This healthy cream cheese frosting recipe is light, fluffy, and naturally sweetened. You will love the soft, whipped texture and tangy cream cheese flavor!
Table of Contents
- What makes this the best healthy cream cheese frosting?
- Step by step recipe video
- Key ingredients
- Cream cheese frosting health benefits
- How to make yogurt cream cheese frosting
- Turn it into different flavors
- Frequently asked questions
- More healthy frosting recipes
- Healthy Cream Cheese Frosting Recipe
- Ways to use healthy cream cheese frosting
What makes this the best healthy cream cheese frosting?
- No butter, no shortening, and no powdered sugar.
- One simple trick makes the frosting so much thicker and fluffier than similar recipes.
- It tastes like cheesecake you can eat with a spoon.
- Perfect for topping carrot cake, cupcakes, red velvet cake, or cinnamon rolls!
- You need just four ingredients, with low calorie, dairy free, gluten free, sugar free, low carb, vegan, and keto options all included.
Try it on this Carrot Cake Banana Bread
Step by step recipe video
This frosting is amazing!!! I am really surprised at how little sugar I needed to add to it for it to taste awesome. Most cream cheese frosting recipes call for a TON of powdered sugar, margarine, and cream cheese so I’m very happy that this is so healthy and decadent.
Key ingredients
Yogurt or Tofu – Greek yogurt or soft tofu both work well to add thickness and creaminess. As a bonus, low fat yogurt and tofu are high in protein and low in saturated fat. For vegan cream cheese frosting, use dairy free yogurt or the silken tofu option.
Cream Cheese – You can buy block or whipped Philadelphia cream cheese (reduced fat or regular), soy free cashew cream cheese, or store bought or homemade vegan cream cheese.
Unrefined Sugar – Many healthy cream cheese frosting recipes call for pure maple syrup or honey. While you can use one of those here, the consistency of the icing will be thinner. For the best fluffy texture, I like to start with raw cane sugar and pulse in a blender or food processor until fine and powdery. Voila! An easy, healthier alternative to processed powdered sugar.
Vanilla Extract – A teaspoon of pure vanilla extract balances the tanginess of the cream cheese.
Ground Cinnamon (optional) – Add up to a half teaspoon of cinnamon for cozy warmth and sweetness without a ton of extra calories. A pinch of chai or pumpkin pie spice is also lovely.
Above, healthy cream cheese frosting tastes delicious spread on Easy Cinnamon Rolls.
Cream cheese frosting health benefits
- No trans fats, artificial flavors or colors.
- Unlike store bought frosting, this one has no corn syrup.
- An equal size serving of Pillsbury cream cheese frosting contains more calories, more fat, no protein, and over four times the amount of sugar!
- Close to two grams protein in just one tablespoon.
- Provides calcium and iron.
- Yogurt or tofu takes the place of all the butter in traditional frosting, adding creaminess and texture without all the unhealthy fat.
How to make yogurt cream cheese frosting
Step 1: Soften the cream cheese. Let the cream cheese sit out on the counter for up to an hour ahead of time. This step is especially important if you are using blocks, because it will blend more easily and smoothly when soft.
Step 2: Make healthy powdered sugar. If you are using granulated sugar, blend it alone in a food processor until it turns to fine powder.
Step 3: Combine all ingredients. Add the tofu or yogurt, softened cream cheese, powdered sweetener, pure vanilla extract, and optional cinnamon to a food processor or stand mixer. It also works in a large bowl with hand beaters.
Step 4: Blend until smooth. Process on high, stopping occasionally to scrape down the sides of the machine. Continue blending until the mixture is thick, whipped, and super fluffy.
Step 5: Chill if desired. You can serve the healthy cream cheese icing straight away, or refrigerate until cold if you prefer a firmer texture. It will also be much more firm after sitting loosely covered in a bowl overnight in the fridge. If time permits, I love making the recipe a day in advance.
Turn it into different flavors
In addition to the aforementioned cinnamon, and chocolate and lemon variations (below), you can create endless custom frosting flavors from the base recipe.
High Protein Frosting: Blend in two tablespoons of your favorite flavored protein powder.
Maple Cream Cheese Frosting: Add two drops of maple extract. Taste, then slowly add more drops if you want a stronger maple flavor.
This idea works for peppermint, coconut, or almond extract as well.
Pumpkin Cream Cheese Frosting: Replace a fourth cup of the Greek yogurt or tofu with canned pumpkin puree. Include the optional cinnamon, as well as a fourth teaspoon of ground pumpkin spice.
Peanut Butter Frosting: Replace at least one fourth cup of the Greek yogurt or tofu with creamy peanut butter. Almond butter, pecan butter, or cashew butter work too.
Coffee Cream Cheese Icing: Blend in a teaspoon of instant coffee or espresso powder.
Frequently asked questions
While the frosting is thicker than similar healthier frostings, it contains no shortening or butter and is therefore not ideal for piping.
This one is easy. Just blend one third cup sifted cocoa powder into the recipe, and increase the vanilla extract to one and a half teaspoons. Thin with a teaspoon or two milk of choice (or brewed coffee!) if needed.
Sure. You can try blueberry, strawberry, or lemon yogurt too. If using vanilla Greek yogurt, omit the vanilla extract in the recipe.
Cover leftovers tightly and refrigerate for up to five days. The icing is free of preservatives, so it shouldn’t sit out at room temperature for more than a few hours.
In general, I do not recommend freezing homemade frostings, because the texture after thawing is never as creamy.
Healthy Cream Cheese Frosting
Ingredients
- 8 oz cream cheese or vegan cream cheese (225g)
- 3/4 cup Greek yogurt or silken tofu (180g)
- 1/2 cup unrefined sugar (80g) or 2/3 cup powdered monk fruit (can also sub 1/3 cup pure maple syrup)
- 1 tsp pure vanilla extract (5g)
- 1/2 tsp ground cinnamon (optional)
Instructions
- 1. Let cream cheese sit at room temperature for up to an hour to soften, so it will blend more smoothly.
- 2. If using granulated sweetener, blend it alone in a food processor until it turns fine and powdery.
- 3. Process softened cream cheese, tofu or yogurt, sweetener, vanilla extract, and optional cinnamon in a food processor or stand mixer, or with hand beaters in a large bowl. Stop occasionally to scrape down the sides, and blend until smooth and fluffy.
- 4. Serve right away, or refrigerate until cold for a thicker texture. The healthy cream cheese frosting is also much firmer after sitting loosely covered overnight in the refrigerator.
- 5. Store any leftovers after a day in a tightly covered container in the refrigerator for up to five days.
Video
Notes
Ways to use healthy cream cheese frosting
yes I avoid trans fats for the most part but not really consciously. Like you, my diet is predominantly real foods so trans fats don’t find there way into my mouth quite often. I also avoid soy though, not sure this recipe would work for me, but just a personal preference!
BHT, corn oil, aspartame, soy, transfats…There is so much research from all sides it’s hard to know what to believe!!
I just avoid all processed food unless I can pronounce everything on the ingredient list, like larabars.
mmm..creamy! Creamy is definitely one of my fav textures in foods! I pay pretty close attention to what type of fat I am eating..I like to get all the good stuff! 🙂
I’d hate to eat trans fat, but like you and many others, I don’t really buy store-bought food anymore so I don’t worry about them anymore! I do buy wasa crackers though ;]
Hm…I wonder if there’s a replacement for cream cheese; I don’t buy cream cheese or else I’d be constantly making the unhealthy frostings out there in the blogosphere.
http://milk-and-tea.blogspot.com
Let me start by saying that I FINALLY found mor-nu silken tofu, and WHAT A DIFFERENCE!!! love it.
I made this dip to put on some chocolate muffins I made last night (not vegan unfortunately, but probably easy to make vegan…) and it is SO AMAZINGLY yummy! I may never eat regular frosting again! It truly would be a declicious fruit dip as well! yum!
I must find a better blender because Im having a hard time getting things to be super creamy like yours is! I had a magic bullet, but it just didnt seem to move things too well for me so I got rid of it…. maybe Ill have to try another one! Thanks for your very yum creativity and creating so many healthier dessert things!
Aww yay! I’m so excited you tried it… plus, on chocolate cupcakes ;).
Hmmm… I adore my Magic Bullet! Maybe you needed to fill it less? Or pulse more? Or maybe you got a defective one! That happened to me once… the blade stopped working :(.
Yum, yum, yum! Eating frosting (if even slightly healthy) would be one of my favorite pasttimes. My favorite part of baking is licking the frosting off of the beaters and out of the bowl. As far as transfats go, I’m not too worried because I really don’t eat that many. Most of my food is homemade and rarely do I ever eat packaged goods. Since transfats are hardly a percentage at all of my diet, I’m not too concerned! 🙂
Mmm me too. Mmm frosting…. mmmmmmmm 🙂
Only 200 calories for the entire recipe?! Impressive! Looks delish, too. 🙂
And now I’m off to make a CCK snack: cream cheese frosted pumpkin muffin! Love you and your recipes!!!
lol, I never would have noticed you in that spoon, but there you are. Hi! 🙂
Haha hi back, Amber!! 🙂 🙂
Made this today, and it was AWESOME!
I definitely DID eat the entire thing in a serving. Just couldn’t help myself! And only 200 cals? I am struggling to lose the baby weight, and your blog is a LIFESAVER!!! It’s gotten my whole family healthier. You should get an insurance break for making everyone so much healthier ;).
Katie,
I’m not a vegan, but every single one of your recipes I’ve tried has been outstanding, even to my non-vegan palate (and that of my non-vegan family as well)! This recipe was no exception. I frosted some homemade doughnuts (also from your site!) and they are almost all gone already!
Thanks for another great recipe :).
Im glad to see this comment!! Im not vegan either but the couple things I have made have been delicious ! As I am a chronic dieter for physique competitions these recipes are a life saver! This one had me a little worried about the tofu? But glad to hear someone else not used to eating it likes it! I won’t tell my boyfriend or he won’t even try lol
lol that’s how I got one of my ex boyfriends to try–and like!–tofu. I made a chocolate pie and didn’t tell him what was in it until after he said he liked it ;).
Tofutti is a’goin on the list. Just in time for Easter! I see carrot cake in my future!!!
yummmy Katie! Looks devine.
Not soooo super worried about trans fats, but they sure are awful that is for sure and they are so sneaky too but I most def try to avoid them.
Oh, Katie…
I didn’t make the frosting because I didn’t have any silken tofu in the fridge–but I did make the pumpkin single-lady muffins (with chocolate chips of course!) for me and my daughter for a quick and DELICIOUS dessert. I used Pamela’s flour and it came out perfect!
Thanks so much for allowing me to eat healthy but not give up treats!
Aw, thank YOU for trying the recipe. I’m so glad it worked with the gf flour!
Wow, this looks beyond amazing! I want to try it one day even though I’m not vegan myself. However, I salute you!
I’m not a vegan either, but I just made this and was surprised that I LOVE it! Who knew?!
Bye bye Pillsbury!
If I had tofu in my fridge, I would have already made this. This looks INCREDIBLE Katie! I love your recipes — if I need cream cheese frosting, I am SO making this! 😀