Light, fluffy and rich Healthy Cream Cheese Frosting made with Greek yogurt and maple syrup. Amazing on carrot cake, banana bread, and pancakes!
Can I be honest here? This cream cheese frosting tastes like straight up cheesecake.
I mean, I could eat it by the spoonful. Correction—I did eat it by the spoonful. Would you like some Carrot Cake Baked Oatmeal with that frosting?
Today’s frosting recipe is made with pure maple syrup rather than cups on cups of powdered sugar. We’re winning already!
I’m the kind of gal who likes tangy, creamy frosting rather than the overly sweet kind that makes your teeth hurt. I think the former complements baked goods like carrot cake or pancakes so much better.
I also like how this frosting turns out “whipped” and fluffy-like. Some cream cheese frostings are super thick, but I find that this recipe has just the right spreadable texture.
The yogurt helps thin it out while also contributing to that beloved tanginess.
I recommend full fat brick cream cheese all the way, baby. It offers the best smooth texture and velvety mouthfeel. You want the block of cream cheese versus kinds that are already whipped or in tubs, as those have more water.
When it comes to the yogurt, it doesn’t have to be Greek, although that’s what I used since I prefer the thicker styles. The higher the fat content, the richer the cream cheese will be. I used Fage 2% Greek yogurt.
It shouldn’t be! If you use a cream cheese spread or whipped cream cheese in a tub versus brick-style, there will be more moisture and you may end up with runny frosting.
Bricks have the lowest water content for nice and thick cream cheese frosting.
Why use room temperature cream cheese, you ask? If you beat cream cheese when it’s still cold, the frosting will have small lumps and the consistency won’t be as smooth.
1. To soften slowly: Unwrap the cream cheese from the foil. Place it on a plate and let it sit at room temperature on the counter for an hour.
2. To soften quickly: Unwrap the cream cheese, discard the foil, and set it on a microwave-safe plate. Microwave for about 20 seconds. It should not feel hot. If it’s too warm, the frosting may be runny.
I find that this is the perfect balance of sweet and tangy, but you can easily make it sweeter or less sweet to suit your preferences by adding more or less sweetener.
Using sweetened versus plain yogurt will also make it sweeter.
Maple syrup: My favorite liquid sweetener of all time. I get the big jug at Costco. You can also find it locally! It brings fabulous flavor and just enough sweetness to this recipe.
Honey: You can definitely use honey here if you’d prefer. I find honey has a more distinct flavor versus just adding sweetness, though.
Agave nectar: This would work just fine here.
1. On baked oatmeal: I first created this recipe with my Carrot Cake Baked Oatmeal in mind. Divine!
4. On cookies: I even smeared some on these Almond Flour Chocolate Chip Cookies. Yep, I went there.
Frosting on, sweet friends!
Best ever light, fluffy and rich Healthy Cream Cheese Frosting made with Greek yogurt and maple syrup. Amazing on carrot cake, banana bread, and pancakes!
- This recipe yields about 2 cups of frosting, or enough for a dozen cupcakes or muffins.
- To make more of an icing that you can drizzle, simply thin a portion in a separate bowl with milk and mix until smooth.
Keywords: healthy cream cheese frosting