Healthy Cream Cheese Frosting

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Healthy cream cheese frosting that’s made with Greek yogurt and naturally sweetened with maple syrup. No butter or powdered sugar needed! It’s creamy, fluffy and delicious served on carrot cake, cinnamon rolls or your favorite flavor of cupcakes or cake.

The third and final frosting recipe for you this week! I honestly don’t make cream cheese frosting that much but that’s probably because I didn’t realize how easy it was! I love the flavor and find it to be so versatile.

An overhead photo of a bowl of freshly made cream cheese frosting.

Why You’ll Love This Recipe

  • Everyone needs a classic cream cheese frosting recipe in their back pocket!
  • It’s a healthier version of the traditional recipe – no powdered sugar or butter needed!
  • This recipe is made with just four simple ingredients.
  • It’s light and creamy and perfect for topping a variety of cupcakes, cakes and even cookies.

Upgraded Cream Cheese Frosting

Traditional cream cheese frosting is typically made with a full stick of butter and 2-4 cups of powdered sugar, but in true EBF fashion I decided to make an upgraded version. I swapped the powdered sugar with maple syrup and added Greek yogurt for a little boost of protein! Trust me, this version is just as delicious, if not better than the traditional recipe and it’s made with better-for-you-ingredients.

Ingredients measured out to make healthy cream cheese frosting: maple syrup, cream cheese, greek yogurt and vanilla.

Here’s What You Need

  • cream cheese – make sure you’re using a block and not spread of full fat cream cheese that has been softened to room temperature.
  • Greek yogurt – again, I recommend using full fat yogurt. I used plain yogurt but you could try different flavors if you’d like! Greek yogurt is thick and creamy and the perfect yogurt option for this recipe. I don’t recommend using a different type of yogurt, as it might thin the frosting out too much.
  • maple syrup – classic cream cheese frosting typically calls for powdered sugar, but I’m using maple syrup to sweeten this frosting. I love the flavor it adds but if you’d like to swap for a different liquid natural sweetener, I’m sure that would work as well.
  • vanilla extract – a flavor enhancer that brings all of the flavors together in this frosting.
Side by side images of the ingredients to make cream cheese frosting in a bowl (greek yogurt, maple syrup, vanilla, cream cheese) before and after being whipped with beaters.

How to Make Cream Cheese Frosting

Before you start making your frosting, make sure your cream cheese has been softened to room temperature. It will take about an hour for your cream cheese to soften fully to room temp on the counter. Alternatively, you can soften your cream cheese in the microwave on a plate for about 20-30 seconds. Just make sure to unwrap the cream cheese from the foil before placing in the microwave and don’t heat too long otherwise your cream cheese could turn out runny!

Add all of the ingredients to a large mixing bowl and use a hand mixer to whip the ingredients together on medium speed until smooth and fluffy. Scrape down the sides as needed to make sure everything is fully combined. You can also use a stand mixer for this if you have one!

tip!
Make sure the cream cheese is at room temperature otherwise the frosting will turn out lumpy and not as smooth after beating it. 
A close up photo of a cake sitting on a cake stand. The cake is iced in white frosting and topped with rainbow sprinkles.

Tips For Frosting

You can frost this in a variety of different ways! I usually just use a knife or spatula to spread the frosting on cake or cupcakes but you could also pipe it! Scoop the frosting into a piping bag or a plastic baggie. Cut the corner of the baggie and pipe out the frosting on your treats.

How to Use Cream Cheese Frosting

This recipe makes enough to frost 18 cupcakes or an 8-9 inch cake. Here are some recipes that would be delicious with this cream cheese frosting:

An overhead shot of a bowl of cream cheese frosting. A heaping spoonful is being held overtop of the bowl.

How to Store Leftovers

If you don’t use all of this frosting right away, you can store it in an airtight container in the fridge for up to 3 days. When you’re ready to use, bring it to room temperature and then re-whip with a handheld mixer or stand mixer before using.

More Frosting Recipes

Be sure to check out all of the dessert recipes here on EBF!

Cream Cheese Frosting

4 from 91 votes
A healthy cream cheese frosting that's made with Greek yogurt and maple syrup. No butter or powdered sugar needed! It's creamy, fluffy and delicious served on carrot cake, cinnamon rolls or your favorite flavor of cupcakes or cake.
An overhead shot of a bowl of cream cheese frosting. A heaping spoonful is being held overtop of the bowl.
Prep Time 5 minutes
Total Time 5 minutes
Servings 12

Ingredients

  • 8 oz cream cheese (full fat), softened to room temperature
  • ½ cup Greek yogurt, I used plain full fat
  • ¼ cup maple syrup
  • 1 ½ teaspoons vanilla extract

Instructions
 

  • Add all ingredients to a large mixing bowl.
    A glass mixing bowl with ingredients for cream cheese frosting: cream cheese, greek yogurt, vanilla extract and maple syrup.
  • Using a hand mixer on medium speed whip all the ingredients together until smooth and fluffy (about 5 minutes), scraping down the sides as needed. If your frosting is turning out runny, just keep whipping it and it should turn out thick and fluffy. Alternatively, you can use a stand mixer.
    A glass mixing bowl with ingredients for cream cheese frosting that have been whipped together. Two mixers from a handheld mixer are resting inside the bowl.
  • Use frosting on desired recipe and enjoy. This recipe will yield enough to frost 18 cupcakes or a 8-9 inch cake.

Notes

  • Maple syrup: Feel free to use your favorite liquid sweetener.
  • Make sure the cream cheese is at room temp, otherwise it’ll turn lumpy and not as smooth after beating it.

Nutrition

Serving: 2Tablespoons Calories: 63kcal Carbohydrates: 5g Protein: 1g Fat: 4g Cholesterol: 1mg Sodium: 2mg Potassium: 14mg Sugar: 4g
Course: Dessert
Cuisine: American
Keyword: cream cheese frosting

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    45 comments
    1. Francesca
      February 5, 2023 AT 7:55 pm

      I am making this frosting right now and it tastes amazing! My only problem is that it’s runny. Is there anything I can do to stiffen it more?

      1. Brittany Mullins
        February 6, 2023 AT 7:28 pm

        Hi Francesca – I would try popping it in the fridge or freeze for a few minutes to try and firm up the cream cheese a bit. Hope it works out for you! Enjoy!

    2. Cathy Hearn
      January 28, 2023 AT 8:06 pm

      5 stars
      Love that I can make a frosting for the cinnamon roll buns that is a healthier alternative to most others ones I have found!! So tasty!

      1. Brittany Mullins
        January 30, 2023 AT 3:32 pm

        Ah yay!! Glad you are loving this recipe, Cathy. Thank you for your review + star rating, I really appreciate it!

    3. Cathy Hearn
      January 28, 2023 AT 8:04 pm

      5 stars
      I was given a sourdough bread starter from my friend and I’ve been looking for a recipe to make cinnamon buns, and I love that it leans towards the healthy side. My family loves this recipe and I make it about once a week.

    4. Jan H
      December 19, 2022 AT 10:23 am

      Hi, this cream cheese frosting looks great. Have been looking for a healthy one to make my granddaughter’s smash cake. Is this frosting pipe-able where I can make rosettes, etc. on top of her cake?

      1. Brittany Mullins
        December 19, 2022 AT 11:37 pm

        Hey Jan – You should be able to pipe the frosting onto the cake! Let us know how it turns out for you if you end up trying it!

    5. Michele
      December 9, 2022 AT 10:03 am

      This recipes looks amazing Brittany! It is so great that it doesn’t have icing sugar. Can the frosting be made the day before using on the cake and brought to room temperature the day of frosting? I’m going to double the recipe because it just sounds so good 🙂 Also – I really enjoy your blog! Thanks!

      1. Brittany Mullins
        December 9, 2022 AT 10:22 am

        Hi Michele – Thank you so much. Yes, you can store it in an airtight container in the fridge for up to 3 days. When you’re ready to use, bring it to room temperature and then re-whip with a handheld mixer or stand mixer before using. I hope you love this recipe!

        1. Michele
          December 9, 2022 AT 11:32 am

          You’re welcome Brittany! Thanks for your quick and helpful reply. I’m sure that we’ll love the recipe and I’ll will report back once I’ve made it 🙂

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