Making it is a matter of minutes, but you’ll need to strain the yogurt for two hours before you can use it in this recipe. I love my keto cream cheese frosting and use it often. But I also love Greek yogurt and I was curious to know if I could maybe use it as icing. It took some trial and error, but the answer is a resounding YES! Thick, creamy and delicious, Greek yogurt frosting is a great alternative to recipes made with butter or cream cheese. The recipe below makes about 2 cups, which should be enough to frost a single-layer cake or 12 cupcakes. You can easily double it if you need more.
Ingredients
You’ll only need three simple ingredients to make this tasty frosting. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Greek yogurt: Use plain full-fat yogurt for the best results, and make sure it’s Greek. Regular yogurt will be too runny for this recipe. Vanilla extract: Choose a high-quality pure vanilla extract. In such a simple recipe, it makes a difference. Sweetener: Your choice! You can use powdered sugar, a sugar-free powdered sweetener, or stevia. I usually use stevia.
Instructions
Making this yogurt frosting is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Strain the yogurt for at least two hours, and preferably overnight. This is an annoying step, but you really shouldn’t skip it, or the frosting will end up too liquid. Mix. Using an electric hand mixer set on medium speed, beat together the strained yogurt, vanilla, and sweetener until the frosting thickens. You can also whisk it by hand if you prefer. Refrigerate the frosting while you bake your cake or cupcakes. This will allow the frosting to further thicken and stabilize.
Expert tip
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 it still contains. Once we do, whipping it with powdered sugar (or stevia and coconut flour) and then chilling it allows it to thicken enough to be used as frosting.
Frequently asked questions
Variations
For a low-carb version of this recipe, try replacing the powdered sugar with a sugar-free powdered sweetener. Unlike regular powdered sugar, it likely won’t contain cornstarch, so the frosting won’t be as thick. Another alternative is to use stevia glycerite, as I do in the video below. I like stevia glycerite because it nearly eliminates any aftertaste. When using stevia, I like to add two tablespoons of coconut flour to the frosting. This helps thicken it and make it more durable. But don’t add more than two tablespoons, or the frosting will become grainy (speaking from experience). In addition to making a low-carb version, another variation is to use a different flavor extract instead of vanilla. If you like coconut, for example, you could use coconut extract. If using any flavor extract other than vanilla, I recommend using just one teaspoon.
Serving suggestions
I use this frosting in cakes and cupcakes. I sometimes use it to frost these keto chocolate cupcakes instead of using peanut butter frosting. It’s a very tasty combination! It’s also very good with this almond flour cake. You can top the frosting with berries if you wish, or scatter a few mini chocolate chips on top.
Storing leftovers
I don’t recommend storing leftovers of this frosting or making it ahead of time. You should use it right away for cakes or cupcakes that would be enjoyed within an hour or so.
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