Can I make this maple cream cheese frosting without maple extract?

You can, however, you won't get much maple flavor because the maple syrup gets lost in the tangy cream cheese. If you love maple flavored desserts, I highly recommend getting maple extract. If you're in a pinch, you can replace with vanilla paste or extract.

Is this maple cream cheese frosting pipeable?

Cream cheese frosting tends to be on the softer side. If you'd like to pipe on cupcakes or cake, I would recommend omitting the maple syrup (keep the maple extract though) and adding a tad more powdered sugar. Then transfer to a piping bag and chill it in the fridge for 30 minutes or until more firm.

How long can maple cream cheese frosting sit out for?

I've left cream cheese frosted desserts out on the counter overnight before and have never had any issues. I believe the powdered sugar acts as a preservative. However, to be on the safe side, you should refrigerate it within 4 hours.

Maple Cream Cheese Frosting

Description

You'll want to slather this delicious Maple Cream Cheese Frosting on all your desserts this holiday season! It's made with tangy cream cheese, pure maple syrup, a splash of maple extract and a hint of cinnamon. It's so easy to make, stores really well and whips up in just 5 minutes!

Ingredients

8 Ounce (227g) Full-Fat Cream Cheese, room temp
1/2 Cup (113g) Butter, room temp
1/4 Teaspoon Fine Salt
2 Tablespoons Pure Maple Syrup
3/4 to 1 Teaspoon Maple Extract
1/2 to 3/4 Teaspoon Ground Cinnamon
3 1/2 Cups (396g) Powdered Sugar

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Instructions

Whip Butter & Cream Cheese - In a large mixing bowl, add room temperature cream cheese, room temperature butter and fine salt. Whip on high speed until light and fluffy, about 2 minutes. You can use a stand mixer fitted with a paddle attachment or a hand-held electric mixer.
Add Flavorings - Then whisk in the maple syrup, maple extract and cinnamon. About 30 seconds.
Combine Powdered Sugar - Starting on low speed then increase to medium spread as you go, gradually whisk in the powdered sugar, a cup at a time, until you reach your desired consistency. Pipe on cupcakes, spread on cakes or store in the fridge until needed. Enjoy!
Taste - Taste and adjust the flavor and consistency if needed. If you'd like more flavor, you can add more cinnamon or maple extract. If you'd like it thicker frosting, add more powdered sugar. If you'd like it thinner, add a bit of maple syrup, heavy cream, milk or Greek Yogurt. If it's too sweet, add a pinch of salt.
Serve - Pipe on cupcakes, spread on cakes or place in the fridge until needed. Enjoy!

Notes

Maple Extract - I found that 1 teaspoon of maple extract was perfect for my preference. Feel free to add more if you'd like!

Quantity - This recipe make about 3 cups of frosting which is perfect for 12 to 16 cupcakes, a 9x13 sheet cake and a double layered 6-inch cake.

Storage - Store maple cream cheese frosting in an airtight container, in the fridge for about 5 days. Allow to come to room temperature, then give a good mix until smooth.

Prep Time: 5
Set to Room Temp: 30 Minutes