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’ve just found this recipe and it sounds absolutely delicious! However, I’m wondering if you Katie, or anyone else knows whether it’s possible to freeze this frosting? With a toddler in the house, I rarely have time to prepare desserts on the day but rely very much on foods that I can make ahead of time and freeze. Thanks in advance to anyone who replies :)!
I would not recommend it.
I’m guilty of making frosting recipes from the amazing Katie’s blog and eating it as a full meal. Or a second breakfast. Or a “taste test” it into oblivion.
Is there a possible substitute for the cream cheese style-tofutti or would it work without it? I just….want to move on and forget about this recipe because i can’t find this single ingredient in sweden, but. I can’t. I need this frosting in my life
Hi . Katie!
Can’t wait to make this frosting, but how much powdered sugar do I need?
Thanks. …Sheila
Loving your post! Didn’t notice your spoon photo til u mention it.
Hi. Can someone tell me how much sugar to use in this recipe? Can’t find it anywhere. Thanks!
Sweeten to taste, so maybe start with 2 tbsp and go from there.
How much sugar do you use?
on your healthy cream cheese frosting….. can you use regular or 1/3 fat cream cheese in place of the cream cheese spread or tofu?
This was actually really gross. The cheese-like flavor was overpowering, and couldn’t really go with anything sweet; HOWEVER, I’m sure it’s a good recipe because I executed this one differently. First of all, I didn’t use any tofu; I used Tofutti cream cheese, and 2 tbsps less than recommended (but for some reason the flavor was sill to strong/strange). I used vanilla soy milk, and I’m unsure of how much stevia and vanilla extract I used because I kept having to add more to make it sweeter.
Hi Becca,
What brand of stevia did you use?
Making a carrot cake tomorrow and this is the healthiest frosting recipe I’ve found so thank you! Would honey work as the sweetener? Xx
IS this frosting thick enough to decorate a cake with?? Do you think it would be to runny? Thanks
Tofu? Any non- fermented soy product is not healthy. Besides all soy being GM. I used to use tofu until I studied the results of consuming it. Baby formula made with soy delivers a shot of estrogen. Look it up.
Yeah, plant estrogen. Look it up lol
Look for organic soy products. Tofu and tempe are fine, as are frozen or fresh edamame. Anything with soy isolates is cancer promoting. Don’t know about children but soy products are breast cancer preventative.
Yum! Trying this today on white cake cupcakes 🙂 I’m always up for trying a healthier option for frosting. Thanks for sharing on Pinterest!
I was wondering if it would work to sub out the cream cheese spread for plain yogurt?
Thanks a bunch!!!
Just for those looking for additional alternatives to the sweetener…I didn’t have powdered sugar and don’t love stevia, I used raw honey – a little more than a TBSP – and loved the results. Also – I didn’t notice the soy flavor other commenters have noted. LOVE the runny texture – really fun to drizzle on the strawberry muffins!
HI Katie,
Do you have any frosting recipe that does not require refrigeration? Or from the recipe posted above, can i remove the milk and substitute it with plain water?
Thanks and more power!
Commercial frostings have unhealthy preservatives that enable them to be left out at room temp, so unfortunately natural frostings will not be the same. However, this one can be left out for at least a few hours: https://chocolatecoveredkatie.com/2014/09/11/homemade-cookiesn-cream-frosting/