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Close up of a muffin with white cottage cheese frosting on top. It is sitting on a wooden cutting board.

Cottage Cheese Frosting

Marissa
Light, creamy, and naturally sweet, this vanilla cottage cheese frosting blends cottage cheese and cream cheese for a smooth, protein-rich topping. Includes three delicious café-style variations: chai, warm spice, and zesty lemon.
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Prep Time 5 minutes
Cook Time 0 minutes
Course Brunch, Dessert
Cuisine American, Baltic, European
Servings 12 muffins

Equipment

  • 1 Food processor, blender, thermomix or similar You can use a handmixer, but the texture will not be as light and airy

Ingredients
  

Basic Vanilla Cottage Cheese Frosting

  • 1 cup cottage cheese - whole milk is best 225 grams
  • 4 oz cream cheese 112 grams
  • 2-3 tablespoons pure Maple syrup or honey or powdered sugar or glucose powder if you prefer to use sugar
  • 2 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 tablespoon fresh lemon juice

Recipe Variations:

Lemon Cottage Cheese Frosting

  • 1 cup cottage cheese 225 grams
  • 4 oz cream cheese 112 grams
  • 2-3 tablespoons maple syrup or honey
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch salt

Spiced Cottage Cheese Frosting (for Carrot Cake)

  • 1 cup cottage cheese 225 grams
  • 4 oz cream cheese 112 grams
  • 2-3 tablespoons maple syrup or honey
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • 1/2 Tablespoon lemon juice to stabilize the frosting
  • Pinch of salt

Chai Cottage Cheese Frosting

  • 1 cup cottage cheese 225 grams
  • 4 oz cream cheese 112 grams
  • 2-3 tablespoons maple syrup or honey
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon ground ginger
  • Pinch of cloves
  • 1/4 teaspoon vanilla extract
  • 1/2 Tablespoon lemon juice to stabilize the frosting
  • Pinch of salt

Instructions
 

  • For best results and if your cottage cheese appears quite liquidy, drain cottage cheese in a fine-mesh strainer for 30 minutes to remove excess moisture.
  • In a food processor, blend the drained cup of cottage cheese until you get a creamy consistency (about 1-2 minutes). You can use a hand mixer, but you will not get the same smooth consistency, and you may see small little cottage cheese clumps.
  • Add cream cheese and blend until fully incorporated.
  • Add your chosen sweetener, vanilla extract, spices, salt, and lemon juice. Blend until combined and you have a creamy texture.
  • Transfer to a bowl and refrigerate for at least 1 hour before using to firm up.
  • Apply to completely cooled muffins.

Notes

Tips for the Best Cottage Cheese Frosting

  • Use full fat cottage cheese and cream cheese for best flavor, but it will work with low fat if you choose.
  • Use Vanilla bean paste if you can, it really does make a difference for this cottage cheese cheese icing recipe.

 

Storage:

  • Refrigerate in an airtight contane for up to 4 days.
  • Do NOT freeze. It does not defrost well and loses its shape.
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