired sweetness. Keep in mind that I created this frosting recipe to be more on the tangy side, and not overly sweet like most frostings tend to be. Whisk on high for another 2 minutes, or until everything is well incorporated and the frosting has a light, and creamy, smooth texture.
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You can make this frosting up to several days in advance and store it in an air tight container in the fridge until you’re ready to use it. Allow it to come to room temp before using the frosting.

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If not already strained, strain your yogurt. Simply place a strainer in a bowl or cup. Line the strainer with cheesecloth, a coffee filter, or sturdy paper towel. Fill the lined strainer with your yogurt and cover. Allow this to drain overnight. For best results, strain the yogurt. However, you can simply use an 8 ounce flavored yogurt and omit the vanilla extract (it’s a cheat).
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