Maple Cream Cheese Frosting

        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.   



  • 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)