Three-Ingredient Yogurt Frosting

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This simple, vanilla-flavored yogurt frosting is made with strained Greek yogurt. It has a low-carb, sugar-free option, too! Making it takes just minutes, but you'll need to strain the yogurt for two hours before using it in this recipe.

Yogurt frosting was piped onto a cupcake.

My keto cream cheese frosting is wonderful, but I love Greek yogurt and was curious to know if I could use it as icing. It took some trial and error, but the answer is YES! Thick, creamy, and delicious, this yogurt frosting is a great alternative to recipes made with butter or cream cheese. The recipe below makes about 2 cups, which should be enough to frost a single-layer cake or 12 cupcakes. You can easily double it if you need more.

Ingredients

You'll only need three simple ingredients to make this frosting. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Greek yogurt: For the best results, use plain, full-fat yogurt, and make sure it's Greek. Regular yogurt will be too runny for this recipe.
Vanilla extract: Choose a high-quality pure vanilla extract. It makes a difference in such a simple recipe.
Sweetener: Your choice! You can use powdered sugar, a sugar-free powdered sweetener, or stevia. I usually use stevia.

Variations

For a low-carb version of this recipe, replace the powdered sugar with a sugar-free powdered sweetener. Unlike regular powdered sugar, it won't contain cornstarch, so the frosting won't be as thick.

Another alternative is to use stevia glycerite, as I do in the video below. When using stevia, I like to add two tablespoons of coconut flour to the frosting. This helps thicken it and make it more durable. But don't add more than two tablespoons, or the frosting will become grainy (speaking from experience).

In addition to making a low-carb version, another variation is to use a different flavor extract instead of vanilla. If you like coconut, for example, you could use coconut extract. If using any flavor extract other than vanilla, I recommend using just one teaspoon.

Instructions

Making this yogurt frosting is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Strain the yogurt for at least two hours, and preferably overnight. This is an annoying step, but you really shouldn't skip it, or the frosting will be too liquid.

Using an electric hand mixer set on medium speed, beat together the strained yogurt, vanilla, and sweetener until the frosting thickens. You can also whisk it by hand if you prefer.

Refrigerate the frosting while you bake your cake or cupcakes. This will allow the frosting to further thicken and stabilize. Pipe the frosting onto the cupcakes and serve.

Expert Tip

This is not a last-minute type of recipe, because straining the yogurt is a must in order to achieve a thick enough consistency.

Greek yogurt has already been strained and is much thicker than "regular" yogurt. But to use it as frosting, we need to get rid of even the small amount of whey it still contains.

Once we do, whipping it with powdered sugar (or stevia and coconut flour) and then chilling it, allows it to thicken enough to be used as frosting.

Recipe FAQs

Can I use regular yogurt in this recipe?

No. It's very important to use Greek yogurt, which has been strained, and then strain it further at home. The only acceptable alternative to Greek yogurt is skyr.

Can I use sugar as my sweetener?

I don't recommend using a granulated sweetener. This will result in a grainy texture. It's best to use a powdered sweetener in this recipe.

Will this frosting hold its shape?

Yes. It's definitely softer than your typical buttercream or cream cheese frosting. But if you follow the steps listed below in the recipe card, it will hold its shape once piped onto cupcakes - and it is delicious.

Serving Suggestions

I love using this yogurt frosting in cakes and cupcakes! I sometimes use it to frost these keto chocolate cupcakes instead of using peanut butter frosting. It's such a good combination! It's also very good with this almond flour cake.

You can top the frosting with berries if you wish or scatter a few mini chocolate chips on top.

Storing Leftovers

I don't recommend storing leftovers of this frosting or making it ahead of time. You should use it immediately for cakes or cupcakes that would be enjoyed within an hour or so.

A yellow cupcake topped with Greek yogurt frosting.

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Recipe Card

5 from 21 votes

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Prep Time10

Rest time2 30

Total Time2 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 76kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 2 cups plain Greek yogurt - I use Fage 5%
▢ 2 teaspoons pure vanilla extract
▢ 1 cup powdered sugar - or 1 cup of a sugar-free powdered sweetener, or 1 tablespoon of stevia glycerite

Optional:

▢ 2 tablespoons coconut flour - only if using stevia

Instructions

Place a fine-mesh strainer over a small bowl. Place the yogurt in the strainer. Wrap the bowl with plastic wrap and place it in the fridge to drain for at least two hours, and preferably overnight. This step is important. Otherwise, the yogurt will be too liquid to make a proper frosting.
Using an electric hand mixer set on medium speed or a hand whisk, beat together the strained yogurt, vanilla, and sweetener (and coconut flour if using) until the frosting thickens, about 2 minutes. Cover the frosting and place it in the fridge for 30-60 minutes while you bake and cool your cake or cupcakes.
To frost your cupcakes, wait until they are completely cool. Then, fill a quart-size Ziploc bag with the frosting, snip the corner, and use it to pipe frosting onto the cupcakes. You can also use a spatula or a spoon to spread the frosting on the cupcakes.

Notes

The sugar-free version has 37 calories and 1 gram of carbs per serving (this excludes the carbs found in sugar alcohols such as erythritol).
This recipe makes enough frosting for 12 cupcakes. The nutrition info is for the frosting needed for one cupcake, which is about 2 tablespoons.
I don't recommend storing leftovers of this frosting or making it ahead of time. You should use it right away for cakes or cupcakes that would be enjoyed within an hour or so.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Yogurt Frosting

Ingredients

Variations

Instructions

Expert Tip

Recipe FAQs

Serving Suggestions

Storing Leftovers

Recipe Card