This Greek Yogurt Frosting is made with just 3 ingredients, and butter or cream cheese is not one of them! It is a simple recipe that’s thick enough to be piped onto cakes and cupcakes.
Use it as healthy icing alternative on healthy carrot cake or healthy vanilla cupcakes!
Table of Contents
This healthy Greek yogurt frosting is a great alternative to the usual icings that are heavy on sugar, butter and overly sweet.
I do love my healthy buttercream frosting and healthy cream cheese frosting but wanted something even healthier and low fat. I was curious to see if I can make healthier frosting with Greek yogurt that will hold up and could be piped onto cakes and cupcakes.
Great success!
You can either apply it onto cupcakes with a spatula and the frosting will not melt or drip off at room temperature for a few hours. Or you can pipe it!
Ingredients for Greek Yogurt Frosting
Just 3 simple ingredients go into making this Greek yogurt icing! Exact measurements are listed in the recipe card below.
- 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. Regular yogurt will be too runny for this recipe but check FAQs for the solution.
- 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.
- Vanilla extract: A flavor enhancer adding a warm element.
How to Make Greek Yogurt Frosting
A simple step-by-step guide to the easiest frosting with Greek yogurt!
Strain: Greek yogurt is already thicker than regular yogurt but we’re taking it even further to make our frosting as sturdy as possible.
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.
Mix and chill: Once the yogurt has been strained, combine it with powdered sugar and vanilla extract into a large mixing bowl. Use an electric hand mixer to whip everything together into a smooth and creamy consistency, for 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 the Greek Yogurt?
We strain Greek yogurt to get rid of extra whey liquid. We do this because we’re not using any butter or cream cheese that has fat and firms up in cold temperature.
Draining it is one of the tricks we use to expel as much liquid as possible, making the Greek yogurt as thick as possible. Do not skip!
Did you know if you let Greek yogurt strain long enough, it becomes cream cheese?!
How to Use Greek Yogurt Frosting
Spread it: This method is great for spreading on cakes, layering cakes, or quick breads. You have more room to make mistakes as it has a much more casual look.
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 is 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 healthy lemon poppyseed muffins below 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 leftover frosting 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.
FAQs
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.
No, 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.
My recipe isn’t overly sweet and adding up to another 1/2 cup powdered sugar is OK. Adjust to taste.
You can place it in the fridge uncovered for a few hours or better overnight, if you have time. Water will evaporate thickening the icing. Another option is to add more powdered sugar and whip. My recipe isn’t overly sweet and adding up to another 1/2 cup sugar is OK. Also know that traditional powdered sugar does contain cornstarch and it can thicken it more.
More Healthy Frosting Recipes
More Greek Yogurt Recipes to Try
- Greek yogurt cheesecake
- Baked yogurt
- Greek yogurt chocolate pudding
- Greek yogurt cake
- Strawberry yogurt
- Greek yogurt bagels
- Almond flour Greek yogurt bagels
Greek Yogurt Frosting
Equipment
Ingredients
- 2 cups plain Greek yogurt I used 2%
- 1/2 cup powdered sugar or erythritol I used Swerve
- 1 tsp 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.
I’d love to try this, would it work with piping nozzles to decorate a themed cake, or is it too soft/runny?
Please read my post on piping tips. There’s lots of good info.
If I use maple syrup instead of powdered sugar will I still be able to pipe the frosting?
No, unfortunately that won’t work – too runny.
Used this for Easter mini carrot cake loaves. Loved the healthier option! Tastes great and will definitly use this again
Thank you!
You’re so welcome, Andrea! Glad this is getting added to the repeat list! I appreciate your review.
Can i add blueberries to make it purple? If so, just blend them?
Yes I think you can. But I wouldn’t blend the whole amount. Blending makes Greek yogurt thin. Also don’t add too many blueberries, frosting wouldn’t thicken well. If you can, try freeze dried blueberries. I know they are harder to find but will work much better.
I have 10% Greek yogurt . Will I still have to strain it?
I don’t think so.
Does the cake or cupcakes frosted with this frosting need to be refrigerated?
Do you know if it works with fat free Greek yogurt. Sounds like a great alternative for a low cholesterol diet.
Thank you
Yes you need to refrigerate frosted final products. And yes fat free yogurt works!
Is this enough frosting to cover a 13×9 size cake? Also, can I use granulated sugar? It looks delish!
Mmm I would make 1.5 times of the recipe for a sheet cake. No, don’t use granulated sugar because it won’t “melt” into frosting and will be crunchy on everyone’s teeth. Instead turn it into powdered sugar first by blending in a high speed blender or processing in a food processor.
This is so delicious ! What a great alternative to typical cream cheese frosting. I used it on your carrot cake recipe and everyone loved it !
Thank you once again for inventing a healthy and tasty recipe!
So glad you enjoyed it!
Do you think you could you omit the sugar altogether and use maybe Greek yogurt that is flavored, like Noosa vanilla bean? Not sure if the powder is the important part in which case, do you think cornstarch would work? I’m wanting to make a smash cake for my babies first birthday and really don’t want to overload her with sugar
I don’t think cornstarch would work…the recipe has not been tested without the powdered sugar. You may try reducing it and see how the texture is.
This recipe was a great hit with the party cup cakes had many questions about this recipe and I have to say I didn’t want to share it! But I have because it’s really good recipe thank you very MUCH.
Thanks for sharing it and so glad you enjoyed it!
Could eat this by the spoonful, so good, but will save some for the muffins coming out of the oven soon!
Agreed on that spoonful, yum! So glad you are enjoying it!
I’ve yet to make this but looks awesome.
I’m always looking for or making my own healthier versions of traditional recipes. I just find that most desserts and bakery recipes just have too much sugar or fat in them. It’s like it’s just ok to bite off a chunk of butter or swallow down half a cap of sugar, Ughh.
Yup, that’s how I feel. The amount of sugar always makes me literally cringe. Hope you enjoy this frosting, it’s moderately sweet.