Three-Ingredient Yogurt Frosting
User Reviews
5
Three-Ingredient Yogurt Frosting
Description
The Three-Ingredient Yogurt Frosting begins by straining plain Greek yogurt through a fine mesh sieve to remove whey and concentrate the texture. This step is critical to achieve a thick frosting body that holds shape. After straining, the yogurt is combined with vanilla extract and powdered sugar or a sugar-free substitute, then whipped until creamy and slightly thickened.
The frosting provides a tangy, fresh flavor with some sweetness and vanilla aroma. It’s lighter than butter-based frostings and serves as a refreshing complement to baked goods such as cupcakes or cakes. Using powdered stevia and coconut flour creates a lower-carb option, though coconut flour helps stabilize the texture in that case.
Once prepared, the frosting should be refrigerated briefly before using, and it’s best applied to completely cooled baked goods. It is recommended to use the frosting soon after preparation as leftovers do not store well. Piping is possible with a plastic bag, or it can be spread by spoon or spatula.
Ingredients
- 2 cups yogurt I use Fage 5%, plain, Greek
- 2 teaspoons vanilla extract pure
- 1 cup powdered sugar or 1 cup of a sugar-free powdered sweetener, or 1 tablespoon of stevia glycerite
Optional:
- 2 tablespoons coconut flour only if using stevia
Instructions
- Place a fine-mesh strainer over a small bowl. Place the yogurt in the strainer. Wrap the bowl with plastic wrap and place it in the fridge to drain for at least two hours, and preferably overnight. This step is important. Otherwise, the yogurt will be too liquid to make a proper frosting.
- Using an electric hand mixer set on medium speed or a hand whisk, beat together the strained yogurt, vanilla, and sweetener (and coconut flour if using) until the frosting thickens, about 2 minutes. Cover the frosting and place it in the fridge for 30-60 minutes while you bake and cool your cake or cupcakes.
- To frost your cupcakes, wait until they are completely cool. Then, fill a quart-size Ziploc bag with the frosting, snip the corner, and use it to pipe frosting onto the cupcakes. You can also use a spatula or a spoon to spread the frosting on the cupcakes.
Notes
- Drain yogurt thoroughly to sieve excess liquid for a thick frosting texture.
- The frosting is best used shortly after making and doesn’t store well.
- Use on completely cooled cakes or cupcakes to prevent melting.
- Coconut flour added only if making the sugar-free version with stevia helps stabilize the frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 76kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 13mg | 1% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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