Light Cream Cheese Frosting

4.80 from 15 votes

This light and fluffy cream cheese frosting is so easy to make and is much healthier than traditional recipes. But don't worry, it's just as delicious!

Prep Time5

Total Time5

Course: Dessert

Keyword: frosting

Servings:

Calories: 39kcal

Author: Crystal Yentzen

Ingredients

8 oz reduced fat cream cheese
½ cup Greek yogurt
¼ cup confectioners' sugar
½ cup powdered erythritol* see notes
1 teaspoon vanilla extract optional
2 teaspoon cornstarch
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, Greek yogurt, vanilla, and salt on medium until smooth and creamy.
Add in the confectioners' sugar or powdered erythritol for sugar free, or a 50/50 combo (my favorite), and the cornstarch. Beat on low for 30 seconds and then on high for 2 minutes or until light and fluffy.
Use immediately to frost cupcakes or cake, or cover and store in the refrigerator for up to 4 days.

Notes

Powdered Erythritol- You need about ¾ cup of a powdered sweetener (more to taste). To reduce the amount of sugar, I use a combination of confectioners' sugar and powdered erythritol: ¼ cup confectioners' and ½ cup erythritol ( the nutrition facts are based upon these amounts). Of course, you can use all confectioners' sugar or powdered erythritol (for sugar-free), if you choose.
This recipe makes enough frosting for 12-14 cupcakes or a 9-inch cake. If you have a double-layer cake or you want to pipe a generous amount of frosting onto your cupcakes, then I suggest doubling the recipe.

Nutrition