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Maple Cream Cheese Buttercream

A rich and silky buttercream frosting made with cream cheese, sweetened condensed milk, and pure maple syrup, perfect for cupcakes and cakes without the need for powdered sugar.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert, Frosting
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Frosting Base
  • 500 g unsalted butter Soft but still cool to the touch.
  • 125 g cream cheese Adds tang and creaminess.
  • 395 g sweetened condensed milk Provides sweetness and body.
  • 1/3 cup pure maple syrup Use grade B for bold flavor or grade A for lighter sweetness.

Method
 

Preparation
  1. Start with the butter in a mixing bowl. It should be soft enough to mix but still cool to the touch.
  2. Using a hand or stand mixer, whip the butter for 2-3 minutes until it becomes light and fluffy.
  3. Add the cream cheese to the bowl and continue mixing for another minute until it is thoroughly combined with the butter.
  4. Add the chilled sweetened condensed milk and mix for about a minute, ensuring it blends smoothly into the mixture.
  5. If the mixture starts to curdle, continue mixing until it becomes smooth.
  6. Finally, pour in the maple syrup and mix for one more minute to fully incorporate.
Serving Suggestions
  1. Slather on warm carrot cake, pipe onto cinnamon buns, smear on banana bread, or dollop over roasted pears.
  2. For a dramatic party presentation, stack thin layers of sponge cake and freeze briefly between spreads.
Storage
  1. Refrigerate in an airtight container for up to one week.
  2. Freeze flattened in a freezer bag for up to two months. Thaw in the fridge overnight and bring to room temperature before re-whipping.
  3. If it separates after chilling, use a mixer on medium-high for a brief moment to restore texture.

Notes

Butter temperature is crucial for the fluffiness. If the mix curdles when adding sweetened condensed milk, keep mixing until the texture reconciles. For ultra-smooth results, chill the buttercream briefly after mixing, then whip again before use to remove any air pockets.