This is such a perfect cream cheese recipe anytime, but especially in the fall. The hint of maple will pair perfectly with a special dessert, as in this Pumpkin Chinese Five Spice Layer Cake.
1 package cream cheese (8 ounce), room temperature
1/2 cup (113 grams) unsalted butter, room temperature
4 cups confectioners’ sugar (powdered sugar)
2 tablespoons high grade maple syrup
How to use them:
Beat the butter and cream cheese, use a paddle attachment if using a stand mixture, until completely smooth, approximately 3-4 minutes.Add in the confectioners’ sugar and maple syrup and beat until smooth. Make certain you start at the lowest possible setting first and incorporate all of the sugar or else you will have an explosion of confectioners’ sugar! When you have incorporated all of the confectioners’ sugar, scrape the bowl and beat at medium high until light and fluffy, approximately 5 minutes. Place the frosting in the refrigerator until it is time to use. When you take it out of the refrigerator, give it a quick beat in the mixture or stir it by hand to prepare for frosting and layering as in this cake.