Maple Cream Cheese Frosting Recipes

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MAPLE CREAM CHEESE FROSTING RECIPE



Maple Cream Cheese Frosting Recipe image

Recipe for Maple Cream Cheese Frosting made without the use of refined sugars. Instead, this frosting is sweetened with maple syrup. Perfect for cupcakes, cakes, and cinnamon rolls.

Provided by Aysegul Sanford

Categories     Dessert

Time 14m

Number Of Ingredients 6

3 Tablespoons (28g) Unsalted Butter, room temperature
1 cup (227g) Full-Fat Cream Cheese, room temperature
4 Tablespoons (84g) Pure Maple Syrup
1 teaspoon Vanilla Extract
¼ teaspoon Fine Sea Salt
A Squeeze of Lemon/Orange Juice (about 1 teaspoon)

Steps:

  • In the bowl of an electric mixer with the whisk attachment or with a large bowl and handheld mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
  • Scrape down the sides of the bowl and add maple syrup, vanilla extract, salt, and lemon/orange juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
  • If needed, chill for 10 minutes in the fridge to stiffen slightly to a spreadable consistency.

Nutrition Facts : Calories 149 kcal, Sugar 3 g, Sodium 178 mg, Fat 14 g, SaturatedFat 8 g, Carbohydrate 5 g, Protein 2 g, Cholesterol 43 mg, ServingSize 1 serving

MAPLE CREAM CHEESE FROSTING



Maple Cream Cheese Frosting image

Pair this maple cream cheese frosting with our recipe for Carrot-Cake Mini Cupcakes for a treat that's sure to please everyone's sweet tooth.

Provided by Martha Stewart

Yield Makes enough for 42 mini cupcakes

Number Of Ingredients 5

1 package (8 ounces) cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla extract
2 cups confectioners' sugar

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and confectioners' sugar; continue beating until well combined and smooth.

CARROT CAKE WITH MAPLE-CREAM CHEESE ICING



Carrot Cake with Maple-Cream Cheese Icing image

Categories     Cake     Dessert     Bake     Cream Cheese     Carrot     Fall     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 17

Cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger
Icing
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
12 walnut halves (for garnish)

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
  • For icing:
  • Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
  • Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

MAPLE CREAM CHEESE GLAZE



Maple Cream Cheese Glaze image

Add a touch of maple syrup to classic cream cheese frosting for even more fantastic flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Number Of Ingredients 4

1 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
1 1/2 ounces cream cheese (half of 3-ounce package), softened
3 to 4 tablespoons maple-flavored syrup

Steps:

  • Beat powdered sugar, butter, cream cheese and 3 tablespoons of the syrup in large bowl with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will drip down side of cake.

MAPLE CREAM CHEESE FROSTING



Maple Cream Cheese Frosting image

This irresistibly light and creamy maple cream cheese frosting is made with only 2 ingredients and comes together in minutes! You can use it on any of your favorite cakes or cupcakes (see the Notes below). It's important that the cream cheese is completely softened when making this frosting. Also, be sure to add the maple syrup very slowly-start with just a few drops, then add it slowly in a steady drizzle (patience is key!). If you go too fast the frosting could develop lumps (but don't worry, it will still taste great). You can cut this recipe in half for a smaller batch.

Provided by Nicki Sizemore

Categories     Dessert

Time 5m

Number Of Ingredients 2

8 ounces cream cheese, at room temperature
1/4 cup pure maple syrup, at room temperature

Steps:

  • Using hand beaters, beat the cream cheese on high until smooth and fluffy. Scrape down the sides of the bowl. Start the beaters again and very slowly add the maple syrup in a thin drizzle while beating (if you add it too quickly, it might get lumpy). Continue beating on high until completely smooth, stopping and scraping down the sides as needed.

MAPLE CREAM CHEESE FROSTING



Maple Cream Cheese Frosting image

This traditional, delicious cream cheese frosting has a maple syrup twist. This yielded enough for me to fill and lightly frost a 12 inch square cake.

Provided by Caitlin

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 10m

Yield 8

Number Of Ingredients 4

11 ounces cream cheese, softened
⅔ cup butter, softened
4 cups confectioners' sugar
¼ cup maple syrup

Steps:

  • Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.

Nutrition Facts : Calories 530.8 calories, Carbohydrate 67.4 g, Cholesterol 83.6 mg, Fat 29 g, Protein 3.1 g, SaturatedFat 18.3 g, Sodium 225.8 mg, Sugar 64.7 g

MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING



Maple-Pecan Mini Pound Cakes with Maple Cream Cheese Frosting image

My husband said these mini cakes remind him of a superbly delicious pancake. Since the pecans are a fattier nut, they tend to float to the top of batter--which, when the cakes are flipped, ultimately becomes a nutty crust-like addition to the cakes. Adding chopped pecans as a garnish helps to balance everything out.

Provided by Kim

Categories     Mini Cakes

Time 50m

Yield 6

Number Of Ingredients 22

1 cup all-purpose flour
1 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
⅛ teaspoon ground nutmeg
½ cup unsalted butter, softened
½ cup pure maple syrup
3 tablespoons firmly packed dark brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon maple extract
¼ cup buttermilk, at room temperature
⅔ cup chopped pecans
1 (3 ounce) package cream cheese, at room temperature
1 tablespoon unsalted butter
¾ cup powdered sugar
3 tablespoons pure maple syrup
½ teaspoon vanilla extract
½ teaspoon maple extract
⅛ teaspoon salt
3 tablespoons heavy cream
¼ cup chopped pecans, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
  • Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
  • Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
  • Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
  • To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.

Nutrition Facts : Calories 648.4 calories, Carbohydrate 66.7 g, Cholesterol 164.9 mg, Fat 39.8 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.7 g, Sodium 393.5 mg, Sugar 44.6 g

MAPLE CREAM-CHEESE FROSTING



Maple Cream-Cheese Frosting image

Categories     Cheese

Yield makes enough for 12 standard and 24 mini cupcakes

Number Of Ingredients 2

1 pound cream cheese, room temperature
1/4 cup pure maple syrup, preferably Grade B

Steps:

  • With an electric mixer on medium-high speed, beat cream cheese until fluffy. Add maple syrup, and beat until combined. Use immediately, or refrigerate up to 3 days in an airtight container; bring to room temperature and stir until smooth before using.

MAPLE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING - BAKED



Maple Cupcakes With Maple Cream Cheese Frosting - Baked image

From Baked Explorations by Matt Lewis and Renato Poliafito. Use only real maple syrup in this recipe.

Provided by Brookelynne26

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 14

3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, slightly softened, cut into chunks
2 tablespoons vegetable shortening, at room temperature
2 cups pure maple syrup (I use grade B to bake with but any grade will suffice)
3 egg yolks
1 large egg
1 1/2 cups whole milk
1 cup walnuts, toasted and coarsely chopped
3/4 cup unsalted butter, softened
12 ounces cream cheese, softened
4 cups confectioners' sugar, sifted
2 tablespoons maple syrup

Steps:

  • Make the Maple Cupcakes: Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
  • In a medium bowl, sift together the flour, baking powder, and salt.
  • In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbonlike. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.
  • Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl and fold in the walnuts.
  • Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.
  • Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.
  • Make the Cream Cheese Maple Frosting: In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.
  • Add the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose structure. (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day. Let it soften at room temperature before using.).
  • Assemble the Cupcakes: There are many ways to frost a cupcake. If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
  • Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.

Nutrition Facts : Calories 403.3, Fat 20.2, SaturatedFat 10.4, Cholesterol 75, Sodium 225.4, Carbohydrate 52.9, Fiber 0.8, Sugar 37.6, Protein 4.6

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