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:Â 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 4-5Â 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.
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Ways To Use The Homemade Greek Yogurt Frosting:
1. Pumpkin Cream Cheese Bars
Full recipe:Â Pumpkin Cream Cheese Bars
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2. Sunday Morning Pumpkin Cinnamon Rolls
 
Full recipe:Â Pumpkin Cinnamon Rolls
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3. Cinnamon Roll Baked Oatmeal
Full recipe: Cinnamon Roll Baked Oatmeal
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4. Healthy Red Velvet Cupcakes
Full recipe: Healthy Red Velvet Cupcakes
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5. Breakfast Granola Cups
Full recipe: Breakfast Granola Cups
How much frosting does this make? Will it be enough for one cake?
Hi! I noticed you mentioned the frosting can be dairy-free among other ‘-free’s’. What would you replace the cream cheese & greek yoghurt with to make it dairy-free?
I have very rarely put frosting on anything my kids eat and now I can. Yum! Very happy with this recipe. I used xylitol as a sweetener. The recipe worked great to put a dollop of frosting on 12 whole wheat carrot muffins.
Do you think using a fat fred greek yogurt would work for this frosting?
Hi Katie! This frosting is DELICIOUS – love it. I recently made your carrot cake cupcakes and lamenting the fact that they are now gone (finished the last one yesterday for dessert!). I still have a good amount of the frosting left and don’t have immediate needs for it – have you ever frozen it for later use? If so – how was it? Thanks!
Thank you for this! I always appreciate the recipes on your website for how healthy but tasty they are. I’ve been using yogurt in frosting for the first time lately but it involves so much powdered sugar and is still runny. My next project will be even better with this fluffy looking frosting :-)!
I want to cover a watermelon cake with a Greek Yogurt frosting and make it low calorie is this possible and if so please could you tell me the recipe
Many thanks
Linda
do you have a recipe to cover a watermelon cake
Hi! This looks delicious! Can you please tell me how much this recipe yields? Was thinking of using it for a double-layered cake. Thanks!
IS it possible to make the frosting the day before using. I know you shouldn’t frost the cake until the day of, but wasn’t sure if you could make the frosting in advance.
Thank you!