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

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.

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.

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.

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

Recipe Tips

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.
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.
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.
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.
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 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

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. 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.
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.
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).
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

Save this Recipe!

We'll email this recipe to you, so you can come back to it later!

We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.

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

Low-Carb Version

Instructions

Recipe Tips

Serving Suggestions

Recipe Card