Light and fluffy Healthy Cream Cheese Frosting made with Greek yogurt and maple syrup. Low sugar and great on carrot cake and pancakes!
Can I be honest here? This cream cheese frosting tastes like straight up cheesecake.
I mean, I could eat it by the spoonful. Correction---I did eat it by the spoonful. Would you like some Carrot Cake Baked Oatmeal with that frosting?
Today's lower sugar cream cheese frosting recipe is made with pure maple syrup rather than cups on cups of powdered sugar. I'm the kind of gal who likes tangy, creamy frosting rather than the overly sweet kind that makes your teeth hurt. I think the former complements baked goods so much better.
Which Cream Cheese to Use
I also like how this frosting turns out "whipped" and fluffy-like. Some cream cheese frostings are super thick, but I find that this recipe has just the right spreadable texture.
I recommend full fat brick cream cheese all the way, baby. It offers the best smooth texture and velvety mouthfeel. You want the block of cream cheese versus kinds that are already whipped or in tubs, as those have more water.
When it comes to the yogurt, it doesn't have to be Greek, although that's what I used since I prefer the thicker styles. The higher the fat content, the richer the cream cheese will be. I used Fage 2% Greek yogurt.
Why is Cream Cheese Frosting Runny?
It shouldn't be! If you use a cream cheese spread or whipped cream cheese in a tub versus brick-style, there will be more moisture and you may end up with runny frosting.
Bricks have the lowest water content for nice and thick cream cheese frosting.
How to Soften Cream Cheese
Why use room temperature cream cheese, you ask? If you beat cream cheese when it's still cold, the frosting will have small lumps and the consistency won't be as smooth.
- To soften slowly: Unwrap the cream cheese from the foil. Place it on a plate and let it sit at room temperature on the counter for an hour.
- To soften quickly: Unwrap the cream cheese, discard the foil, and set it on a microwave-safe plate. Microwave for about 20 seconds. It should not feel hot. If it's too warm, the frosting may be runny.
Tips for Sweetener Options
I find that this is the perfect balance of sweet and tangy, but you can easily make it sweeter or less sweet to suit your preferences by adding more or less sweetener. Using sweetened versus plain yogurt will also make it sweeter.
- Maple syrup: My favorite liquid sweetener of all time. I get the big jug at Costco. You can also find it locally! It brings fabulous flavor and just enough sweetness to this recipe.
- Honey: You can definitely use honey here if you'd prefer. I find honey has a more distinct flavor versus just adding sweetness, though.
- Agave nectar: This would work just fine here.
How to Serve Cream Cheese Frosting
- On baked oatmeal: I first created this recipe with my Carrot Cake Baked Oatmeal in mind. Divine!
- On pancakes: I know from experience that this frosting is quite magical atop a fluffy stack on Favorite Fluffy Whole Wheat Pancakes, these Orange Pancakes, or these Vegan Pancakes.
- On muffins or banana bread: I love it paired with these Fluffy Pumpkin Muffins, Banana Blueberry Muffins, and Lemon Blueberry Muffins.
- On cookies: I even smeared some on these Almond Flour Chocolate Chip Cookies. Yep, I went there.
Frosting on, sweet friends!
Print
Healthy Cream Cheese Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Description
Light, fluffy and rich Healthy Cream Cheese Frosting made with Greek yogurt and maple syrup. Low sugar and amazing on carrot cake, banana bread, and pancakes!
Ingredients
- 8oz block of full fat cream cheese, softened to room temperature
- ¼ cup plain or vanilla Greek yogurt (I used 2%)
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions
- Place all ingredients in a large mixing bowl. Use a hand mixer or stand mixer and beat on medium speed for a few minutes, or until it’s smooth and fluffy, scraping down the edges as needed.
- Enjoy on carrot cake baked oatmeal, lemon blueberry muffins, banana bread, and pumpkin muffins. Store in an air-tight container in the refrigerator.
Notes
- This recipe yields about 2 cups of frosting, or enough for a dozen cupcakes or muffins.
- To make more of an icing that you can drizzle, simply thin a portion in a separate bowl with milk and mix until smooth.
Keywords: healthy cream cheese frosting
Dee says
Can monk fruit sweetener be used in this recipe?
Alexis Joseph says
I haven't tried it with monkfruit, if it's liquid and a 1:1 with sweetness, it could work?
elio says
Hi, I love your frosting! Been using it on my carrot cake, and it tastes great but helps me feel a little less guilty. I do have a question though... I find that when I put it in between a two-layer cake, it tends to thin/flatten out. The fluffiness works great for frosting the top, but it ends up too thin in the middle. Would you have any tips to help keep a thick layer? Thank you very much!
★★★★★
Alexis Joseph says
Hi! Hmmm, I'm guessing it gets weighed down? My best advice would just be to use more in the middle. Enjoy!
elio says
Hi, I love your frosting! Been using it on my carrot cake, and it tastes great but helps me feel a little less guilty. I do have a question though... I find that when I put it in between a two-layer cake, it tends to thin/flatten out. The fluffiness works great for frosting the top, but it ends up too thin in the middle. Would you have any tips to help keep a thick layer?
★★★★★
Nancy says
Can I add some food coloring to this frosting? I’m planning to make a mermaid cake and I was planning on adding some blueberry dye. Would it work?
Alexis says
Sure, I don't see why not!
Casey says
Perfect cream cheese frosting, gives a nice tang and not too sweet!
Mine was a little runny though, does it stiffen up if you leave it in the fridge for a few hours? I want to use it for a cake so would be good if it was a bit less runny so I can try ice the cake a bit neater 🙂
★★★★
Alexis says
Hey Casey, thanks so much! Let me know what I can do to make it a 5 star rating! My frosting was super thick and not at all runny (see photos). Did you use brick style solid cream cheese?
Tanya says
This is way more frosting than I need.. could I freeze some?
Alexis says
I have never frozen frosting so I'm not sure that would work well! I'd try cutting it in half.
lia says
what if i do not have maple syrup? could i use sweetened yoghurt for the sweetness?
Alexis says
You can try agave? It won't be sweet enough without sweetener.
Erica says
Oh my gosh... This cream cheese frosting is SOOOOOO good!!!
★★★★★
Alexis Joseph says
Thank you tons!
Erica says
If I swap agave in for the maple syrup (since I currently have agave in my kitchen), is it equal parts? Thanks. I can't wait to spread this frosting on some spinach cupcakes - and probably your carrot cake oatmeal too! Mmm.
Alexis Joseph says
I haven't tried it but I don't see why agave wouldn't work the same!
Charlotte says
Mum said it’s the best thing she’s ever eaten!
★★★★★
Alexis Joseph says
Heck yes!!!