Maple Cream Cheese Frosting
This irresistibly light and creamy frosting is made with only 2 ingredients! Make sure your cream cheese is at room temperature before making the frosting.
Servings: 11 muffins
- ½ cup cream cheese (110 g), at room temperature
- 3 tablespoons maple syrup
Using hand beaters, beat the cream cheese on high until smooth and fluffy. Scrape down the sides of the bowl. Very slowly drizzle in the maple syrup in a thin stream while beating (if you add it too quickly, it might get lumpy). Continue beating on high until completely smooth.
- It's important that the cream cheese is fully softened to room temperature before beating, otherwise you might get lumps.
- Beating the maple syrup into the cream cheese in a slow, steady stream also prevents lumps.