From the blog For Love of the Table
100 g. (7 T.) butter, room temperature
100 g. (1/2 c.) packed golden brown sugar
85 ml. (6 T.) real maple syrup
8 oz. cream cheese, cut into 8 cubes
Using a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar until smooth. With the mixer running, drizzle in the maple syrup. Increase the speed to medium-high/high and beat until very light and fluffy—5 minutes or so (the color of the mixture will become a very pale beige). Add the cream cheese and beat until the frosting is totally smooth and fluffy.
Note:
Cream cheese brands vary widely in texture. If yours is stiff/firm straight out of the fridge, let it sit at room temperature until it becomes malleable. I use Kraft's Philadelphia, which seems to always be fairly malleable at refrigerator temperature.
This recipe makes a very light and fluffy frosting. If you prefer a denser, more traditional cream cheese frosting (with maple), use the one from my Chocolate Gingerbread post.
(Recipe adapted from Ottolenghi, The Cookbook, by Sami Tamimi and Yotam Ottolenghi)
http://www.forloveofthetable.com/2017/09/applesauce-spice-cake-for-my-mothers.html
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