Chocolate Greek Yogurt Frosting
This creamy, balanced chocolate frosting is almost pudding-like in texture with a hint of tang thanks to the addition of Greek yogurt. You can use far less butter compared to a normal buttercream with a bit more protein thanks to the yogurt!
Servings: 1.33 cups
Ingredients
- 1/2 cup semisweet chocolate 85g
- 3 tbsp unsalted butter 42g
- 3/4 tsp vanilla
- pinch kosher salt
- 2/3 cup powdered sugar 76g
- 2 tbsp unsweetened cocoa powder, natural or Dutch-process 21g
- 6 tbsp Greek yogurt, cold 85g
Instructions
- In a large microwave-safe bowl, melt 1/2 cup semisweet chocolate and 3 tbsp unsalted butter together until the chocolate has just started to melt (about 30-60 seconds), then stir together until smooth. Whisk 3/4 tsp vanilla and pinch kosher salt into the chocolate mixture.
- Sift 2/3 cup powdered sugar and 2 tbsp unsweetened cocoa powder, natural or Dutch-process 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 6 tbsp Greek yogurt, cold 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
Lightly adapted from King Arthur's chocolate sour cream frosting.