Vanilla Yogurt Frosting
This simple frosting is very versatile and is a healthier alternative to sugar-laden icings. I try to utilize yogurt in as many applications as possible because of it’s many health benefits- full of calcium, probiotics, which are great for boosting the immune system and helping protect against ulcers and other digestive issues.
Vanilla Yogurt Frosting
- 1 32oz container plain greek style yogurt, strained
- 1 teaspoon vanilla
- 1/4- 1/2 cup honey
For best results, strain yogurt overnight to 24hrs to remove any excess moisture for a more cream cheese like texture. Here are some tips.
- In a large bowl, whisk together strained yogurt, vanilla and honey. Add in enough honey to reach desired sweetness.
- Frost cake or use a fruit dip.
I use a yogurt cheese maker, I think it is a great investment and use it alot. Strained yogurt can be used to make dips and is a great replacement for mayonnaise and sour cream in recipes.
– Try it on my Gooey Pumpkin Pie Cake or Carrot Cake!
4 thoughts on “Vanilla Yogurt Frosting”
That quart of yogurt probably cost you $5 and you can make it for $1. I make a gallon a week from my wife and I and just for the cost of the milk.
Thanks for your recipe – certainly an improvement over standard icing. I’ll use it the next time I make muffins.
I actually do make my own yogurt, it is definitely a money saver! I never knew it was so simple to make :) Is that a link to your personal page?
I just made this today and I loved it! I did make some changes to it that I thought I would share. It had a bit of a ‘sour’ tang to it that while good, I wondered if I could modify a bit. I added in probably about 3-4 times the vanilla that you listed (I’m off the opinion that you can rarely ever get too much vanilla or cinnamon lol) and then decided to add in some coconut flakes. The coconut flakes added sooo much to the flavor! It covered up a bit of that ‘sour’ tang and added a new element of sweetness to the recipe. I did this to taste, so I’m not sure on exactly how much I put in – though I would guesstimate it at about 1/4 of a cup.
It will make it a bit lumpier so if you are frosting a cake, it won’t give a smooth appearance like the original recipe, but boy does it taste good! I would also recommend letting the frosting cool and set for a bit in the fridge. :) We used it on your carrot cake recipe and I’ve had rave reviews on both! :D
That sounds so delicious! I am definitely going to try that next time. It really is more about the flavor that the appearance anyways :)