Here's a 10 minute cream cheese frosting made with maple syrup. Perfect to use in your favorite cakes and quick bread recipes.
Add cream cheese and butter into a large bowl. Whip until very smooth, about 2 min. Scraping the sides of the bowl as necessary.
Add maple syrup, salt, and orange juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
Chill for 10 minutes in the fridge to stiffen slightly to a spreadable consistency. It keeps well in the fridge up to two days as long as it is placed in an airtight container. Enjoy!
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Also check out our Maple Whipped Heavy Cream recipe to use it as a delicious spread for cakes and cupcakes.