Recipe: $2.50 | Yield: 18-24 servings
The only frosting worth eating is cream cheese frosting. With maple syrup. And yogurt.
And if you're wondering whether this is actually frosting or icing, it's thick and fluffy, and more like frosting. I checked. I've been making this frosting for about 2-3 years, and it has made its way onto breakfast cookies, muffins, fruit tarts, lemon cookies, strawberries, gingersnaps, bagels, and my spoon. Time to make a dedicated post for this magical stuff.
You can adjust the amount of Greek yogurt to alter the thickness of the frosting. For the gingersnaps above, I used about 2 Tablespoons of plain yogurt because I couldn't get Greek yogurt. That kept the frosting nice and thick for piping onto cookies and cupcakes.
For these fruit tarts (below), I used ½ cup Greek yogurt to have more of a sauce-like consistency, and a tangy flavor.
It's really easy to make, and it's nice and thick and cream-cheesy. If you want a thinner icing-like topping, you can just add a few extra tablespoons of yogurt and use it to glaze cinnamon rolls. Because that's a great idea.
You're going to want to put this stuff on everything! It's so easy to make, and is a fantastic dip for cookies and fruit. Enjoy!
Maple Cream Cheese Frosting
- 8 ounces cream cheese at room temperature, 1 package
- 1 Tablespoon maple syrup 2 if you like it really sweet
- 4 Tablespoons Greek yogurt you can add up to ½ cup thick Greek yogurt.
- Leave cream cheese out for 30-60 minutes to soften. Whip using a fork or hand mixer. Add Greek yogurt and maple syrup and stir until combined. Refrigerate for 20 minutes.
- Scoop into piping bag (or icing decorator), and decorate your treats!