This two-ingredient maple cream cheese frosting is simple, naturally sweetened, and luxuriously creamy. It’s perfect for cakes, cupcakes, muffins, or as a frosting for quick loaves. Best of all, it comes together in minutes and relies on just real cream cheese and pure maple syrup for rich flavor and smooth texture.
Maple cream cheese frosting
Cream cheese frosting is a classic for good reason: the sweet-tart balance complements many baked goods and the texture is irresistibly smooth. This version replaces refined sugar with pure maple syrup, giving the frosting a warm caramel-like note and a naturally sweet profile. It pairs especially well with spiced cakes, carrot or banana bakes, and rustic quick breads. The method is straightforward—soften the cheese, add maple syrup slowly, and beat until silky.
Ingredients:
You only need two ingredients for this frosting:
- Cream cheese: Use full-fat cream cheese for the creamiest texture. Neufchâtel can be substituted if you want a slightly lighter result. Bring the cheese to room temperature before mixing to avoid lumps.
- Pure maple syrup: Any grade of 100% pure maple syrup (amber, dark, etc.) will work. The color mainly affects the depth of maple flavor; darker syrups often taste more robust. If necessary, honey can be used as an alternative, though the final flavor will be different.
How to make maple frosting:
- Beat the softened cream cheese with electric hand beaters or a stand mixer fitted with the paddle until it is smooth and fluffy.
- With the mixer running, slowly drizzle the maple syrup into the bowl. Add the syrup in a very thin, steady stream—patience prevents the frosting from separating or becoming lumpy.
- Stop to scrape the bowl as needed, and continue beating on high until the frosting is completely smooth and spreadable.
How to use maple frosting:
This frosting works beautifully on a wide range of baked goods. It adds richness and a hint of maple to spiced cakes, carrot cake, banana loaf, gingerbread, and muffins. For very tall or heavily frosted cakes, consider making a double batch. For smaller projects, halve the recipe. Spread it generously with a spatula, pipe it for decorative touches, or chill briefly for a firmer finish.
FAQs
Store the frosting in an airtight container in the refrigerator for up to 5 days. Before using, allow it to come to room temperature and briefly re-whip if needed to restore a silky texture.
Graininess usually means the cream cheese wasn’t fully softened. Beat the frosting a little longer on high; that often smooths out small lumps. Properly softened cheese and slowly adding the syrup will produce the smoothest result.
Tips for this recipe:
- Make sure the cream cheese is fully softened to room temperature to prevent lumps. To speed softening, cut the block into cubes and let it sit in a bowl at room temperature for 20–30 minutes.
- Full-fat cream cheese delivers the best mouthfeel and stability; Neufchâtel yields a lighter but still tasty option.
- Maple flavor varies by syrup grade—darker syrups tend to be bolder. Start with your preferred syrup and taste as you go.
- If you need a firmer frosting for piping, chill the finished frosting briefly, then re-whip slightly before use.
Get the recipe!
Maple Cream Cheese Frosting
A light, creamy frosting made with just two ingredients: cream cheese and pure maple syrup. It comes together quickly—just be sure the cream cheese is room temperature and add the maple syrup very slowly for a smooth finish. This makes about 8 servings and can be halved or doubled as needed.
Ingredients
- 8 ounces cream cheese, at room temperature
- ¼ cup pure maple syrup, at room temperature
Instructions
- Beat the room-temperature cream cheese on high with hand beaters or a stand mixer until smooth and fluffy. Scrape down the bowl.
- With the mixer running, very slowly drizzle in the maple syrup in a thin stream. Adding it too fast can cause separation or lumps.
- Continue beating until the frosting is completely smooth and spreadable, scraping the sides as needed.
Notes
Do ahead: Refrigerate in an airtight container for up to 5 days. Bring to room temperature and re-whip before using.
Variations: Swap honey for maple syrup if desired, noting the flavor will change. For a slightly firmer texture, chill briefly before piping.
