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Buttercream Frosting

Name: Buttercream Frosting
Prep time: 5 min
Total time: 5 min
Ingredients: 16 oz cream cheese, softened (equivalent of two 8 oz packages); 1/2 cup butter, softened (equivalent of 1 stick); 2/3 cup maple syrup (100% pure); 1/4 tsp salt; 1 tbsp vanilla extract

Buttercream Frosting make with real food ingredients. No refined sugars.

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There are times in life that call for frosting – I don’t care how “whole food” loyal you may be. Birthday parties, holidays, straight A’s. They all call for frosting. However, they do not have to call for that grocery store tub of chemicals and refined sugar with the expiration date of 2027. This frosting will take you about 5 minutes – and that includes time to lick the spoon when nobody is looking.

This recipe makes enough Buttercream Frosting to frost a cake. Either a sheet cake or a 2-layer round cake. I cut it in half to frost cupcakes or these Whole Wheat Vanilla Scones.

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5 from 1 vote

Buttercream Frosting

Prep Time5

Total Time5

Course: Dessert

Servings: cake

Author: Cynthia Rusincovitch

Ingredients

16 oz cream cheese, softened equivalent of two 8 oz packages
1/2 cup butter, softened equivalent of 1 stick
2/3 cup maple syrup 100% pure
1/4 tsp salt
1 tbsp vanilla extract

Instructions

Beat softened butter and cream cheese in your stand mixer (or with a hand mixer) until it is uniform. Add maple syrup, salt and vanilla and beat until smooth.

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About Cynthia Rusincovitch

Cynthia is a writer, photographer, and recipe developer. She was in corporate marketing for 15 years before leaving it to focus on family. She started blogging as a way to nourish the desire to work while balancing the joys and duties that come with having more kids than hands. She is married to an aerospace engineer who likes to man the grill and has 3 daughters - a teenager and two toddlers. Follow her on Facebook, Instagram and Twitter, and Pinterest.

Comments

Yuliya says

November 1, 2016 at 11:05 am

Just discovered this recipe, do you think this amount of buttercream would work for a dozen standard size cupcakes? Or is it too much or too little?

Reply
- Cynthia Rusincovitch says
  
  November 1, 2016 at 3:46 pm
  
  I think you will have plenty of frosting!
Chrissy says

December 11, 2015 at 11:12 am

May be a silly question, but I was wondering would this frosting/frosted items need to remain refrigerated?

Reply
- Cynthia Rusincovitch says
  
  January 5, 2016 at 9:54 am
  
  Not a silly question. Yes, they would need to go in the fridge. I have never had an issue leaving them on the counter for the day, but always pop them in the fridge before going to bed!
Kim @ Mom, Can I Have That? says

January 16, 2015 at 1:58 pm

Cream cheese and maple syrup! Two of my favorite ingredients. Yum! The frosting looks so fluffy and delicious. Thanks for a great recipe.

Reply
Diane says

January 16, 2015 at 12:20 pm

Wow! Maple syrup is becoming my newest favorite sweetener. Must try this! Thank you for the great idea!

Reply
- Cynthia Rusincovitch says
  
  January 16, 2015 at 1:19 pm
  
  Diane, I love it too. I prefer this frosting over the store bought variety for a lot of reasons, not the least of which is the maple gives is a warm sweet taste without being cloyingly sweet or gritty with sugar. Let me know if you give it a try! I hope you like it.
Kristine says

January 16, 2015 at 11:07 am

I love this so much! And you’re absolutely right, there are special times that deserve frosting and I definitely don’t want the store-bought stuff! *saving*

Reply
- Cynthia Rusincovitch says
  
  January 16, 2015 at 1:22 pm
  
  Thanks Kristine!! I hate the store bought stuff but have never quite figured out how to tell my kids they can’t have a birthday cake or a treat for Valentine’s day! They love this frosting. My oldest heats is up the leftovers until it is a little warm and dips fruit in it. 🙂