Blueberry Yogurt Frosting
This blueberry yogurt frosting is so fresh and light in taste and so lip-smacking!
This frosting is made with heavy cream and full-fat Greek or Turkish Yogurt, using yogurt makes the whipped cream gloriously thick and extra-creamy, the yogurt adds a subtle tanginess that pairs beautifully, especially with cakes filled with fruits.
The Yogurt frosting is stable enough to cover a cake or to pipe as a frosting on your cupcakes.
The real magic flavor in this yogurt frosting happens when you add naturally fruity flavors, like lemon zest and juicy blueberries.
I use frozen blueberries as these are often frozen at the peak of the season on the farm and actually taste better than using fresh blueberries in this frosting, frozen blueberries release that beautiful purple juice which gives this frosting a natural pink/ soft purple color.
This frosting will modestly frost /fill a two-layer 8-inch ( 20 cm) cake, so if you like a loftier frosted look for the layer cakes, make 1 1/2 batches.
Before you start
Read the recipe, completely, and make sure you have everything you need.
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*Note
→Make sure to use heavy cream with 40 % fat content, so it whips easily, producing a thick and stable whipped cream; sometimes heavy cream is referred to as heavy whipping cream. Make sure the cream is very cold. I place my box of cream in the freezer 15 minutes before I whip it up.
→Make sure to use full-fat Greek-style all-natural yogurt with a 10 % fat content; Greek Yogurt is widely available in grocery stores. Because the watery is strained out, Greek yogurt is ideal for this Whipped Yogurt Frosting, as there is less water. Resist the urge to reach for fat-free versions, though. They may belong on your breakfast table but will not work in this frosting.
→Greek Yogurt 10% should not be watery; it should be thick; If you feel that the greek yogurt you bought seems watery, do the following, Place a fine-mesh strainer over a small bowl, and place the Greek yogurt in the strainer. Wrap with plastic wrap and place in the fridge to drain for a few hours, preferably overnight. This step is important. Otherwise, The blueberry Yogurt Frosting will be too watery and will not make a proper frosting.
→I place my box with Greek Yogurt and heavy cream in the freezer for 15 minutes before I whip it up.
→For the blueberry Yogurt frosting, I use frozen blueberries as these are often frozen at the peak of the season on the farm and actually taste better than using fresh blueberries in this frosting, and they release that beautiful purple juice that gives this frosting a natural pink/purple color.
→ Citric Acid, also is known as sour salt, is just in the blueberry yogurt frosting to enhance the lemon flavor without adding more liquid-like lemon juice; you can find it in the spice aisle at most grocery stores.
Blueberry Yogurt Frosting
- 200 gram frozen blueberries, *note
- + 1 tablespoon sugar
- 300 gram Greek yogurt ( full-fat), cold *note
- 300 gram heavy cream, 36 to 40 % fat content, cold
- 1/4 teaspoon citric acid, optional
- 1 to 2 teaspoon vanilla bean paste or pure vanilla extract
- 75 gram powdered sugar, or superfine sugar
- zest from 1 or 2 lemons, preferably organic
Direction Blueberry Yogurt Frosting
- One or two hours prior to making this frosting, Add one tablespoon of sugar to the frozen blueberries; it helps to release their purple juice while the blueberries will stay intact, cover the bowl, and keep at room temp.
- Before you start, the colder the cream and the colder the greek yogurt is, the easier and more successful it will whip and creates the lightest whipped yogurt frosting! for best results, take the cream and greek yogurt out of the fridge, chill the cream and greek yogurt in the freezer for 15 minutes before you start. If you don't have a freezer, just make sure your cream and greek yogurt are really cold. A slightly warm cream does not whip up well.
- In a large bowl using an electric beater (or in the bowl of a stand mixer fitted with the whisk attachment), add 300 grams of full fat 10% cold Greek yogurt, 300 grams of cold heavy cream, 75 grams of confectioners sugar, finely grated zest from two lemons, 1/4 teaspoon citric acid ( optional) and 1 to 2 teaspoon vanilla bean paste.
- Whip on low speed for a minute, then turn the mixer up to medium-high speed and whip until fluffy and extra-thick, About 3 minutes. Whipped yogurt frosting destabilizes (softens) when overmixed, so keep an eye on the frosting as soon as it thickens.
- Add the softened blueberries, not the blueberry juice, just the berries, and with a spatula, combine.
- For maximum freshness and deliciousness, use immediately or store in the fridge for up to 24 hours.
- Use the leftover blueberry juice with a little sparkle water; it is so refreshing.
For step by step pictures of how to make the
→ Blueberry Yogurt Frosting
Click → here
