Small batch 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 frosting is delicious spread on cakes, cupcakes, or used as a filling in your favorite fall dessert.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cinnamon, Cream Cheese, Fall Dessert, Frosting, Maple Syrup, Small Batch
In a small mixing bowl, add the cream cheese and maple syrup. Use a hand held mixer on medium speed to beat the cream cheese until it is smooth and creamy.
2 ounces cream cheese, room temperature, 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.
1/4 cup heavy cream, 1 tablespoon 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 as thick as buttercream or other frosting, and it may not hold its shaped if piped. It is great simply spread on top of cakes or cupcakes, and is delicious as a filling in cookies or whoopie pies.
Notes
Serving Size - The recipe is intended to be a small batch to accompany other small batch recipes on the blog. However, it can easily be doubled (or tripled!)
Yield- The recipe makes approximately 1/2 cup of frosting - enough for 4 to 6 cupcakes, fill 4 cookie sandwiches, or frost 1 single layer 6-inch cake.
Cream Cheese - I recommend full-fat cream cheese for a rich frosting. Low fat may yield a looser frosting.
Maple Syrup + Powdered Sugar - The maple syrup is the primary sweetener and imparts a buttery caramel flavor. Powdered sugar aids in the consistency to make the frosting creamy.