Maple Cream Cheese Frosting Recipe
User Reviews
4.9
195 reviews
Excellent
Maple Cream Cheese Frosting Recipe
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Recipe for Maple Cream Cheese Frosting made without the use of refined sugars. Instead, this frosting is sweetened with maple syrup. Perfect for cupcakes, cakes, and cinnamon rolls.
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Ingredients
- 3 Tablespoons unsalted butter, room temperature (42g)
- 1 cup full-fat cream cheese, room temperature (227g)
- 4 Tablespoons pure maple syrup (84g)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- A Squeeze of Lemon or Orange Juice about 1 teaspoon
Instructions
- In the bowl of an electric mixer with the whisk attachment or with a large bowl and handheld mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
- Scrape down the sides of the bowl and add maple syrup, vanilla extract, salt, and lemon/orange juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
- If needed, chill for 10 minutes in the fridge to stiffen slightly to a spreadable consistency.
Notes
- A Few Helpful Notes:
- Too cold, you’ll get lumps in your frosting and the ingredients will not emulsify. Too warm and the icing will be too soft and runny. I typically remove the butter and cream cheese from the fridge and cut it into small cubes while still cold. I then allow the ingredients to sit out on my kitchen counter for 30 minutes-1 hour before preparing the recipe.
- This ensures all the ingredients mix together thoroughly and bits of syrup or salt are not stuck to the side of the bowl.
- (think carrot, pumpkin or sweet potato), I highly recommend using orange for the citrus juice. The flavors complement each other so well!
- change up the sweetener from time-to-time by using an equal amount of honey or agave instead!
- This recipe makes 1 1/2 cups of frosting.
- Bring the butter and cream cheese to a cool-room temperature. Too cold, you’ll get lumps in your frosting and the ingredients will not emulsify. Too warm and the icing will be too soft and runny. I typically remove the butter and cream cheese from the fridge and cut it into small cubes while still cold. I then allow the ingredients to sit out on my kitchen counter for 30 minutes-1 hour before preparing the recipe.
- Scrape the sides and bottom of the bowl throughout mixing. This ensures all the ingredients mix together thoroughly and bits of syrup or salt are not stuck to the side of the bowl.
- For any orange-hued cake, cookie, cupcake, muffin or bread recipe (think carrot, pumpkin or sweet potato), I highly recommend using orange for the citrus juice. The flavors complement each other so well!
- For a fun twist, change up the sweetener from time-to-time by using an equal amount of honey or agave instead!
Nutrition Information
Show Details
Calories
149kcal
(7%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
43mg
(14%)
Sodium
178mg
(7%)
Potassium
39mg
(1%)
Sugar
3g
(6%)
Vitamin A
512IU
(10%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (1 1/2 cups)
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 178mg | 7% |
| Potassium | 39mg | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 512IU | 10% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
195 reviews
Excellent
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