This silky vanilla frosting is light, creamy, and beautifully fluffy, with a smooth texture that spreads easily over cakes, cupcakes, pancakes, and other

Equipment

• Electric hand mixer — Whips the yogurt mixture quickly and creates a lighter texture.
• Large mixing bowl — Provides enough room for the frosting to increase slightly in volume.
• Rubber spatula — Helps scrape the sides and fold the mixture evenly.
• Measuring spoons — Keeps vanilla and sweetener amounts consistent.
• Piping bag and tip, optional — Makes it easy to create decorative swirls on cupcakes and cakes.

Ingredients

• 1½ cups plain Greek yogurt — about 340 g; use thick, strained yogurt
• 2 tablespoons unsalted butter — softened, not melted
• ½ cup powdered low-carb sweetener — adjust to taste
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1 tablespoon powdered skim milk — optional, helps increase creaminess and protein
• 1–2 teaspoons unsweetened almond milk — only if needed to adjust consistency

Instructions

1. Chill the yogurt — 30 minutes. For the thickest frosting, place the Greek yogurt in the refrigerator before starting. If your yogurt contains excess liquid, strain it through cheesecloth or a fine-mesh strainer.
2. Cream the butter — 1–2 minutes. Place softened butter in a mixing bowl and beat on medium speed until smooth and creamy. Do not melt the butter.
3. Add the yogurt. Add the chilled Greek yogurt gradually and beat on low speed for about 30 seconds until combined.
4. Add the dry ingredients. Add powdered sweetener, optional skim milk powder, vanilla, and salt. Beat on medium speed for 1–2 minutes until the frosting becomes smooth and fluffy.
5. Check the consistency. The frosting should be thick enough to hold soft peaks and leave visible ridges from the mixer. If it is too thick, add almond milk ½ teaspoon at a time .
6. Whip until fluffy — 1–2 minutes. Increase to medium-high speed and whip briefly until the mixture looks smooth, airy, and creamy. Avoid excessive whipping because Greek yogurt can become thinner with prolonged mixing.
7. Chill — 30 minutes. Refrigerate the frosting before decorating. The cold temperature helps it firm up and makes piping easier.
8. Decorate and serve. Spread over completely cooled cakes or cupcakes, or pipe into decorative swirls using a piping bag.
9. Heat level: No cooking or heat required.
10. High-protein tip: Choose Greek yogurt with approximately 15–20 g protein per serving and use skim milk powder for an additional protein boost without adding much volume.

Notes

Storage: Keep covered and refrigerated for 3–4 days. Reheating: No reheating is necessary; serve chilled or slightly softened. Allergy notes: Contains dairy; use a suitable dairy-free yogurt alternative if necessary. Nut-free option: Omit almond milk and use a small amount of skim milk if desired. Flavor boost: Add lemon zest, cinnamon, almond extract, or a tiny amount of espresso powder. Chocolate version: Mix in 1–2 tablespoons unsweetened cocoa powder and adjust the sweetener. Strawberry version: Fold in a small amount of finely crushed freeze-dried strawberries after whipping. For piping: Chill the frosting for at least 30 minutes before transferring it to a piping bag. For a firmer frosting: Add a little more skim milk powder rather than adding extra sweetener.

Nutrition

Calories: ~55 kcal · Protein: ~5 g · Fat: ~2.5 g · Carbohydrates: ~3 g · Fiber: ~0 g · Sugar: ~1.5 g · Sodium: ~35 mg