Maple Cream Cheese Frosting
This irresistibly light and creamy maple cream cheese frosting is made with only 2 ingredients and comes together in minutes! You can use it on any of your favorite cakes or cupcakes (see the Notes below). It’s important that the cream cheese is completely softened when making this frosting. 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). You can cut this recipe in half for a smaller batch.
Servings: 8 people
- 8 ounces cream cheese, at room temperature
- ¼ cup pure maple syrup, at room temperature
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.
Do Ahead: You can refrigerate the frosting in an airtight container for up to 5 days, but you will need to bring it to room temperature before using.
- This frosting is fabulous on nearly any cake or cupcake (or even muffins!). Slather it on this Healthy Carrot Cake Recipe, or make a half batch of the frosting for this Gluten Free Gingerbread or these Carrot Cake Muffins.
- Make sure your cream cheese is fully softened to room temperature (this will prevent lumps). To soften it faster, cut it into cubes, transfer it to a bowl, and place the bowl on your stovetop or counter near your oven as it preheats.
- I recommend using a full-fat cream cheese in this frosting, or you can use Neufchatel cheese instead, which is a bit lighter.
- You can swap out the maple syrup for honey, if desired.