Recipe

First hang/strain your skyr: Measure out the vanilla skyr and place it in a strainer lined with a paper towel (or cheesecloth) over a bowl. Wrap the skyr with the towel/cheesecloth and add a weight on top to help push the water out of the skyr. Wrap the strainer and bowl with cling wrap and place it in the fridge for at least 2 hours or overnight to strain.

In a large bowl, add the room temperature butter strained skyr and salt. Beat with an electric blender for about 2 minutes or until everything is fully combined.

Add the powdered sugar and gently beat the mixture until the sugar is just mixed in. Once no more pockets of powdered sugar remain.

Add the vanilla extract and gel food coloring and beat the mixture on high until the frosting becomes thick and fluffy. Use right away or store in an airtight container for up to 3 days.