Maple Cream Cheese Frosting (Paleo police, avert your eyes)

Posted by on Apr 27, 2013 in Dessert, Vegetarian | 2 comments

Maple Cream Cheese Frosting (Paleo police, avert your eyes)

This is not a paleo recipe.

There, you’ve been warned. If you’re confused as to why it’s on this blog, let me direct you to this post, explaining my food philosophy. And I promise that this is not a staple food in our lives, and I’m fine with consuming it once a year. (Okay, twice because I have to recipe test it before I can post the recipe)

The cane sugar that has been in my pantry has been there since we stopped putting it on our coffee back when we did the 21 Day Sugar Detox in December. I couldn’t stand to use actual confectioners sugar; so I did a little experiment and it worked: Organic, slightly less processed, unbleached sugar in a coffee grinder. Voila! powdered sugar.

And just to add insult to injury, I have to recommend that you use a cream cheese that has a stabilizer in it; I go with old school Philadelphia, even though I cringe at buying non organic dairy (once a year, deep breaths…)  I once tried it with an organic variety that didn’t have some kind of gum, and it separated, leaving me with a pool of liquid in the bottom of my mixer. Total bummer. Not to say that organic cream cheese won’t work, it probably will as long as it has the right stuff in it. I’m just scarred from my last attempt, and go with what works.

maple cream cheese frosting

(almost) all of the ingredients

(almost) all of the ingredients

Maple Cream Cheese Frosting

12 ounces softened cream cheese
6 ounces softened butter
1 cup sugar
1/2 cup maple
1 tablespoon vanilla extract
1 tablespoon arrowroot powder
pinch salt

  1. Grind sugar in a coffee grinder until it’s a fine powder. You’ll have to do this in 2-3 batches.
  2. Stir in the arrowroot.
  3. Place the cream cheese and butter in a mixing bowl and beat on high for 5 minutes, scraping down the bowl 2-3 times. 
  4. Gradually add the sugar and arrowroot mixture and beat another few minutes until fluffy.
  5. Add the maple syrup, vanilla and a pinch of salt and continue beating until well incorporated.

maple cream cheese frosting


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  1. I make a maple cream cheese frosting (not paleo….), but mine is really simple…I simply soften some cream cheese (I use Aldi’s version of Philadelphia cream cheese…probably is Philly),drizzle in a few tablespoons of maple syrup to taste, then whisk it til it’s good and whipped up.Frost immediately or refrigerate then stir before spreading. Delicious and simple. When I frosted gluten-free carrot cupcakes with this last summer for a July birthday party, the frosting glossed over nicely and hardened (stayed creamy) even in the summer heat. Delicious..thanks for sharing your version!

  2. Oh goodnes.. I shouldn’t have looked at this while hungry. Holy cow, you made the photos beautiful and scrumptious.


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