Greek Yogurt is my new staple. A couple of years ago I ate cottage cheese by the carton and it seems that I am now displaying the same affection for greek yogurt. But don’t give me the low fat berry or coffee or anything flavored yogurt. I might go for some vanilla, but what I really want is full fat strained plain greek yogurt. I am actually on a personal mission to find the richest fattiest whole milk yogurt. The yogurt in my fridge right now is Cabot Greek Yogurt at 10% milkfat. Heavenly! It is so thick and tangy it could almost be sour cream except it is smoothed out by a buttery texture.
Long story short, I was looking for an alternative to vanilla cupcakes with vanilla frosting.
While looking for inspiration on a favorite blog The Cupcake Project, I saw that she made yogurt and honey cupcakes. I loved the idea! She topped her cupcakes with just greek yogurt & honey. Whole, simple, and good. As tempting as that was, I wanted something that I stood up a little bit better and was more like ‘frosting’. So I made a butter cream using yogurt instead of milk. *Pat myself on the back* I don’t care if you’ve already made it I felt like a genius!
It is sweet and tangy with the mellow flavor of honey.
- 1/2c softened butter
- +1 1/2c powdered sugar
- 3Tb whole milk greek yogurt
- 1ts honey
Cream together the butter and 1.5c sugar, beat in the yogurt and honey. Gradually add more powdered sugar to achieve desired consistency.
Spread on anything that stands still or eat for breakfast. It is yogurt, anyway.