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How To Make Greek Yogurt Frosting

How to make your own Greek yogurt frosting:

Greek Yogurt Frosting – ultra SMOOTH and creamy frosting replaces butter or shortening with Greek yogurt – cuts way back on fat + calories, and YOU get to control how much sugar – @choccoveredkt:

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.

Greek Yogurt Frosting. Recipe here:

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.

It can be soy-free, oil-free, dairy-free, gluten-free, grain-free, nut-free, egg-free, & sugar-free! Recipe here:

So that will happen soon.

Very soon.

Keep your eyes peeled—no pun intended.

Edit: Here is the healthy carrot cake cupcakes recipe.

yogurt frosting


Greek Yogurt Frosting

How To Make Greek Yogurt Frosting

Total Time: 5m
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 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


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.

View Greek Yogurt Frosting Nutrition Facts


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

katie042 chocolate covered katie

Full recipe: Pumpkin Cinnamon Rolls


3. Cinnamon Roll Baked Oatmeal


Full recipe: Cinnamon Roll Baked Oatmeal


4. Healthy Red Velvet Cupcakes

Red Velvet Cupcakes

Full recipe: Healthy Red Velvet Cupcakes


5. Breakfast Granola Cups

granola cup

Full recipe: Breakfast Granola Cups

Published on March 22, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Saar says

    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.

    • Chocolate Covered Katie says

      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.

  2. Toni says

    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.

  3. Tiffany says

    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.

  4. Amanda says

    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!

    • Chocolate Covered Katie says

      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!

  5. Karen says

    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?

  6. Sherry says

    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!

  7. Mandie | Mandie's Kitchen says

    This frosting looks simply splendid! And those cinnamon rolls! Ooh, I’ve GOT to get your cookbook!

  8. Awdur says

    I made this to go with your cinnamon roll baked oatmeal. I just realized that in the last five days I’ve made six of your recipes! (This frosting, the oatmeal, your peanut butter bars, greek yogurt macaroni, Texas sheet cake, and your vanilla chai shake). They’ve all turned out really well! Thanks for posting!

  9. Jackie says

    I could still taste the yogurt in the frosting. Will try it with vanilla flavored yogurt next time maybe that would help mask the taste. But really great alternative to regular frosting!

  10. Marcie says

    I am making this for my 1 year old and we have been eating a high fat content yogurt instead of greek yogurt. can I use a regular yogurt instead of greek yogurt? thank you

  11. Janet says

    I want to make your zucchini cake and wondered if I could use Fage 0% greek yogurt in place of the homemade version? I’m just desiring to make it without the wait. Thank you it looks so good!! Love your site!

  12. L says

    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?

  13. EbsFamily says

    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.

  14. Noelle says

    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!

  15. Chelsea says

    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 :-)!

  16. Linda says

    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

  17. Emi says

    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!

  18. Sarah says

    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!

  19. Melissa says

    Hi Katie! I’m doing a baby shower next weekend and I am excited to try your carrot cake healthy cupcakes and this yogurt frosting! I see that the cupcakes recipe makes nine large cupcakes, does the frosting recipe cover nine large cupcakes if piped on? Or should I double the frosting recipe? Thank you so much! Melissa Beach

  20. Debbie says

    Thank you for this. Difficult to get cream cheese here in India so I used paneer (precipitate milk protein using lemon juice and paneer is the solid part). But following this ratio it was very runny. Made again and just reduced the curd and its great. Thanks.

  21. Sam says

    Arrgghh what are cups! Can Americans please, please weigh out ingredients! It is so frustrating as there is so much variation between cups and the way people measure. It’s not very helpful to a precise baker/non-American.

  22. Bre says

    Is there another alternative sweetener besides stevia? I’m trying to avoid processed sugars and I need an alternative that’s safe for a pne year old. I’m planning my daughter’s first birthday and I don’t care much for stevia or splenda or sweet n low. I normally use raw honey but that’s not considered safe for indants.

  23. Eileen Chilson says

    I haven’ t tried the recipe, but I wonder if you could substitute a little bit of Benecol margarine for a little more flavor? Benecol is good for your heart.

  24. Melinda says

    This was a great topping on my healthy carrot cake! I used 5% milkfat Greek yogurt and just tried not to get too much liquid. It was very easily spreadable and solid enough to ice the sides of the cake.

  25. Emily says

    This recipe was amazing! Thanks so much. Never made icing with Greek yogurt before. All I had on hand was raspberry yogurt, so I used a lemon extract using your recipe and it was soooo good on white cake.

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