When I was a kid I was obsessed with frosting. I mean obsessed! If it was someone’s birthday, I would get extra helpings of frosting from the the serving plate or any one of the family members that didn’t like frosting as much as I did. They would just scoop their unwanted (who wouldn’t want frosting!) frosting up and plop it on my plate – and I would devour it.
Slowly. Because I like to savor things like frosting.
Today, I’m still obsessed with frosting. It is still my favorite part of the cake, and if I happen to be serving the cake, you might see me getting little finger licks in here and there (I try not to be obvious about it, though…).
I’ve been waiting to share this harvest cream cheese frosting recipe with you for over a year! I know, I know – I’m a hoarder. I first made the frosting for some cinnamon rolls I baked for our family last fall. I was so in love with my concoction that I knew it needed to go on a cake…so I waited for the right recipe to come along. And it did! I think you’ll like it.
(If you hop on over to my blog tomorrow you’ll find the cake that goes along with the frosting!)
This frosting is sweet, and earthy with a splash of real maple syrup. Spread this creamy frosting on top of cinnamon rolls, cakes, or eat it straight out of the bowl.
10 minPrep Time
10 minTotal Time
- 1/2 cup butter, softened
- 1 (8 oz) pkg cream cheese, softened
- 2 cups powdered sugar
- 1 TB maple syrup
- 1/2 tsp pumpkin pie spice
- In a large bowl or stand mixer bowl, combine butter and cream cheese until blended and smooth.
- Add powdered sugar, gradually. Mixing after each addition.
- Add maple syrup and pumpkin pie spice and beat on medium-high speed until smooth and creamy.