Strawberry Cream Cheese Icing (low or no added sugar!)
Creamy strawberry cream cheese icing made with cottage cheese and freeze-dried strawberries. Naturally pink, lightly sweet, and higher in protein than traditional frosting. Perfect as a dip, spread, or muffin topping!
Equipment
- immersion blender or hand mixer
- measuring cups and spoons
Ingredients
- ½ cup (4 oz) whipped cream cheese or ⅓ block/cup of traditional
- ½ cup cottage cheese or thick yogurt
- ½ cup freeze-dried strawberries
- ½ teaspoon vanilla extract
- 1-2 teaspoon honey or maple syrup optional
- 1 tablespoon butter softened (optional, for thicker frosting)
Instructions
- Add the cream cheese, cottage cheese or yogurt, vanilla, optional honey or maple syrup (if you want a sweeter flavor), and butter (if using for richer frosting texture) to a bowl or jar. Blend until smooth.
- Add freeze-dried strawberries into the bowl.
- Blend with an immersion blender until completely smooth and fluffy, scraping down the sides as needed.
- Chill for 10-15 minutes if you want a thicker, more pipeable consistency. Stick in a ziplock baggie, cut one of the corners, and pip onto your muffins (love on strawberry carrot muffins)!
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used. Calculated without using butter and sweetener.
If you make this recipe, don’t forget to TAG ME in your creations on social media @toddlerdietitiantiff! I love seeing how you and your little ones enjoy them!
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