Healthy Cream Cheese Frosting with Greek Yogurt (No Butter)

Creamy healthy cream cheese frosting made with Greek yogurt, no butter in a white ceramic dish.

5 from 15 votes

Healthy Cream Cheese Frosting with Greek Yogurt (No Butter)

The secret to this healthy cream cheese frosting is Greek yogurt. It replaces butter, cutting down the fat while keeping it creamy and adding a subtle tang that balances sweetness. It’s quick, uses just a few ingredients, and works beautifully on cakes, cupcakes, and even cinnamon rolls.

Prep Time5

Total Time5

Course: Desserts

Cuisine: American

Servings:

Calories: 112kcal

Author: Claudia Ciorteanu

Equipment

An electric hand mixer (or stand mixer) to get it smooth

Ingredients

9 oz soft cream cheese, block style 250 g
9 oz plain Greek yogurt, at least 2% fat 250 g
2½ oz icing sugar (powdered sugar) 70 g
1 teaspoon vanilla paste or the seeds from one vanilla pod

US Customary - Metric

Instructions

Remove the block of cream cheese from the fridge so it softens slightly (about 10 minutes is fine).
9 oz soft cream cheese, block style
Measure out the Greek yogurt and icing sugar. Add the vanilla paste or seeds.
9 oz plain Greek yogurt, at least 2% fat, 2½ oz icing sugar (powdered sugar), 1 teaspoon vanilla paste or the seeds from one vanilla pod
Place all ingredients into the mixing bowl.
Using the hand mixer, beat on medium speed until the mixture is smooth and well-combined. Scrape down the sides of the bowl halfway through.
Stop mixing when it holds its shape and looks creamy—not runny.
Spread the frosting over your cake, cupcakes or other dessert while it’s still fresh.
If it’s too soft, chill in the fridge for 10 minutes before spreading.

Video

Notes

This recipe makes enough frosting for an 8–9″ cake or about 12 cupcakes. It works best for spreading on the top and sides, and for piping, chill it for at least an hour or overnight.

Soft Cream Cheese, Block Style: For best results, use cream cheese that comes in a foil-wrapped block rather than the plastic tub varieties, as the block has a lower water content. Ensure it is fully softened to room temperature before mixing to prevent lumps in the finished frosting.
Plain Greek Yogurt: Using a thick, full-fat variety will yield the best creamy consistency. Avoid using regular (non-Greek) yogurt, as its thinness will likely make the frosting runny. Always check labels to ensure the yogurt has no added sugars or thickeners, which can affect the final texture.
Icing Sugar (Powdered Sugar): This is the sweetener and texture component for the recipe. Sifting it before use is highly recommended to prevent lumps and ensure a perfectly smooth final product.
Vanilla Paste or the Seeds from One Vanilla Pod: Vanilla paste is a thicker, more concentrated product than extract and often provides tiny black specks that signify true vanilla. If using the seeds from a pod, ensure they are scraped out fully and dispersed evenly.

Nutrition