Greek Yogurt Frosting

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greek yogurt frosting

Thick, creamy and delicious, Greek yogurt frosting is a healthy alternative to frostings made with butter or cream cheese. This is not a last-minute type of recipe, because straining the yogurt is a must in order to achieve a thick-enough consistency. While Greek yogurt has already been strained, and is much thicker than “regular” yogurt, to use it as frosting we need to get rid of even the small amount of whey that it still contains. Once we do, whipping it with powdered sugar and then chilling allows it to thicken enough to be used as frosting.

Greek yogurt frosting is softer than typical buttercream or cream cheese frosting, but if you follow the steps below, it will hold its shape once piped onto cupcakes – and it is delicious. The recipe below makes about 2 cups, enough to frost 12 cupcakes.

Greek Yogurt Frosting
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Dessert
Yield: 12 frosted cupcakes
New quantity:
Ingredients
Greek Yogurt Frosting:
  • 2 cups plain low fat Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 1 cup powdered sugar
Cupcakes:
  • Nonstick spray
  • 1½ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup light olive oil (not extra-virgin)
  • ⅔ cup sugar
  • 2 eggs, lightly beaten
  • ½ cup plain low fat Greek yogurt
  • ¼ cup reduced-fat milk
  • 2 teaspoons pure vanilla extract
Instructions
  1. To make the frosting: Place a fine-mesh strainer over a small bowl. Place yogurt in strainer. Wrap with plastic wrap and place in fridge to drain, at least two hours and preferably overnight. This step is important, otherwise the yogurt will be too liquid to make proper frosting.
  2. Using an electric hand mixer on medium speed, beat together the strained yogurt, the vanilla and the powdered sugar until the frosting thickens, about 2 minutes.
  3. Cover and place in fridge for 30 minutes, while the cupcakes bake and cool.
  4. To make the cupcakes, preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and spray with nonstick spray. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In another medium bowl, whisk together the oil and sugar. Add the eggs one at a time, then the yogurt, milk and vanilla and beat until smooth. Gradually add the flour mixture to the liquid mixture. Fill muffin cups ¾ full. Bake 18-20 minutes, or until a toothpick inserted in center comes out clean. Transfer cupcakes to a wire rack and allow to cool to room temperature, about 20 minutes, before frosting. Recipe makes 12 cupcakes.
  5. To frost the cupcakes, fill a quart-size Ziploc bag with the Greek yogurt frosting, snip the corner and use to pipe frosting onto cupcakes, or use a spatula to spread frosting on cupcakes. Serve immediately.
Nutrition Per Serving
Serving size: 1 frosted cupcake; Calories: 236; Total Fat: 6g; Carbohydrates: 35g; Sugars: 23g; Sodium: 159mg; Fiber: 2g; Protein: 8g
 


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