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Home » Desserts » Yogurt Frosting

Yogurt Frosting

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 30, 2025
16 Comments
5 from 21 votes

Jump to Recipe Review Recipe

This simple, vanilla-flavored yogurt frosting is made with strained Greek yogurt. It has a low-carb, sugar-free option, too!

A yellow cupcake topped with Greek yogurt frosting.

My keto cream cheese frosting is delicious, 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.

Ingredients

The ingredients needed to make a yogurt frosting.

See the recipe card for exact measurements. Here are my comments on the ingredients.

  • Greek yogurt: Use plain, full-fat yogurt, and make sure it's Greek. Regular yogurt is too runny. The only acceptable alternative to Greek yogurt is skyr.
  • Vanilla extract: Choose a high-quality pure vanilla extract. It makes a difference in such a simple recipe. Sometimes, I replace the vanilla with coconut extract, using just a teaspoon, since it's more potent.
  • Sweetener: Your choice! You can use powdered sugar, a sugar-free powdered sweetener, or stevia. I usually use stevia.

Low-Carb Version

For a low-carb version, 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).

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Strain the yogurt for at least two hours, and preferably overnight.

Straining the yogurt.

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

Whipping the frosting.

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.

Piping the frosting on a cupcake.

5 stars rating. Great recipe. Easy Peasy. That’s my kind. Tastes delicious. Thanks!
Pat
Read more comments

Recipe Tips

  1. Plan ahead: This is not a last-minute recipe because straining the yogurt is a must 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 remove the small amount of whey it still contains. Once we do, whipping it with powdered sugar (or stevia and coconut flour) and chilling it allows it to thicken enough to be used as frosting.
  2. Sweetener: I don't recommend using a granulated sweetener. This will result in a grainy texture. It's best to use a powdered sweetener. I also don't recommend a liquid sweetener like maple syrup or honey, as those will add too much liquid to the frosting.
  3. Texture: This frosting is softer than your typical buttercream or cream cheese frosting. But if properly strained and chilled, it will hold its shape once piped onto cupcakes.
  4. Amount: This recipe makes about 2 cups, which should be enough to frost a single-layer cake or 12 cupcakes. You can double it if you need more.
  5. Storage: I don't recommend storing leftovers or making this frosting ahead of time. You should use it immediately, for cakes or cupcakes that would be enjoyed within an hour or so.

Serving Suggestions

I love using this frosting to top 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. You can also dust it with unsweetened cocoa powder.

Recipe Card

Yogurt frosting was piped onto a cupcake.
5 from 21 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Three-Ingredient Yogurt Frosting

This simple-yet-delicious, vanilla-flavored yogurt frosting is made with strained Greek yogurt. It has a low-carb, sugar-free option, too!
Prep Time10 minutes mins
Rest time2 hours hrs 30 minutes mins
Total Time2 hours hrs 40 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 76kcal
Author: Vered DeLeeuw
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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. Add the yogurt to the strainer. 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.
    Straining the yogurt.
  • 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. Place the frosting in the fridge for 30-60 minutes while you bake and cool your cake or cupcakes.
    Whipping the frosting.
  • 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.
    Piping the frosting on a cupcake.

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). 
  • I don't recommend using a granulated sweetener. This will result in a grainy texture. It's best to use a powdered sweetener. I also don't recommend a liquid sweetener like maple syrup or honey, as those will add too much liquid to the frosting.
  • This recipe makes enough frosting for 12 cupcakes or a single-layer cake. 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

Serving: 2 tablespoons | Calories: 76 kcal | Carbohydrates: 11 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 13 mg | Sugar: 11 g

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Comments

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    Recipe Rating




  1. Tracy says

    December 04, 2024 at 4:13 am

    You could use a pinch of xanthan gum and leave out the coconut flour—I’m allergic to coconut so that’s what I do either with Greek yogurt or with sour cream for cheesecakes and for fruit as well

    Reply
    • Vered DeLeeuw says

      December 04, 2024 at 10:25 am

      Thanks for the tip, Tracy.

  2. Sophie says

    September 02, 2024 at 3:40 pm

    Hiya, weird question but would this frosting taste nice eaten on its own?

    Reply
    • Vered DeLeeuw says

      September 02, 2024 at 4:01 pm

      Hi Sophie,
      Not weird at all! Yes, it's delicious - but not as good as buttercream or cream cheese frosting.

  3. Aziza says

    May 08, 2024 at 7:50 pm

    Hi, looking forward to making this! Does the two cups of yogurt refer to 2 cups pre-drained or post-drained. Thank you!

    Reply
    • Vered DeLeeuw says

      May 08, 2024 at 7:55 pm

      Hi Aziza,
      That's two cups of pre-drained yogurt.
      I hope you like it!

  4. Deb says

    April 22, 2024 at 9:00 pm

    I’ve used this frosting as topping for a single layer cake. Do you think it is solid enough to fill and frost a two-layer cake?

    P.S. I added a teaspoon of orange peel. It’s comparable to creme fraiche!

    Reply
    • Vered DeLeeuw says

      April 23, 2024 at 12:52 am

      Hi Deb,
      I think so, but I haven't tested it. I love the idea of adding orange peel!

  5. Caitlin says

    April 06, 2024 at 8:59 am

    Can you use real maple syrup instead of the vanilla extract?

    Reply
    • Vered DeLeeuw says

      April 06, 2024 at 9:19 am

      Hi Caitlin,
      Yes, you can use 2 teaspoons of real maple syrup instead of vanilla extract.

  6. Pat says

    January 19, 2024 at 10:33 am

    5 stars
    Great recipe. Easy Peasy. That’s my kind. Tastes delicious. Thanks!

    Reply
    • Vered DeLeeuw says

      January 19, 2024 at 10:56 am

      Glad you enjoyed this recipe, Pat! Thanks for the comment.

  7. Pierre says

    December 09, 2023 at 4:08 pm

    Hello,

    From what I have read it looks like this is a frosting to be used and eaten right away. I was thinking of using it to frost cupcakes to be eaten over a few days.
    Will the frosting hold ? Also will it hold in hot weather ?

    Reply
    • Vered DeLeeuw says

      December 09, 2023 at 4:28 pm

      Hi Pierre,
      You should use this frosting for cakes or cupcakes that would be enjoyed within an hour or so. I don't recommend keeping it out of the fridge in hot weather. If you need sturdier frosting, cream cheese frosting is a better option, although it won't last in hot weather either. The sturdiest frosting is buttercream frosting - there are plenty of recipes on the internet if you'd like to make that.

  8. Eileen says

    May 28, 2023 at 7:05 am

    5 stars
    Love your recipe for frosting! Could I use date sugar?
    Thanks

    Reply
    • Vered DeLeeuw says

      May 28, 2023 at 8:57 am

      Thanks, Eileen. I don't believe date sugar would work. You need to use powdered sugar in this recipe. A coarser sugar would feel grainy.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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