Description
Lusciously thick and lightly sweet, this bright lemon cream cheese frosting is lightened up with Greek yogurt and a kiss of pure maple syrup. I promise you don't need powdered sugar or butter to make an incredible, decadent frosting. Just beat with a handheld mixer and slather on lemon cupcakes, baked oatmeal, lemon cake, and beyond!
This recipe makes just under 2 cups, or enough to frost an 8-inch cake or 12 muffins/cupcakes.
Ingredients
Units
Scale
- 1 8oz block full fat brick-style cream cheese, at room temperature*
- 1/4 cup plain Green yogurt (I like Fage 2% since it's so thick)
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice (this juicer is my fave)
- zest of 1 large lemon
- tiny pinch of salt
Instructions
- Place all ingredients in a medium mixing bowl. Use a hand mixer and beat on medium speed for a few minutes, or until smooth and fluffy. It may seem liquidy at first but will come together and thicken up as you keep beating. It will continue to thicken in the fridge.
- Store in the refrigerator for up to 2 weeks. Be sure to refrigerate anything frosted within two hours.
Notes
Adapted from my healthy cream cheese frosting.