Passion Fruit – Greek Yogurt Frosting
Using Greek yogurt in whipped cream makes it thick, extra creamy, and more stable than whipped cream alone.
Greek yogurt adds a subtle tanginess that pairs beautifully with the fresh, vibrant flavor of passion fruit; indeed, fresh passion fruit is one of nature's marvels of taste.
For the best passion fruit flavor in this frosting, look for fruits with very wrinkled surfaces.
This frosting is incredibly delicious. It's light, creamy, thick, and embodies perfect summertime flavors.
It's so good, you'll want to eat it by the spoonful!
Versatile in use, this frosting can top a pavlova, fill or decorate cakes, be piped onto cupcakes, or accompany strawberries or other berries as a delightful side.
Perfect for summer, I hope you find this frosting as irresistibly delicious as I do.
With Love
Before you start
Read the recipe completely; make sure you have everything you need.
For all the step-by-step pictures scroll to → Notes and click on the clickable link.
For questions related to my recipes, ask me on my inbox on Instagram @passionforbaking to reply to you with an audio message.
Bakers Note
Passionfruit is a mysterious fruit; some are laden with pulp, others less juicy. So you never know how much pulp each fruit yields. Start with 8 passion fruits but add extra if some of them look a little dry.
Passion fruit – Greek Yogurt Frosting
- 100 grams powdered sugar, sifted
- 400 grams full-fat Greek-style all-natural yogurt, 10% fat content, cold
- 400 grams heavy whipping cream, 40% fat content, cold
- 1 teaspoon vanilla bean paste or seeds from 1 vanilla bean, optional
- 80 grams passion fruit (the inside of 8 passion fruits), cold
Passion fruit – Greek Yogurt Frosting
- Bakers Note: Use only heavy cream (or heavy whipping cream) with a 40% fat content. This higher fat content is key for whipping up a cream that's both thick and stable, providing the perfect base for your frosting. Ensure the cream is very cold for optimal whipping; placing the cream in the freezer for about 15 minutes before use can enhance the whipping process.
- Make sure to use full-fat, natural Greek-style yogurt with a 10% fat content. The thick consistency of Greek yogurt, achieved by straining out the whey, makes it an ideal choice for creating a rich and creamy Whipped Yogurt Frosting. Avoid low-fat or fat-free yogurts, as their higher water content can result in a frosting that's too runny for your liking. Your Greek Yogurt should be notably thick. If you find the yogurt too watery, a simple fix involves straining it through a fine-mesh sieve over a bowl, covered with plastic wrap, and left to drain in the fridge for a few hours or, ideally, overnight. This step is crucial to ensure your Passion Fruit Yogurt Frosting achieves the perfect consistency, avoiding a watery outcome that could compromise your frosting's structure
- Cut the passion fruits in half and squeeze out the inside of 8 passion fruits. You need 80 grams of both the seeds, juice, and pulp. Place the bowl with passion fruit puree in the fridge to get cold while you prepare the yogurt whipped cream.
- In a stand mixer fitted with the whisk attachment, beat together 100-gram powdered sugar, 400-gram cold Greek yogurt, 400-gram cold heavy cream, one teaspoon of vanilla bean paste, If using a fresh vanilla bean, use a sharp knife to split the vanilla bean lengthwise, scrape out the seeds, and add them to the mixing bowl.
- Mix on medium-high speed until light, fluffy and thick. It takes about 1-3 minutes. Whipped yogurt frosting destabilizes (softens) when overmixed, so keep an eye on the frosting as soon as it thickens.
- Stop the mixer and scrape down the sides and bottom of the bowl. Then, remove the bowl from the mixer.
- Take the refrigerated cold passion fruit puree out of the fridge, add it to the whipped yogurt frosting, and combine lightly with a spatula.
- Use immediately to pipe on top of your cupcakes; make sure to use a large nozzle so the passion fruit seeds don't get stuck in the nozzle, or to cover or fill your cakes, or use it as a Sunday dessert together with fresh berries.
- The frosting can be made for up to 24 hours ahead-it´s best to use it immediately, but it can also be stored in an airtight container for at least 3 days. Lightly re-whip if needed.
For step by step pictures of how to make
→ Passion Fruit – Greek Yogurt Frosting
Click → here
