Healthy Cream Cheese Frosting
This healthy cream cheese frosting is made with Greek yogurt, maple syrup, and a block of light cream cheese — no butter, no powdered sugar. It whips up thick and fluffy in 5 minutes and has 65% fewer calories and 78% less sugar than traditional cream cheese frosting. Spread it on my pumpkin carrot cake, banana bread, or healthy cinnamon rolls.
Ingredients
- 8 oz block cream cheese, Neufchâtel (light, low-fat) or regular, softened to room temperature
- ¼ cup vanilla Greek yogurt, I like Siggi's or Chobani
- ¼ cup real maple syrup, or honey
- 1 teaspoon pure vanilla extract
- 1 - 2 Tablespoons almond or oat milk, optional, for a thinner frosting
Instructions
- Beat the cream cheese. Add the softened cream cheese to a large mixing bowl. Beat with a hand mixer on medium speed for about 30 seconds, until smooth and lump-free.
- Add everything else. Add the Greek yogurt, maple syrup, and vanilla. Beat on medium speed for another 1–2 minutes, scraping down the sides as needed, until the frosting is thick and fluffy.
- Adjust if needed. If you want a thinner consistency for drizzling, add 1–2 tablespoons of almond or oat milk and beat for another 15 seconds.
- Frost. Spread over a fully cooled cake or cupcakes. Refrigerate any leftovers in an airtight container for up to 1 week. I love it with my healthy pumpkin carrot cake and healthy cinnamon rolls.
Notes
Cream cheese must be at room temperature. Cold cream cheese leaves lumps that won't whip out. Pull it from the fridge an hour ahead, or microwave (unwrapped) for 20 seconds.
Use a block, not a tub. Whipped cream cheese in a tub has too much water and will make the frosting thin. Always go with the block.
For babies under one year old: Use maple syrup only — never honey. Honey isn't safe for infants.
If your frosting turns out runny: Refrigerate it for 30 minutes and re-whip with the mixer. It almost always firms back up.
Storage: Fridge for up to 1 week, or freezer for up to 2 months. Re-whip after thawing.
Yield: Frosts a 9-inch single-layer cake or 12 cupcakes. Double for a layer cake.
Nutrition
Serving: 2 Tbsp | Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 54mg | Potassium: 47mg | Fiber: 0.03g | Sugar: 4g | Vitamin A: 81IU | Calcium: 31mg | Iron: 0.03mg
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