The other day I made cupcakes as a special treat. But I ran out of time to make frosting. So I ended up not serving my cupcakes at our family gathering. I actually stuck most of them in the freezer to use later.
Then as I was pondering what to make with my Stonyfield Petite Creme vanilla yogurt it occurred to me it might be fun to make frosting out of yogurt! So I did.
I had also just made a batch of coconut milk and the leftover coconut shreds had just come out of the dehydrator. Instead of grinding them into flour I added them to my frosting.
Vanilla Coconut Yogurt Butter Cream is so easy to make. It takes about two minutes. It also only requires five ingredients. You can even leave the coconut out if you don’t like coconut.
One of the things I love about this frosting is that it is not overly sweet. The only sweetener is what is in the yogurt. Nothing else is added.
My husband and my daughter both really enjoyed yogurt butter cream on their cupcakes.
The petite creme yogurt is fat free. Normally I am not a fan of fat free stuff. But in this recipe it is balanced with the butter in the frosting. Full fat plain yogurt would also work. Simply add some maple syrup or cane sugar to it to make a homemade vanilla yogurt.
A note of caution – the Stonyfield yogurt does contain corn starch. So if you are allergic to corn be sure to use an alternative yogurt. My little guy was pretty disappointed about this. It meant he couldn’t try it.
If you need a quick frosting, grab a bowl, a mixer and some yogurt. You’ll have delicious butter cream in no time.
- 2/3 cup vanilla yogurt (or plain yogurt with 3 Tbsp. maple syrup or cane sugar added)
- 2/3 cup shredded unsweetened coconut
- 2/3 cup tapioca flour (use less if you don't want the frosting as thick)
- 1/2 cup butter, at room temperature
- 2 tsp. vanilla extract
- Combine all of the ingredients in a large mixing bowl.
- Beat on high until well combined.
- Use immediately to frost cupcakes.
- Store extra frosting in the refrigerator. Bring to room temperature before using.
- This makes enough frosting for 1 dozen cupcakes. The recipe can easily be doubled or tripled.
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