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
I don’t normally worry about trans fats either, since I usually eat pretty healthily. Don’t get me wrong, I do splurge on some “junk” foods sometimes, but it’s only occasional and I think balance is important!
I stress myself out everytime I visit your page, I just want to start making everything right away!
I just made your cookie dough battter dip and two other similar variations and love them, now I want this too!
I trans fat for it’s unhealthy qualities and what it represents….packaged “convenience foods” too many people seek as real food replacements…..bleh. Either way, like you, I don’t have to worry for myself since I make most of my own items, but I always find myself reading ingredients on everything at the store…..just because.
I try to make sure there are absolutely no trans fats in my diets, after taking bio and learning how they just sit in your arteries and harden. But then I’m human and the gertrude hawk peanut butter chocolate bars call my name and I give in 🙂
Wow, this looks great! I was just going to suggest if you could re-do this recipe… because I’ve been trying to make hot-cross buns, and they need an icing.
Hmmm…. do you have a recipe for hot cross buns for Easter? My boyfriend wants is looking for a recipe that is easy for him to make. Can you help me?
I don’t think I’ve ever had one! 🙁
I avoid trans fats ALL the time. They have many extremely negative health effects (just google it!). Also, I have one quick question, in recipes can I substitute coconut butter for coconut oil?
Depends on the recipe.
what if i cant get any tofutti cream cheese where I live? 🙁
btw, how on earth did you get the frosting so white??? :O
you must’ve used magic!
Nope, it’s just that color! As I say in my substitution notes, I’ve not tried a different brand of cream cheese so I don’t know how any other one will taste in the recipe. But you’re welcome to try with whatever you can find.
I don’t there is anything better on the PLANET than carrot cake with a cream cheese frosting. I haven’t had a good one in 5 years-since I went vegan. I’m REALLY excited to see if this one does it for me!:)
Hey girl,
are you ready for a challenge? I’m allergic to soy, gluten, dairy, corn, coconut, quinoa, sesame, flax and every nut except almonds, pine nuts and pistachios. Any chance you’re willing to take a stab at a “raw” cream cheese frosting made from pine nuts, almonds or sunflower seeds? I’ll send you an organic cotton pot holder if you do … 😀
Can you have cocoa?
If so, I haven’t posted this one yet, but if you try it please let me know what you think!
-1/4 cup pb (or almond butter for you)
-4 to 6 tsp maple syrup
-2 T cocoa powder
-4 tsp milk of choice
-3/4 tsp pure vanilla extract
Blend all in a small food processor, like a Magic Bullet.
Mmmmmmmmmmmmm, I’m gonna have a go at this ASAP! I’m out of maple syrup, so I’ll have to use some organic raw agave syrup. The recipe police won’t come after me, will they? :O BTW, I majorly *heart* you for posting this! I SO was not kidding about the pot holder, do you have a P.O. box? 😀
Oh. My. STARS!!!!! Wyatt (my 7.y.o. who is also an allergic guy, as well as having ASD and tourette’s) and I are SO happy right now, he’s singing about your mad recipe skillz! We, the gluten, peanut, walnut and soy allergic (to name a few) salute you! Smooches from Seattle!
Aw hugs back from Texas 🙂
So so glad you tried it!!
Please do a low-sugar, no baked peanut butter cookie. That would rock
Hey! Couldn’t help but notice your comment.. and wanted to let you know there are two recipes for this already on CCK 🙂
The first is a double chocolate peanut butter cookie – https://chocolatecoveredkatie.com/2011/10/02/chocolate-peanut-butter-no-bake-cookies/
Here’s the regular peanut butter cookie – https://chocolatecoveredkatie.com/2011/08/24/peanut-butter-cookie-dough-cookies/
The raisins help sweeten without overpowering your diet with sugars.. or you could always use dates instead! 🙂 Hope this helps!
I have a question for your question… do you worry about soy at all?
I worry about soy more than I worry about trans fat. Not to say I don’t eat soy, just that I definitely am mindful of how much of it I consume 🙂
I don’t, but I also don’t really consume much soy. Except for the mori-nu tofu, I really don’t think I eat it at all… I’m not big on meat substitutes.
How much powdered sugar? Do I just add pumpkin to it
However much you wish, depending on your tastes.
And yes, you can just add pumpkin to taste as well if you want a pumpkin dip.
Pure vanilla extract. They sell it in the baking aisle of almost any grocery store :).
I have vanilla extract but do u use the white vanilla extract…mine is the normal brown extract
Yours is fine!
Oh do I use white vanilla?
I used Trader Joe’s brand firm tofu and their brand of vegan cream cheese. I also put in fresh strawberries and used both powdered sugar and liquid sweetener. It isn’t fluffy, but it tastes great! I think the lack of fluffiness may be mostly from the strawberries.I found that if I refrigerate it for a little bit it gets thicker. Thanks for the recipe!
Probably the liquid sweetener also made it thinner. But wow, I had no idea TJ’s made vegan cream cheese! They’re finally opening a store in Dallas, and so I will definitely look out for it!
Wow! I’ve been playing around with tofu pudding and pie, and I just happened to get some free cartons of follow your heart vegan cream cheese. And a lot of firm tofu. Free. So in they went together in the blender, for a major batch of carrot cupcakes for easter. At first the tofu, vegan cream cheese, vanilla and baker’s stevia in the raw – well it was bitter, wtih a tofu aftertaste. So I took about a quarter of a cup of golden raisins, and a date or two, pureed those in the vitamix with vegan sour cream and added that. Slightly runnier, but the sweetness is more balanced than with just stevia. One thing I’ve noticed about tofu sweets is that the longer it sits, the less tofu taste and better the flavor gets. SO the frosting goes in the fridge overnight, and tomorrow before company comes I’ll ice the cupcakes. Thanks for all your recipes!
I was thinking about making a fruit dessert pizza with your sugar cookie recipe as the crust and this cream cheese frosting with fresh fruit ontop! I was wondering if I could use the xylitol powder sugar in the frosting?
I haven’t tried it so I can’t say for sure… but I’d be really interested to know the results if you try it. I don’t see why it wouldn’t work!
just made this to top my carrot cake cupcakes — used low fat cream cheese and some powdered sugar — but putting the silken tofu gives it such a smooth consistency! i licked the whole bowl and spoon and had to just pop it in the fridge immediately so as not to eat the whole bowl! amazingly delicious 🙂