Naturally sweetened and using a handful of simple ingredients, this easy homemade cream cheese frosting recipe is a great topping for many of your favorite recipes such as cinnamon rolls, cake and more. Make it as is or see the recipe notes for how to make it thick enough for piping as well as how to increase the maple flavor.
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Like a spreadable cheesecake, classic cream cheese frosting is hard to beat.
Creamy and tangy yet sweet, it is the perfect way to top off a variety of cakes, cupcakes, cinnamon rolls and more.
While I occasionally make traditional cream cheese frosting, or this 3 ingredient recipe when I want to pipe it into fun designs, most often I make this maple syrup sweetened version.
It is super smooth, fluffy and just sweet enough to be delicious without being overpowering. Plus the caramel, earthy flavor of maple syrup is oh-so-good!
Typically, I make it with just maple syrup, which means it is naturally sweetened. BUT, if you want a thicker frosting (one that you can pipe), you will need to add some confectioners sugar- I'll get into exactly how to do that below.
Essentially, because maple syrup is liquid, the frosting is more on the delicate side. The taste is fabulous and the texture is light and smooth. But, if it is not well chilled, it will be a bit runny unless you follow the extra directions for making it thicker.
So let's make some maple cream cheese frosting!
The Ingredients
- Cream Cheese- For best results, ensure you are using block-style full fat cream cheese (not the spreadable stuff in the tub).
- Salted Butter- Unlike my 3-ingredient frosting, where I don't use butter, I find that this recipe turns out a bit better with the butter as it becomes harder with refrigeration which helps to thicken the frosting since the maple syrup makes the frosting thinner.
- If you'd prefer to use unsalted butter, simply add a pinch of salt to the recipe.
- Pure Maple Syrup- Adds the sweetness and some maple flavor. If you don't care to keep it maple flavored but want to keep it refined sugar free, you can substitute with honey.
- (Optional) Powdered Sugar- AKA Confectioner's sugar or icing sugar. For a thicker frosting (that you can pipe), you need to use 1-1.5 cups of icing sugar.
- You can use this tutorial to make your own using maple or coconut sugar, if you would like to stick to natural sweeteners.
- (Optional) Maple Extract- For a stronger maple flavor, add 1 teaspoon of maple extract.
The Method
1. Beat cream cheese. In a large mixing bowl using a hand mixer or a stand mixer with a whisk attachment, beat the cream cheese on medium speed until very smooth.
Then add the butter and beat for an additional minute or two until smooth.
*It is important to beat the cream cheese and butter well to ensure that you don't end up with a lumpy frosting.
2. Add syrup. Add the maple syrup and beat on high for about 1 minute until lightly fluffy.
3. Use. Spread the cream cheese frosting onto cakes, cupcakes, cinnamon rolls and more.
4. Enjoy!
Leftovers and Storage
Make Ahead: This maple cream cheese frosting is a great thing to make ahead as it is quite soft but firms up the longer that it sits in the refrigerator.
Make up to 2 days in advance and store in an airtight container in the refrigerator. Use when ready, keeping it chilled until right before using (it is quite spreadable right out of the refrigerator).
To Store: Since it contains cream cheese, leftover frosting (and anything that you have decorated it with) needs to be stored in the refrigerator for up to 4 days or can be frozen for up to 3 months.
Make it Your Own
- Increase the Maple Flavor- For strongest maple flavor, opt for dark, Grade A maple syrup. Additionally, you can add 1 teaspoon of pure maple extract.
- Make it Firmer- For a firm frosting that you can pipe, add 1 to 1 and ½ cups of icing sugar at the same time as the maple syrup. I recommend also adding the maple extract for this variation so that the maple flavor persists.
- Make it Sweeter- As written, this frosting is only a bit sweet as I like to taste the tang of the cream cheese (it's like spreadable cheesecake!) and therefore, I use less sugar. But, if you would like a sweeter frosting, you can add confectioner's sugar (up to 2 cups, to taste).
- Add Cinnamon- Cinnamon and maple are fabulous together and nicely complement desserts like carrot cake or cinnamon rolls. Try adding 1 teaspoon of ground cinnamon to the recipe at the same time as the maple syrup.
Uses for Maple Cream Cheese Frosting
This maple cream cheese icing is the perfect complement on the top of cupcakes, your favorite cake and a variety of other desserts. Try it on:
- Carrot Cake or Cupcakes
- Cinnamon Rolls
- Honey Spice Zucchini Muffins
- Oat Flour Banana Bread
- Red Velvet Cupcakes or Cake
- Fruit Pizza
- Oat Flour Brownies
- Pumpkin Bars
This recipe makes enough to decorate about:
- a nine inch round or square cake
- 18 cupcakes (spread on)
- a six inch round layer cake
A single batch of this recipe is about 2 cups. This is enough to frost a 9x9 inch square or round cake, 18 cupcakes (spread on) or a 6 inch round layer cake.
For a 9x13 inch cake, you may want to 1.5x this recipe.
Yes, because this frosting contains cream cheese, it should be kept in the refrigerator or freezer.
Frosting Tips and Tricks
- Chill the Frosting: Because of the liquid in the recipe from the maple syrup, the frosting is quite soft at room temperature. For best texture, chill for 30 minutes before using and an additional 30-60 minutes before serving.
- Add Maple Extract: If you want the maple flavor to shine through, I highly recommend adding pure maple extract to the recipe.
- Use Room Temperature Ingredients: In order to cream the ingredients until smooth, it is important to use room temperature ingredients- set them out for 30-45 minutes before making the frosting.
- Cream the Butter and Cream Cheese Well: For best texture, it is imperative to cream the cream cheese until smooth, then add the butter until smooth. If there are lumps once you add the maple syrup, it will be hard to get them out.
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Recipe Card
Maple Cream Cheese Frosting
Ingredients
- 8 oz block cream cheese full fat, at room temperature
- ¼ cup salted butter at room temperature
- ¼ cup pure maple syrup
- 1 - 1.5 cups confectioner's sugar optional, for a pipe-able frosting
- 1 teaspoon maple extract optional, for a stronger maple flavor
Instructions
- In a large bowl, beat the cream cheese until smooth using a hand or stand mixer. Add the butter and continue to whip until smooth.
- Add the maple syrup (and sugar + extract, if using) and beat on low until incorporated.
- Increase the mixer speed to high and beat for about 1 minute until smooth and lightly fluffy.
- Set in the refrigerator for 30 minutes to firm up and then use to decorate your favorite desserts.
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