Description
This light and creamy Greek yogurt cream cheese frosting is almost too good to be true. It takes just 5 minutes to whip up (with 4 simple ingredients!). By combining cream cheese with Greek yogurt we get a thick, spreadable icing that’s naturally sweetened with maple syrup (no icing 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!
Ingredients
- 250g (about 1 cup) brick cream cheese *
- 2/3 cup full fat plain Greek yogurt ( I used 5% m.f.)
- 1/4 cup maple syrup
- 2 tsp pure vanilla extract
Instructions
- To a food processor, add the cream cheese, yogurt, maple syrup and vanilla and blend until completely smooth, stopping to scrape down the sides as needed (alternatively you can use a hand mixer or stand mixer).
- Use right away on your favorite cake or this delicious carrot cake baked oatmeal, or store covered in the fridge for up to 5 days.
Notes
* Skip the food processor with whipped cream cheese: I also tested this recipe with whipped cream cheese and it worked! The consistency it a bit lighter, and not quite as thick, but if you’re looking for a shortcut or don’t want to whip out the food processor, this is a great option. Just whisk everything together by hand and you’re done! I sometimes use this version for my baked oatmeal, but if icing a cake or cupcakes I’d recommend sticking with the original recipe.
Storage: Because this is made with Greek yogurt, you will want to keep this in the fridge until ready to eat. Do not store it on the counter or at room temperature, both for food safety, and the best, thickest texture!
Using after Storage: You may notice a bit of liquid pooling on the top after it’s been stored, just give it a quick stir to re-integrate and you’ll be good to go!
Adjusting Thickness: This frosting does thicken a bit overnight in the fridge, so if you’re looking for a thicker icing for a cake or cupcakes, make it the day before (for something like baked oatmeal I don’t mind the texture right after blending!).
I also find that covering it with plastic wrap rather than in an airtight container allows it to thicken more, as the cold air form the fridge will dry up some of the moisture!
