Tangy Chocolate Frosting
This is my spin on a chocolate cream cheese frosting. I don’t often have cream cheese in the fridge, but I’m never without a tub of skyr or greek yogurt. I subbed it in for cream cheese and it’s the perfect light and fluffy, tart and slightly sweet topping for chocolate cake.
Ingredients:
1 stick of butter, softened at room temperature
3/4 cup powdered sugar
a pinch of salt
6 ounces chocolate chips (we like a darker chocolate, but you can use your favorite!)
1/2 cup greek yogurt
Directions:
Rig up a simple double boiler by putting a heat proof bowl over a slightly smaller pot with a few inches of water in it. It will look like this. Put it over medium heat. Add the chocolate to the bowl and let it melt slowly. Be careful of steam escaping up the sides when stirring. Once it’s melted remove the bowl from the pot and set it aside to cool slightly. While that cools, use a stand or hand mixer to whisk the butter, powdered sugar and salt together until light and fluffy. You’ll need to stop and scrape the sides of the bowl a couple of times. Once the chocolate is cooled a bit, go back to it and add the greek yogurt and mix together. It will thicken quickly and turn into a paste. That’s ok! Add the chocolate-yogurt mixture to the butter-sugar mixture a bit at a time and continue whipping it together until it's fluffy and smooth. Frost your cake and enjoy! You’ll want to refrigerate it if you have leftovers. The frosting will firm up in the fridge and it’s still delicious but if you want it soft again you can leave it at room temp for a bit before eating. Enjoy!
