How to make your own Greek yogurt frosting:
Greek Yogurt Cream Cheese Frosting:
It can be soy-free, oil-free, dairy-free, gluten-free, grain-free, nut-free, egg-free, and sugar-free
Above, I used it to frost a Low Fat Banana Mug Cake, shown above.
The yogurt takes the place of butter or shortening found in traditional frosting recipes, adding creaminess and texture without all the unhealthy fat.
Many readers have asked for a soy-free version of my original healthier cream cheese frosting recipe.
So, with leftover homemade yogurt after making Greek Yogurt Mac & Cheese, I gave the idea of how to make greek yogurt frosting a spin. And do you know where I ended up using the rest of this frosting???
Carrot cake cupcakes! It’s almost Easter, which clearly means carrot cake needs to make an appearance on the site.
So that will happen soon.
Very soon.
Keep your eyes peeled—no pun intended.
Edit: Here is the healthy carrot cake cupcakes recipe.
Greek Yogurt Frosting
How To Make Greek Yogurt Frosting
Ingredients
- 1/4 cup plus 3 tbsp cream cheese (such as Trader Joes vegan)
- 1/4 cup plus 2 tbsp plain Greek yogurt – I used dairy-free homemade Greek yogurt
- pinch uncut stevia OR 4-5 tbsp powdered sugar
- scant 1/2 tsp pure vanilla extract
Instructions
Blend all ingredients together until completely smooth. If a thinner frosting is desired, you can add a little milk of choice to thin it out. If using this greek yogurt cream cheese frosting to ice cakes or cookies, it’s best to serve the items immediately after frosting. Refrigerate leftover frosting for up to 4 days.
Ways To Use The Homemade Greek Yogurt Frosting:
1. Pumpkin Cream Cheese Bars
Full recipe: Pumpkin Cream Cheese Bars
2. Sunday Morning Pumpkin Cinnamon Rolls
Full recipe: Pumpkin Cinnamon Rolls
3. Cinnamon Roll Baked Oatmeal
Full recipe: Cinnamon Roll Baked Oatmeal
4. Healthy Red Velvet Cupcakes
Full recipe: Healthy Red Velvet Cupcakes
5. Breakfast Granola Cups
Full recipe: Breakfast Granola Cups
Maybe I’m just being dense, but doesn’t TJ’s cream cheese have soy in it?
Has anyone tried Daiya cream cheese? I believe that’s soy-free.
It says it CAN be soy-free. I use daiya, so I’ll try it out in this recipe and report back with results.
Verdict? It tastes great with daiya! 🙂
Awesome! Thanks. I just thought this recipe was supposed to be a replacement her frosting recipe with soy, so was confused.
Once again, this looks great! What sprinkles do you use / where can I buy them?
Those are just store-bought sprinkles. However, if you’re looking for organic sprinkles, Whole Foods usually sells at least one brand that is vegan and has no food dyes. Look for “Let’s Do Organic” brand.
Beautiful, Katie! I love this!
Oh goodness! I just finished making chocolate chip cookie dough bites. Now I need to make something to put this Greek Yogurt frosting on. Yeah! Thanks for posting it.
Wow, Katie! This looks great!
Did you hear the sad news that whole soy is going out of business this month? Such sad news as I love their product and the company.
I hadn’t heard, and that makes me really sad to hear. They are/were my favorite brand.
Hey Katie! Great recipe, I was wondering if you know a way to make a thick consistency healthy frosting? One that would hold up as roses for decorating? Thanks!
I’d think your best bet might be to just combine powdered sugar or maple syrup or powdered coconut sugar with melted coconut butter. You can buy rose candy molds and freeze the mixture in them, then pop right out!
If I wanted to make a chocolate version of this would simply adding cocoa do it and would it be sweet enough with that addition or would melted chocolate work better?
I’ve not tried, but be sure to report back if you experiment 🙂
I’m not a huge fan of Greek yogurt – not sure why, I guess I feel like it’s too thick (I go back and forth with yogurt, sometimes in the mood for it, sometimes not liking it at all, I’m weird! LOL).
Anyway, I’m still curious how this frosting tastes, because I do love cream cheese frostings. And I’d be curious how it tastes on your carrot cake bars, from your cookbook! In fact, I just made them this past weekend because my sister loves carrot cake and came to visit for the weekend. Katie, those carrot cake bars were SO good! Big hit with my sister and with me. There’s still some left, so I’ll try to take a picture and send it in. 😀
Thanks always for the yummy recipes!
Thank YOU for making them… and for buying the book! I can’t even tell you how much that means to me.
Can’t wait to try this frosting – I think it’ll go great with banana bread muffins…
This is so good and almost guilt free, I can just make the frosting and eat it fro breakfast!