Healthy Cream Cheese Frosting
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Last updated on Jul 07, 2023
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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.
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:
- Healthy Birthday Cake
- Pumpkin Cinnamon Rolls
- Healthy Vanilla Cake
- Healthy Carrot Cake Bars or Carrot Cake Baked Oatmeal
- Gingerbread Baked Oatmeal
- Soft Pumpkin Cookies
- Easy Strawberry Cake
- Healthy Smash Cake
- Banana Bread or Zucchini Bread
- Pumpkin Bread or Vegan Pumpkin Muffins
- Birthday Cake Baked Oatmeal
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
- Healthy Chocolate Frosting
- Greek Yogurt Frosting
- Vanilla Buttercream Frosting
- Strawberry Buttercream Frosting
The Most Popular Dessert Recipes
- Vegan Rice Krispie Treats
- Chocolate Covered Snickers Stuffed Dates
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- Chocolate Chip Tahini Cookies
- No Bake Cookies
- Monster Cookies
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Be sure to check out all of the dessert recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cream Cheese Frosting
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.
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi , Any sub for the cream cheese ? Like cottage cheese or farmers cheese , ricotta or tofu
I never liked cream cheese
Thanks
Tasted fine, never whipped into a frosting texture for me. The more I whipped it in my stand mixer the thinner it became.
Oh no, sorry to hear the texture didn’t turn out! It can sometimes thin out if overmixed or if the cream cheese isn’t cold enough. Glad it still tasted good, though — thanks for giving it a try and sharing your experience.
Can it be done by hand? I am new into baking and I don’t have a mixer.
Hey Crisha – I haven’t tried it, but it should work. It might just require some arm strength to get everything combined and creamy. The frosting looks liquidy at first, but after whisking it for awhile with the hand mixer it thickens up. Let mw know if you try it and how it turns out.
Delicious! I made it to use on cinnamon rolls, and the leftovers made fantastic fruit dip. I did add some Splenda because I like things really sweet.
Yay! So glad you loved this frosting. And great idea to use the leftovers for a fruit dip. Thanks for making it and for coming back to leave a review. I so appreciate it!
Hi,
I’m hoping to use this recipe alongside your birthday cake for my daughter’s upcoming 4th birthday party (how long can I keep them refined sugar free?!). Given she wants a unicorn cake, I’m wondering whether you think I could add some natural colour to some of this recipe for part of the cake? Would it affect consistency too much if a wet colour?
Thanks 🙏🏼
Hi Natasha – I haven’t tried adding coloring to this frosting, but I bet it would turn out just fine! Let me know if you try it and how the cake turns out.
Great consistency & great tasted! THANK YOU!
So glad this recipe was a hit, Jen! Thanks for coming back to leave a review. I so appreciate it!
Hi there! Looking forward to trying this recipe! I plan on using this to frost banana muffins for my son’s birthday. Is this able to sit out of the fridge for a few hours?
Thanks!
Hi Danielle – Yes, this frosting will be fine to sit out for a few hours. Definitely come back and let me know how the frosting turns out for you. I hope everyone loves the muffins!
I have always loved cream cheese frosting, so I was thrilled to find this healthier version and paired it with your healthy soft pumpkin cookies. YUM!
However, I could not get the right consistency. It was quite runny and the more I mixed it, the runnier it got. Your recipe notes said to blend it more if it was runny and it would come out thick and fluffly. Mine did not. I tried refrigerating it to see if it would set up a bit, but no luck. I also added about 1/4 cup powdered sugar (even though I didn’t want to add sugar) just in hopes of getting a better consistency, but still no luck. I used a stand mixer.
It tastes great and I love that it’s a healthier version, but would love some ideas about getting the right consistency. I was hoping to take your healthy pumpkin cookies with this frosting to an upcoming potluck if I can get the frosting to come out better. I hope you can help!
Hi Nicole – Thanks so much for sharing your feedback. I am so glad you loved the flavor but I am sorry to hear it was a bit thin. Do you mind sharing what brand of cream cheese and greek yogurt (and what %) you used?
Loved it!!!!! Can I freeze the frosting that’s left over or how long will it keep in the fridge?
Yay! So glad this recipe turned out great for you. 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.
I made this to go on the “healthy smash cake.” I followed the recipe exactly but it also came out “runny” for me. I added 4 oz more cream cheese and it was a better consistency. I frosted the cake the day before the party and put it in the refrigerator. It held great and did not make the cake soggy at all. My son loved it!
Hi Caroline! Thanks so much for sharing, I am not sure why the frosting came out a bit runny the first time around, but I am glad you were able to get it to a better consistency after adding more cream cheese. Thanks for sharing your review & star rating, I really appreciate it!
The frosting came out great and yummy! Used it alongside your smash cake recipe 🙂
Yay! So glad this frosting turned out for you! Thanks for making it and for coming back to leave a review. I really appreciate it!
I’ve made this frosting a couple of times now and each time it has turned out delicious! It took longer than 5 minutes of whipping on medium speed using my KitchenAid, but it did eventually become enough like frosting that I was fine with using it, haha. (I’m not that particular!) I also halved the amount of vanilla extract and it still turned out great. I’ll be coming back to this recipe time and time again! Thank you for it!!
YUM! I am so glad you are loving this frosting, Heather. Thanks so much for sharing your feedback, recipe + star rating, I really appreciate it!
LOVE this recipe!!! So delicious and love the simple, clean ingredients. Does the frosting harden at all with drying?
Hi Megan! I am so glad you are loving this recipe and it is a hit for you. No, I haven’t had any issues with the frosting hardening, did this happen for you? Thank you for sharing your review + star rating, I really appreciate it!
Followed the directions but it still turned out lumpy. Major bummer because it does taste good, but won’t work for what I’m going for now. Glad I made it the night before my event so I have time for a backup plan.
Hi Emily – So sorry to hear your frosting was a bit lumpy. Did you change anything about the recipe? Was your cream cheese fully softened to room temp?
Can I frost cupcakes with this frosting and freeze the cupcakes? Then on the day I serve the cupcakes for lunch, get them out of the freezer that morning?
I would recommend freezing the cupcakes and frosting separately.
How long would you say this can stay out? Frosting your healthy cake recipe with it and taking it on a 2 hour drive. I wanna make sure it remains safe for my 2 year old.
Hi Lely – Are you planning on frosting the cake before or after you arrive? Because it is cream cheese, you don’t want it sitting out for too long. If you are going to frost the cake before, I would keep the cake in a cooler on the way and then leave the cake out once you get there. If you are frosting the cake when you arrive, I would travel with the frosting in a cooler and frost when you arrive. I hope you all enjoy this cake and it is a hit!
Doubled the recipe to use with your healthy birthday cake. Pureed some strawberries and blended into it because my 4 year old niece wanted PINK icing. So delicious and creamy and spreadable. No one should ever eat crappy ingredient icing again!
Amazing! SO glad you found this recipe and it turned out amazing for you, Krista. Thanks so much for your review & star rating, I really appreciate it!
This sounds delicious!
May I ask if I don’t want to put maple syrup or other liquid sweeteners can I just skip it altogether? Won’t the vanilla give it a nice enough touch?
Thanks
Hi Maria – It will change the level of sweetness but, but you can totally leave it out and then add a sweetener if you feel it’s needed. Hope you enjoy!
Wanted to find out how long will the frosting hold up once put onto the cake? I want to use the frosting for a birthday cake. It is at a park so will be away from a fridge for few hours till we cut the cake. If I make it the day before and store it in the fridge, do I have to rewhip it before frosting the cake?
Hi Wajeeda – Yes, you can make it ahead of time, but you will want to re-whip the frosting quick before heading to the park and frosting the cake. Hope you enjoy and have a great time!
We loved this recipe with a strawberry cake! I’m wondering if there’s a way to make it a chocolate frosting to pair with a chocolate cake? Add some unsweetened cocoa powder?
How far in advance am I able to frost the cake? Does the frosting hold up well?
Hi Amy – The frosting does hold up well, but I would recommend making the frosting, storing 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. Hope this helps and you enjoy this frosting!
Delicious! Agree it’s possibly even better than “regular” cream cheese frosting! One question, do you think it would freeze OK?
Ah yay! I am so glad you are loving this frosting, Emma. Yes, you could freeze it in an airtight container. When ready to use, defrost in the fridge for 24 hours. Thank you for your review & star rating, I appreciate it!
Would this icing be good for piping on with a decorative icing tip?
Yes! That should work, hope you enjoy this recipe!
Hi, love the recipe and looking to use it for a double batch of your Healthy Birthday Cake.
I did the cake as a 9×13 – will this recipe make enough to ice the top only or do you think it will be enough to cover all the sides, too?
Thanks!
Hi – Depending on how thick you put your frosting on, it should be enough to cover the top and the sides as well! Enjoy!
This recipe is FANTASTIC. Super easy to follow and tastes so good. Happy to have finally found a delicious cream cheese icing without powdered sugar!!
Ah yay! This is amazing, Elizabeth. I am so glad you found this recipe and are loving it. Thank you for coming back and sharing your review + star rating, I really appreciate it!
Really good and easy! Ours turned out thick and creamy. I mixed for 4-5 mins as you said. We used Trader Joe’s ingredients and Stonyfield Greek Yogurt. I love that we were able to keep our Easter cake refined sugar free.
YUM! Sounds absolutely amazing, Sarah. Thank you for sharing your review & star rating, it means so much to me!
Hi,
Do you happen to know of a dairy free version of this frosting?
Thank you!!
Hi Jennifer – I haven’t tested a dairy free version for this recipe, but I know Kite Hill has a Greek yogurt and their cream cheese is pretty creamy so those two might work together. I can’t say for sure though because I haven’t tested it. Let me know if you give it a try and how it turns out for you.
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?
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!
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!
Ah yay!! Glad you are loving this recipe, Cathy. Thank you for your review + star rating, I really appreciate it!
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.
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?
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!
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!
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!
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 🙂
I just made this and it is absolutely delicious with perfect consistency! Thank you so much for this wonderful recipe. I did use full fat cream cheese and for the yogurt i used Fage. Both my husband and my 3yo LOVED it!
Woo! I am so excited to hear that this recipe is a hit, Lucia. Thank you so much for sharing your review + star rating, I really appreciate it!
We tried this frosting for the healthy birthday cake. It was amazing! We made some changes though. I used vanilla paste, about another big tablespoon of maple syrup. And I halved the cream cheese quantity between full fat philadelphia and marscapone. Divine!! Thanks!
Ah, I am so happy that you enjoyed this recipe, Stacy. Your substitutions sounds amazing! Thank you for coming back and leaving your review + star rating, I really appreciate it.
Yup the name says it all. It’s for the birds. No wonder they are so skinny. Had to add Agave and some organic raspberry jam to make it palatable. Fingers crossed my family will like it!
Oh no! Did you change anything about the recipe?
This recipe was really disappointing. I used a block of full fat cream cheese and full fat greek yogurt. I followed the receipt instructions exactly and the icing came out very runny; I could not use it to ice the cake in any way. I would recommend others look seek out a different recipe or at least test it out first so you’re not stuck like I was. Really frustrating!
Hi Tara! I’m so sorry the recipe didn’t turn out for you. Can you share what brands of cream cheese and yogurt you’ve used? We have tested this recipe multiple times with good results so I’m unsure why it would have turned out so thin.
Sure, I used President’s Choice full fat greek yogurt and No Name full fat pasteurized cream cheese (block, not spread).
Hi
So excited to try out your cream cheese frosting for my girl’s birthday next month
May I use mascapone cheese instead?
Hey Val! I haven’t tried it before so I’m not sure how mascarpone would work. That said, it does seem like mascarpone is a good substitute for cream cheese so I bet it would work, but the flavor will be different. Let me know if you try it and how the frosting turns out!
Made this and it came it really runny. Followed all the steps as they said so I can’t work out why. Disappointed..
Oh no! I wonder why it’s so thin. Did you use full fat Greek yogurt or a different type of yogurt? Also, what type of cream cheese did you use? I’d recommend using a block of cream cheese instead of a cream cheese spread.
Note to those with runny icing:
Different yogurts have different moisture levels. As a preventative measure, you can put muslin in a colander and let your yogurt drain for 2-4 hours in the fridge before making your icing
Also, if your cream has a wet look, you can dry that off by dabbing with muslin or a paper towel
Also note that adding dried fruit additions might help alleviate some excess moisture as well
Thanks for your note, Hannah! Did you end up making this recipe?
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.
Will this be enough for a 4 inch 3 layer cake?
Hi Heather – Are you making a round, square or rectangular cake? I might suggest doubling maybe even tripling this recipe. One serving makes enough to frost an 8-9 inch cake, but if you want additional frosting for in between each layer and to have a nice coating on the outside, you will need some additional frosting.
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’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!
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 🙂
Super easy to make and tastes just like regular cream cheese frosting! I even substituted with a different yogurt brand only for convenience and it is still delicious!
Woo! Happy to hear this frosting was a success, Sarah! Thanks for trying it out and coming back to leave a review :).
Thank you! I’m delighted to find an icing recipe with no powdered sugar. We tried it today on your healthy birthday cake (we made them as buns for a trial run) and it turned out delicious. Our very nearly two year old approves!!!
Woo!! So happy to hear this, Maria! Thanks so much for making this frosting and coming back to leave a review and star rating. I really appreciate the feedback!
I haven’t tried this yet because I was a bit worried it would make cake soggy since it doesn’t have as much fat as regular cream cheese frosting. Could you let me know if it does make cake soggy if it’s not eaten right away?
Thanks!
I’m going to try this. I a HUGE fan of cream cheese frosting.
Let me know how it turns out, Janet :).