Maple Cinnamon Cream Cheese Frosting

This small batch maple cream cheese frosting is soft, whipped, and lightly sweetened. Ready in 10 minutes, the easy-to-double recipe is made with cream cheese, powdered sugar, and whipped heavy cream to give the frosting structure. Maple syrup and a generous sprinkle of cinnamon add warm flavor that makes it perfect for seasonal desserts.

This frosting is a lighter version of my classic cream cheese buttercream frosting, but instead of butter, I use whipped cream to add volume. Cream cheese gives the frosting a little structure and a slightly tangy flavor that goes great with the maple and cinnamon.

This frosting is intentionally delicate and not cloyingly sweet, and is a perfect option when you want something light but still rich in flavor. It can be used as a filling for those pumpkin whoopie pies that show up all over Pinterest every fall. Or scoop it (literally — see the photo above) on top of pumpkin cupcakes.

How To Make Cream Cheese Frosting Without Butter

You’re about 10 minutes away from frosting that pipes like a cloud and spreads like a dream (check out my pumpkin bars to see just how dreamy). Now, I’ve made this frosting many times and tested it with a variety of different steps, and below is what I consider to be foolproof.

The frosting is made with 6 simple ingredients, including: full-fat cream cheese, pure maple syrup, and heavy cream. And make sure the cream is heavy whipping cream. There is a difference, and we need the higher fat content in whipping cream. And sorry, I don’t recommend substitutions here.

Start by mixing the cream cheese with the maple syrup, powdered sugar, cinnamon, and salt. The mixture will start lumpy and will smooth out after about 30 seconds.

Switch to the whisk attachments, which are better at incorporating air. Drizzle the cream into the mix while the mixer is on low, then turn up the speed and stop as soon as you have a fluffy frosting. Overmix, and you’ll end up with a separated puddle that can’t be fixed.

That’s it. The frosting is ready immediately, or you can cover and refrigerate it until you’re ready to use.

More Tips For Success

• The cream cheese and heavy cream should be at the same temperature — cold. Too warm, and the frosting will be runny.
• It will thicken in the refrigerator. This makes it a great make-ahead option. When you’re ready to use it, just give it a little mix with a whisk or spoon to loosen it enough to pipe or spread.
• Whip each stage long enough to fully combine the ingredients and build in some loft. That extra air gives the frosting its soft texture. It will take about 2 to 3 minutes in total.
• Don’t expect a thick buttercream texture. This frosting is meant to be light and fluffy. It’s great for simple swirls or as a filling. Save the intricate designs for buttercream. 😉

Maple Cinnamon Cream Cheese Frosting

4.3 from 6 reviews

Soft and lightly sweetened maple syrup cream cheese frosting made with cream cheese, powdered sugar, pure maple syrup, and whipped heavy cream. Ready in 10 minutes, the small batch frosting is easy to double, and perfect for holiday cakes, cupcakes, or cookies.

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by Erin Cernich

Yield1 Cup (approx.)

Prep10 minutes minutes

Total Time10 minutes minutes

Equipment

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  Mixing Bowl
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  Hand Mixer

Ingredients

• ▢ 2 ounces full-fat cream cheese, cold
• ▢ 2 tablespoons pure maple syrup
• ▢ ¼ cup powdered sugar
• ▢ ½ teaspoon ground cinnamon
• ▢ ⅛ teaspoon salt
• ▢ ¼ cup heavy whipping cream, cold

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Instructions

 

• ▢
  In a small mixing bowl, add the cream cheese, maple syrup, powdered sugar, cinnamon, and salt. Use a hand mixer with beater attachments and start mixing. It will look chunky.
  2 ounces full-fat cream cheese, cold, 2 tablespoons pure maple syrup, 1/4 cup powdered sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon salt
  
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  Turn the mixer up to medium-high speed and continue to mix until smooth and creamy for about 30 more seconds.
  
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  Switch to the whisk attachments. Turn the mixer on low and slowly drizzle in the heavy cream. Mix for about 30 seconds. The mixture will be loose.
  1/4 cup heavy whipping cream, cold
  
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  Then, turn the speed to medium-high and continue to mix until the frosting is light and fluffy, about 1 minute. The consistency will be like thickened whipped cream. Do not overmix, or the frosting will separate and become soupy.
  
If the frosting thins out during mixing, refrigerate it for 20 to 30 minutes, then gently mix by hand to make it creamy.
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  The frosting is ready to use immediately, or it can be covered and refrigerated, where it will thicken a little more as it chills.

Notes

• Serving Size – The recipe is easily doubled. It will make enough for 4 to 6 cupcakes, fill 4 cookie sandwiches, or frost 1 single-layer 6-inch cake.
• Cream Cheese – Use full-fat cream cheese that comes in a brick.  Low-fat and whipped cream cheese will yield a loose frosting.
• Heavy Cream – Use full-fat heavy whipping cream, not pre-made or tub whipped cream.
• Maple Syrup + Powdered Sugar – The maple syrup adds flavor and sweetness, and powdered sugar will make the frosting a little thicker.
• Consistency – This frosting is intended to be lighter and fluffy. Do not expect a thick buttercream frosting. 
• Storage – Cover and refrigerate the frosting for up to 1 week. I don’t recommend freezing it.

Nutrition Estimates

Calories: 45kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 19mg | Fiber: 0.04g | Sugar: 3g | Vitamin A: 137IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 0.02mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.