Maple Syrup Cream Cheese Frosting
on Oct 28, 2024
This post may contain affiliate links. Please read our disclosure policy.
Sweeten up your desserts with this easy-to-make maple syrup cream cheese frosting! This smooth and creamy topping is packed with rich maple flavor and refined sugar-free. It’s perfect on cakes, cupcakes, or anything that needs a sweet touch!
If you’re all about frosting that’s not too sweet, this maple cream cheese frosting is for you! It’s got just the right amount of sweetness and is perfect for cakes, pies, donuts, and muffins. Typical frostings are sweetened with powdered sugar, but this frosting is sweetened with pure maple syrup. It’s so creamy and comforting and you’ll have a hard time not eating it by the spoonful!
This frosting pairs well with this easy pumpkin snack cake, these delicious baked carrot cake donuts, and these gluten-free carrot cake muffins.
What You’ll Need
Here is what you’ll need to make this maple syrup cream cheese frosting:
- Cream Cheese: I like to use full-fat cream cheese for the most flavor.
- Butter: For added flavor and texture in the frosting.
- Maple Syrup: To sweeten the frosting.
- Vanilla Extract: For a touch and flavor and to bring out the sweetness in the frosting.
See the recipe card for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Maple Syrup: The maple syrup may be replaced with equal parts honey, though the flavor will be slightly different.
- Add-Ins: Feel free to add in things like lemon zest or ground cinnamon for some added flavor!
Step By Step Instructions
STEP 1: Add the softened cream cheese and butter to a bowl. Use an electric hand mixer or stand mixer to beat them together on medium speed until smooth (Images 1 & 2).
STEP 2: Add in the maple syrup and vanilla extract and beat on medium-low speed until combined (Images 3 & 4).
STEP 3: Taste the mixture and adjust the sweetness to your desired preference. Wrap the bowl with plastic wrap or an airtight cover and store it in the fridge for 15 to 20 minutes to allow the frosting to slightly firm up.
Storage Instructions
Store the maple cream cheese frosting in an airtight container in the fridge for up to 5 days. When you are ready to frost, allow it to sit out at room temperature for a few minutes and give it a stir with a spatula to make sure that it is incorporated. I do not recommend freezing this frosting.
Tips For Success
- Make sure that the cream cheese and butter are both at room temperature before beating them together to ensure they combine easily. You want them to be softened, but not too warm to the point where they are melting. I recommend setting them out at room temperature for about 30 minutes before making the frosting.
- Scrape down the sides as needed to ensure that the mixture is fully incorporated.
- This frosting is thinner in texture than traditional frostings since it does not contain powdered sugar. Make sure to store the frosting in the fridge for a few minutes before using it so that it firms up a bit and is easier to work with.
Recipe FAQs
Yes! The cake still has a nice touch of sweetness without the cream cheese frosting.
Canned pumpkin puree has excess moisture removed and will be more concentrated than homemade puree, but if you are unable to access canned pumpkin, you can swap it with mashed sweet potato.
Other Sweet Treats You’ll Love
Chewy Chocolate Chip Granola Bars
Mini Funfetti Muffins
Yogurt Plum Cake
Chocolate Strawberry Overnight Oats
If you tried this Maple Syrup Cream Cheese Frosting, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Maple Syrup Cream Cheese Frosting
Ingredients
- 8 oz cream cheese, softened, (or 1 cup)
- 2 tbsp unsalted butter, softened
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
Instructions
- Add the softened cream cheese and butter to a bowl. Use an electric hand mixer or stand mixer to beat them together on medium speed until smooth.
- Add in the maple syrup and vanilla extract and beat on medium-low speed until combined.
- Taste the mixture and adjust the sweetness to your desired preference. Wrap the bowl with plastic wrap or an airtight cover and store it in the fridge for 15 to 20 minutes to allow the frosting to slightly firm up.
Notes
- Make sure that the cream cheese and butter are both at room temperature before beating them together to ensure they combine easily. You want them to be softened, but not too warm to the point where they are melting. I recommend setting them out at room temperature for about 30 minutes before making the frosting.
- Scrape down the sides as needed to ensure that the mixture is fully incorporated.
- This frosting is thinner in texture than traditional frostings since it does not contain powdered sugar. Make sure to store the frosting in the fridge for a few minutes before using it so that it firms up a bit and is easier to work with.
This was super easy and the sweetness is perfect. It pairs so well with the pumpkin snack loaf!
Thank you for sharing your feedback, Kathryn!😊