Ingredients:

  • 8 ounces very cold reduced-fat cream cheese (firm)
  • 1/4 cup very cold plain Greek yogurt (0% or 2% fat, thick variety)
  • 2 tablespoons softened unsalted butter (or substitute)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 3 cups sifted powdered sugar (icing sugar)
  • 1 teaspoon cornstarch (optional stabilizer)

Instructions:

  1. Ensure the cream cheese and Greek yogurt are thoroughly chilled. Sift the powdered sugar into a separate bowl to remove any lumps.
  2. In a mixer bowl, combine the softened butter and very cold cream cheese. Beat on medium speed only until just combined (about 30 seconds). Avoid over-beating.
  3. Scrape down the sides. Add the cold Greek yogurt, vanilla extract, and salt. Mix briefly (15-20 seconds) until just incorporated.
  4. With the mixer on the lowest possible speed, slowly add the sifted powdered sugar, one cup at a time, waiting until the previous addition is mostly mixed in before adding the next.
  5. Once all sugar is added, increase the speed to medium-high. Beat for 1–2 minutes until the frosting is light, fluffy, and smooth. Do not beat for longer than 2 minutes.
  6. Immediately cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the frosting. Chill in the refrigerator for a minimum of 30 minutes before using.