Rich, decadent, and a breeze to make, you’ll never reach for the store-bought stuff once you try our Maple Cream Cheese Frosting.
When I was pregnant with my daughter, sweet cravings took on a whole new dimension. Before that, I could shamelessly devour an entire bar of white chocolate every once in a while, but during those nine months, sugar-laden goodies were not safe with me. Yes, I ate pretty healthy, as long as I wasn’t faced with temptation. There were a few occasions when I easily downed an entire can of condensed milk, polished off half a box of sugary cornflakes, or ate an entire tub of frosting—in one sitting. Today, the thought of such excess makes me shudder, but one thing that hasn’t changed is my love for frosting. I slather it on cakes, cookies, and cupcakes. And yes, sometimes I eat it straight from the jar, albeit just a sneaky spoonful or two. The only thing different is that I no longer buy frosting at the store. Instead, I make it myself.
Sure, I get that store-bought frosting can be convenient. Plus, it comes in all sorts of fun flavors like rainbow chip or caramel latte. But with around 20 ingredients, including food colorings, high fructose corn syrup, and palm kernel oil, they’re not the healthiest choice. While there is no frosting that can be labeled as “healthy,” using a few natural ingredients is way better than reaching for the factory-produced stuff in a tub. We have always advocated for homemade over store-bought, and this rich and velvety maple cream cheese frosting kissed by a whisper of citrus is a great example of that. With six simple ingredients, you can make the best frosting you’ve ever had. And no, we won’t judge if you’re tempted to dig in with a spoon.
Beyond cakes, cupcakes, and cookies
Frosting can do justice to so much more than just the traditional baked goods it’s often paired with. A great idea is to use this frosting as a fun dip for pretzels. The combination of sweet and salty is simply irresistible! You could even serve it with fruit or use it to stuff strawberries. And what about spreading it thinly on a slice of toast, then topping the toast with chopped pecans and an extra drizzle of maple syrup? Talk about a decadent way to start the day! Speaking of breakfasts, you’ll also love it on pancakes, waffles, and cinnamon buns. My advice? Make a double batch. This stuff is likely to disappear all too quickly!
How do I store leftovers?
Transfer the frosting to an airtight container or mason jar and store it in the fridge for up to 1 week. The frosting will harden a bit, so take it out of the fridge 15 minutes before using it. Freezing is not recommended, as the frosting will be rendered grainy upon thawing.
Serving suggestions
Slather this creamy frosting over our moist and tender Pumpkin Dump Cake or these dark and fudgy Chocolate Cupcakes. And why not make cookie sandwiches by spreading it between two nutty Butter Pecan Cookies? We also think you’ll love it with our recipe for The Best Banana Bread Ever.
Maple Cream Cheese Frosting
Ingredients
- 3 tablespoons unsalted butter softened to room temperature
- 1 cup full-fat cream cheese softened to room temperature
- 4 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 teaspoon fresh lemon or orange juice
Instructions
- In a large mixing bowl, using an electric mixer with a whisk attachment or a handheld mixer, beat the unsalted butter and cream cheese together on medium-high speed until the mixture is very smooth (about 2 minutes).
- Add the pure maple syrup, vanilla extract, fine sea salt, and your choice of lemon or orange juice. Continue to beat on medium-high speed until the frosting becomes light and fluffy, which will take about 4 minutes.
- Place it in the refrigerator to chill for about 10 minutes before using.
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