Buttercream Frosting
8 tablespoons (113) unsalted butter, room temperature
2 ounces (57g) cream cheese, room temperature
Pinch salt
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
1 1/2 cups (170g) confectioner’s sugar
In the bowl (or mixer), beat the butter and cream cheese on medium speed until smooth and creamy, 2-3 minutes. Add the salt, maple syrup, and vanilla, and beat again until combined. Turn the mixer to low, and slowly add the powdered sugar, mixing until combined. Scrape down the sides and increase the mixer speed to medium; beat until the buttercream is light and smooth, 4-6 minutes