Maple Cream Cheese Frosting made with pure maple syrup and a little extra maple flavor is your new favorite fall frosting. It’s not overly sweet and pairs perfectly with other popular fall flavors, like apple and pumpkin.
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I’ve said it before and I’ll say it again – Maple is such an underrated flavor when it comes to fall and winter baking!
It totally gets overshadowed by apples, pumpkin, cranberry, gingerbread, and peppermint. All amazing seasonal flavors, but it’s time for maple to shine in the spotlight.
I think more of you are also jumping on the maple train because my 5-Minute Maple Icing recipe has been gaining steam, and I’m here for it!
While this maple cream cheese frosting is best for layer cakes or sheet cakes, like the Gluten Free Banana Cake with Brown Butter that I paired it with, the maple glaze/icing is better for bundt cakes (Gluten Free Apple Bundt Cake!), coffee cake, cookies, donuts, or blondies.
If you’d rather try this maple cream cheese frosting with a cake flavor other than banana, Gluten Free Pumpkin Cake would be a delicious pairing.
It would also be fantastic on top of gluten free cinnamon rolls!
Ingredient Notes
Pure Maple Syrup – make sure you use pure maple syrup for this recipe and not pancake syrup. They don’t have the same flavor profile or consistency.
Maple Extract – A small amount of Maple extract enhances the flavor of the frosting without making it taste artificial.
How to Make Maple Cream Cheese Frosting (Visual Instructions)
Tips for Making Maple Frosting
- Don’t skip the maple extract! Without it, the maple flavor isn’t quite strong enough to cut through the tangy cream cheese.
- Bring the cream cheese and butter to room temperature faster by cutting it into cubes.
Let’s connect!
Maple Cream Cheese Frosting
Ingredients
- 8 oz. Block Cream Cheese, room temperature
- 1/2 cup Unsalted Butter, room temperature
- 1 pinch Fine Sea Salt
- 3 ¼ cups Powdered Sugar
- 2 Tablespoons Pure Maple Syrup
- 1/2 teaspoon Maple Extract
Instructions
- Add the cream cheese, butter, and a pinch of salt to a bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth, about 1 minute.
- Add the powdered sugar and mix on the lowest speed until the sugar is mostly incorporated.
- Add the pure maple syrup and maple extract and mix for an additional 1-2 minutes until the frosting is smooth and creamy.
- This makes the perfect amount for a 9×13 cake. Frost your cake then refrigerate for 30-60 minutes to help the frosting set. Serve at room temperature.
Notes
- Add up to ½ cup additional powdered sugar for a thicker frosting.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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