A little maple essence makes all the difference to this delicious cream cheese icing. Use to ice nut or spice cakes - although it's great on chocolate cakes too!
Very good, with some minor changes. Only used 3 cups of confectioners sugar. Also used 1/2 tsp vanilla and 1 and 1/4 tsp maple. Everyone at work raved when I served it on spice cake. - 29 Aug 2006 (Review from Allrecipes USA and Canada)
Creamy, smooth and delightfully sweet and delicious, with just the right amounts of all the ingredients. I left the cream cheese and butter out of the fridge for a looong time, so it was good and soft - perfect for the soft , creamy look I wanted on my cupcakes, rather than stiff with crisp detail when piped. The cream cheese and maple flavors were definitely apparent but pleasantly subtle. This frosting was an ideal choice to frost "Pumpkin Spice Cake l," also from this site. I wouldn't change a thing about it. - 30 Sep 2010 (Review from Allrecipes USA and Canada)
Icing had a great light taste.... I added more maple flavoring and less vanilla...to make the maple more distinct.. Will make this often :-) - 27 Aug 2000 (Review from Allrecipes USA and Canada)