This is a recipe that my mom used to make. It is just whipped cream with yogurt folded in. It is a light alternative to heavy frosting recipes. However, it is a pretty soft consistency and is best suited for sheet cakes or 9×13 baked cakes. You can change the flavor of the frosting by using different yogurt flavors and I like to garnish the cake with fresh fruit that corresponds with the yogurt I use.
1 pint of heavy whipping cream (2 Cups)
1/4-1/2 C. powdered sugar (depending on how sweet you want it)
1 or 2 containers (6-12oz.) of yogurt (flavor of your choice)
In a stand mixer of with a hand mixer, whip the heavy cream with the powdered sugar until stiff peaks form.
Fold in the yogurt.
Spread on your cake and garnish with fresh fruit. (refrigerate the leftovers-including the frosted cake)