Light and fluffy Healthy Cream Cheese Frosting made with Greek yogurt and maple syrup. Low sugar and great on carrot cake and pancakes! So easy to make, and no powdered sugar or butter needed.

Can I be honest here? This cream cheese frosting tastes like straight up cheesecake.

I mean, I could eat it by the spoonful. Correction---just like my Healthy Chocolate Cream Cheese Frosting, I did eat it by the spoonful. Would you like some Healthy Carrot Cake 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 carrot cake
• 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!

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