Greek Yogurt Frosting with just 3 ingredients and butter or cream cheese is not one of them! It’s a simple healthy icing recipe that’s thick enough to be piped onto cakes and cupcakes.
Why You’ll Love This Recipe
This Greek yogurt frosting is a great alternative to the usual icings that are heavy on sugar, butter and overly sweet.
It’s also low fat and high in protein, and made with just 3 ingredients! Now good news – I also have this cottage cheese frosting recipe, it’s even higher in protein than this Greek yogurt icing.
I do love my healthy cream cheese frosting but wanted something even healthier and low fat. Great success – it turned out thick enough to be spread or piped onto cakes or cupcakes, and the yogurt frosting will not melt or drip off at room temperature for a few hours.
Reader’s Review
Used this for Easter mini carrot cake loaves. Loved the healthier option! Tastes great and will definitely use this again. Thank you!
Andrea
Ingredients for Greek Yogurt Frosting
- Greek yogurt: Use full fat plain Greek yogurt with at least 2% fat content. The higher the fat content, the thicker and creamier it will be. If you use 10% Greek yogurt, no need to drain it. Regular yogurt will be too runny for this recipe.
- Powdered sugar: I use Swerve, confectioners or icing erythritol, because it’s made from natural ingredients. You can use regular powdered sugar or any other you like. Just don’t replace it with liquid sweetener – it doesn’t work, I tried!
- Vanilla extract: A flavor enhancer adding a warm element.
How to Make Greek Yogurt Frosting
- Grab a mesh strainer and line it with either coffee filters, a clean linen kitchen towel, or a double folded paper towel.
- Add Greek yogurt into the strainer and place it over a bowl to drain for at least 6 hours. I did mine overnight.
- Once the yogurt has been strained, combine it with powdered sugar and vanilla extract in a large mixing bowl.
- Use an electric hand mixer to whip everything together into a smooth and creamy consistency, takes a couple of minutes. Pause and scrape down the sides as you go.
Transfer frosting to the fridge until you’re ready to use it.
Why Strain Greek Yogurt?
We strain Greek yogurt to get rid of extra whey liquid making the Greek yogurt icing as thick as possible. We do this because we’re not using any butter or cream cheese that has fat and firms up in cold temperature. Do not skip!
More Tips for Best Results
- Using regular yogurt: You can’t use regular yogurt in this recipe, not when straining for 6 hours. However, science is that regular yogurt becomes Greek yogurt, then becomes cream cheese. I have successfully done that with my Instant Pot yogurt. So, if you let regular yogurt strain for 24 hours, then you can use it in this recipe.
- Make it sweeter: My Greek yogurt frosting recipe isn’t overly sweet and adding up to another 1/2 cup powdered sugar is OK. Adjust to taste.
- Troubleshooting thin frosting: You can place it in the fridge uncovered for a few hours or better overnight. Water will evaporate thickening the icing. Another option is to add more powdered sugar and whip. Traditional powdered sugar does contain cornstarch and it can thicken it more.
- Flavored frosting: You can use flavored yogurt like vanilla Greek yogurt. Or replace the vanilla extract with orange, lemon, almond, or coconut extract for a change. You could also stir in 1/2 cup of freeze-dried strawberries that have been blended into powder.
How to Use Greek Yogurt Frosting
Spread it: This method is great for spreading it on and layering cakes, or quick breads. You have more room to make mistakes as it has a much more casual look.
Use it as healthy icing alternative on healthy carrot cake or healthy vanilla cupcakes!
- As written, this recipe will make enough frosting to top 6 regular-sized cupcakes or muffins.
- You can also use it sparingly for a 8 or 9-inch layered cake or 9 x 13-inch sheet cake.
- I think it’s strong enough to be used in the middle of a cake, for example healthy birthday cake. If that’s your plan, strain the yogurt overnight, preferably.
Pipe it: There are two ways to pipe this yogurt frosting for a cleaner, more elegant look. See photos of frosting on lemon poppyseed muffins above for reference.
- 2A tip: 2A is great for softer frostings. You’ll notice the tip is small and round with not too many details in a swirl design to fall apart. Press the tip in the center of the muffin or cupcake and lift while pushing frosting out. You can also use it for piping swirls in a circular motion. Another option is to fill a sandwich bag and cut the tip off.
- 1M tip: Use a 1M tip, which has a star shaped opening. It’s great for making roses but you may have more success with using a traditional buttercream with it because it loses its shape fast. Start in the center and pipe a flat swirl.
I own this simple Wilton cupcake decorating kit and that’s where my tips come from.
How Long Will It Hold?
First of all, my suggestion would be to pipe as close to serving as possible.
If you slather frosting with spatula or pipe with a plain rough tip like 2A, and refrigerate immediately, frosting can hold up for up to 24 hours. In the fridge, of course. I tested.
I would say frosted cupcakes can be left at room temperature for 2-3 hours. On a hot summer day it’s less, about 1 hour. But throughout the year I can confidently say you can display a tray of cupcakes at a birthday party and they will hold up.
How to Store
Keep leftovers in an airtight container in the fridge for up to 5 days. Give a good whisk before applying.
You can also freeze it for up to 3 months and thaw overnight in the fridge. In both cases, you’ll want to re-whip it before you use it.
More Healthy Frosting Recipes
More Greek Yogurt Recipes to Try
Thick Greek Yogurt Frosting
Equipment
Ingredients
- 2 cups plain Greek yogurt, I used 2%
- 1/2 cup powdered sugar or erythritol, I used Swerve
- 1 teaspoon pure vanilla extract
Instructions
- Line mesh strainer with coffee filters, linen kitchen towel, cheesecloth or double folded paper towel, add Greek yogurt and place over a bowl to drain.
- Place in a fridge to drain for at least 6 hours or preferably overnight (I did). Don't skip this step otherwise frosting will be too runny.
- In a large mixing bowl, add strained yogurt, powdered sugar and vanilla extract. Using an electric mixer on high speed, whip all ingredients until smooth and creamy, making sure to pause and scrape down the sides. Should take about 2 minutes. Refrigerate until ready to use.
- Use frosting on a recipe of choice. This amount is enough to frost a 8-9 inch cake or 6 cupcakes. If using a piping bag, use 2A tip (see recipe post for how). Or fill a sandwich bag, cut off the tip and pipe the frosting. Also can spread with spatula on cupcakes.
Notes
- Store: Refrigerate for up to a 1 week. Rewhip before using.
- Freeze: Freeze frosting in an airtight container or up to 3 months. Thaw in the fridge overnight.
- Yogurt: You have to use Greek yogurt and not regular yogurt!
- Sweetener: Maple syrup or any liquid sweetener will not work.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
Would I be able to use granular allulose for this recipe or does it have to be powdered? Thank you.
I think it’s better powdered because it mixes better. I assume it’s like sugar. You can blend it in a high speed blender to make it powdered.
Thank you, Olena, for your quick reply. I was just wondering since powdering allulose can be messy, plus I’m a lazy bum!
Greek yogurt is fat by definition. So instead of using Greek yogurt with 2% fat content, I use regular Greek yogurt containing more than 10% fat so that it stays firm even without being strained.
You can do that. Not every store carries that yogurt so it’s easier to create a recipe with more common 2% Greek yogurt to accommodate everyone.
I just had a raspberry yogurt cake, there was a 3/4 in layer of the yogurt mix on top of a single cake round. The consistency looked lighter than your version and it held up for 3 days refrigerated. I’m wondering if there was gelatin in the icing. I’ll be trying some variations as it was delicious.
There could have been. Good luck and have fun!
Can i use dates powder instead sugar powder?
I am not sure what is dates powder but if it’s same fine like icing sugar and sweet, you may try.
Looks like a great recipe. When straining the yoghurt do you refrigerate it while it strains? Or leave it out?
Refrigerate please so it stays fresh and doesn’t thin out more.
Looks like a great recipe. I am hoping to try it this week. Do you know if it will freeze well piped on top of cupcakes and then frozen? Or will the frosting hold up being kept in a cooler with ice? We have an outdoor party and I’m trying to figure out how to keep them looking their best.
See my post for tips and explanations and photos. I wouldn’t freeze for sure. If you pipe with more simple tip like in photos you can keep it in a cooler. More rose petal like tips it will lose shape faster. But check out my post. You can also pipe at the party, it won’t take long! Good luck!
Do you think we can use pre sweetened/flavored greek yogurt?
Honestly I am not sure because I do think powdered sugar makes the frosting thicker, so I’m not sure if you use presweetened yogurt without adding more sugar that it will hold up. Unless you add sugar to presweetened yogurt but that might be too sweet!
I haven’t made it yet. Will stevia work for the powder red sugar substitute?
If stevia is powdered then yes. Also you should be ok with its taste because you will really taste it in this frosting. Also 1/2 cup is a lot of stevia, I would start adding by tablespoons and taste test in between.