This Greek yogurt cream cheese frosting takes 5 minutes and four ingredients: cream cheese, Greek yogurt, powdered sugar and vanilla. There's no butter, so it's lighter than classic cream cheese frosting, with a mild tang. It spreads easily on cakes, cupcakes and cinnamon rolls.
Each serving has 112 calories and 3 g protein. I use block cream cheese. The spreadable tub my kids keep for toast also works, but it makes a softer frosting, so chill it for 10 to 15 minutes.
📷 Recipe Snapshot
⏲️ Time: 5 minutes
👥 Makes: about 12 servings, enough for an 8-9 inch cake or 12 cupcakes
💪 Difficulty: Very easy
🥣 Per serving: 112 calories, 3 g protein, 7 g fat
💡 Pro Tip: Soften the cream cheese for 10 minutes first. Cold cheese leaves lumps. If the frosting is soft after mixing, chill it for 10 to 15 minutes.
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Liz says:
"Oh, my gosh, this frosting is fabulous!!! So delicious that we all wanted to lick the bowl."
💗 Why This Recipe Works
- Quick: 5 minutes, one bowl, four ingredients.
- Lighter than buttercream: Greek yogurt replaces the butter. One serving has 112 calories and 7 g fat.
- Mild tang, fluffy texture: The yogurt balances the sweetness, and there's no greasy butter feel. It's the frosting I pipe onto my Victoria sponge traybake squares.
🎂 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Greek yogurt (yoghurt in the UK): Use plain Greek yogurt, 2% or full-fat. Skip nonfat and regular yogurt, which makes the frosting runny. For extra protein, choose a higher-protein brand.
- Cream cheese: Block cream cheese gives the thickest frosting. Spreadable tub cream cheese works too, but it's softer.
- Powdered sugar: Also called icing sugar or confectioners' sugar. Sift it if it's lumpy.
- Vanilla: 1 teaspoon of vanilla extract or vanilla paste.
♻️ Substitutes & Variations
- Less sweet: Use a little less powdered sugar.
- Thicker: If it's too soft, mix in 1 tablespoon of milk powder.
- Chocolate: Add cocoa powder to taste.
- Citrus or almond: Add 1 teaspoon of grated lemon or orange zest, or swap the vanilla for almond extract.
- Yogurt only: Skip the cream cheese for a lighter, softer frosting.
- Lactose-free: Use lactose-free cream cheese and Greek yogurt.
👩🍳 How To Make Greek Yogurt Cream Cheese Frosting
Step 1: Soften the cream cheese for 10 minutes. Add the cream cheese, Greek yogurt, powdered sugar and vanilla to a bowl.
Step 2: Beat with a hand or stand mixer on medium speed until smooth. Scrape down the bowl halfway. Stop when the frosting holds its shape and isn't runny.
*See the recipe card for detailed instructions.
Claudia's top Tips
- Piping: Chill the frosting for at least 1 hour. For spreading, 10 to 15 minutes is enough.
- Keep it cool: The frosting holds best cold. Frost desserts you'll eat soon, especially in warm weather.
- Smooth finish: Sift the powdered sugar if it has lumps.
🥗 Serving Suggestions
- Carrot cake: Spread it on my healthy carrot cake.
- Cinnamon rolls: Use it as icing on Biscoff cinnamon rolls or any cinnamon rolls.
- Muffins and loaves: Try it on pumpkin muffins, maple syrup banana bread or any spice cake.
- Brownies: The tang cuts through the chocolate.
- Fruit dip: Dip strawberries, pineapple, grapes or apple treats.
- Cookie filling: Sandwich two small cookies together.
- Breakfast spread: Spread a thin layer on a bagel or toast with a little cinnamon.
❓ Greek Yogurt Cream Cheese Frosting FAQs
Yes. This Greek yogurt cream cheese frosting uses Greek yogurt instead of butter. It's lighter and tangier. One serving has 112 calories and 7 g fat.
Yes, but that's a different recipe. Strain plain Greek yogurt in cheesecloth or a coffee filter in the fridge overnight. You get a thick, tangy spread similar to labneh. You don't need to strain the yogurt for this frosting. Just mix it with cream cheese.
You can, but plain Greek yogurt is soft and sour. Mixing it with cream cheese and powdered sugar makes a thicker, milder frosting.
Usually it's the yogurt or the cheese. Regular or nonfat yogurt has more water, and tub cream cheese is softer than block. Use 2% or full-fat Greek yogurt and block cream cheese, then chill the frosting for 10 to 15 minutes. If it's still soft, mix in 1 tablespoon of milk powder.
Keep it in an airtight container in the fridge for up to 4 days. Let it sit for 5 to 10 minutes, or stir it, before using. Freeze for up to 3 months. Thaw in the fridge overnight and whip it again.
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📖 Recipe
Greek Yogurt Cream Cheese Frosting (Healthy, No Butter)
Video
Equipment
- An electric hand mixer (or stand mixer) to get it smooth
Ingredients
- 9 oz cream cheese, block style softened
- 9 oz plain Greek yogurt 2% or full-fat
- 2½ oz powdered sugar (icing sugar)
- 1 teaspoon vanilla paste or vanilla extract
Instructions
- Take the cream cheese out of the fridge and leave it for 10 minutes to soften.9 oz cream cheese, block style
- Add the cream cheese, Greek yogurt, powdered sugar and vanilla to a mixing bowl.9 oz plain Greek yogurt, 2½ oz powdered sugar, 1 tsp vanilla paste
- Beat with a hand mixer on medium speed until smooth. Scrape down the bowl halfway. Stop when the frosting holds its shape and looks creamy, not runny.
- Spread on your cake, cupcakes or other dessert. If it's too soft, chill for 10 to 15 minutes first.
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Notes
- Yield: Enough for an 8-9 inch cake or about 12 cupcakes. For piping, chill at least 1 hour.
- Cream cheese: Block gives the thickest frosting. Tub works but is softer.
- Greek yogurt: Use plain, 2% or full-fat, with no added sugar. Regular yogurt makes it runny.
- Powdered sugar: Sift it first if it's lumpy.
May says
I was so impressed with this frosting! The Greek yogurt gives it a wonderful tang. It held its shape perfectly on my cupcakes and tasted amazing.
Claudia-Cristina Ciorteanu says
Chilling it beforehand makes piping so much easier. Happy to hear it held up well on your cupcakes, May!
Hanna says
This is sooo good. You would never know it wasn't made with cream cheese!
Claudia-Cristina Ciorteanu says
It still uses real cream cheese block as the base, just without the heavy butter blocks! Glad you liked the outcome, Hanna.
Mary says
I'm in love with this frosting! So creamy and delicious!
Claudia-Cristina Ciorteanu says
Simple one-bowl fixes are the best! Thanks for taking the time to share your feedback, Mary.
Jeff says
GREAT recipe. It tastes exactly the same.
Claudia-Cristina Ciorteanu says
Keeping the standard taste while skipping the extra fat is a total win. Appreciate your note, Jeff!
Libby says
Oh, my gosh, I'm so glad I found your fabulous recipe!! It tastes just as delicious as the traditional cream cheese frosting without all the guilt!!
Claudia-Cristina Ciorteanu says
Welcome to the blog, Libby! It’s a handy trick when you want standard frosting texture without using sticks of butter.
Rosa says
This Cream Cheese frosting is so good and healthy, as it has Greek yogurt. I am going to make it again.
Claudia-Cristina Ciorteanu says
Excited for your next round, Rosa! Thanks for saving it to your repeat list.
Maria says
This frosting is so good! I love how healthy it is.
Claudia-Cristina Ciorteanu says
Thanks, Maria! Adding a protein boost to dessert toppings is always a great bonus.
Lora says
This light cream cheese frosting is smooth, fluffy, and perfectly tangy. Made with Greek yogurt instead of butter, it’s ready in minutes and feels much lighter.
Claudia-Cristina Ciorteanu says
Five minutes with a hand mixer is all it takes! Cheers for leaving your thoughts, Lora.
Helen says
I like this healthy version of cream cheese that is made with Greek yogurt. So perfect texture, thanks for sharing.
Claudia-Cristina Ciorteanu says
Softening the block cheese first really prevents those annoying cold lumps. Glad the texture came out right for you, Helen!
Kara says
This lightened-up cream cheese frosting is smooth, fluffy, and perfectly tangy. I love that it uses Greek yogurt instead of butter — so easy and refreshing!
Claudia-Cristina Ciorteanu says
Thanks, Kara! It works great spread over morning muffins or snack loaves too.
Jai says
You are a genius for finding a way to make cream cheese frosting healthy! Using Greek yogurt is a brilliant swap. No more guilt for eating half the bowl with a spoon (maybe). Can’t wait to try this!
Claudia-Cristina Ciorteanu says
Licking the bowl clean is practically required with this one! Hope you give it a spin soon, Jai.
Liz says
Oh, my gosh, this frosting is fabulous!!! So delicious that we all wanted to lick the bowl.
Claudia-Cristina Ciorteanu says
Clean bowls mean the batch was a success! Thanks a lot for the review, Liz.
Dasha says
I used this on sourdough cinnamon rolls because I'm trying to make sure my kids get extra protein if eating sugary treats. It was easy and I'd definitely make it again.
Claudia-Cristina Ciorteanu says
Pairing this with warm sourdough rolls is a brilliant idea, Dasha! Such a smart way to sneak extra protein into breakfast.