A healthier version of “cream cheese” frosting for your cakes, cupcakes and cookies. Learn how to make frosting from Greek yogurt .
“Cream Cheese” Frosting — You know the stuff right? In just a few weeks, you’ll start seeing recipes all over the blogosphere for cream cheese frosted cakes, cupcakes, breakfast rolls… I mean anything good to be baked at the holidays becomes great with cream cheese frosting. Am I right?
I’ve known for years that you could make a fantastic cream cheese alternative just by straining regular yogurt. We used this approach at Cooking Light when we wanted a cream cheese that was lower in fat than Neufchatel. But now, with the addition of Greek yogurt to the marketplace, it’s even easier to get a thick, rich creamy strained “cream cheese” that’s a perfect substitute over bagels, in tiramisu, as veggie dip or my personal favorite — frosting.
It’s not that cream cheese frosting is exceptionally difficult to make on its own. In fact, this method is a little more prolonged due to the draining step. But I love that you’re getting a higher-protein, lower-calorie frosting.Print
How to make frosting from Greek yogurt
A healthier version of “cream cheese” frosting for your cakes, cupcakes, and cookies. Learn how to make frosting from Greek yogurt.
- Yield: 2 cups 1x
- 2 cups Greek yogurt (may use plain or vanilla, depending on how sweet you want your frosting)
- 1 cup powdered sugar
- Line a small sieve with coffee filters (I suggest 1 filter per 1 cup of yogurt). Spoon yogurt over coffee filter and smooth evenly. Place over a large bowl. Refrigerate overnight, allowing yogurt to drain into bowl.
- Discard draining liquid. Spoon drained yogurt into a medium bowl; beat in powdered sugar with an electric mixer until smooth.
I recommend refrigerating cakes/cupcakes after topping with this frosting.
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