Ingredients:

  • 8 oz (225 g) Reduced-Fat Cream Cheese, softened to room temperature
  • 2 Tbsp (30 ml) Non-fat Greek Yogurt, strained and thick
  • 1 tsp (5 ml) Pure Vanilla Extract
  • Pinch (1 g) Fine Sea Salt
  • 3 ½ cups (420 g) Powdered Sugar (Icing Sugar), sifted
  • ½ tsp (2 g) Lemon Zest (Optional)
  • 1-2 tsp (5-10 ml) Milk or Cream (for consistency, if needed)

Instructions:

  1. Soften and Prep: Ensure the cream cheese is genuinely at room temperature. Sift the powdered sugar into a large bowl. This is non-negotiable for a silky-smooth finish. Set aside.
  2. Cream the Cheese: Place the softened cream cheese in the mixing bowl. Beat on medium speed for 1-2 minutes until it is completely smooth and fluffy. Scrape down the sides of the bowl thoroughly.
  3. Add Flavouring: Add the Greek yogurt, vanilla extract, salt, and lemon zest (if using). Beat on low speed until just combined. Do not overmix at this stage.
  4. Add Sugar Gradually: With the mixer on the absolute lowest speed, add the sifted powdered sugar about ½ cup (60g) at a time, allowing it to incorporate fully before adding the next batch.
  5. Adjust Consistency (If Needed): Once all the sugar is added, assess the texture. If it feels too stiff, add 1 teaspoon of milk/cream at a time until you reach a workable consistency.
  6. Whip for Air: Increase the mixer speed to medium-high. Beat the frosting for 3–4 minutes. The mixture will lighten in colour, become significantly fluffier, and develop soft peaks.
  7. Chill Firmly: Transfer the frosting to an airtight container and refrigerate for a minimum of 30 minutes. This chilling process firms up the low-fat structure, making it perfect for piping or spreading.
  8. Final Mix: Before frosting your cake, remove it from the fridge and beat it briefly (about 30 seconds) on low speed to restore its smooth texture. Apply immediately.