Maple Cream Cheese Frosting
This irresistibly light and creamy frosting is made with only 2 ingredients! It’s important that the cream cheese is completely softened when making this frosting, otherwise it could turn lumpy. Also, be sure to add the maple syrup very slowly—start with just a few drops, then add it slowly in a steady drizzle (patience is key!). If you go too fast the frosting could develop lumps (but don’t worry, it will still taste great).
Servings: 1 8-inch cake
- 8 ounces cream cheese, at room temperature
- ¼ cup pure maple syrup
Using hand beaters, beat the cream cheese on high until smooth and fluffy. Scrape down the sides of the bowl. Start the beaters again and very slowly add the maple syrup in a thin drizzle while beating (if you add it too quickly, it might get lumpy). Continue beating on high until completely smooth, stopping and scraping down the sides as needed. Use the frosting right away.