Vanilla Butter Frosting With Greek Yogurt
This vanilla butter frosting is a small-batch cake frosting made with softened butter, icing sugar, vanilla and plain Greek yogurt. One batch makes just enough to frost the top of a 9-inch cake, so you aren’t left with a bowl of extra frosting when you only need a simple finish.
Unlike many vanilla buttercream recipes that use milk or heavy cream, this one uses a small amount of Greek yogurt to help create a smooth, spreadable consistency. If you need frosting for the sides of a layer cake too, the recipe is easy to scale up.
Quick Answer
This vanilla butter frosting with Greek yogurt is a small-batch cake frosting made with softened butter, icing sugar, vanilla and plain Greek yogurt. One batch makes enough to frost the top of one 9-inch cake, while a triple batch will cover the top and sides of a two-layer cake.
Beat the butter until light and creamy first, then add the vanilla and Greek yogurt before gradually mixing in the icing sugar. The finished frosting should be smooth, fluffy and spreadable, but still thick enough to stay on the cake and hold simple decorative peaks.
Type:
Small-batch vanilla butter frosting
Flavor:
Classic vanilla
Texture:
Smooth, fluffy and spreadable
Special Ingredient:
Plain Greek yogurt
Coverage:
Top of one 9-inch cake
For Full Coverage:
Triple the recipe for a two-layer cake
Why I Made This Vanilla Butter Frosting
I wanted a frosting that felt lighter and less heavy than a traditional buttercream, but I also didn’t want to use cream cheese frosting. For the fall pumpkin cake I was making, I wanted something softer and creamier that would still give the cake a simple vanilla finish without overpowering the pumpkin. I originally made this frosting for my pumpkin layer cake, where the softer vanilla frosting complements the pumpkin filling without making the finished cake feel overly heavy.
Adding plain Greek yogurt gave me that softer texture. It loosens the butter and icing sugar just enough to make the frosting creamy and easy to spread, while still leaving it thick enough to stay on the cake and hold a little texture on top.
I also like this frosting for cupcakes when I want a lighter vanilla icing that doesn’t feel as rich or dense as a heavier buttercream.
Cost Rating: 🍳 Low Cost — Small Batch
Cost guideline:
Cost Per Batch: ~ $1.75–$2.50
Coverage: Top of one 9-inch cake
This is an inexpensive frosting to make because it uses only four ingredients and the recipe is intentionally small. At about $5 for a 454 g brick of butter, the 4 tablespoons used here cost roughly $0.60–$0.65. Icing sugar makes up most of the remaining cost, while the small amounts of vanilla and Greek yogurt add very little per batch.
The small-batch size is also helpful from a budget standpoint. Many frosting recipes make far more than you need when you only want to cover the top of a cake, leaving extra frosting that may not get used.
Why You’ll Love This Vanilla Butter Frosting
Small Batch: This recipe makes just enough to frost the top of one 9-inch cake, which is useful when a full batch of buttercream would simply be too much.
Lighter Finish: The frosting is softer and less heavy than a dense traditional buttercream, making it a good fit for cakes where you still want the cake flavor to come through.
Greek Yogurt for Creaminess: Plain Greek yogurt gives the frosting a softer, creamier texture without turning it into a cream cheese frosting.
Simple Vanilla Flavor: The vanilla keeps the frosting versatile enough for pumpkin cake, cupcakes, and other cakes without competing with the main flavor.
Easy to Scale: Keep it small for a simple top layer, double it when you need more coverage, or triple it to frost the top and sides of a two-layer cake.
Easy to Decorate With: The frosting spreads easily and is thick enough to hold simple peaks and textured finishes without needing a piping bag.
Budget Tip:
Butter freezes well, so I like to buy extra bricks when they go on sale and keep them in the freezer for baking. Salted butter can keep for up to one year in the freezer unopened. Icing sugar and vanilla are also useful pantry staples, which means Greek yogurt may be the only ingredient you need to pick up specifically for this frosting.
How Much Vanilla Frosting Does This Recipe Make?
The basic recipe is deliberately small and makes enough frosting to cover the top of one 9-inch cake.
How to Make a Larger Batch
The method stays the same whether you make one, two or three batches. Add the softened butter to a large mixing bowl and beat until it becomes lighter and creamy.
Add the vanilla and plain Greek yogurt, then beat again until evenly combined.
Gradually add the icing sugar rather than adding it all at once, and continue beating until the frosting is smooth, fluffy and easy to spread. Before making any further adjustments, check the consistency. A larger batch may simply take a little longer to come together because there is more frosting in the bowl.
For a triple batch, use a bowl large enough to comfortably hold 6 cups of icing sugar so it does not spill over the sides as you begin mixing.
How to Fix Vanilla Frosting That Is Too Thin
If the frosting feels too loose to stay where you spread it, add a little more icing sugar.
Start with about 1 tablespoon at a time, beat it in completely, and check the consistency before adding more. It is much easier to thicken frosting gradually than to correct it after adding too much sugar.
Also check the temperature of the frosting. If the butter became very warm while mixing, the frosting may seem softer than it actually is once the butter cools slightly.
How to Fix Frosting That Is Too Thick or Dry
If the frosting is stiff, dry or difficult to spread, add a very small amount of plain Greek yogurt.
Start with about 1 teaspoon, beat it in thoroughly, and then check the texture again.
Because Greek yogurt is the liquid component in this recipe, a small amount can make a noticeable difference. Avoid adding a large spoonful at once or the frosting can quickly become too loose.
What Should the Frosting Consistency Look Like?
For spreading over a cake, the frosting should be:
❧ Smooth rather than crumbly
❧ Soft enough to move easily under a knife or spatula
❧ Thick enough to stay on the cake instead of sliding
❧ Able to hold the small peaks made with the bread-knife decorating technique
It does not need to be as stiff as a buttercream intended for detailed piping.
If you’re looking for another cake to bake, try my frosted fudge cake with chocolate butter icing for a richer chocolate dessert.
Ingredients
This vanilla butter frosting uses just four simple ingredients. The Greek yogurt is what makes it a little different from a traditional vanilla buttercream, where milk or cream is more commonly used to adjust the consistency.
Butter: Start with softened butter so it can be beaten until light and creamy before the other ingredients are added.
Icing Sugar: Gives the frosting its sweetness, structure and body. Add it gradually so it incorporates smoothly into the butter mixture.
Vanilla: Adds the classic vanilla flavor. Vanilla extract works well here without overpowering the cake underneath.
Plain Greek Yogurt: Replaces the milk or cream used in many vanilla frosting recipes. Its thicker texture helps loosen the frosting while keeping it smooth and spreadable. For an even lighter frosting option, see my flavored Cool Whip frosting, which can be customized for different cakes and desserts.
Expert Tips, Serving and Storing Suggestions
Tip #1: Start With Softened Butter: The butter should be soft enough to beat easily but not melted. Beating it first until lighter and creamy gives the frosting a smoother base before the Greek yogurt and icing sugar are added.
Tip #2: Add the Icing Sugar Gradually: Adding all of the icing sugar at once can make the frosting harder to bring together smoothly and creates more mess. Add it in stages and let each addition incorporate before adding more.
Tip #3: Check the Texture Before Adjusting: The finished frosting should be smooth, soft enough to spread easily, thick enough to stay on the cake, and able to hold small decorative peaks. If it is too loose, add a little more icing sugar. If it is too thick, beat in a small amount of Greek yogurt.
Tip #4: Frost Only a Completely Cooled Cake: Even slightly warm cake can soften the butter in the frosting and make it slide or lose its texture.
Tip #5: Scale the Recipe for the Job: One batch is meant to frost the top of one 9-inch cake. Make a larger batch when you want more coverage rather than trying to stretch a small amount too thin.
Serving Suggestions
This vanilla butter frosting works especially well on cakes where you want a simple vanilla finish without covering the cake in a very thick layer of frosting. Use it over a round cake, layer cake, snack cake, or other completely cooled cake that only needs a light finish on top. If you prefer a tangier frosting, my chai cake with cream cheese frosting is a good example of how cream cheese frosting works with warm fall spices.
For an easy decorated look, spread the frosting over the surface and use the edge of a clean bread knife to lift small peaks. Sprinkles, seasonal quins, or other simple decorations can be added afterward to suit birthdays, fall cakes, or holidays.
If the frosted cake has been refrigerated, let it sit out briefly before serving so the butter frosting can soften slightly.
Storing Vanilla Butter Frosting
Because this frosting contains plain Greek yogurt, store it covered in the refrigerator rather than leaving it at room temperature for long periods.
If you make the frosting ahead, keep it in an airtight container in the refrigerator. Before using it, allow it to soften slightly and give it another quick beat if needed to restore a smooth, spreadable consistency.
FAQ
Vanilla Butter Frosting With Greek Yogurt
Equipment
- bowl
- Tablespoon
- Mixing Implement
Ingredients
- 4 Tbsps Butter Softened
- 1 Tsp Vanilla Extract
- 2 Tbsps Plain Greek Yogurt
- 2 Cups Confectioners Sugar
Instructions
- Add the softened butter to a mixing bowl and beat until it becomes light and creamy.4 Tbsps Butter
- Add the vanilla and plain Greek yogurt. Beat again until smooth and evenly combined.1 Tsp Vanilla Extract, 2 Tbsps Plain Greek Yogurt
- Gradually add the icing sugar, mixing between additions rather than adding it all at once.2 Cups Confectioners Sugar
- Continue beating until the frosting is smooth, fluffy and easy to spread.
- Check the consistency before using. The frosting should be soft enough to spread easily but thick enough to stay on the cake and hold simple decorative peaks.
- Spread over top of a completely cooled cake.
Notes
- For a simple textured finish, spread the frosting over the cake, then place the edge of a clean bread knife lightly into the frosting and lift upward to create small peaks.
- Because the frosting contains Greek yogurt, store it covered in the refrigerator. Let it soften slightly before using or serving, and beat again if needed to restore a smooth texture.
Nutrition
