1 1/2 cup to decorate
Total time – 25 minutes Active time – 15 minutes
Equipment – Electric hand mixer
12 oz (1 1/2 package) Cream cheese, at room temperature, in pieces - (regular o 1/3 less fat)
1 Cup ( 16 tablespoon or 2 sticks ) Unsalted butter, at room temperature
2 1/4 Icing sugar sieved through a strainer
2 tablspoon Pure maple cream
For the Carrot cupcake recipe Click here
Note: This quantity of frosting is to heavily frost the cupcakes. If you are only going to frost them moderately you can do it with half the ingredients and the same procedure.
In a deep bowl add the butter at room temperature and start to whip using the electric hand mixer with the whipping attachment in medium speed until the butter is creamy and with some air integrated, 3 minutes. Lower the speed and add the sugar in three addings. Raise again to medium speed and whip for 2 additional minutes, verifying that everything is well mixed. Lower the speed and add the cream cheese in pieces and continue whipping. Add the maple cream and whip a little more. When everything is well mixed raise the speed to medium high and whip for 4 to 5 minutes. Cool in the refrigerator for 10 to 15 minutes. Frost the cupcakes with a spatula or a piping bag.
This method of integrating the sugar with the butter at the beginning will prevent that the frosting ends being too runny, like it happens with some recipes of this type of frosting.