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.
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.
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.
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.
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:
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.
Be sure to check out all of the dessert recipes here on EBF!
Cream Cheese Frosting
4 from 68 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.
Using a hand mixer on medium speed whip all the ingredients together until smooth and fluffy, scraping down the sides as needed. Alternatively, you can use a stand mixer.
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.
This was perfect on a gluten-free chocolate cake! It seems like most cream cheese frosting recipes call for crazy amounts of sugar, and this proves that it’s not necessary in order to enjoy a cake! I added some sliced strawberries on top of the frosting and it was delicious! Thank you!
Hi I want to make this frosting but I have a question. How do we store the cupcakes once frosted. I will be taking them to a picnic so I’m just concerned with yogurt?
subscribe
Leave a Comment
This was perfect on a gluten-free chocolate cake! It seems like most cream cheese frosting recipes call for crazy amounts of sugar, and this proves that it’s not necessary in order to enjoy a cake! I added some sliced strawberries on top of the frosting and it was delicious! Thank you!
Yay! I bet the cake turned out gorgeous with the strawberries, Julie. Thank you so much for sharing, I really appreciate it 🙂
Hi I want to make this frosting but I have a question. How do we store the cupcakes once frosted. I will be taking them to a picnic so I’m just concerned with yogurt?
Thanks Tehani
Hi, Tehani. I recommend storing the iced cupcakes in the fridge. Let them sit at room temperature for at least 15 minutes before you serve them.
I can’t wait to try this! Do you think I can use honey instead of maple syrup?
Hi, Julie! I haven’t tried it but I think that should work just fine! Let me know how it turns out for you if you do try it.
excellent post thank you for sharing
I Brittany, this recipe looks so delicious! Do you th8nk that I can use non dairy cream cheese and non dairy greek style yogurt?
Thank you.
I tried this using a non dairy cream cheese and coconut milk yogurt and it’s great!
Yay! So glad to hear that, Bonnie! Thank you so much for sharing 🙂
I’m not sure if it would change the recipe or the thickness of the frosting, but I bet it would work. Let me know if you try it!