Recipe: $2.50 | Yield: 18-24 servings
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 1/2 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!Print
- 1 package cream cheese, at room temperature
- 1 Tablespoon maple syrup (2 if you like it really sweet)
- 4 Tablespoons thick Greek yogurt (you can add up to 1/2 cup THICK Greek yogurt.)
- –if you don’t have Greek yogurt, use 2 Tablespoons plain yogurt instead–
- 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 design your treats!
I like to use 1 package cream cheese, 1 Tablespoon maple syrup, and 1/4 cup thick Greek yogurt. But if there’s no thick yogurt around, you can use plain, but start with less, give it a test, and add more as necessary.