This easy maple cream cheese frosting is the perfect refined sugar free topping for cakes, breads and muffins. With our tips and just 4 all real ingredients you will have the best frosting you’ve ever tasted.
When I need a go to frosting recipe for topping something sweet this is my choice. Sweet, simple and I always get asked what is in my recipe while people are making quick work of whatever dessert I frost with this.
I cannot stress the importance of buying top quality ingredients for this frosting…Kerrygold butter is my go to butter choice and Philadelphia for my cream cheese. A high quality maple syrup and real vanilla extract are crucial. You can of course also break out some vanilla bean paste or dried vanilla beans if you like the flecked appearance it lends.
In order for this to lend the best result you must leave the butter and cream cheese at room temperature for at least an hour to soften them properly. If you are in a rush gently warming them in a warm water bath in a sealed ziplock can help expedite the process. It is crucial not to melt the butter but only to warm it to spreadable consistency.
If you lean towards the impatient tendencies (as I do) and anxiously start before the time is up and end up with lumpy frosting you can improve it by microwaving it in 20-30 second increments and whipping 1-2 minutes further with your mixer. It may be past spreadable consistency depending on how many sessions it requires and need to firm up a bit in the fridge to not melt all over.
Maple Cream Cheese Frosting
- 2 8- ounce packages cream cheese room temperature
- 1/2 cup 1 stick salted butter, room temperature
- 1/4-1/2 cup pure maple syrup to your sweetness taste
- 1 tablespoon vanilla extract
- Beat cream cheese and butter with mixer until smooth. Add vanilla and pour in maple syrup while you are mixing slowly until smooth and fully combined.
Cream cheese and butter MUST be at room temperature for at least 1 hour prior to mixing or be gently warmed or mixture will be lumpy.
If frosting is lumpy your butter or cream cheese was too cold. Microwave for 20-30 (depending on microwave strength) second increments beating for 1-2 minutes between sessions until frosting smooths. May need to be refrigerated for a while after this to return to a spreadable state.
This amount easily frosts 2 dozen cupcakes.