This small batch of fluffy and creamy cinnamon maple cream cheese frosting is not too sweet, made with maple syrup and heavy cream, and sprinkled with a generous amount of cinnamon. The light frosting is delicious spread on cakes, cupcakes, or used as a filling in your favorite fall small batch dessert.
Table of contents
Cinnamon Maple Cream Cheese Frosting
If you are looking for a light frosting for all your fall baking, look no further! This frosting pairs deliciously with a small batch of pumpkin whoopie pies, or as a light frosting on gluten free pumpkin cupcakes for two.
- Light – Different than a traditional buttercream or caramel no-butter frosting, this cream cheese frosting is light, airy, and fluffy.
- Creamy – Heavy cream and cream cheese create a frosting that is similar to a thick and creamy whipped cream.
- Maple and Cinnamon – Both evoke flavors of fall and complement all the pumpkin baking recipes this time of year.
Only 6 Ingredients
- Cream Cheese – Full-fat cream cheese is a must for optimal thick and creamy results.
- Heavy Cream – When whipped, the heavy cream increases in volume and creates lightweight frosting.
- Maple Syrup – For notes of butter and caramel, maple syrup adds light sweetness and flavor to the frosting.
- Powdered Sugar – The powdered sugar acts as a stabilizer and thickener to the frosting.
- Cinnamon – Sweet and spicy cinnamon will impart a cozy fall flavor to the frosting.
- Salt – The salt balances the flavors and sweetness.
How To Make Light Cream Cheese Frosting
1. Mix The Cream Cheese And Maple Syrup
Add the cool cream cheese and maple syrup to a small mixing bowl. Use a hand mix on medium-high speed and mix until smooth and creamy. This may take about 1 minute.
Note! The cream cheese will look curdled when you first start to mix it. Keep mixing! It will smooth out and become creamy.
2. Add The Cream, Powdered Sugar, Cinnamon & Salt
To the whipped cream cheese, add the remaining ingredients. Continue to mix on medium-high speed until you have a light, fluffy, and creamy frosting. This will take about 2 minutes.
Note! It may seem like the frosting will be loose when you first start mixing. Keep mixing! Air will incorporate into the heavy cream, making it whip, and turn into a light and fluffy frosting.
2. The Frosting Is Light & Creamy
Expect a light and fluffy frosting – similar to a thicker whipped cream. Because this frosting is so light, it is ideal as a simple frosting or filling. It will not be thick like buttercream, therefore, it will not pipe like buttercream.
Helpful Tips
- The cream cheese and cream should be at the same temperature – Cool – not cold – cream cheese will whip smooth and without chunks. Cool heavy cream will combine homogeneously with the cream cheese. If either are too warm, the frosting may be loose.
- Use full-fat cream cheese – The fat content in full-fat cream cheese will yield a thicker and creamier frosting. Low-fat or even whipped cream cheese in a tub and the frosting will be loose.
- Whip long enough – Whip the frosting for at least 2 minutes to properly incorporate the cream into the cream cheese and incorporate air into the heavy cream to make it whipped cream.
- The frosting is lighter than buttercream – This frosting is great as a filling or spread, and it is not intended to be like a thick buttercream frosting. You can check out my other small batch frosting recipes for a thicker frosting.
- Add more powdered sugar for a thicker frosting – If you want a thicker frosting, add more powdered sugar. Keep in mind the more you add, the more the maple syrup flavor will get lost. And too much, and you’ll have a chunky, grainy frosting.
Recipe FAQ
The frosting will thicken slightly when refrigerated, however, it is not firm like buttercream and does not set up hard.
A few things could have happened: 1. If the cream cheese and/or heavy cream are too warm, the frosting may be loose. 2. The frosting needs to be mixed long enough to whip air into the frosting – at least 2 minutes. 3. The cream cheese was not full-fat.
Add more powdered sugar 1 tablespoon at a time as you are mixing it until you reach your desired consistency. The frosting will also thicken slightly when it is refrigerated.
The frosting is fine at room temperature for up to 8 hours, then it should be refrigerated.
Serving Suggestions For Cinnamon Cream Cheese Frosting
Recipe
Cinnamon Maple Cream Cheese Frosting
EQUIPMENT
- Mixing Bowl
INGREDIENTS
- 2 ounces cream cheese (cool temp.)
- 2 tablespoons pure maple syrup
- 1/4 cup heavy cream (cool temp.)
- 2 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
INSTRUCTIONS
- Remove the cream cheese and heavy cream from the refrigerator about 5 minutes before you make the frosting. We want it to still be cool.
- In a small mixing bowl, add the cream cheese and maple syrup. Use a hand mixer on medium speed to beat the cream cheese until it is smooth.2 ounces cream cheese, 2 tablespoons pure maple syrup
- Add the heavy cream, powdered sugar, cinnamon, and salt. Continue to beat on medium high speed until light and fluffy. This may take about 2 minutes. Do not overmix, or the frosting may separate. The consistency of the frosting is like a thick, creamy, whipped cream. Note – If you prefer a thicker frosting, add more powdered sugar 1 tablespoon at a time until you reach your desired consistency. Careful not to add too much, or it will be grainy.1/4 cup heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon salt
- The frosting is ready to use immediately, or it can be covered and refrigerated where it will thicken as it chills. Note – The frosting is not thick like buttercream and will not hold its shape if piped. It is great to spread on top of cakes or cupcakes, and is delicious as a filling in cookies or whoopie pies.
RECIPE NOTES
- Serving Size – The recipe is easily doubled. It will make enough frosting 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 cream, not pre-made or tub whipped cream.
- Cool Ingredients – The cream cheese and heavy cream should be at the same temperature – cool, but not too cold. If the cream cheese is too cold, it will be harder to whip smooth. Conversely, if either are too warm, the frosting may be loose.
- Maple Syrup + Powdered Sugar – The maple syrup adds flavor and sweetness, and powdered sugar will make the frosting a little more thick.
- Consistency – This frosting is light, fluffy, and creamy like a thicker whipped cream. Do not expect a thick buttercream frosting.
- Storage – Cover and refrigerate the frosting for 5 to 7 days. It will thicken more when refrigerated.
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!