Thick Greek Yogurt Frosting
Healthy Greek Yogurt Frosting is made with just 3 ingredients and butter or cream cheese is not one of them! It's a simple recipe that can be piped onto cakes and cupcakes.
Servings: 6 servings
Calories: 43kcal
Ingredients
- 2 cups plain Greek yogurt I used 2%
- 1/2 cup powdered sugar or erythritol I used Swerve
- 1 teaspoon pure vanilla extract
Instructions
- Line mesh strainer with coffee filters, linen kitchen towel, cheesecloth or double folded paper towel, add Greek yogurt and place over a bowl to drain.
- Place in a fridge to drain for at least 6 hours or preferably overnight (I did). Don't skip this step otherwise frosting will be too runny.
- In a large mixing bowl, add strained yogurt, powdered sugar and vanilla extract. Using an electric mixer on high speed, whip all ingredients until smooth and creamy, making sure to pause and scrape down the sides. Should take about 2 minutes. Refrigerate until ready to use.
- Use frosting on a recipe of choice. This amount is enough to frost a 8-9 inch cake or 6 cupcakes. If using a piping bag, use 2A tip (see recipe post for how). Or fill a sandwich bag, cut off the tip and pipe the frosting. Also can spread with spatula on cupcakes.
Notes
- Store: Refrigerate for up to a 1 week. Rewhip before using.
- Freeze: Freeze frosting in an airtight container or up to 3 months. Thaw in the fridge overnight.
- Yogurt: You have to use Greek yogurt and not regular yogurt!
- Sweetener: Maple syrup or any liquid sweetener will not work.
Nutrition
Serving: 4tablespoons | Calories: 43kcal | Carbohydrates: 18g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 24mg | Sugar: 2g