Maple Cream Cheese Frosting
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The Martha Stewart Show, September 2007
- Yield Makes enough for 42 mini cupcakes
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Ingredients
- 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
Directions
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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.
for those who are not big on sweets, i didn't have powdered sugar so i swapped it with dark brown sugar and it kept a bit of the sour creeam cheese flavor and matched the maple. no problems with clumps either
Tooooooo sweet!! Use one cup sugar
I used this frosting with Martha's spicy pumpkin bundt cake and it was perfect! I agree, very good with any spiced cake. Thinking about trying it with a spicy apple cake. It might be an overload of fall flavors or it might be fabulous...I'm hoping for the latter!
This is a great idea for the cupcakes i am making for my sons birthday party this weekend. I definitely will have to try this.
Great frosting. I put it on yellow butter cream cup cakes. I only put 1/2 teaspoon of the maple syrup. Delish!
The frosting was most excellent! I loved the hint of the maple syrup. I used organic syrup so it wasnt an overpowering sweetness, it was just perfect. i added too much vanilla extract, so i just added a few more spoonfulls of cream cheese. Definately a keeper, good to top off any spiced baked good.
This frosting is yummy. I left out the maple syrup so it would be a little less sweet.