Vanilla Frosting (Protein)

vanillaicingprotein Both Vanilla Icing and Vanilla Frosting are perfect for, well, EVERYTHING. They’re sweet, they’re simple and they’re delicious, but they’re also filled with a ton of refined white sugar, butter or hydrogenated shortening (aka dangerous trans fats) and artificial flavourings. So I made them healthy. These Healthy Vanilla Protein Icing and Healthy Vanilla Protein Frosting recipes are just as sweet and just as delicious as the original, but much healthier. One spoonful and you’ll have a hard time believing they’re sugar free, low carb, low fat, high protein and gluten free.

1 cup plain, nonfat Greek yogurt (230g)
5 oz Neufchâtel cream cheese, at room temperature
1 tsp. vanilla paste
½ tsp. liquid stevia extract
1 cup vanilla whey protein powder (90g)
½ cup Monk Fruit Sweetener with Erythritol (Powdered) (70g)

In a stand mixer bowl fitted with a whisk attachment, add the yogurt, cream cheese, vanilla paste, and stevia extract. Mix on medium-low speed until completely smooth. Scrape down the sides of the bowl and mix again.

Add in the protein powder and sweetener, then return mixer to medium-low speed. Once completely smooth, scrape down the sides of the bowl and mix again. Increase mixer speed to high and mix until fluffy and even.

Cover the bowl and refrigerate for 3+ hours to firm up before frosting. Store in a tightly sealed container in the fridge.

Makes 2 cups.

Cook's Notes:

Feel free to add ¼ tsp. of pure almond extract for a bakery-like flavour.
The icing or frosting will keep for as long as your yogurt keeps, so check its expiration date.
If you don't have vanilla paste, you can substitute pure vanilla extract, vanilla powder, or a split vanilla bean.