Maple Cream Cheese Frosting Recipes
MAPLE CREAM CHEESE FROSTING RECIPE
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
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
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
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.
MAPLE CREAM CHEESE FROSTING
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
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
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
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-CREAM CHEESE ICING
Categories Mixer Dairy Dessert No-Cook Quick & Easy Cream Cheese Vanilla Birthday Maple Syrup Bon Appétit
Yield Makes about 3 3/4 cups
Number Of Ingredients 5
Steps:
- Beat cream cheese and butter in large bowl until smooth. Add powdered sugar, syrup, and vanilla; beat until smooth.
MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING
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
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
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- Cut the butter into 1/2 inch slices and add to the bowl of your mixer, mix on medium speed until smooth
- Cut the cream cheese into pieces and add to the butter, mixing on medium speed until well blended.
- Gradually add powdered sugar and mix until well blended. Do not over mix or beat above medium speed . If beaten too long it will become very soft. If this happens, just put in the refrigerator for a short while to firm it up a bit, then frost the cake.
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