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Maple Bourbon Cream Cheese Frosting

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This maple bourbon cream cheese buttercream frosting is so good! It pairs really well with carrot cake and red velvet but enjoy experimenting with it yourself.

Maple Bourbon Cream Cheese Frosting | Real Buttercream Frosting

Who says cocktails should get to have all the fun chumming it up with Bourbon. Why shouldn’t dessert get a shot at some adult fun?  That was my thinking when I added a bit of bourbon to my cream cheese frosting. It has just a bit of kick and goes so nicely with the sweet maple. It just screams fall dessert.

I’ve actually been making this frosting for over 20 years but this is the first time I’m writing it down. In my 20’s I would often make it for a roommate who liked my apple spice cake. I decided to revive the memory and make it an official recipe when I developed my Carrot Cake Cupcake recipe and my Grain Free Carrot Cake Cupcake.  However, this frosting would be good on a lot of different flavor combinations and personally I’m excited to try it on red velvet very soon.

Real Food Icing | No processed Ingredients

All the ingredients used in this frosting are real foods. There is no shortening, no powdered sugar, or anything franken-food in this. Personally I think the tang of the cream cheese is best when the frosting is only slightly sweet but feel free to add more maple if you would like a sweeter frosting. 

You’ll notice we use arrowroot in this recipe which isn’t a common ingredient in frosting… or is it?? Most frosting recipes contain powdered sugar which is actually very fine sugar with cornstarch. We replace this cornstarch element with the arrowroot which has some benefits such as being a resistant starch. This ingredient stiffens the icing and allows it to pipe on beautifully and hold it’s shape nicely

Frosting Makes it Healthier

Did you know that eating sugar along with fat keeps it from spiking your blood sugar? It’s true, and if you think about it, this has been something we have intuitively known for a long time because desserts are almost always fatty. Custards are creamy, cakes are topped with whipped butter and pies are topped with whipped cream.  Before science could prove it, out bodies knew we felt better when we paired out sweet treats with a big dollop or something luscious and creamy.

Again because this frosting is only slightly sweet and fully of real butter and cream cheese it will not give you the dreaded sugar rush.

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Recently we made these cupcakes in an online cooking class and had a great time enjoying the flavors of fall. Check out my online cooking class schedule to see my upcoming classes.

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