Vanilla Icing (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.

2 cups plain, no-fat Greek Yogurt (455 g)
¼ cup macadamia, almond or cashew butter (64 g)
1 tsp. pure vanilla extract
½ tsp. vanilla paste
2¼ cups (9 scoops) vanilla whey protein powder (175 g)
¾ cup Monk Fruit Sweetener with Erythritol (Powdered) (105 g)
½ cup coconut flour (56 g)

In a high-speed blender, add the yogurt, nut butter, vanilla extract and vanilla paste. Blend on low speed until completely smooth.

While blending, add in the protein powder, sweetener and coconut flour. The mixture will thicken quickly. Give it a taste and add a pinch of salt, more erythritol, or more vanilla, according to your preferences.

Use immediately or store in a tightly sealed container in the fridge.

Makes 5 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.