It’s especially delicious when paired with something sweeter (like a chocolate cake). Whereas most of my traditional frosting recipes require anywhere from 3-5 cups of powdered sugar, I only put a few tablespoons into my Greek yogurt frosting because I like the tartness. Mix your strained yogurt with a hint of vanilla extract and some powdered sugar and voila- you’ve got a killer frosting that’s super diet-friendly. Repeat this until your end result looks more like a cream cheese and you can handle it easily. Take another 4-5 paper towels, fold them, cover the Greek yogurt, and gently press. Mix 1 instant vanilla pudding packet with half of the milk called for on the package. Once you strain out the moisture, it won’t stick and should be easy to work with. Low-carb cream cheese frosting is the perfect topping for keto cakes, gluten-free cakes and any low-carb recipes that has a low carb count for your low-carb. If you’re going to use the paper towel method, take 4-5, fold them so you have a thick base, and scoop your greek yogurt right onto it. You can remove moisture from the yogurt most easily with a cheesecloth, but if you don’t have one, paper towels will work. It is a good sugar-free vanilla cake to enjoy plain or with the vanilla buttercream frosting recipe provided. When you’re whipping in the heavy cream, reduce or extend that length of time based on the volume. Use 2 ounces of cream cheese per 1/4 cup (30g) confectioners’ sugar and 1/2 cup (120ml) heavy cream. Beat thoroughly before adding in the next spoon. Spoon in the milk, one tablespoon at a time.
Make sure all ingredients are well blended and there are no lumps. Otherwise, the yogurt will be too liquid to make a proper frosting. Wrap with plastic wrap and place in the fridge to drain for at least two hours and preferably overnight. Greek yogurt naturally has a high moisture content, so in order to get it to a point that it can be piped/used as a frosting, we need most of that moisture gone. By the way, this recipe is very easy to scale up or down. Cream softened butter on high speed until it turns pale, or a little over 1 minute. Place a fine-mesh strainer over a small bowl.
The key to creating this frosting is to strain your Greek yogurt well.
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