Quick Greek Yogurt Cream Cheese Frosting (No Icing Sugar)

This light and creamy Greek yogurt cream cheese frosting feels too good to be true. Just 5 minutes to whip up (with 4 simple ingredients!). By combining cream cheese with plain Greek yogurt we get a thick, spreadable icing that’s naturally sweetened with maple syrup (no powdered sugar needed) and pure vanilla extract for extra depth of flavour. A delicious lightened-up version that’s great for cakes, cupcakes and even for breakfast on baked oatmeal or muffins! 

One thing about me is I looove frosting. And not just like a tiny little spread, I want a thick layer of creamy delicious goodness. I first dreamed up the idea of this Greek yogurt cream cheese frosting for my crave worthy carrot cake baked oatmeal, because don’t we deserve crave-worthy food, even for breakfast on a Tuesday!?

While you know there are no food rules around here for this dietitian, when it comes to a regular weekday breakfast I’m looking for something that is, yes, delicious, but also going to fuel me for the day. 

Greek yogurt was a natural fit to make this cream cheese icing a little healthier (by that I simply mean more nutritious) because it’s thick, creamy and sort of picks up the flavours of whatever you mix it with. I also love that, along with the cream cheese, it gives this recipe nearly 25g of protein for a little blood sugar balancing boost to those baked goods (it’s also delish on cakes, cupcakes and makes my double chocolate protein muffins even more irresistable).

So yes, when you’re slathering this on, you’re actually doing yourself a favour to feel more full, satisfied and avoid those blood sugar crashes!

How to Get the Best Result for This Greek Yogurt Cream Cheese Icing Every Time

Blend, don’t mix by hand: I used a food processor, but a hand mixer or stand mixer will work too! While you can mix it by hand it’s a lot of work to get that cream cheese fully integrated and you’ll end up with some cream cheese chunks in it (trust me I tested it. haha). The food processor method will also incorporate more air into the mixture as it blends, giving it a lighter and ultra smooth texture, perfect for spreading. 

*if you don’t have a food processor (or hand/stand mixer): I also tested this with whipped cream cheese (equal parts to the brick cream cheese) and it totally worked! I prefer the brick cream cheese in the food processor for a bit of a thicker and smoother texture, but whipped cream cheese totally works in a pinch!

Use full fat cream cheese and Greek yogurt: we want a thick consistency and creamy consistency here so I definitely recommend regular cream cheese over fat free, and I used 5% Greek yogurt. I also find that the higher milk fat yogurts are less tangy and more balanced, perfect for a richer icing taste. Plus, we are so over the 90s fat free era. Dietary fat actually helps us stay full longer and feel more satisfied after eating so it’s really a win-win!

Don’t mess with the Greek yogurt to cream cheese ratio: I initially tried testing this recipe with 1 cup Greek yogurt to 1/2 cup cream cheese, and while the flavour was delish, it was too runny, and didn’t hold it’s consistency that well at room temperature. After testing with varying ratios of yogurt to cream cheese I found that 2/3 cup Greek yogurt to 1 cup cream cheese was by far the best!

Maple syrup over icing sugar: maple syrup adds such a nice flavour profile to the overall mix, and I love that it’s a natural sweetener, and one I always have on hand. 

Thickness/Consistency: This icing does thicken overnight in the fridge. If I’m using it for something like a baked oatmeal, I find the consistency right out of the food processor is great! But if using it for a cake or cupcakes, I like to refrigerate it overnight.

Let’s Whip Up This Frosting Together Step-by-step