Finding a frosting that’s both delicious and lighter than traditional buttercream can feel nearly impossible. After all, most frostings are loaded with butter and cream cheese, making them rich and heavy, and things get even trickier when you’re trying to cut back on calories without sacrificing taste.
Luckily, this Greek yogurt frosting checks all the boxes: it’s tangy yet sweet, comes together in just minutes, and works beautifully on everything from cupcakes to layer cakes to fruit-topped desserts.
Why You’ll Love This Greek Yogurt Frosting
- Healthier alternative to traditional frosting – Made with Greek yogurt instead of butter and cream cheese, this frosting gives you that creamy, sweet topping without all the guilt.
- Only 3 ingredients – You probably already have these basics in your kitchen, making this an easy go-to frosting recipe.
- Light and tangy flavor – The natural tanginess of Greek yogurt balances the sweetness perfectly, so it won’t be overly sugary like store-bought frosting.
- High in protein – Greek yogurt adds a protein boost to your desserts, making them a bit more satisfying and nutritious.
What Kind of Greek Yogurt Should I Use?
For this frosting, you’ll want to use full-fat Greek yogurt to get the best consistency and richness. The thicker the yogurt, the better your frosting will hold up, so look for brands labeled as “thick” or “extra thick” if you can find them. Regular Greek yogurt (not non-fat or low-fat) works great, but if your frosting seems too runny, you can strain it through cheesecloth for an hour or two in the fridge to remove excess liquid. Avoid using regular yogurt instead of Greek yogurt, as it’s much thinner and won’t give you that nice, spreadable frosting texture you’re looking for.
Options for Substitutions
This simple frosting is easy to customize with a few ingredient swaps:
- Plain Greek yogurt: Regular plain yogurt works, but you’ll need to strain it first. Place it in a cheesecloth-lined strainer over a bowl and refrigerate for 2-3 hours to remove excess liquid. You can also use plain skyr or labneh for a similar thick texture.
- Powdered sugar: If you only have granulated sugar, you can make your own powdered sugar by blending it in a food processor or blender until fine. Use the same amount, but the texture might be slightly grainier.
- Vanilla essence: Vanilla extract works just as well and actually gives a more natural flavor. You can also try almond extract (use half the amount as it’s stronger) or skip it entirely for a plain frosting.
Watch Out for These Mistakes While Making
The biggest mistake when making Greek yogurt frosting is skipping or rushing the draining process, which leaves you with a runny frosting that slides right off your cake – make sure to drain the yogurt for the full 6 hours or overnight to get that thick, spreadable consistency.
Another common error is using already-thick Greek yogurt and thinking you can skip the straining step, but even Greek yogurt needs draining to reach proper frosting texture, so don’t take shortcuts here.
To avoid a grainy frosting, sift your powdered sugar before mixing, and keep in mind that this frosting is more delicate than buttercream, so it works best on cakes that will be served within a day or two and stored in the refrigerator.
If your frosting seems too soft after mixing, pop it in the fridge for 20-30 minutes to firm up before spreading or piping.
What to Serve With Greek Yogurt Frosting?
This Greek yogurt frosting is perfect on top of just about any cake or cupcake you can think of. I love spreading it on vanilla or lemon cupcakes since the tangy yogurt pairs so well with those lighter flavors. It also works great on carrot cake, banana bread, or even as a dip for fresh fruit like strawberries and apple slices. If you’re making a layer cake, this frosting is light enough that it won’t weigh down the cake, and it’s a nice change from traditional buttercream when you want something a bit healthier.
Storage Instructions
Refrigerate: Keep your greek yogurt frosting in an airtight container in the fridge for up to 3 days. Since it’s yogurt-based, it needs to stay cold to maintain its texture and freshness. Give it a quick stir before using if any liquid separates out.
Make Ahead: You can whip this frosting up a day or two before you need it, which is super convenient for party prep. Just remember that it works best on cakes and cupcakes that will be served the same day, since the moisture from the yogurt can make baked goods a bit soggy if left too long.
Note: I don’t recommend freezing this frosting since yogurt can get grainy and separate when thawed. It’s best enjoyed fresh from the fridge when it’s at its creamiest!
| Preparation Time | 610-730 minutes |
| Cooking Time | 0 minutes |
| Total Time | 610-730 minutes |
| Level of Difficulty | Medium |
| Servings | 2 cups of frosting |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 450-500
- Protein: 18-22 g
- Fat: 8-12 g
- Carbohydrates: 80-90 g
Ingredients
- 2 1/4 cups plain yogurt (Fage Total 5% for thickest consistency)
- 3/4 cup powdered sugar (sifted for smoother finish)
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
Step 1: Strain the Yogurt to Remove Excess Whey
- 2 1/4 cups plain yogurt
Line a fine-mesh strainer with cheesecloth or a clean kitchen towel and set it over a bowl.
Pour the plain yogurt into the lined strainer, then cover and refrigerate for at least 6 hours, preferably overnight.
This step removes excess liquid (whey) from the yogurt, concentrating it into a thick, cream cheese-like consistency that’s essential for a frosting that won’t slide off your cake.
I always use Fage Total 5% because it’s already thicker than most yogurts, so even 6 hours of straining gives me the perfect texture.
Step 2: Prepare the Dry Ingredients
- 3/4 cup powdered sugar
While the yogurt is draining, sift the powdered sugar into a small bowl to break up any lumps.
Sifting ensures a smooth frosting without grittiness and takes just a minute.
Set the sifted sugar aside until you’re ready to mix.
Step 3: Combine and Whip the Frosting
- strained yogurt from Step 1
- sifted powdered sugar from Step 2
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
Once the yogurt has finished straining, transfer the thick strained yogurt to a clean mixing bowl.
Add the sifted powdered sugar from Step 2, vanilla extract, and lemon zest.
Using an electric mixer on medium-high speed, beat the mixture for about 2 minutes until the frosting is light, fluffy, and holds soft peaks.
The lemon zest brightens the flavor without adding liquid, and I find that beating it just long enough to incorporate air gives the frosting a beautiful, cloud-like texture that spreads or pipes beautifully.
Step 4: Frost Your Cake or Cupcakes
- frosting from Step 3
Immediately spread or pipe the frosting onto cooled cake layers, cupcakes, or whatever you’re decorating.
The frosting is best used right after mixing while it’s at its fluffiest.
If it sits at room temperature for too long, it will begin to soften and lose some of its structure.
Vanilla Greek Yogurt Frosting
Ingredients
Method
- Line a fine-mesh strainer with cheesecloth or a clean kitchen towel and set it over a bowl. Pour the plain yogurt into the lined strainer, then cover and refrigerate for at least 6 hours, preferably overnight. This step removes excess liquid (whey) from the yogurt, concentrating it into a thick, cream cheese-like consistency that's essential for a frosting that won't slide off your cake. I always use Fage Total 5% because it's already thicker than most yogurts, so even 6 hours of straining gives me the perfect texture.
- While the yogurt is draining, sift the powdered sugar into a small bowl to break up any lumps. Sifting ensures a smooth frosting without grittiness and takes just a minute. Set the sifted sugar aside until you're ready to mix.
- Once the yogurt has finished straining, transfer the thick strained yogurt to a clean mixing bowl. Add the sifted powdered sugar from Step 2, vanilla extract, and lemon zest. Using an electric mixer on medium-high speed, beat the mixture for about 2 minutes until the frosting is light, fluffy, and holds soft peaks. The lemon zest brightens the flavor without adding liquid, and I find that beating it just long enough to incorporate air gives the frosting a beautiful, cloud-like texture that spreads or pipes beautifully.
- Immediately spread or pipe the frosting onto cooled cake layers, cupcakes, or whatever you're decorating. The frosting is best used right after mixing while it's at its fluffiest. If it sits at room temperature for too long, it will begin to soften and lose some of its structure.