Substitute for greek-yogurt in frosting
Quick answer
Sour cream is the most reliable 1:1 substitute for Greek yogurt in frosting — it matches the fat content, tang, and texture closely enough that most people won't notice the difference. Full-fat sour cream works best; low-fat versions can make the frosting looser and harder to pipe. Use the same amount called for in the recipe.
Some links below are affiliate links. As an Amazon Associate, AltPantry earns from qualifying purchases at no extra cost to you.
| Rank | Substitute | Ratio (replaces 1 cup greek-yogurt) | Notes |
|---|---|---|---|
| #1 | Sour cream | 1:1 (e.g., if recipe calls for 1/2 cup Greek yogurt, use 1/2 cup sour cream) | Sour cream has a nearly identical tang and fat structure to full-fat Greek yogurt, which means frosting body and flavor hold up well. The slightly higher fat content (versus 2% Greek yogurt) can make the frosting marginally richer. Low-fat sour cream introduces excess moisture and can cause the frosting to weep or fail to hold peaks — use full-fat only. |
| #2 | Cream cheese | 1:1 by weight, softened to room temperature (e.g., 4 oz cream cheese for 4 oz Greek yogurt) | Cream cheese is significantly thicker and less tangy than Greek yogurt, so frosting made with it will be denser and more stable — closer to a traditional cream cheese frosting. This is the right call if you need the frosting to hold its shape under piping or in warm conditions. Reduce any added powdered sugar by about 2 tbsp per 4 oz cream cheese to avoid over-sweetness. |
| #3 | Crème fraîche | 1:1 (e.g., 1/2 cup crème fraîche for 1/2 cup Greek yogurt) | Crème fraîche is higher in fat and milder in tang than Greek yogurt, which produces a slightly silkier frosting with a subtler sour note. It whips well and stays stable at room temperature longer than Greek yogurt would. It's harder to find and more expensive, but the textural result in frosting is very close to the original. |
| #4 | Mascarpone cheese | 3/4 cup mascarpone for 1 cup Greek yogurt | Mascarpone is richer, fattier, and has almost no tang — using it 1:1 results in frosting that's noticeably sweeter and blander. Reducing the amount slightly compensates for the added fat. This works best in recipes where the tang of Greek yogurt is minor and the goal is a creamy, spreadable texture rather than a bright flavor. Worth noting this is a noticeable flavor departure. |
Why frosting is different
In frosting, Greek yogurt typically serves two functions: contributing a mild tang that balances sweetness, and providing enough body and fat to keep the frosting spreadable without being runny. Unlike in baked goods, where Greek yogurt's moisture and acidity do structural work via leavening reactions, frosting has no heat or chemical reactions to absorb those variables — so any excess liquid from a lower-fat substitute will directly destabilize the texture. This makes fat content and water activity the critical factors when choosing a swap.
Common mistakes
The most common mistake is substituting with low-fat or non-fat Greek yogurt alternatives (including low-fat sour cream or low-fat cream cheese) — these contain more water and less fat, which leads to a frosting that's loose, weepy, or won't hold a peak. A second frequent error is using the substitute cold from the refrigerator: cream cheese and mascarpone in particular need to be fully softened to room temperature or they'll leave lumps in the frosting that can't be beaten out. Finally, cooks sometimes forget that tang level varies — mascarpone adds almost none, so if the recipe relies on that acidity to cut sweetness, the final frosting may taste flat.
Greek yogurt appears in frosting recipes mainly as a way to lighten the texture while adding a controlled amount of tang and creaminess — it’s a functional ingredient, not just a flavor one. That means any substitute has to match on fat content and water activity first; flavor is secondary. Sour cream covers both requirements with the least adjustment, which is why it’s the default recommendation here.
Cream cheese is the better choice when stability matters more than an exact flavor match — for piped decorations, layered cakes sitting out at a party, or anything that needs to hold its shape for more than an hour at room temperature. The tradeoff is a denser, less airy frosting with a stronger dairy flavor. For most everyday spreadable frostings, full-fat sour cream or crème fraîche will get you closer to the original result.
Frequently asked questions
- Can I use plain regular yogurt instead of Greek yogurt in frosting?
- Not recommended. Regular yogurt has significantly more water than Greek yogurt — even full-fat regular yogurt will thin the frosting and prevent it from setting up properly. If it's all you have, strain it through a cheesecloth-lined strainer in the refrigerator for at least 2 hours to remove excess whey before using.
- Will the frosting taste tangy if I use sour cream instead of Greek yogurt?
- Yes, and to roughly the same degree — the tang levels are close. Full-fat sour cream has a comparable acidity to full-fat Greek yogurt, so most recipes won't taste noticeably different. If the recipe already has a strong tang and you want less, use mascarpone or cream cheese instead.
- Does the substitute affect whether the frosting needs refrigeration?
- Any frosting made with Greek yogurt, sour cream, crème fraîche, or mascarpone needs to be refrigerated if not served within 2 hours, just as it would with the original ingredient. Cream cheese frosting follows the same rule. None of these substitutes change the refrigeration requirement.
← Back to all greek-yogurt substitutes