This easy and healthy Lemon Cream Cheese Frosting is perfectly sweet, tart, and luscious. We made this frosting healthy by replacing butter with Greek yogurt and using a combination of maple syrup and stevia as the sweetener. You can't tell it's been lightened up! You'll want to eat this frosting with a spoon.
Lemon Cream Cheese Frosting is one of my favorite frostings. And with springtime here, we are all looking to eat a little lighter, so I came up with a healthier version.
Most cream cheese frosting recipes call for a combination of butter, cream cheese, and confectioners' sugar. But I decided to use Greek yogurt in place of the butter, and I use maple syrup and stevia as the sweetener, making this version so much better for you.
But believe me- it's just as delicious. It's smooth, creamy, and perfectly sweet with a hint of tartness.
It's the perfect topping for this amazing healthy lemon cake!
Let's talk ingredients.
Healthy Lemon Cream Cheese Frosting Ingredients
For healthy lemon cream cheese frosting (no butter), you will need the following ingredients:
- Light Cream Cheese- To reduce the fat, I use light cream cheese or Neufchatel. Regular cream cheese will work as well.
- Greek Yogurt- Be sure to use unsweetened Greek yogurt, like Fage or Chobani. Regular yogurt is too thin for this recipe.
- Maple Syrup- You are welcome to use honey or agave syrup if you prefer.
- Lemon Juice- Freshly squeezed lemon juice is best.
- Cornstarch- A little cornstarch helps to thicken the frosting.
- Vanilla Extract and Lemon Extract- I use the McCormick brand of vanilla and lemon extract to flavor the frosting. You can use a different brand. Just be sure it's extract and not oil.
- Stevia- I use Sweetleaf Stevia Drops and maple syrup to sweeten the frosting. Stevia is a natural sugar substitute with zero calories, and there are many different brands on the market. Feel free to use the one that you prefer. Just be sure to read the label and use the equivalent of ¼ cup of sugar. You can always taste the frosting and add more if desired. Regular granulated sugar will not work in this frosting. So if you omit the stevia, another option is to add ¼ cup of confectioners' sugar.
- Salt- Don't forget the salt. It helps to bring out the other flavors.
Tips for Success
- Be sure to use room temperature cream cheese. If your cream cheese is slightly chilled, your frosting won't be as smooth and may have lumps.
- I use lemon extract for the frosting and not lemon oil. Lemon oil is much more concentrated than lemon extract. So if you decide to use lemon oil, start with a few drops and taste the frosting to see if it needs more.
- This frosting is best served when slightly chilled. It's soft at room temperature, so it's not the best choice for elaborate cakes with lots of decoration.
Want more healthy lemon desserts?
Check out these healthy lemon desserts:
Skinny Lemon cheesecake mousse
Please let me know how you like the healthy lemon cream cheese frosting (no butter) in the comments! I love to hear from you, and your star ratings encourage others to give the recipe a try.
Enjoy!
Healthy Lemon Cream Cheese Frosting (No Butter)
Ingredients
- 8 oz light cream cheese
- ¾ cup Greek yogurt unsweetened
- ¼ cup maple syrup or agave syrup
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ¾ teaspoon lemon extract*
- ¼ teaspoon stevia* see notes
- ⅛ teaspoon salt
Instructions
- In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese and Greek yogurt on medium until smooth and creamy. Be sure to stop and scrape down the sides and bottom of the bowl as necessary.
- Add the maple syrup, lemon juice, cornstarch, vanilla extract, lemon extract, stevia, and salt. Beat on low for 30 seconds and then on high for 2 minutes or until light and fluffy.
- Cover and refrigerate for at least 30 minutes. This recipe makes enough to frost 12-14 cupcakes or a 9-inch cake. Try it on my healthy lemon cake. It's amazing!
Notes
- Vanilla Extract and Lemon Extract- I use the McCormick brand of vanilla and lemon extract to flavor the frosting. You can use any brand that you prefer. Just be sure it's extract and not oil.
- Stevia- I use Sweetleaf Stevia Drops and maple syrup to sweeten the frosting. Stevia is a natural sugar substitute with zero calories, and there are many different brands on the market. Feel free to use the one that you prefer. Just be sure to read the label and use the equivalent of ¼ cup of sugar. You can always taste the frosting and add more if desired. Regular granulated sugar will not work in this frosting. So if you omit the stevia, another option is to add ¼ cup of confectioners' sugar.
- Store your healthy cream cheese lemon frosting in the refrigerator for up to 4 days.
Bianca says
This was so easy to make and sooo delicious! The perfect addition for the cake I made
Crystal Yentzen says
I'm so happy that you liked it!
Andrea says
love that there's no butter in this! so so good!
Anaiah says
Yum! This is such a delicious lemon cream cheese frosting. Perfect lemony flavor and the best topper for my desserts.
Kate says
I see unsweetened Greek Yogurt in a lot of your recipes (yay!) - can it be nonfat?
Crystal Yentzen says
Yes! I use the Fage non-fat all the time. Let me know how the lemon frosting turns out!
Crystal