2-Ingredient Maple Cream Cheese Frosting
Thick, creamy, and lightly sweet with a touch of tang, this 2-ingredient frosting is perfect for spice cakes, muffins, quick breads — and even pancakes! Yield: ~⅓ cup (enough to frost ½ dozen muffins; the recipe can easily be doubled to frost a dozen muffins or a loaf cake)
Ingredients
- ¼ cup (60g) regular block cream cheese, softened to room temperature*
- 2 tablespoons (40g) real maple syrup
- a pinch (1/16 teaspoon) kosher salt, optional
Instructions
- Stir the maple syrup and pinch of salt, if using, into the cream cheese. (The salt will subtly pop the flavor.)The mixture will be creamier sooner when the cream cheese is fully softened first; if not, just keep stirring until smooth. Any little lumps will work their way out.
- Note: For a sweeter or tangier frosting, you may adjust the amount of maple syrup up or down to taste.
Notes
*Light, fat-free, tub, and whipped cream cheeses have a higher water content and can result in a runny frosting. For best results, stick with regular, block cream cheese.
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