Yogurt Buttercream Frosting Recipe
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 very tasty combination!
- Prep Time: 150
- Cook Time: 10
- Total Time: 2 hours 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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)
Instructions
- 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 important. Otherwise, the yogurt will be too runny to make a proper 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 just use a spatula to spread the frosting on the cupcakes.
Nutrition
- Serving Size: 12
- Calories: 76
- Sugar: 11g
- Sodium: 13mg
- Fat: 2g
- Saturated Fat: 1g
Keywords: Yogurt Buttercream Frosting Recipe, greek yogurt frosting
Find it online: https://alazharfoodie.com/yogurt-buttercream-frosting-recipe/