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Cottage cheese frosting in a bowl ready to frost cupcakes.

Cottage Cheese Frosting (Naturally Sweetened)

Marissa
This cottage cheese frosting is naturally sweetened and lighter than traditional cream cheese frosting. It's creamy, protein-rich, and ready in 5 minutes. A Baltic staple reimagined as a simple everyday topping, with three variations: lemon, warm spiced, and chai.
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Prep Time 5 minutes
Cook Time 0 minutes
Course Brunch, Dessert
Cuisine American, Baltic, European
Servings 12 muffins
Calories 61 kcal

Equipment

  • 1 Food processor, blender, thermomix or similar You can also use a hand mixer, 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, agave nectar, rice malt syrup, date syrup (or powdered sugar or glucose powder if you prefer to use sugar)
  • 2 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice Optional, for brightness

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
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract

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 teaspoon lemon juice for brightness

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 teaspoon lemon juice for brightness

Instructions
 

  • Taste your cottage cheese before you start. If it tastes salty, rinse it well under cold water before draining. Different brands vary quite a bit.
  • Drain the cottage cheese in a fine-mesh strainer for at least 1 hour. Don't skip this step! Undrained cottage cheese will make the frosting too watery to use.
  • In a food processor, blend the drained cup of cottage cheese, cream cheese, maple syrup or honey, vanilla extract or vanilla bean paste, spices, and lemon juice (if using) until completely smooth (about 1-2 minutes). A hand mixer works in a pinch but won't get it as smooth, and you may see small curds in the finished frosting.
  • Transfer to a bowl and refrigerate for at least 1 hour before using to firm up.
  • Apply to completely cooled muffins, cupcakes or cake.

Notes

Tips for the Best Cottage Cheese Frosting

  • Use full-fat cottage cheese and cream cheese for the 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 icing recipe.
  • Like all dairy frostings, this one doesn't love the heat. Even with powdered sugar, it will soften if it sits out in a warm kitchen. Frost your muffins or cake straight from the fridge, keep them cool until serving, and refrigerate leftovers promptly.
  • Make sure muffins or cakes are completely cool before frosting.

 

Storage:

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

Serving: 1MuffinCalories: 61kcalCarbohydrates: 3gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 85mgPotassium: 40mgFiber: 0.001gSugar: 3gVitamin A: 151IUVitamin C: 0.2mgCalcium: 27mgIron: 0.03mg
Keyword Baltic dessert, cottage cheese frosting, cottage cheese frosting for carrot cake, cottage cheese frosting for cupcakes, cottage cheese icing, cottage cheese icing for carrot cake, easy cottage cheese icing, Layer cake filling, naturally sweetened frosting, protein frosting
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