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Scoop of cream cheese frosting on a pink plate.
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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 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 1 Cup (approx.)
Calories: 45kcal
Author: Erin Cernich

Equipment

Ingredients

  • 2 ounces full-fat 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 full-fat cream cheese, room temperature, 2 tablespoons pure maple syrup, 1/4 cup powdered sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon salt
    First step in mixing cream cheese and maple syrup in a bowl.
  • Turn the mixer up to medium-high speed and continue to mix until smooth and creamy for about 30 more seconds.
    Smooth cream cheese mixed with maple syrup in a mixing bowl.
  • 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
    Heavy cream added to mixing bowl of whipped cream cheese.
  • 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.
    Fluffy maple cream cheese frosting in a mixing bowl.
    • If the frosting thinned out during mixing, refrigerate it for 20 to 30 minutes, then gently mix for another 30 seconds.
  • 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 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

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