Lighter Cream Cheese Frosting with Greek Yogurt or Tofu

A lighter frosting with a real texture tradeoff

This frosting aims for the tang and richness of cream cheese icing without the usual load of butter and powdered sugar. Its key move is adding Greek yogurt or soft tofu: that brings creaminess and protein, while a quick blend turns raw cane sugar into a finer sweetener. The result is meant to be thick and fluffy, with a cheesecake-like taste. One caveat: without butter or shortening, it won’t hold piped decorations well.

The recipe uses four ingredients and offers low calorie, dairy free, gluten free, sugar free, low carb, vegan, and keto options. It’s designed for carrot cake, cupcakes, red velvet cake, and cinnamon rolls. The claim that one simple technique makes it thicker and fluffier than similar recipes is appealing, though the fragment doesn’t explain exactly how that comparison was measured.

Try it on Carrot Cake Banana Bread.

Watch the method

The recipe includes a step-by-step video. The process is straightforward: soften the cream cheese, powder granulated sugar if using it, then blend everything until smooth and airy. You can serve it right away or chill it for a firmer finish; an overnight rest makes it firmer still.

What goes into it

Yogurt or tofu: Greek yogurt and soft tofu both add body and creaminess. The recipe describes low fat yogurt and tofu as protein rich and low in saturated fat; for a vegan version, choose dairy free yogurt or silken tofu.

Cream cheese: Use block or whipped Philadelphia cream cheese, regular or reduced fat; soy free cashew cream cheese; or store bought or homemade vegan cream cheese.

Sweetener: Maple syrup and honey work, but the icing will be thinner. For a fluffier texture, blend raw cane sugar in a food processor until powdery. It’s presented as a less processed stand in for powdered sugar.

Vanilla: A teaspoon rounds out the cream cheese’s tang. Optional cinnamon—up to half a teaspoon—adds warmth; chai or pumpkin pie spice are alternatives.

The frosting is shown on Easy Cinnamon Rolls, another natural match for its tangy, lightly sweet profile.

Blend, then chill if you like

Bring block cream cheese to room temperature for up to an hour so it blends smoothly. If you’re starting with granulated sugar, process it separately until fine. Add the yogurt or tofu, cream cheese, sweetener, vanilla, and optional spice to a food processor, stand mixer, or bowl for hand beaters. Blend on high, scraping down the sides as needed, until the mixture looks thick and whipped.

Serve immediately for a softer icing, or refrigerate it for a firmer consistency. A loosely covered bowl left in the fridge overnight firms up further, so making it the day before is an option.

Ways to change the flavor

The base can take more than cinnamon, chocolate, or lemon. For a protein version, blend in two tablespoons of flavored protein powder. Maple extract is another route: start with two drops, taste, and add more gradually. The same approach works with peppermint, coconut, or almond extract.

For pumpkin icing, swap in a quarter cup of canned pumpkin for the same amount of yogurt or tofu, then add cinnamon and a quarter teaspoon of pumpkin pie spice. For nut butter frosting, replace at least a quarter cup of the yogurt or tofu with creamy peanut butter, almond butter, pecan butter, or cashew butter. A teaspoon of instant coffee or espresso powder makes a coffee version.

Questions that affect how you use it

Print

Healthy Cream Cheese Frosting

A quick frosting with flexible ingredients

This recipe’s main appeal is practical: it takes five minutes, makes two cups, and gets its sweetness without powdered sugar. The page lists five ingredients, with cinnamon marked optional, and gives a vegan swap for both the cream cheese and the yogurt. For one batch, use 8 ounces (225g) cream cheese, or vegan cream cheese; ¾ cup (180g) Greek yogurt, or silken tofu; ½ cup (80g) unrefined sugar; and 1 teaspoon (5g) vanilla extract. You can replace the sugar with ⅔ cup powdered monk fruit or ⅓ cup pure maple syrup. Add ½ teaspoon ground cinnamon if you like. The recipe is categorized as an American dessert and credits Katie Higgins, whose [about page](https://chocolatecoveredkatie.com/about/) is linked in the recipe.

Texture depends on the chill

Let the cream cheese soften at room temperature for up to an hour. If you’re using granulated sweetener, grind it in a food processor first; otherwise, you may end up with a grainy frosting. Blend everything until smooth and fluffy, stopping to scrape down the bowl as needed. A food processor, stand mixer, or hand beaters will work. You can serve it straight away, but refrigeration makes it thicker. For the firmest result, leave it loosely covered in the fridge overnight. Store leftovers in a tightly covered container; the recipe gives a shelf life of up to five days. The page reports 40 calories and links to [full nutrition facts](https://chocolatecoveredkatie.com/healthier-cream-cheese-nutrition-facts/). It also includes a [video demonstration](https://www.youtube.com/embed/xapyMlmfISw?feature=oembed) and recommends pairing the frosting with [Healthy Carrot Cake Cupcakes](https://chocolatecoveredkatie.com/healthy-carrot-cake-cupcakes/).

Where to use this frosting

A tablespoon has 40 calories, 4 grams of fat (2 grams saturated), 1.9 grams of protein, and 0.4 grams of carbohydrates. It also contains 30 mg sodium, 84 mg potassium, 76 mg calcium, and 1 mg iron. Those figures help put a serving in context, though the amount you spread on a bake will determine the actual total. This frosting suits more than classic cake. Try it on pumpkin bread or vegan carrot cake, or use it to finish muffins and banana bread. It can also top brownies, baked oatmeal, or sweet rolls.

Keto Pumpkin Bread

Vegan Carrot Cake

Applesauce Muffins

Protein Banana Bread

Black Bean Brownies

Cinnamon Roll Baked Oatmeal

Strawberry Sweet Rolls

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