How to Make Yogurt Frosting
You can make a healthy breakfast-worthy frosting for cakes and cupcakes (or pancakes and waffles) by simply whisking together three base ingredients: almond protein powder, sweetener and plain yogurt. Greek-style yogurts work best here since they are thicker than regular ones. If you want your frosting more stable, we recommend adding ⅛ tsp of xanthan gum to it and it’ll keep its shape on top of cupcakes or a cake. If you are using plain yogurt (like we are doing here), you may also want to add some vanilla extract. And you are done.
It’s delicious, it’s low fat, low carb and it’s very high in protein. You can eat it with a spoon. You can eat it every day. And it looks great on cakes and cupcakes.
If you are using flavored yogurt, you don’t need any additional sweetener. The same goes for flavored and sweetened protein powder. We are using plain in both cases so we are adding our own sweetener of choice.
Ingredients
- 400 ml ~ 13 oz plain yogurt, Greek-Style
- 60 g ~ ¼ cup almond protein powder
- 40 ml ~ 2 tbsp maple or agave syrup
- ¼ tsp vanilla extract (optional)
- ⅛ tsp xanthan gum (optional, but recommended)
Instructions
Add all of the ingredients to a small mixing bowl then whisk until smooth and stiff. You now have delicious healthy frosting. It’ll keep in the fridge for up to 4 days.
Yogurt Frosting Vs Whipped Cream Vs Buttercream Frosting
