Maple–Cream Cheese Frosting

Preparation info

  • Yield:

    1 pound

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • ¾ cup (180 ml) heavy cream
  • 6 ounces (170 g) cream cheese, at room temperature
  • 2 ounces (55 g) unsalted butter, at room temperature
  • ¼ cup (60 ml) pure maple syrup


  1. Whip the heavy cream until stiff peaks form. Reserve.
  2. Soften the cream cheese by stirring with the paddle attachment at low speed; do not incorporate air. Mix in the butter, then gradually incorporate the maple syrup, continuing to mix until smooth and spreadable.
  3. Fold in the whipped cream. Store, covered, in the refrigerator no longer than 1 day. Bring to room temperature and mix until soft before using.