Salted Maple Frosting
Salted Maple Frosting is the perfect combination of sweet and salty. These cozy flavors feel right at home on everything from cookies to cupcakes to fall cakes and more. Made with real maple syrup and a hint of salt, this frosting recipe is rich, creamy and just a little unexpected. It adds a gourmet twist to your favorite bakes — no fancy techniques required.
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Salted Maple Frosting Recipe
Weekends are for special treats, and one of my makes-me-weak-at-the-knees indulgences is a maple bacon donut. These two flavors — sugary maple syrup paired with salty bacon — are just so dreamy.
I’ve become obsessed with all things maple bacon — even if it’s just bacon served on the side with my favorite waffles on Saturday morning.
That’s how I dreamed up these maple bacon cupcakes with bourbon and the creamy, salted maple frosting on top. I know you’ll love this fluffy, maple-forward frosting, too!
This frosting starts with a cream cheese base, but then we add pure maple syrup to sweeten it. OH MY GOSH, it is so good.
The cream cheese flavor is not too prominent and is more subtle, so that’s not the main flavor you get here. The salt is what really makes everything pop, so that it doesn’t taste too sweet on top of a cupcake, cookie or slice of cake.
Why I love this recipe:
You’re going to want to make this maple frosting recipe again and again — here’s why:
- It’s great on just about anything you might want to frost: blondies, cookies, cake, cupcakes. I won’t tell if you just lick it off of a spoon!
- Maple is an underrated sweetener, if you ask me, and it has a place outside of the breakfast table.
- It’s perfect for fall and winter desserts or when you just want a little extra coziness.
Please know that it is NOT a maple buttercream, but a twist on a classic cream cheese frosting.
More maple recipes to try: Cinnamon Maple Syrup | Homemade Maple Nut Granola | Quebec Maple Pecan Drop Cookies | Maple Butter
What you need to make this recipe:
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- Large mixing bowl
- Stand mixer or hand mixer
- Measuring cups
- Measuring spoons
- Fine mesh strainer
- Refrigerator
- Piping bag (optional)
- Spatula or spoon for dolloping
- Cupcake or cake pan (for, you know, the cupcakes or cake you plan to slather this frosting on)
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here are the simple ingredients that you need:
- Cream cheese — full-fat cream cheese gives the best texture and flavor for frosting. Avoid whipped or low-fat varieties.
- Unsalted butter — unsalted is ideal for better control, but salted works in a pinch — just adjust the added salt to taste.
- Pure vanilla extract — a high-quality, pure vanilla is preferred for depth of flavor, though imitation can work if needed.
- Maple extract — a little goes a long way to boost the maple flavor. It’s great for enhancing real syrup.
- Maple syrup — always use pure maple syrup for the richest, most authentic taste.
- Powdered sugar — also known as confectioners’ sugar, it blends smoothly for creamy, lump-free frosting. Just be sure to run it through a fine mesh strainer to remove any lumps.
- Kosher salt — kosher or flaky sea salt adds balance to this frosting. Avoid table salt, which can be too sharp. I really like medium-grain kosher salt for my bakes. Diamond Crystal is my go-to brand.
The best maple syrup
While it’s easy for me to tell you that Grade A maple syrup is the best, there is actually even more nuance to choosing a maple syrup. In fact, there is no Grade B — it was re-classified by the USDA in 2015.
Here are the standard grades of maple syrup, graded on color, clarity, density and flavor intensity:
- Golden color, delicate taste: Light yellow gold color with a mild and delicate flavor. This kind is the one you’d expect for waffles and old-fashioned pancakes.
- Amber color, rich taste: Darker color with a rich maple flavor. It’s a great all-around syrup for toppings, cooking and baking. Try it in this frosting or my maple butternut squash.
- Dark color, robust taste: Deep amber color with a strong maple flavor. Try it anytime you want a bolder flavor, like in sauces, glazes or cocktails, like apple cider punch. It would work well in this frosting, too.
- Very dark color, strong taste: Darkest color with the most intense flavor. It’s mostly used in cooking when you want the maple flavor to stand out, like these BBQ baked beans.
As for the best one to use, whatever you already have is great! But if you really want to take this frosting to the next level, look for amber or dark maple syrup, as they are the most versatile.
How to make Salted Maple Frosting
Here’s how to make this easy salty maple frosting:
Beat the cream cheese and butter together in a large bowl with a stand mixer or a hand mixer until light and fluffy, about 2-3 minutes. It will turn a pale yellow color.
Mix in the vanilla and maple extracts, as well as the maple syrup. Mix for about 1-2 minutes.
Add the powdered sugar and salt. Use the electric mixer (a handheld mixer or a stand mixer fitted with the paddle attachment) to incorporate them into the cream cheese and butter mixture.
If your powdered sugar has lumps in it, run it through a fine mesh strainer so that the frosting is not lumpy.
When the icing is smooth, chill in the refrigerator until you’re ready to ice your treats. You can transfer the icing to a piping bag for pretty designs or you can simply dollop it onto cookies and cupcakes.
How to store:
Because of the cream cheese and butter, any cream cheese frosting should be stored in the refrigerator when not in use. Store cream cheese frosting in an airtight container in the fridge for up to 5 days. Before using, let it sit at room temperature for about 15–30 minutes, then stir or re-whip to bring back its creamy texture.
You can freeze this maple cream cheese frosting, too! Store it in an airtight container for up to 2 to 3 months. When ready to use, let it thaw in the fridge overnight, then re-whip it with a mixer to restore its smooth, fluffy texture.
Erin’s Easy Entertaining Tips
To be honest with you, this frosting would NEVER be a bad idea.
Here are some things I might do if I were hosting people and making this recipe to share:
- Spread this frosting on everything, from cinnamon oatmeal cookies (or make cookie sandwiches!) to carrot cupcakes.
- Top anything you add it to with extra maple bacon for a delicious crunch and extra sweet-and-salty flavor.
- For a festive touch, pipe swirls on cupcakes and top with a mini waffle or pancake bite for brunch-inspired flair.
- Try dolloping a spoonful onto warm cinnamon rolls or muffins just before serving for a gooey, maple-sweet finish.
Frequently Asked Questions
Yes, you can use salted butter, but reduce or skip the added kosher salt to avoid an overly salty frosting. We want it to have a little more than just a pinch of salt but not be a salt bomb.
Always use pure maple syrup for the richest, most authentic flavor. Imitation syrup can taste artificial and overly sweet.
There are a few grades of pure maple syrup. Amber or dark maple syrup will have the richest flavor for baking. Golden is too light (so it’s better for pancakes) and very dark maple is a little too robust for this frosting.
The salt is subtle and balances the sweetness — especially with a sprinkle of flaky sea salt on top. If you use unsalted butter, you can adjust it to your taste. Salted frosting goes really well with sweet treats like these pumpkin drop cookies.
Quick tips and tricks to making the best Maple Syrup Frosting
- Softened butter and cream cheese blend more smoothly and help create a fluffy, lump-free consistency. Set them out at room temperature about an hour before you begin. Also, if your powdered sugar has lumps in it, run it through a fine mesh strainer first to avoid an uneven, lumpy frosting.
- Don’t under-mix the frosting. Be sure to whip the butter and sugar until light and fluffy, about 2-3 minutes. It will turn a pale light yellow, almost white.
- Adjust sweetness or salt to your liking, especially with bold flavors like maple or vanilla.
More frosting recipes to try:
Here’s how you can make this frosting…
Salted Maple Cream Cheese Frosting
Ingredients
- 8 oz. cream cheese softened
- ¼ cup unsalted butter softened
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract
- 2 tablespoons maple syrup
- 3 cups powdered sugar
- 1 teaspoon kosher salt
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Instructions
- Beat the cream cheese and butter together in a large bowl with a stand mixer or a hand mixer until light and fluffy, about 2-3 minutes. It will turn a light yellow.
- Beat in the vanilla and maple extracts, as well as the maple syrup, about 1-2 minutes.
- Add the powdered sugar and salt. Use the electric mixer to incorporate them into the cream cheese and butter mixture. If your powdered sugar has lumps in it, run it through a fine mesh strainer so that the frosting is not lumpy.
- When the icing is smooth, chill in the refrigerator until you’re ready to ice your cupcakes or cake. You can transfer the icing to a piping bag, or you can simply dollop it onto the cupcakes.
- Frost your baked goods and enjoy!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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