Desserts
This cream cheese frosting recipe no butter transforms classic dessert toppings into a lighter, equally decadent version that still delivers that signature tangy-sweet swirl. The secret lies in using Greek yogurt and a touch of neutral oil to replace butter while maintaining that signature creaminess—no graininess, no guilt.
I developed this after years of experimenting with health-conscious baking, and it’s now my go-to for cakes, cupcakes, and even cheesecakes without sacrificing flavor.
The beauty of this recipe is its simplicity: just five ingredients and 10 minutes of active time, yet it delivers professional-level results. Greek yogurt adds protein and tang, while the oil ensures a smooth, spreadable texture that pipes perfectly.
Unlike traditional butter-based frostings, this version stays lighter on calories but richer in flavor, making it ideal for those who want indulgence without compromise.
What you’ll end up with is a frosting that’s smooth, fluffy, and perfectly stable—no butter means no risk of it melting in warm weather or separating in the fridge. The color stays bright, the swirls hold their shape, and the taste?
Still unmistakably cream cheese, just with a lighter touch. It’s the kind of frosting that makes healthy baking feel effortless.
Whether you’re frosting a vegetarian cake, prepping cupcakes for a party, or simply craving a lighter dessert option, this recipe delivers. Best of all, it keeps for up to 5 days in the fridge, making it perfect for meal prep. Let’s get started!
Ingredients for cream cheese frosting recipe no butter
Five ingredients transform classic cream cheese frosting into a lighter, equally luscious version—no butter required.
| Ingredient | Amount | Notes |
|---|---|---|
| Full-Fat Greek Yogurt 🥛 | 8 oz | Plain, non-fat-free for creaminess |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Powdered Sugar 🍚 | 1 ½ cups | Sifted for smooth texture |
| Neutral-Tasting Oil 🫒 | ¼ cup | Avocado or refined sunflower |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality vanilla |
| Lemon Juice 🍋 | 1 tsp | Freshly squeezed for brightness |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | Fine grain for delicate balance |
The Greek yogurt is non-negotiable here—full-fat, plain varieties like Fage or Siggi's deliver the protein and tang needed for stability. Cream cheese should be room temperature for smooth blending; I always microwave mine for 15 seconds to soften before mixing. Philadelphia brand works best due to its consistent texture. Powdered sugar matters too: Domino brand sifts beautifully and prevents clumping. For the oil, avocado or refined sunflower oil are ideal—they’re neutral enough not to overpower the cream cheese flavor while providing that signature richness.
No Greek yogurt? Plain whole-milk cottage cheese blended until ultra-smooth works in a pinch, though it adds a slight tang. Substituting powdered sugar for granulated? Pack it tightly—it’s less dense. The vanilla extract should be pure, not imitation—Nielsen-Massey or McCormick Pure brands are my go-to. Lemon juice can be swapped for white vinegar at half the amount, but fresh is always better. The salt is crucial for depth; Diamond Crystal dissolves more evenly than table salt, enhancing flavor without graininess.
This frosting stays fresh for up to 5 days when stored in an airtight container in the fridge. For piping, chill it for 30 minutes beforehand—it’ll hold its shape beautifully. If it thickens too much, a 5-second microwave with 1 tsp water revives it instantly. For a vegan version, swap the cream cheese for vegan cream cheese and use coconut oil instead of neutral oil. Portion into small containers for easy dessert prep.
Why You'll Love This Recipe
- I use this on everything: swirled into red velvet cake layers, dolloped on top of lemon bars, or even as a glaze for cinnamon rolls. Between us, it’s my go-to for birthdays and lazy Sundays. The oil keeps it stable, so it doesn’t melt or separate—perfect for whatever you’re baking.
- No Mixer Needed: I swear by this—just a fork and a bowl. The Greek yogurt and cream cheese blend so smoothly when you beat them together, and that neutral oil keeps it fluffy without the fuss of melted butter. Honestly, I’ve made this while standing, while chatting with guests, even while waiting for cookies to cool.
- Tangy-Sweet Magic: That Greek yogurt adds this bright tang that cuts through the sweetness—like a grown-up version of frosting. The vanilla extract deepens it, but the real star is how the powdered sugar dissolves into a silky, pipeable texture. Not too heavy, not too cloying—just ridiculously good.
- Cupcake to Cake: I use this on everything: swirled into red velvet cake layers, dolloped on top of lemon bars, or even as a glaze for cinnamon rolls. Between us, it’s my go-to for birthdays and lazy Sundays. The oil keeps it stable, so it doesn’t melt or separate—perfect for whatever you’re baking.
Step-by-step instructions for cream cheese frosting no butter
This lightened-up frosting delivers all the richness of traditional cream cheese frosting without the heaviness.
Combine Full-Fat Ingredients for Smooth Texture
In a medium mixing bowl, add the 8 ounces of room temperature cream cheese and the 8 ounces of full-fat Greek yogurt. Using an electric mixer on medium speed, beat these ingredients together for 2-3 minutes until completely smooth and free of lumps. The mixture should become noticeably lighter in color as it emulsifies.
Here's the thing—room temperature ingredients blend far more easily than cold ones. If your cream cheese has any lumps after mixing, let it sit at room temperature for an additional 5 minutes before attempting to blend again. The Greek yogurt's acidity helps break down the cream cheese's fat molecules, creating that signature silky texture without butter.
Incorporate Powdered Sugar Gradually for Perfect Consistency
With the mixer running on low speed, gradually add the 1½ cups of sifted powdered sugar over 2-3 minutes. This gradual approach prevents the sugar from creating a grainy texture in the finished frosting. After adding all the sugar, increase the mixer speed to medium-high and beat for an additional 2 minutes until completely smooth and fluffy.
The powdered sugar should dissolve completely, but you may notice the mixture thickens significantly. If it becomes too stiff to mix properly, add 1 tablespoon of neutral-tasting oil at this stage to help emulsify. The frosting should be thick enough to hold peaks when piped but still spreadable—this is the ideal consistency for both piping and spreading applications.
Add Flavorings and Oil for Balanced Richness
Reduce the mixer speed to low and add the 1 tablespoon of vanilla extract, 1 teaspoon of lemon juice, and ¼ teaspoon of Diamond Crystal kosher salt. Mix for 30 seconds until fully incorporated. Then, with the mixer still running on low speed, slowly drizzle in the ¼ cup of neutral-tasting oil while scraping down the sides of the bowl with a silicone spatula.
The lemon juice brightens the sweetness while preventing the frosting from becoming overly rich. The oil replaces butter's role by adding moisture and helping the frosting hold together without becoming grainy. Mix for an additional 1 minute after adding all ingredients to ensure everything is fully combined and the texture is uniform throughout.
Adjust Consistency and Prepare for Use
Taste the frosting and adjust the sweetness if needed by adding 1-2 tablespoons more powdered sugar at a time, mixing well after each addition. For a lighter texture suitable for piping, add 1-2 teaspoons of milk (if available) or an additional ½ teaspoon of lemon juice to help thin the mixture slightly. The frosting should be thick enough to hold its shape when piped but still spreadable with a knife.
Transfer the frosting to a clean piping bag fitted with a large star tip or spread it directly onto your baked goods. This frosting holds up beautifully on cakes, cupcakes, and cookies, providing that classic cream cheese flavor without the heaviness of traditional butter-based recipes. For best results, use within 4 hours or refrigerate for up to 3 days—it keeps beautifully in an airtight container.
Pro Tips For Making Cream Cheese Frosting Recipe No Butter
- Whip the Cream Cheese Cold: Take the cream cheese straight from the fridge—room temperature softens it, but it’ll never whip as light. Use a stand mixer (or hand mixer) and beat it for 2 full minutes before adding anything else. This breaks down the fat properly, so the frosting stays smooth and doesn’t turn grainy later.
- Sift That Powdered Sugar: I learned this the hard way—lumping powdered sugar in frosting is a nightmare. Sift it directly into the bowl while mixing, or at least press it through a fine-mesh strainer. If you’re lazy, whisk it into the yogurt first, but you’ll feel the difference when the texture is silky, not gritty.
- Oil First, Then Sweeten: Add the neutral oil (like vegetable or avocado) to the cream cheese before the powdered sugar. This keeps the frosting from tasting cloyingly sweet upfront and ensures the oil distributes evenly. Skip this, and you’ll end up with a frosting that’s all powdery hits with no smoothness.
- Let It Thicken Naturally: Resist the urge to add extra powdered sugar to thicken it up fast. Instead, chill the frosting for 15–20 minutes—it’ll firm up without losing moisture. If it’s still too runny, mix in 1–2 teaspoons of cornstarch with a splash of milk, but only as a last resort. Your future self will thank you for not over-sweeting it.
Make-ahead tips for this dish
Fridge Prep Ahead
This frosting stays fresh for up to 5 days when stored in an airtight container in the fridge. I use glass Pyrex containers with snap-on lids because they prevent odors from seeping in. Before storing, press plastic wrap directly onto the surface to minimize air exposure.
When ready to use, let it sit at room temperature for 15-20 minutes—it’ll soften perfectly without losing its structure. 🥛
Freezer-Friendly Portions
For long-term storage, divide the frosting into small silicone molds or ice cube trays (great for individual cupcakes). Freeze for up to 3 months—thaw in the fridge overnight before using. The texture remains smooth, though you may need to add 1 tsp water if it thickens after thawing.
I also freeze portions in 1-ounce silicone cups for easy single-serving use on cookies or cakes. ❄️
Make-Ahead for Parties
Prep the frosting 2 days ahead and store it in the fridge. The flavors deepen over time, making it even more delicious for celebrations. For a party-ready approach, pipe or spread it onto your baked goods, then refrigerate the entire dessert.
Bring it to room temperature for 30 minutes before serving—this prevents the frosting from melting too quickly in warm environments. 💫
Reviving Thickened Frosting
If your frosting thickens in the fridge, don’t toss it! Add 1 tsp water or milk and mix with a hand mixer for 30 seconds until smooth. For stubborn stiffness, microwave for 5-10 seconds in 10-second intervals, stirring between each.
This trick works wonders without compromising texture. I’ve revived frosting this way even after 4 days in the fridge. 🔥
Piping Prep for Decorating
Chill the frosting for 30 minutes before piping to ensure clean lines and sharp peaks. Use a large star tip (like Wilton #1M) for classic swirls or a round tip (Wilton #4) for smooth borders.
For extra stability, pipe onto parchment paper first, then transfer to your dessert. This method prevents the frosting from sliding off while baking (if applicable) or during transport. ✨
Dietary Adaptations
For vegan frosting, replace the cream cheese with 8 oz vegan cream cheese (like Kite Hill) and swap the oil for ¼ cup melted coconut oil. The texture stays smooth, though it may be slightly softer.
For lower sugar, reduce powdered sugar to 1 cup and add 2 tbsp maple syrup—the frosting will still hold its shape but with a lighter sweetness. Both versions keep just as well as the original. 🌱
Nutrition facts
Frequently asked questions
Why does this frosting use Greek yogurt instead of butter?
The Greek yogurt replaces butter by adding protein and tang while keeping the frosting light and fluffy. It creates that signature creaminess without the heaviness, and its acidity helps balance the sweetness naturally. Plus, it cuts calories while maintaining a smooth, spreadable texture perfect for piping.
Can I make this frosting without powdered sugar?
Yes, but expect a different texture. Replace 1½ cups powdered sugar with 1 cup granulated sugar (packed tightly) and add 1-2 tbsp milk or water to compensate for the reduced sweetness. The frosting will be slightly less stable but still delicious—ideal for spreading rather than piping.
How do I fix if my frosting turns grainy?
Graininess usually happens from overmixing or cold ingredients. Stop mixing immediately, then add 1 tsp neutral oil and mix on low speed for 30 seconds to smooth it out. If it’s still grainy, microwave for 5 seconds to warm slightly, then blend again. Always ensure cream cheese and yogurt are room temperature before starting.
Is this frosting stable enough for warm climates?
Since it contains no butter, it won’t melt in heat like traditional frostings. For extra stability, chill the frosting for 30 minutes before applying, and store it in an airtight container in the fridge. It holds its shape beautifully on cakes and cupcakes even in 80°F+ temperatures.
What’s the best way to flavor variations of this frosting?
Start with the base recipe, then experiment! For citrus lovers, add 1 tbsp orange zest and swap lemon juice for orange. For chocolate, mix in 2 tbsp cocoa powder and reduce powdered sugar to 1 cup. Coffee fans can add 1 tsp instant coffee granules dissolved in the lemon juice. Always adjust sweetness to taste.