What to replace cream cheese with in frosting?

According to baking enthusiasts, the creamy, tangy flavor of cream cheese is a popular frosting choice, but what to replace cream cheese with in frosting when you need an alternative? Whether you're avoiding dairy, seeking a healthier option, or just looking for a new flavor profile, numerous substitutes can yield a delicious and satisfying frosting.

Quick Summary

Explore the best alternatives for cream cheese in frosting, from tangy Greek yogurt and rich mascarpone to stable buttercream and dairy-free options like cashew or vegan cream cheese. Learn about their flavor, texture, and best applications.

Key Points

• Mascarpone Cheese: Offers a richer, sweeter, and less tangy alternative for a more decadent frosting.

• Greek Yogurt: Provides a healthier, tangier, and lighter frosting, but requires straining for proper thickness.

• Cashew Cream Cheese: A versatile, homemade vegan option that can mimic the tang and creaminess of traditional cream cheese.

• Coconut Cream: Creates a delicious, dairy-free whipped frosting using the solid cream from a chilled can of coconut milk.

• Stability is Key: Use full-fat ingredients for dairy substitutes, add stabilizers like powdered sugar or cornstarch, and chill the frosting for optimal firmness.

Your Guide to Substituting Cream Cheese in Frosting

Dairy Alternatives for a Tangy Frosting

If the signature tang of cream cheese frosting is what you crave, several dairy-based ingredients can help you achieve a similar effect. Each offers a unique texture and flavor profile.

• Mascarpone Cheese: As Italy's version of cream cheese, mascarpone is richer and sweeter with a higher fat content, resulting in a more decadent, less tangy frosting. It's excellent for desserts where a luxurious, smooth finish is desired, like carrot cake or cupcakes.
• Greek Yogurt: For a lighter, healthier option with a good protein boost, strained Greek yogurt is a fantastic substitute. Using full-fat Greek yogurt is recommended for a creamier consistency, though non-fat can work with adjustments. The yogurt must be strained to achieve the right thickness and stability. It's great for adding a tangy kick to cakes and cupcakes.
• Sour Cream or Crème Fraîche: Both sour cream and crème fraîche can be used to add a similar fermented tang to your frosting. The key is to use a high-fat version and keep it chilled to prevent it from becoming too runny. They work well in frostings that are meant to be a bit looser or as a filling between cake layers.
• Cottage Cheese: This may sound unusual, but blended cottage cheese can be a secret ingredient for a light, creamy frosting. When pureed with other frosting ingredients, it loses its curds and becomes smooth. The result is a lighter, less caloric frosting with a mild, pleasant flavor.

Dairy-Free and Vegan Options

For those with dietary restrictions, excellent dairy-free alternatives can replicate the creamy consistency and flavor of traditional cream cheese frosting.

• Vegan Cream Cheese: Pre-made vegan cream cheese substitutes, often made from cashews or soy, are a direct swap for dairy cream cheese. Brands vary in flavor and texture, so it's best to experiment to find your favorite. Some are even designed to be pipeable.
• Cashew Cream Cheese: For a homemade, nut-based option, soaked and blended raw cashews, combined with ingredients like lemon juice and a touch of vinegar, can create a remarkably creamy and tangy substitute. This option provides a rich, nutty flavor that complements many desserts.
• Coconut Cream: The solidified cream from a chilled can of full-fat coconut milk can be whipped into a light and fluffy frosting. Its natural coconut flavor is a bonus for many desserts, and its creamy consistency makes it a versatile choice.
• Silken Tofu: For a high-protein, low-fat option, silken tofu can be blended with sweetener and flavorings to create a smooth, creamy frosting. It’s relatively flavor-neutral, making it a great base for customization.

Comparison of Cream Cheese Frosting Alternatives

Alternative	Flavor Profile	Texture	Best Use Case	Needs Refrigeration?
Mascarpone	Rich, sweet, less tangy	Decadent, extra creamy	Carrot cake, tiramisu	Yes
Greek Yogurt	Tangy, slightly lighter	Thicker than regular yogurt, smooth	Lighter cakes, cupcakes	Yes
Cashew Cream Cheese	Tangy, nutty, rich	Smooth, very creamy	Vegan desserts, cheesecakes	Yes
Coconut Cream	Mild coconut flavor	Light, fluffy, can be whipped	Tropical-flavored cakes	Yes
Sour Cream	Distinctly tangy	Smooth, can be looser	Spice cakes, cinnamon rolls	Yes
Silken Tofu	Neutral	Smooth, creamy	Vegan, low-fat desserts	Yes

Creating a Stable, Fluffy Frosting

Regardless of your chosen substitute, some general techniques can ensure a stable, well-structured frosting.

1. Start with the Right Ingredients: Always use full-fat options for dairy substitutes unless you strain them first. Use solid vegan butter sticks, not spreads from a tub, for dairy-free recipes.
2. Ensure Ingredients Are at the Correct Temperature: Some substitutes like mascarpone work best chilled, while others, like butter, need to be softened. Follow the recipe instructions for best results.
3. Use Stabilizers Wisely: Powdered sugar is a stabilizer and adds sweetness. For a low-sugar option, a teaspoon of cornstarch or arrowroot powder can also thicken frosting. For Greek yogurt frostings, adding plain gelatin can help create a firmer, pipable consistency.
4. Beat Ingredients Gradually: To avoid a grainy or soupy frosting, add powdered sugar in increments and beat on a low speed initially. Over-beating can cause some ingredients, like mascarpone, to become runny.
5. Chill for Firmness: Most non-buttercream frostings will benefit from chilling. Refrigerating the finished frosting or the decorated dessert allows it to set and become firm, perfect for piping or holding its shape.

Conclusion

Choosing what to replace cream cheese with in frosting depends on your taste preferences and dietary needs. Whether you opt for the richness of mascarpone, the health benefits of Greek yogurt, or a completely dairy-free alternative, a delicious and satisfying frosting is within your reach. Experiment with different options and techniques to find the perfect match for your baked goods. For additional baking resources, check out the website of a reputable baking source like King Arthur Baking, for tips and recipes on various frostings https://www.kingarthurbaking.com/recipes/frostings-fillings-and-icings. The right substitute can elevate your dessert from good to unforgettable.

Frequently Asked Questions

Can I use Greek yogurt instead of cream cheese in frosting?

Yes, you can use Greek yogurt as a substitute, but it must be strained to remove excess whey and achieve a thicker, frosting-like consistency. Full-fat plain Greek yogurt works best.

Is mascarpone cheese a good replacement for cream cheese in frosting?

Yes, mascarpone cheese is an excellent replacement. It is richer and creamier with a milder, sweeter flavor than cream cheese, and is great for more decadent frosting.

What is a dairy-free alternative for cream cheese frosting?

For a dairy-free option, you can use store-bought vegan cream cheese, homemade cashew cream cheese, or whipped coconut cream.

How can I get the tangy flavor of cream cheese without using it?

To replicate the tang, you can add a little bit of lemon juice or white vinegar to your frosting base. Strained Greek yogurt or sour cream also naturally provide a tangy flavor.

Can you use cottage cheese to make frosting?

Yes, blended cottage cheese can be used to create a light and creamy frosting. The key is to blend it until completely smooth so there are no curds remaining.

Will a substitute frosting hold its shape for piping?

Yes, but it depends on the substitute. Mascarpone and Greek yogurt frostings can hold their shape if properly chilled and stabilized. For piping, ensure the frosting is firm enough, and consider adding a thickener like plain gelatin to Greek yogurt-based recipes.

How can I fix runny frosting when using a cream cheese substitute?

To fix runny frosting, try chilling it for at least 30 minutes to let it firm up. You can also carefully beat in a little more powdered sugar, or a small amount of cornstarch, but this can increase sweetness.