Have you ever seen anything purtier?! So fluffy and tangy and just sweet enough. My healthy cream cheese frosting has many brothers and sisters at this point. Chocolate cream cheese frosting, peanut butter cream cheese frosting…the sky’s the limit really. But today’s version is loaded with warm cinnamon for topping all those muffins, banana breads, pancakes, baked oatmeal, you name it. My favorite vehicle is my finger if I’m being honest. Why is cream cheese so good?
Ingredient tips
Cream cheese: Use full fat brick style cream cheese (which has the lowest water content), not the whipped kind nor the kind in the tub. We want thick cream cheese! Greek yogurt: Plain or vanilla Greek yogurt, any fat percentage, but I like full fat best. I’ve made it with nonfat and it works, too. Regular yogurt is too thin. Maple syrup: We want pure maple syrup, not Aunt Jemima. This is our unrefined sweetener versus using cups of powdered sugar. It’s the only one I recommend in this recipe. Vanilla extract: Key for frosting vibes. Cinnamon: To make it extra cinnamon flavored!
Let’s make it!
Tips to soften cream cheese like a boss
I know, I know…using room temp anything is annoying. But if you beat cream cheese when it’s still cold, the frosting will be lumpy. No thanks.
To soften slowly: Unwrap the cream cheese from the foil. Place it on a plate and let it sit at room temperature on the counter for an hour. To soften quickly: Unwrap the cream cheese, discard the foil, and set it on a microwave-safe plate. Microwave for about 20 seconds. It should not feel hot. If it’s too warm, the frosting may be runny.
I can’t wait to hear your thoughts, my frosting pals!
