Trick or treating may be over, but Pumpkin is still in style. Here’s Tootsie’s twist on a traditional cream cheese frosting. Slather it on all your favorite pumpkin treats. Or, if you are moving into the land of all things gingerbread, try it on your yule tide treats and let me know what you think! Enjoy!
Maple Cream Cheese Frosting
Print recipe
This makes enough to frost at least 12 cupcakes!
Ingredients
- 1 1/2-2 stick Unsalted Butter (Room Temp.)
- 1 pinch Salt
- 1 1/2-3 cup Powdered Sugar
- 1 heaped teaspoon Pure Vanilla Extract (I use Madagascar Vanilla Extract. Oh so yummy.)
- 8oz Cream Cheese (I used the low fat version!)
- 1 heaped tablespoon Maple Syrup (If you can, use real maple syrup :))
- 1 pinch Cinnamon or Pumpkin Spice (Optional / to taste)
Directions
| 1. | Cut cream cheese into chunks while it's still cold | |
| 2. | Combine all other ingredients and blend in a large bowl until fluffy | |
| 3. | Add cream cheese one chunk at a time, beating in between | |
| 4. | Taste as you go and add more sugar as needed. | |
| 5. | Be careful not to over-beat and stick in fridge if not using immediately. Beat again before frosting. (It tastes better and is easier to frost when its not super cold so let it sit at room temp for a few minutes). |
Note
This recipe was adapted from 6 Bittersweets!
Try this frosting with these little gems. The cake recipe is from Tartelette’s recipe adapted by 6 Bittersweets. Check out these ladies’ blogs while you’re at it, and you may find some other mouth-watering ideas for fall…
Maple cream cheese frosting sounds like the perfect accompaniment to pumpkin baked goods. I love how you add a little spice to it too.
Thanks, Megan! Pretty much anything with cream cheese frosting: I’m sold.