8, 8 oz Cream Cheese containers or boxes
3 sticks Unsalted Butter, room temp, softened
1 cup Maple Syrup
1 Tbsp + 1 tsp Vanilla Extract
1 cup Powdered Sugar, sifted
In a stand mixer fitted with a paddle attachment (or hand held) beat the cream cheese and butter until there are absolutely no lumps, scraping the paddle and the side of the bowl often.
When you are certain there are no lumps, gradually add the maple syrup and vanilla. Add the powdered sugar and mix until you have a smooth frosting.
It is ideal to let the frosting sit overnight in the refrigerator before using. Can be stored up to a week in the fridge.