Healthy Greek Yogurt Frosting

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Greek yogurt frosting is refreshing and tasty without the addition of butter or cream cheese. Plus, it has far less sugar than many other frostings! It’s tangy and just the right amount of sweet.

healthy frosting

Yogurt frosting is wonderful on cakes and cupcakes and some of my readers have even mentioned that they use it as a fruit dip!


One of the challenges of making frosting without butter or cream cheese is getting it to thicken up so it doesn’t simply slide off of baked goods. The secret is gelatin [paid link]. Adding just a little plain gelatin to frosting keeps it from dripping without adding lots of calories!

If you’re a vegetarian, you can always use a vegetarian gelatin substitute. You’ll have to match the volume of gelatin and liquid to my recipe and alter that part of the instructions for your substitution.

Of course, the main ingredient in this frosting is plain Greek yogurt. You can also experiment with your favorite yogurt flavors!

How It’s Made

Place 3 tablespoons of water in a small bowl and sprinkle one teaspoon of gelatin over it. Distribute the gelatin as evenly as you can to avoid big clumps. You do not need to stir.

Adding gelatin to water

Let it sit for three minutes.

Microwave for 7 seconds or until the gelatin is dissolved.

Gelatin dissolved in water

Mix the yogurt, powdered sugar, and vanilla by hand or with an electric mixer.

Mixing yogurt and powdered sugar

Stir in the prepared gelatin.

Adding gelatin to Greek yogurt frosting

Cover and chill for three hours. When you remove it from the refrigerator, it will look a little like JELLO. Don’t worry – it doesn’t taste like it and it won’t have that consistency once you break it up.

A bowl of Greek yogurt frosting straight out of the fridge

Mix with an electric mixer or vigorously by hand to break it up.

Spread over desserts. This frosting can’t be piped.

Spreading Greek yogurt frosting

Refrigerate frosted desserts until ready to serve.

Expert Tips and FAQs

Cupcakes frosted with Greek yogurt frosting

Try using Greek yogurt frosting on fruity desserts like peach muffins, banana muffins, strawberry banana bread, and strawberry cupcakes.

Yogurt and honey are a classic combination and I love this frosting on honey cupcakes and honey cake, too.

How long will this frosting last?

Store any baked goods that use this frosting in the refrigerator. It will stay good for about one week.

Can I use vanilla yogurt instead of plain yogurt?

Yes! If you do so, you can leave off the vanilla extract. Also, cut back on the sugar in the recipe because most vanilla yogurts are sweetened.

Other Healthy Desserts

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3.74 from 23 votes

Greek Yogurt Frosting

Greek yogurt is a sweet and tangy healthier frosting alternative.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 servings
Calories 31kcal
Author Stefani


  • 3 tablespoons water
  • 1 teaspoon plain gelatin
  • 1 cup plain Greek yogurt
  • 1/2 cup powered sugar
  • 1 teaspoon vanilla extract


  • Place water in a small microwave-safe bowl.
  • Sprinkle gelatin evenly over the top of the water. Avoid having any large clumps. Do not stir.
  • Let the gelatin sit for three minutes.
  • Microwave for seven seconds or until the gelatin dissolves.
  • Whisk together yogurt, powdered sugar, and vanilla.
  • Stir in prepared gelatin.
  • Place in the fridge for at least three hours.
  • Remove and stir until smooth.
  • Spread on baked goods.


For a twist, try using flavored Greek yogurt in this frosting. Keep in mind that flavored Greek yogurt is typically sweetened so you’ll want to cut back on the amount of sugar you add to the frosting.
This frosting can only be spread, not piped, and it must be kept refrigerated.


Calories: 31kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 24mg | Sugar: 5g | Calcium: 18mg
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Recipe Rating


  1. shambhusays:

    4 stars
    nice receipe and best article , thanks

  2. Kang Kiminsays:

    very suitable for a diet

  3. Passadesays:

    Fabulous Idea !! Thanks for sharing this post. Keep posting :)

  4. Kathleensays:

    5 stars
    I used a few raspberries to color this pink. It was the perfect frosting for my grand daughter’s first birthday cake.

  5. JBUGsays:

    5 stars
    Made this for my cinnamon rolls came out great

  6. Naomisays:

    5 stars
    We tried this on chocolate cupcakes and it was delicious!!

  7. Wellness Recipesays:

    As a yogurt lover I love yogurt frosting very much. I think it is delish and you don’t feel quilty :) I tried yogurt frosting with my sugar chocolate muffins here . Thanks for sharing the recipe.

  8. Gregsays:

    Hi! I am making cereal bars. I wondered if this would be good for to dip each cereal bar in at the bottom. Just like a frosties bar? Thank you :)

  9. Lisasays:

    5 stars
    We doubled this recipe for my son’s cake and cupcakes. I added 2 ripe bananas to thicken and for flavor. Loved it! My kids are so happy to have a healthier icing!! Thank you!

  10. ben wsays:

    I used this as a dip for a sweet bread and had three bowls, plain, one with mint, and one with cinnamon. It was great.

  11. Cate MLsays:

    A tiny tip: mixing one egg white to the frosting makes it thicker, yet still soft :)

    C xx

  12. Anonymoussays:

    I used this recipe to make my daughter’s birthday cake last night. She’s very health conscious. I baked the cake in a cookie sheet so the cake itself would be thin. Used this Greek yogurt frosting, and did all the decorations with fruit. Wrote her name in pineapple, made butterflies out of sliced strawberries, used blueberries and raspberries, etc. It was SO delicious – I can’t even believe how good it was. You get your cake fix, and it’s so light and delicious with the fruit and yogurt! Thanks for the recipe!

  13. Rubysays:

    Has anyone tried this with a sugar alternative? I am part of a weight loss challenge at work and my assignment is to find healthier recipes for the things we love. I love baking and was thinking of using this recipe on top of applesauce spice cupcakes, but I need to cut-down on the sugars.

  14. glorysays:

    i haven’t tried it, but its seems to be a better alternative to the other unhealthy options.

  15. Mike @TheIronYousays:

    I can’t wait to try your version of Greek yogurt frosting. I can’t stand regular cream cheese + butter frosting. It’s too sweet and fat for my standards.

  16. Anonymoussays:

    Just tried this recipe. It was excellent (cooling the yogurt gave it a very nice consistency)! My husband does not like frosting that is too sweet so I just added a bit more yogurt. I also included orange and lemon zest. Yum!!

  17. Anonymoussays:

    I think if you made the yoghurt into yoghurt cheese first, it would be even thicker and may work better. I think you line muslin in a seive over a bowl, put the quantity of yoghurt you need inside and let it drain overnight in the fridge – it will lose some liquid and it will be more like cream cheese (apparently!).

  18. Anonymoussays:

    You might also find adding some single cream (whipping cream for those of you in the US), and whipping the yoghurt up will give it a harder feel to it, without adding the same badness of butter or cream cheese. Add about 50ml / 300g of icing.

  19. Anonymoussays:

    You could also mix in a little bit of cream cheese (fat free works great!) as a thickener. I really like the idea of straining the yogurt first, though. That seems like it would create a perfect consistency. I’m making this later in the week to use as the frosting component of a fruit pizza!

  20. Bsays:

    If you aren’t afraid of the fat, add 1/2 C butter to thicken the frosting a bit. I tried it with the butter and it stays pretty solid at room temperature. Just mix in softened butter with the sugar and yogurt, and refrigerate for at least 30 minutes.

  21. Anonymoussays:

    I make my own plain yogurt. I line a colander with coffee filters, fill with yogurt, and drain over a bowl in the frig. The longer you drain it, the thicker it gets. Works like a charm!

  22. Lisasays:

    If you put the yoghurt in some muslin cloth (or a clean cotton hankercheif if no muslin cloth), tie it up and hang over a bowl in the fridge and leave overnight then a lot of the liquid will strain off and you’ll be left with lovely thick yoghurt. This is how dessert yoghurt is made in Indian quisine.

  23. N.D.says:

    Ilove this idea!

  24. Maggiesays:

    Oooo, I will definitely have to try this! I recently moved to an area where specialty foods like Greek yogurt are much more available to me, and I am totally sold on the Greek style. In fact, I don’t know if I can go back to regular yogurt now. This would probably be delicious with some honey in it, too.

  25. Katysays:

    I just put it on apple muffins. Nice, lighter alternative to cream cheese frosting. And my 7 year even loves it.

  26. Anonymoussays:

    I just put your icing on cinnamon rolls. It is basically perfect. Thanks.

  27. Anonymoussays:

    Hmmm I would consider this more of a glaze than frosting however it is a much healthier option (Coming from a Dietitian!) Good Job!

  28. Elysesays:

    Greek yogurt frosting is a genius idea. Looks absolutely light and delicious. I love that bit of tang that the yogurt adds to the frosting. You’re so right: sweet and tang go so well together!

  29. Kevinsays:

    Greek yogurt frosting is a good idea!

  30. jilliansays:

    This sounds like a great idea!

  31. Lisasays:

    I’d have never thought of that! I like the idea. Anything lighter than buttercream is worth a try on my everyday cupcakes.

  32. Ivysays:

    I love Greek yogurt for everything! Especially for making homemade fro-yo. YUUUUMM!

    This frosting idea is so smart. :)

  33. Amandasays:

    This sounds great. I’m going to sneak it onto some cupcakes see if the family notices anything. These should probably be refrigerated, right?

    • Lizsays:

      I’ve made Greek yoghurt frosting before without gelatine. What you do is, after you mixed the sugar and any possible color in, you put the mixture in a (clean) tea towel, put it in a colander/sieve and hang it over a bowl. Leave for a few hours or overnight, depending on how thick you want the frosting to be, and it will be thick enough to spread/pipe without dripping. Handle it as little as possible though, because if you stir it it will turn thinner again.

  34. veggievixensays:

    yum, what a great idea! sounds super delicious.

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