A simple recipe for vanilla flavored Greek yogurt frosting, with a low-carb no-sugar option using Swerve Confectioners.
Thick, creamy and delicious, Greek yogurt frosting is a healthy, higher protein alternative to recipes made with butter or cream cheese (although this keto cream cheese frosting is a good choice too). The recipe below makes about 2 cups, enough to frost 12 cupcakes.
Why you should strain the Greek yogurt
This is not a last-minute type of recipe, because straining the yogurt is a must in order to achieve a thick enough consistency.
Greek yogurt has already been strained and is much thicker than “regular” yogurt. But 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 it allows it to thicken enough to be used as frosting.
Is this a healthy recipe?
I wouldn’t say “healthy.” “Healthier” is more accurate. Greek yogurt does have many health benefits. But this is still a sweet, sugary dessert. If you make it with a low-carb sweetener, it’s probably as healthy as frosting can get. But it’s still frosting, not broccoli. 🙂
How long will Greek yogurt frosting hold?
I’m not sure. It’s 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. I typically make it and use it right away. It’s possible that it won’t hold for more than a few hours. But I truly don’t know.
How to use Greek yogurt frosting
Use it to frost cakes or cupcakes. I sometimes use this Greek yogurt frosting to frost these keto chocolate cupcakes instead of using the peanut butter frosting. It’s a great combination!
For a low carb and healthier version of this Greek yogurt frosting, you could try replacing the powdered sugar with Confectioners Swerve. Unlike regular powdered sugar, Swerve does not contain cornstarch. So it’s possible that the low carb Greek yogurt frosting won’t be as thick, or hold as well, as the high-carb frosting. This is something you will need to experiment with for yourself.
Greek Yogurt Frosting
- 2 cups plain Greek yogurt (I use Fage 5%)
- 2 teaspoons pure vanilla extract
- 1 cup powdered sugar*
- Place a fine-mesh strainer over a small bowl. Place the yogurt in the strainer. Wrap with plastic wrap and place in the fridge to drain, 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, beat together the strained yogurt, the vanilla, and the powdered sugar until the frosting thickens, about 2 minutes.
- Cover and place in the fridge for 30 minutes, while you bake your cupcakes.
- To frost your cupcakes, fill a quart-size Ziploc bag with the Greek yogurt frosting, snip the corner and use to pipe frosting onto the cupcakes, or simply use a spatula to spread frosting on the cupcakes.