Maple Cinnamon Cream Cheese Frosting

Scoop of cream cheese frosting on a pink plate.

4.34 from 6 reviews

Maple Cinnamon Cream Cheese Frosting

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.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: Cup (approx.)

Calories: 45kcal

Author: Erin Cernich

Equipment

Mixing Bowl
Hand Mixer

Ingredients

2 ounces cream cheese, room temperature cool temp.
2 tablespoons pure maple syrup
¼ cup powdered sugar
½ teaspoon ground cinnamon
⅛ teaspoon salt
¼ cup heavy whipping cream cool temp.

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, maple syrup, powdered sugar, cinnamon, and salt. Use a hand mixer with beater attachments, and start mixing on low speed just to combine the ingredients and avoid splatter - about 30 seconds. It will look chunky.
2 ounces cream cheese, room temperature, 2 tablespoons pure maple syrup, 1/4 cup powdered sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon salt
Turn the mixer up to medium-high speed and continue to mix until smooth and creamy - about 30 seconds.
Switch to the whisk attachments. On low speed, slowly drizzle in the heavy cream and allow it to combine with the whipped cream cheese - about 30 seconds. The mix will be loose.
1/4 cup heavy whipping cream
Turn the mixer to medium-high speed and continue to mix until light and fluffy - about 1 minute. Do not overmix, or the frosting can separate and become soupy. The consistency of the frosting is like a thick, creamy whipped cream.
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.
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 is 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 - similar to a thicker whipped cream. 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