cream cheese frosting

Name: Cream Cheese Frosting
Prep time: 10 min
Yield: 1
Cuisine: American
Ingredients: 12 ounce(s) cream cheese, full-fat, room temperature; 1/4 cup(s) unsalted butter, room temperature; 1/4 cup(s) pure maple syrup (not the fake syrup); 1/2 teaspoon(s) vanilla extract, optional; 1/8 teaspoon(s) Kosher or sea salt (not table salt)

3 Pinches 2 Photos

Lori L (JostLori)

San Diego

Updated on Oct 20, 2025

I've been playing around with recipes for my grandson's first birthday smash cake and wanted something naturally sweetened. After several tries (and multiple fails), I took the best from several and came up with my own. It's rich, creamy, and just a tad bit sweet. And gleefully approved by a one-year-old that's never had anything sweet except for fruit. This makes enough to generously frost the top, sides, and in between three 6-inch cake layers, with a bit left over. It's for a smash cake - the messier the better!

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield 1 serving(s)

Ingredients

12 ounces cream cheese, full-fat, room temperature
1/4 cup unsalted butter, room temperature
1/4 cup pure maple syrup (not the fake syrup)
1/2 teaspoon vanilla extract, optional
1/8 teaspoon Kosher or sea salt (not table salt)

How To Make cream cheese frosting

Step 1

NOTE: Make CERTAIN that the cream cheese and butter are at room temperature. Otherwise, the frosting will come out grainy. Trust me on this...

Step 2

Use an electric mixer to beat the cream cheese and butter at medium speed for 2-3 minutes, stopping several times to scrape down the sides of the bowl. The mixture should be very smooth.
Step 3

Add the maple syrup, vanilla, and salt. Turn the mixer to medium high and beat for another 3-4 minutes until the frosting is light and fluffy.
Step 4

Taste and add more maple syrup if desired - being careful not to add too much, as it can become too runny.
Step 5

If necessary, refrigerate the frosting for about 15 minutes if it's too runny. It will stiffen right up. Store the frosted cake in the refrigerator.
Step 6

TIP: I made all the components for the smash cake on the night before. Then, I frosted and decorated the cake on the morning of the photo shoot. If you try this, be sure to remove the frosting from the fridge about 15-20 minutes before assembling, in order for it to soften up a bit.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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