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
Clair Dennis says
OMG! This is absolute perfection! I was looking for a healthier alternative to the traditional cream cheese frosting and was a bit skeptical at first - so bought an extra block of cream cheese in case it didn't turn out. Needless to say - it was absolutely fantastic! I ended up making another batch lol! Followed the instructions exactly and it was fabulous! I'll never make it any other way! Thank you!!!! Tastes divine - brilliant!!!!!
★★★★★
Alexis Joseph says
Heck yes, thank you so much Clair!! It's so good with a spoon LOL.
Debbie says
Hi, is this cream cheese recipe suitable for piping? Thanks!
Alexis Joseph says
I've never piped it but I don't see why not!
Debbie says
Might give it a try! Thank you,
Kim says
Hello, this is sully, you are still using cream cheese
Alexis Joseph says
Yes, it's cream cheese frosting.
Meeme says
Hey
Thank you so much for this recipe
May I ask if there is any alternative for Greek yogurt
We prefer a plain one besides it’s a bit pricey in my country.
Thank you again!
Alexis Joseph says
You can try regular yogurt, it just may be a bit thinner! I've only tried the recipe as written with greek yogurt.
Alexandra says
Anyone know how to thicken this up a bit?
Alexis Joseph says
It should be very thick! Did you make any changes to the recipe?
Rocio says
how long does this frosting last? how to store? Thank you!
Alexis Joseph says
This frosting lasts up to two weeks in an air-tight container in the refrigerator. It lasts two-four hours at room temperature. Enjoy!
Kimberly Bracken says
I love this frosting! The only thing is that my cream cheese still is chunky even at room temperature, so after blending it for a minute or so I put it in a small saucepan on low-med heat for two minutes, then blend, then continue that until it's all blended in. So good!
★★★★★
Alexis Joseph says
Oh darn! I'm glad you still loved it, Kimberley!