Vanilla Yogurt Frosting

This basic frosting recipe requires no eggs, sugar syrup, or double boiler. It's easy to whip up in under 10 minutes with ingredients you likely have on hand anyway.

It's an adaptation of a recipe from the Betty Crocker Cookbook
that my mom uses to frost her cakes and sugar cookies. This recipe makes a larger quantity than the original, enough for frosting and filling a double-layer cake or icing a whole lot of cookies.

I used plain, whole-milk yogurt to develop this recipe, but I would guess that any sort of yogurt would work, including vanilla yogurt. And if you don't have yogurt around, follow the original recipe's lead and use milk.

Vanilla Yogurt Frosting
Source: The Cookie Book
Yield: Enough frosting for covering and filling a double-layer cake (maybe about two cans' worth)

½ cup (1 stick, 4 ounces) butter
4 ½ cups powdered sugar
1 tablespoon vanilla
3 to 5 tablespoons plain yogurt
Optional: Food coloring

1. In a large bowl, beat the butter on medium speed until softened.

2. Add the powdered sugar and mix on low until the sugar is worked into the butter.

3. Add the vanilla and 3 tablespoons of the yogurt. Beat the frosting on high until it's soft and fluffy.

4. Add food coloring and mix it into the frosting until you achieve the desired color. Then, if necessary, beat in more yogurt, a tablespoon at a time, until you achieve your desired consistency.