1cuppowdered sugar(or 1 cup Swerve Confectioners, or 1 TBSP stevia glycerite)
2tablespoonscoconut flour(if using stevia)
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 sweetener (and coconut flour if using) until the frosting thickens, about 2 minutes.
Cover and place in the fridge for 30 minutes, while you bake 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 to pipe frosting onto the cupcakes. Or simply use a spatula to spread frosting on the cupcakes.
The sugar-free option has 37 calories and 1 gram of carbs per serving (this excludes sugar alcohol carbs). This recipe makes enough frosting for 12 cupcakes. Nutrition info is for 1/12 recipe - the frosting needed for one cupcake.