Try this Maple Cream Cheese Buttercream that's super creamy and perfect for your favorite treats. It's made without powdered sugar. Instead, it uses chilled sweetened condensed milk to make it smooth and grit-free. A touch of pure maple syrup adds just the right flavor. This buttercream is easy to make and great for frosting cakes, cookies, and more. Check out this simple recipe to make a buttercream that goes well with any baked good.
Why This Maple Cream Cheese Buttercream is SO good!
This Maple Cream Cheese Buttercream is awesome because:
- Smooth Texture: It uses sweetened condensed milk instead of powdered sugar, so it's really smooth without any gritty bits.
- Great Taste: The mix of cream cheese and butter makes it creamy and rich, and the maple syrup adds a nice sweet flavor.
- Works with Everything: You can use this buttercream for lots of desserts, like frosting for cakes, filling for cookies, or even as a topping for brownies.
- Easy to Make: The recipe is simple and doesn’t need any complicated steps, so anyone can make it.
- Keeps Well: You can keep it in the fridge or even freeze it for later, which is super handy.
Basically, it’s a tasty, easy-to-make buttercream that enhances any dessert. It's just as delicious, if not more, than our Chocolate Cream Cheese Buttercream!
Ingredients In Maple Cream Cheese Buttercream
- Unsalted Butter: Provides a smooth base for the buttercream, adding richness and a velvety texture. It's important that the butter is slightly softened but still cool to help the mixture stay firm and not split.
- Cream Cheese: Adds a slight tanginess and creaminess to the buttercream, helping to balance the sweetness of the other ingredients.
- Sweetened Condensed Milk: This is used instead of powdered sugar to sweeten the buttercream. It gives a smooth, creamy texture without the grittiness that powdered sugar can sometimes leave.
- Pure Maple Syrup: Infuses the buttercream with a deep, natural maple flavor, enhancing the overall taste with a hint of woodsy sweetness.
Are All Maple Syrups The Same?
Maple syrup comes in several varieties, mainly differentiated by their color and flavor intensity, which are influenced by the point in the harvesting season when the sap is collected:
- Golden Color, Delicate Taste (Grade A): This syrup is harvested early in the season and has a mild, subtle flavor. It's ideal for drizzling over foods like yogurt or ice cream where you might not want a strong maple flavor to overpower the dish.
- Amber Color, Rich Taste (Grade A): A bit darker with a more pronounced maple flavor, this syrup is harvested a bit later in the season. It's great for baking and pancakes as it offers a balance between noticeable sweetness and the inherent flavors of the dishes.
- Dark Color, Robust Taste (Grade A): Harvested even later as the season progresses, this syrup has a deep, strong maple flavor, making it perfect for recipes where you want a bold maple taste or for use in cooking and sauces.
- Very Dark Color, Strong Taste (Processing Grade): This type is harvested towards the end of the season and has the strongest maple flavor. It's often used in commercial flavorings or in recipes that require a very intense maple presence.
Each type offers distinct tastes and uses in cooking and baking, allowing you to choose the best one based on the flavor profile you desire for your dishes.
How To Make Maple Cream Cheese Buttercream
Prepare the Butter: Begin by placing the butter in a mixing bowl. It's important that the butter is softened slightly for easy blending but still cool to touch. This helps in maintaining the firmness required for a good buttercream that doesn’t split.
Whip the Butter: Using either a hand mixer or a stand mixer, whip the butter vigorously until it becomes light and airy. This fluffing process is key to creating a base that’s both light and capable of incorporating other ingredients smoothly.
Incorporate Cream Cheese: Add the cream cheese to the fluffy butter. Continue to mix at a moderate speed until the cream cheese is fully integrated into the butter, making sure there are no lumps and the texture is uniform and smooth.
Add Sweetened Condensed Milk: Gradually pour in the sweetened condensed milk while continuing to mix. It’s crucial to mix thoroughly during this step to ensure that the milk blends seamlessly with the butter and cream cheese, contributing to the creamy texture of the buttercream.
Resolve Curdling Issues: Should the mixture show signs of curdling — where it appears lumpy or separated — simply keep mixing. Persistent mixing will help the ingredients to re-emulsify, returning the mixture to a smooth state.
Blend in Maple Syrup: Once the mixture is smooth, add the maple syrup. Mix well to ensure the syrup is evenly distributed throughout the buttercream, enhancing its flavor and adjusting its consistency slightly to be perfect for spreading or piping.
Storage and Usage: After preparation, the buttercream can be kept in the refrigerator if not used immediately, or even frozen for longer storage. When you need to use it, allow the buttercream to return to room temperature and give it a good mix to restore its smooth texture, making it ready for your desserts.
Pro Tip
Keep the butter and cream cheese a bit cool before mixing. The butter should be soft but not warm. This helps avoid the buttercream from getting too liquidy or splitting apart when you mix it. Keeping them cool helps everything blend better, making the buttercream smooth and easy to spread or use for decorating your cakes and treats.
How To Use This Buttercream
This Maple Cream Cheese Buttercream is super versatile and tasty, making it a great addition to many sweet treats. Here are some simple ways to use it:
- Cupcake Frosting: Great for topping cupcakes. It adds a creamy layer that goes well with any flavor, from vanilla to chocolate.
- Cake Decorating: You can use it to layer and cover cakes. It spreads smoothly and is easy to decorate with.
- Whoopie Pies: Spread it between two soft cookies to make whoopie pies. It's a fun and yummy filling.
- Macaron Filling: Fill macarons with it for a special twist. The maple flavor adds something special to these fancy cookies.
- Brownie Topping: Add a swirl on top of brownies for an extra rich treat.
- Doughnut Glaze: Spread it on homemade doughnuts for a sweet, creamy topping.
- Cookie Sandwiches: Put it between two cookies to make a simple, tasty cookie sandwich.
- Mars Bar Buttercream
- Pineapple Buttercream (No Powdered Sugar Added)
- Aero Buttercream – Mint Condensed Milk Frosting
- Raspberry Buttercream
Common Questions
Yes, you can use salted butter if that's what you have on hand. Just keep in mind that it might add a slight saltiness to the buttercream, which some people actually find enhances the flavor.
You can store this buttercream in the refrigerator for up to one week or freeze it for up to two months. Just make sure it's in an airtight container to maintain its freshness and texture.
If your buttercream turns out too runny, try chilling it in the refrigerator for about 30 minutes, then mix it again. This can help firm it up. Make sure your ingredients, especially the butter, weren't too warm when you mixed them.
Absolutely! You can make it ahead of time and store it as advised. Just bring it to room temperature and give it a quick mix before using to refresh its creamy texture.
Yes, this buttercream is great for piping. It holds its shape well, making it suitable for decorating cakes and cupcakes.
Maple Cream Cheese Buttercream (No Powdered Sugar)
INGREDIENTS
- 500 g (2 ⅕ cups) butter unsalted
- 125 g (4 ⅖ oz) cream cheese this can be doubled
- 395 g (14 oz) sweetened condensed milk
- ⅓ cup (⅓ cup) pure maple syrup
INSTRUCTIONS
- Butter Prep: Start with the butter in a mixing bowl. It should be soft enough to mix but still cool to the touch.
- Whip the Butter: Using a hand or stand mixer, whip the butter for 2-3 minutes until it becomes light and fluffy.
- Incorporate Cream Cheese: Add the cream cheese to the bowl and continue mixing for another minute until it's thoroughly combined with the butter.
- Add Condensed Milk: Add the chilled sweetened condensed milk and mixing for about a minute, ensuring it blends smoothly into the mixture.
- Handle Curdling: Should the mixture start to curdle, simply keep mixing. It will eventually blend into a smooth texture.
- Blend in Maple Syrup: Finally, pour in the maple syrup and mix for one more minute to fully incorporate.
- Storage: Store the buttercream in the refrigerator for up to one week or in the freezer for up to two months. When ready to use, allow it to reach room temperature and mix well to regain smoothness.
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