It's been awhile since I've made a non-cream cheese buttercream frosting. So, I decided to try out my yogurt buttercream again. I haven't made it since 2009 or 2010 (can't remember if I got a cake order in 2010 with it or not), and it was a hit then. I didn't have my yogurt cheese maker then. I put the non-fat plain yogurt in it to thicken a couple of days beforehand.
A yogurt cheese maker, which I have explained in my second cheesecake post, is a fine mesh strainer for separating the whey (liquid) from the curds (milk solids). If you don't have a yogurt cheese maker, you can use cheesecloth instead.
I used half of the butter I usually use in buttercream frosting and replace the other half with the yogurt cheese. So, without further ado, here's my Chocolate Yogurt Buttercream Frosting:
Ingredients:
½ cup butter, softened (1 stick)
3/4 cup non-fat plain yogurt thickened to ½ cup non-fat plain yogurt cheese
1 cup cocoa powder (weight - 3.75 oz)
4 cups powdered sugar (weight - 1 lb.)
1 tsp. vanilla extract
2 Tb milk - minimum amount (adjust for desired consistency)
In a mixer, beat butter and yogurt cheese until thoroughly mixed. Add vanilla and beat. Add powdered sugar and cocoa powder and beat. Add milk, a tablespoon at a time, and beat between additions. Beat thoroughly. Enjoy!
I think it tastes almost identical to my regular buttercream, but it has less fat!
FYI - I don't use shortening in my buttercream, only butter. I don't use shortening in my baking.