Maple Cream Cheese Buttercream (No Powdered Sugar)

Maple Cream Cheese Buttercream Cupcake Savvy

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Maple Cream Cheese Buttercream (No Powdered Sugar)

Taste the rich, creamy texture of Maple Cream Cheese Buttercream, perfect for decorating your favorite desserts. This recipe eliminates powdered sugar, using chilled sweetened condensed milk to give a smooth, luscious consistency that’s entirely free from grit. It's silky smooth and pipes like a dream.

Prep Time 10

Total Time 10

Servings Cups

Calories 1395kcal

Author Fay

EQUIPMENT

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.

NOTES

The key to the perfect consistency is the butter's temperature; it should be cool but malleable.

If you notice the buttercream separating or curdling, just continue mixing. It will eventually come together.

This versatile buttercream is ideal for decorating cakes, stuffing whoopie pies, or even topping homemade brownies for an extra touch of sweetness.

NUTRITION