This Greek Yogurt Frosting is SO thick and creamy you will never know it’s high protein, gluten free and better for you! Great on SO many things and easy!
Yep, you’re reading that right.
Greek yogurt made into FROSTING.
I’m sure you already knew you could use Greek yogurt beyond your usual funfetti protein overnight oats for breakfast. You might have been adventurous and tried it out as as homemade spinach Greek yogurt dip (ooooh, you fancy!) but did you even imagine you could use it make frosting that is actually BETTER than the version without?
It’s true and you’re going to believe me as soon as you taste it.
Greek Yogurt Frosting Ingredients
When I think of cupcakes and cakes, my mind easily goes straight to the frosting. Whether its buttercream or keto chocolate frosting, If you’ve got the right frosting, it’ll make your cake THAT much more indulgent! Greek yogurt is so thick, so rich, so creamy, and you’re gonna be such a fan of this frosting! To make it, you will need:
- Light cream cheese, at room temperature
- Vanilla Greek Yogurt (or plain)
- Vanilla Extract
- Powdered Sugar
How to make Greek Yogurt Frosting
Yes, you’re gonna be blown away by the taste of this tasty yogurt icing, but I think you’ll be equally as impressed with how simple it is to make! It’s extremely easy and is made in only 2 quick steps! Throw together some simple ingredients and the result? Creamy, heavenly, smooth frosting. Pure BLISS! Here’s how to put it together:
Beat
Using an electric hand mixer, beat the cream cheese and yogurt together until fluffy on high speed in a large bowl. Add the vanilla extract and continue to beat until well combined.
Mix
Reduce the speed of the mixer to low and gradually add in the powdered sugar until you’ve added it all and it is combined. Turn the speed back up to high and beat the frosting for 2-3 minutes or until fluffy.
DEVOUR
Yup- it’s as simple as that! Now, enjoy it however you’d like!
How to store Frosting
If you’ve whipped up a batch of this Greek Yogurt Cream Cheese Frosting to ice a cake and have some leftover, don’t toss it! This frosting keeps well for about a week so save it and indulge on it another time! Simply put your leftover icing in an airtight container and store it in the fridge for up to a week to pull and use whenever your heart desires!
Plain Vs Vanilla Greek yogurt
One of the BEST things about creating delicious food in the kitchen is that you can be creative and mix it up! If you don’t have vanilla greek yogurt or simply prefer another flavor, go ahead and give it a try! You could use coconut flavor instead, or plain greek yogurt but you may need to play around and add a bit of extra sugar if you do!
Ideas on How to Use Yogurt Frosting
So you’ve made a tub of frosting and now you want to spread it on everything!! Good news- you TOTALLY can (and should)! There are literally ENDLESS ways to get creative with how to serve up this frosting for a family gathering, wedding/baby shower or party with friends. Here are a few ways I recommend to serve this delicious frosting:
- Cake: Pipe a thick layer onto a dozen Gluten Free Carrot Cake Cupcakes or Gluten Free Cupcakes with Blueberries.
- Fruit: Serve it up with an assortment of fresh berries and dip away, or stuff it inside strawberries, similar to Cheesecake Stuffed Strawberries.
- Breakfast: Drizzle or spread it onto Easy Cinnamon Roll Protein Pancakes or Almond flour paleo cinnamon rolls.
Ingredients
- 16 ounces Light Cream Cheese at room temperature (2 packages)
- 1 cup Vanilla Greek Yogurt
- 4 teaspoons Pure Vanilla Extract
- 2 cups Powdered Sugar (200g)
Instructions
- In a large bowl, using an electric hand mixer, beat together the cream cheese and yogurt on high speed until fluffy. Add in the vanilla and beat until combined.
- Set the mixer on low speed and gradually add in the powdered sugar until you've added all of it and it's well combined. Return to high speed and beat for 2-3 minutes until the frosting is fluffy.
- DEVOUR on cupcakes, cake, or a spoon!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Ingredients
- 16 ounces Light Cream Cheese at room temperature (2 packages)
- 1 cup Vanilla Greek Yogurt
- 4 teaspoons Pure Vanilla Extract
- 2 cups Powdered Sugar (200g)
Instructions
- In a large bowl, using an electric hand mixer, beat together the cream cheese and yogurt on high speed until fluffy. Add in the vanilla and beat until combined.
- Set the mixer on low speed and gradually add in the powdered sugar until you’ve added all of it and it’s well combined. Return to high speed and beat for 2-3 minutes until the frosting is fluffy.
- DEVOUR on cupcakes, cake, or a spoon!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Biana says
This sounds so delicious, and I love that you made it healthy as well! I am definitely going to try it.
Taylor Kiser says
Yay!
Erika says
This is a great recipe. I use Greek yogurt all the time, so this is perfect!
Taylor Kiser says
Hope you love!
Laura | Wandercooks says
What a fabulous idea!! I love greek yoghurt but never knew you could do turn it into icing! Very exciting!
Taylor Kiser says
You gotta try!
Dannii says
frosting from Greek yoghurt sounds amazing. I have to try this
Taylor Kiser says
Hope you love!
nyeka says
Hi! How do you get the frosting not to crack? I prefrosted my cake the night before and in the AM it was cracked. I read it’s bc yogurt dries out, but wondering if there is a quick fix. TIA!
Taylor Kiser says
Hi there! I’ve not experienced that issue so I’m not sure. Could you run your spreader back over the crack and smooth it back out?
Anna says
I made this with a gluten free 2 layer chocolate cake. I had plain Greek non-fat yogurt so added more vanilla and more sugar as suggested. It was stil yogurty tasting but I happen to love the flavor. I would get mine to stiffen though so only did a flat frosting spread. I tried to pipe it but within seconds it was a flat blob. I’ve put it in the fridge to chill and Am hoping it stiffens a bit before serving with some berries on top.
Taylor Kiser says
Thanks for the feedback, Anna!
Kam says
Do you think this would be possible to mix by hand?
Taylor Kiser says
Hi, Kam! I don’t think so. I recommend using an electric hand mixer.
Theresa says
Hello!
Can I use confectioners sugar instead of the powdered sugar?
Thank You
Taylor Kiser says
Hi Theresa! Same thing, so yes. 🙂
Amanda says
I decided to use this recipe for my daughters first birthday. I followed the recipe to a T and it was so incredibly runny. I tried literally everything to try and thicken it up and nothing worked. I didn’t have time to make a different icing. It was rather disappointing. I have no idea where I went wrong
hausea says
I’m sorry to hear your frosting went wrong. There are a few reasons this may have happened:
1. Make sure the cream cheese was at room temperature, as cold cream cheese can lead to a less stable frosting, and if it’s too warm, you could get a runny consistency.
2. Using light cream cheese can sometimes result in a thinner frosting due to its reduced fat content. You can try using full-fat cream cheese next time.
3. Try not to over-mix the frosting, which can cause it to become too thin.
4. You can try adding more powdered sugar in small increments until the frosting has thickened.
If you have this problem next time, you can try chilling the frosting in the fridge for a bit to help it thicken up. Good luck!