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.
- 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
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.