Yogurt Buttercream Frosting Recipe
Topic : Yogurt Buttercream Frosting Recipe
Greek Yogurt Frosting Recipe, No Sugar Option
A simple recipe for vanilla flavored Greek yogurt frosting, with a low carb option with no sugar, using stevia or Swerve Confectioners.
Thick, creamy, and delicious, Greek Yogurt Frosting is a healthy, protein-rich alternative to recipes made with butter or cream cheese (though this keto cream cheese frosting is a good option, too).
The recipe below makes about 2 cups, enough to freeze a single layer cake or 12 cupcakes.
The ingredients you will need to make Yogurt Buttercream Frosting Recipe
You will only need three ingredients to make this tasty frosting:
How to Make Greek Yogurt Frosting – Yogurt Buttercream Frosting Recipe
- Strain the yogurt for at least 2 hours or preferably overnight.
- Using an electric hand mixer on medium speed, beat the strained yogurt, vanilla, and sweetener until the frosting thickens.
- Refrigerate while you bake your cake or cupcake. This will allow the frosting to concentrate even more.
Why should you strain Greek yogurt?
This is not a last-minute type of recipe, as it is necessary to strain the yogurt to achieve a thick enough consistency.
The Greek yogurt has already been strained and is much thicker than “normal” yogurt. But to use it as frosting, we need to eliminate even the small amount of whey it still contains.
Once we make it, whipping it with powdered sugar (or stevia and coconut flour) and then chilling it allows it to thicken enough to use as a frosting.
Is this a healthy recipe?
If you make it with a low-carb sweetener, it is probably just as healthy as the frosting. But it’s still glazed, not the broccoli. 🙂
How long will the Greek yogurt frosting last?
I’m not sure. It is softer than your typical buttercream or cream cheese frosting. But if you follow the steps below, it will hold its shape once it is placed in the cupcakes, and it is delicious.
I usually do it and use it right away. It may not last for more than a few hours. But I don’t know.
How to Use Greek Yogurt Frosting
Use it to freeze cakes or cupcakes. I sometimes use it to freeze these keto chocolate cupcakes instead of using the peanut butter frosting. It is a delicious combination!
For a healthier, lower carb version of this recipe, try replacing powdered sugar with Confectioners Swerve. Swerve does not contain cornstarch so that the low-carb Greek yogurt glaze won’t be as thick as the high-carb one, Unlike regular powdered sugar.
Another alternative is to use stevia glycerite. I like stevia glycerite because it almost eliminates the bitter taste that so many people object to when it comes to stevia.
When I use stevia I like to add two tablespoons of coconut flour to the frosting. This helps thicken it and makes it more durable. But don’t add more than two tablespoons, or the frosting will turn grainy (speaking from experience).
Greek Yogurt Frosting
It is a simple recipe for vanilla-flavored Greek yogurt frosting, with low carb and no sugar option, using stevia or Swerve Confectioners.
Preparation time 10 minutes
Rest time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Keyword: frosting, Greek yogurt
Servings: 12 servings
- 2 cups plain Greek yogurt (I use 5% Fage)
- 2 teaspoons pure vanilla extract
- 1 cup powdered sugar (or 1 cup Swerve candy or 1 tablespoon stevia glycerite)
- 2 tablespoons coconut flour (if using stevia)
- Place a fine-mesh strainer over a small bowl. Put the yogurt in the strainer. Wrap with plastic wrap and place in the refrigerator to drain, at least two hours and preferably overnight. This step is essential. Otherwise, the yogurt will be too runny to make a good frosting.
- Using a manual electric mixer on medium speed, beat the strained yogurt, vanilla, and sweetener (and coconut flour if using) until frosting thickens, about 2 minutes.
- Cover and place in the fridge for 30 minutes while you bake your cake or cupcakes.
- To freeze your cupcakes, wait until they are completely cold. Then fill a quart Ziploc bag with the frosting, cut the corner, and use it to frosting on the cupcakes. Or use a spatula to spread the frosting on the cupcakes.
The sugar-free option has 37 calories and 1 gram of carbohydrates per serving (this excludes sugar alcohol carbohydrates).
This recipe makes enough frosting for 12 cupcakes. Nutritional information is for 1/12 of a recipe: the necessary frosting for a cupcake.
Nutritional information: Greek Yogurt Frosting
Amount per proportion
Calories 76 Calories from Fat 18
% Daily Value*
fat 2g 3%
Saturated Fat 1g 6%
Sodium 13mg 1%
Carbohydrates 11g 4%
Sugar 11g 12%
Protein 3g 6%
* Percent Daily Values are based on a 2,000 calorie diet.
Frequently asked Questions:
How can I thicken my yogurt frosting?
When I use stevia, I like to add two tablespoons of coconut flour to the frosting. This helps to thicken it and make it more durable. But add no more than two tablespoons, otherwise the frosting will become grainy.
Can you whip Greek yogurt?
Combine Greek yogurt, cream, sweetener, rose or vanilla water and a pinch of salt in the bowl of a stand mixer fitted with a whisk. Mix on low speed to start, then increase to high and beat until thick and firm, about 5 minutes.
What’s the difference between buttercream icing and frosting?
The frosting has a cream base, rather than a sugar base, and is mixed with butter, giving it a stronger buttery flavor, of course. Sometimes the frosting is called buttercream and food coloring can be added for decoration. The frosting has a sweet base, while the frosting has a cream.
Why do you add milk to buttercream?
Buttercream needs a little liquid to loosen it up (a little milk, a vanilla extract, or even a hint of liqueur), but when you have too much liquid, you can end up with a buttercream. too thin and thick butter. work with.
How can I thicken buttercream without sugar?
Simply add 1 tablespoon of milk at a time to the buttercream frosting until it reaches the desired consistency. It will not affect the taste of your frosting in any way, regardless of its content.
How can I thicken buttercream without icing sugar?
Dry starches like these soak up liquid and are a great way to thicken the frosting without affecting the flavor of the frosting. Add about 1 tbsp (15 mL) starch to the frosting.
Which is better icing or frosting?
There is a difference, folks! Basically, the frosting is thick and is generally used as a coating for baked goods, while the frosting is on the thinnest side and is used as a frosting.
Can you use frosting instead of buttercream?
You should be able to use any canned frosting, but don’t use the shake type. I used Betty Crocker Canned Frosting for this recipe. Why not make buttercream from scratch? You can definitely do that and I have a ton of buttercream recipes from scratch on this website.
Which frosting is best for cake?
American Buttercream: The best known of cake frosting, American Buttercream is simply butter and icing sugar, beaten until fluffy. Its consistency is perfect for spreading out smooth or beautiful shapes, and it’s most commonly used to decorate layered cupcakes and cookies.
Should I chill buttercream before piping?
For best results, cool your cake and bring the frosting to room temperature. If you are making dark colored buttercream frosting, such as purple or red, it is important to allow the frosting to harden for at least 3-4 hours before using as the colors often intensify with the time.
Does buttercream harden in the fridge?
Plain Frozen Buttercream Cakes (icing sugar and butter mixture): Store at room temperature for about 3 days or up to 1 week in the refrigerator. If you store it in the refrigerator, it is best to chill the cake uncovered for about 20 minutes in the freezer or refrigerator to allow the frosting to set.
Does buttercream thicken in the fridge?
Sometimes all you need to freeze is a little time to cool off. Put the buttercream frosting in the refrigerator for 30 minutes to an hour to help thicken. This is especially important if you are working in a hot kitchen. Putting the frosting in the refrigerator will also help it thicken if the frosting is mixed too much.
How do you keep buttercream from melting when piping?
Put a little frosting in the bag at a time. That way when you fill, you fill it with cold buttercream. Keep a bag of frozen vegetables by your side and stop every now and then – place the bag and your hand on up to 10 frozen vegetables to cool your hand.
How do you keep buttercream from melting?
Another simple solution is to add real icing sugar to the mixture with icing sugar. This will further stabilize your buttercream. Royal icing sugar is a mixture of meringue powder and icing sugar. Add in batches until the buttercream is slightly firm.
What can I substitute for icing sugar?
If you run out of icing sugar or can’t find one to buy, you can make your own by whisking the powdered or granulated sugar in a food processor, power mixer, standard blender, coffee grinder or with spices, or more laboriously, in a mortar and pestle.
Can you keep buttercream icing at room temperature?
Buttercream made with a butter and shortening recipe can usually stay at room temperature for up to 2 days. … If your buttercream recipe is made with all the butter, you will need to refrigerate it. A butter recipe can melt the cake once it has reached room temperature.
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