Greek Yogurt Cream Cheese Frosting

Greek Yogurt Cream Cheese Frosting

A tangy, lighter take on classic cream cheese frosting with a subtle protein boost.

Total 45 min Makes 48 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This frosting blends cream cheese and thick Greek yogurt for a tangy, silky spread that's less sweet than traditional versions. It pairs well with carrot cake, red velvet cupcakes, or banana bread, and comes together in minutes with no cooking required.

Ingredients

  • 16 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/2 cup full-fat Greek yogurt, strained
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method

  1. Place the Greek yogurt in a fine-mesh strainer lined with a paper towel and set over a bowl. Let it drain in the refrigerator for 15 minutes to remove excess liquid.

  2. In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

  3. Add the strained Greek yogurt, vanilla extract, and salt to the bowl and beat on low speed until fully incorporated, about 1 minute.

  4. Add the powdered sugar in two additions, beating on low speed after each addition until smooth, then increase speed to medium-high and beat for 1 minute until light and fluffy.

  5. If the frosting is too soft to pipe or spread, refrigerate it for 30 minutes to firm up before using.

  6. Spread or pipe the frosting onto fully cooled cake or cupcakes. Store frosted items in the refrigerator until ready to serve.

Rate this recipe

★ 3.3 (1)

Greek Yogurt Cream Cheese Frosting

This frosting blends cream cheese and thick Greek yogurt for a tangy, silky spread that's less sweet than traditional versions. It pairs well with carrot cake, red velvet cupcakes, or banana bread, and comes together in minutes with no cooking required.

45 min 48 oz 110 cal

Ingredients

  • 16 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/2 cup full-fat Greek yogurt, strained
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method

  1. 1

    Place the Greek yogurt in a fine-mesh strainer lined with a paper towel and set over a bowl. Let it drain in the refrigerator for 15 minutes to remove excess liquid.

  2. 2

    In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

  3. 3

    Add the strained Greek yogurt, vanilla extract, and salt to the bowl and beat on low speed until fully incorporated, about 1 minute.

  4. 4

    Add the powdered sugar in two additions, beating on low speed after each addition until smooth, then increase speed to medium-high and beat for 1 minute until light and fluffy.

  5. 5

    If the frosting is too soft to pipe or spread, refrigerate it for 30 minutes to firm up before using.

  6. 6

    Spread or pipe the frosting onto fully cooled cake or cupcakes. Store frosted items in the refrigerator until ready to serve.