You'll want to slather this delicious Maple Cream Cheese Frosting on all your desserts this holiday season! It's made with tangy cream cheese, pure maple syrup, a splash of maple extract and a hint of cinnamon. It's so easy to make, stores really well and whips up in just 5 minutes!
Cream cheese frosting is my favorite go-to frosting for most, if not, all my desserts. I love the tangy flavor, the soft creamy texture, it's less sweet than a traditional buttercream and incredibly easy to make!
Once you try this amazing maple cream cheese frosting, you'll want to make it all season long. Pipe it in fluffy brioche donuts, use it on cakes, cupcakes, muffins, cinnamon rolls, cookies and so much more!
If you're looking for more cream cheese frosting recipes, check out my chocolate cream cheese frosting, brown butter cream cheese frosting or orange cream cheese frosting.
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♡ Why You Will Love Maple Cream Cheese Frosting
- Flavor. This maple cream cheese frosting has the perfect balance of sweet and tangy flavor. The hint of cinnamon and a splash of maple extract enhances the flavor of the pure maple syrup. And the great thing is, you can use as little or as much cinnamon or maple extract as you'd like.
- Easy to make. Once your cream cheese and butter is at room temperature, the frosting whips up in about 5 minutes.
- Texture. So light, creamy and fluffy!
- Can be made days in advance. You can make this maple cream cheese frosting and store it in the fridge for up to 5 days.
Ingredient Notes
Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!
- Powdered Sugar - Also known as icing sugar or confectioners' sugar.
- Full-Fat Cream Cheese - Make sure to use a cream cheese brick, not whipped cream cheese or cream cheese spread.
- Butter - You can use unsalted or salted butter.
- Maple Syrup - For the best flavor, make sure you're using pure maple syrup.
- Maple Extract - Enhances the maple flavor.
- Salt - Balances the sweetness.
- Cinnamon - The hint of warm cinnamon pairs nicely with the maple and tangy cream cheese.
- Salt - Cuts the sweetness.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Maple Cream Cheese Frosting! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Whip Butter & Cream Cheese - To a large mixing bowl, add butter, cream cheese and salt. With a hand-held electric mixer or stand mixer fitted with the paddle attachment, whisk on medium-high speed until light and fluffy. About 2 minutes.
Step 2. Add Flavorings - Add maple syrup, maple extract and cinnamon and whisk until combined. About 30 seconds.
Step 3. Add Powdered Sugar - Sift in powdered sugar 1 cup at a time.
Step 4. Combine Powdered Sugar - Starting on low speed then increase to medium speed as you go, gradually whisk in the powdered sugar until you reach your desired consistency. Pipe on cupcakes, spread on cakes or store in the fridge until needed. Enjoy!
💡 Tip
When whisking in powdered sugar, always start on low speed to prevent powdered sugar from flying everywhere.
Substitutions
- Maple Syrup - You can omit it completely if you don't have any on hand. Don't skip the maple extract though.
- Maple Extract - Although I highly recommend using maple extract, if you are in a pinch, you can use vanilla paste or vanilla extract.
- Cinnamon - If you would like a pure maple-flavored cream cheese frosting, you can omit the cinnamon. As a variation, you can also use other spices like, pumpkin pie spice, apple pie spice, nutmeg, clove, cardamom or ginger.
Key Equipment
- Electric Mixer - Hand-held or stand mixer.
- Large Bowl
- Spatula
Storage
- Refrigerator - You can store maple cream cheese frosting in an airtight container, in the fridge for about 5 days. Let come to room temperature, then give it a good mix until smooth.
💡 Expert Tips
Use full-fat cream cheese brick. Full-fat cream cheese will whip up creamier and will have more flavor.
Make sure the cream cheese and butter is at room temperature. To speed things up, cut the cream cheese and butter into small cubes and let it sit on the counter for about 30 minutes.
Add more powdered sugar for a thicker frosting. If your frosting is a bit sweet, add some fine salt.
A little goes a long way when using maple extract. Every brand is different, so I would suggest starting with ¼ teaspoon, then work your way up. I used McCormick's maple extract and found ½ teaspoon was perfect for my preference.
FAQ
You can, however, you won't get much maple flavor because the maple syrup gets lost in the tangy cream cheese. If you love maple flavored desserts, I highly recommend getting maple extract. If you're in a pinch, you can replace with vanilla paste or extract.
Cream cheese frosting tends to be on the softer side. If you'd like to pipe on cupcakes or cake, I would recommend omitting the maple syrup (keep the maple extract though) and adding a tad more powdered sugar. Then transfer to a piping bag and chill it in the fridge for 30 minutes or until more firm.
This recipe make about 3 cups of frosting which is perfect for 12 to 16 cupcakes, a 9x13 sheet cake and a double layered 6-inch cake.
I've left cream cheese frosted desserts out on the counter overnight before and have never had any issues. I believe the powdered sugar acts as a preservative. However, to be on the safe side, you should refrigerate it within 4 hours.
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📖 Recipe
Maple Cream Cheese Frosting
Equipment
- Electric Mixer
- Bowl
- Rubber Spatula
INGREDIENTS
- 8 Ounce (227g) Full-Fat Cream Cheese Brick room temp
- ½ Cup (113g) Unsalted Butter room temp
- ⅛ Teaspoon Fine Sea Salt
- 1 Tablespoon Pure Maple Syrup
- ½ Teaspoon Maple Extract
- ½ to ¾ Teaspoon Ground Cinnamon
- 3 to 3 ½ Cups (340g to 396g) Powdered Sugar
Instructions
- Whip Butter & Cream Cheese - In a large mixing bowl, add room temperature cream cheese, room temperature butter and fine salt. Whip on medium-high speed until light and fluffy, about 2 minutes. You can use a stand mixer fitted with a paddle attachment or a hand-held electric mixer.8 Ounce (227g) Full-Fat Cream Cheese Brick½ Cup (113g) Unsalted Butter⅛ Teaspoon Fine Sea Salt
- Add Flavorings - Then beat in maple syrup, maple extract and cinnamon. About 30 seconds.1 Tablespoon Pure Maple Syrup½ Teaspoon Maple Extract½ to ¾ Teaspoon Ground Cinnamon
- Combine Powdered Sugar - Starting on low speed then increase to medium speed as you go, gradually whisk in the powdered sugar, a cup at a time, until you reach your desired consistency. Pipe on cupcakes, spread on cakes or store in the fridge until needed. Enjoy!3 to 3 ½ Cups (340g to 396g) Powdered Sugar
- Taste - Taste and adjust the flavor and consistency if needed. If you'd like more flavor, you can add more cinnamon or maple extract. If you'd like it thicker frosting, add more powdered sugar. If you'd like it thinner, add a bit of maple syrup, heavy cream, milk or Greek Yogurt. If it's too sweet, add a pinch of salt.
- Serve - Pipe on cupcakes, spread on cakes or place in the fridge until needed. Enjoy!
Notes
Chris says
This is the best! I didn't think I could improve upon my pumpkin cake recipe but this frosting put it over the top! Huge hit over the holidays!
Lisa Flinn says
Yay! I'm so happy you enjoyed this frosting over the holidays, Chris! Thank you for trying the recipe for your wonderful review! 😊