This outstanding Maple Cream Sauce recipe is made with cream cheese, butter, brown sugar, and maple syrup! It is a perfect ice cream topping.
To enjoy this sauce to its full extent, place a blondie on a plate, add a scoop of vanilla ice cream, pour maple cream cheese sauce over it, and top with chopped candied pecans.
Tonia’s Notes
If you’ve ever been fortunate to try Applebee’s Sizzlin’ Butter Pecan Blondie, you know that it is topped with a maple cream cheese sauce. I set out to make a copycat recipe of that sauce so I can enjoy it at home whenever the craving hits.
I’ve had this recipe on The Gunny Sack since 2015, and it is one we continue to love! The sauce is not only delicious on ice cream, but you can also drizzle it on peach cobbler, pumpkin pecan waffles, and apple pie.
How To Make Maple Cream Sauce
Beat The Cream Cheese
After testing this recipe countless times, I discovered that to get the smoothest maple cream cheese sauce, you need to beat the softened cream cheese alone and then beat in the butter. Doing this step will help prevent clumps of cream cheese in the sauce.
Add Sweeteners
Next, beat in the brown sugar and maple syrup. Again, incorporating the sweeteners into the cream cheese and butter mixture will help prevent it from forming clumps.
Warm Over Heat
Then, you’ll gently warm the mixture over low to medium-low heat while stirring until it just starts to boil. Remove the maple cream sauce from the heat and stir in the maple flavoring.
Mason Jar
Once the caramel cream sauce has cooled, transfer it to a mason jar and add a label. You can download my label here and print it at home.
Recipe Tips
- Make Ahead: When I am making this to serve to guests, I prepare it ahead of time, store it in the fridge, and reheat it just before serving.
- Refrigerator: Store the maple cream sauce in an airtight container in the fridge for 3-5 days.
- Freezer: You can freeze this ice cream topping, but keep in mind that it may change the texture. Store the sauce in an airtight, freezer-safe container in the freezer for 1 to 2 months. Thaw in the fridge.
- Reheat: Slowly reheat the sauce in a saucepan over low to medium-low heat while stirring.
More Ice Cream Toppings
- Peanut Butter Ice Cream Topping
- Marshmallow Topping
- Homemade Chocolate Shell
- Chocolate Sauce
- Caramel Syrup
Maple Cream Sauce
Video
Ingredients
- 8 ounces cream cheese softened
- ½ cup butter softened
- ¾ cup brown sugar
- ½ cup pure maple syrup
- ½ teaspoon maple flavoring
Instructions
- Beat the softened cream cheese in a saucepan until smooth. Beat in the softened butter.
- Add the brown sugar and maple syrup. Beat until light and fluffy.
- Warm over low to medium-low heat while stirring. Bring just to a boil.
- Remove from heat and whisk in maple flavoring.
Linda Dixon says
WOW!! Rich but delicious!! I had a left over pecan pie from the bakery of our local grocery store, some small cups of Homemade Blue Bell Vanilla ice cream and a beautiful container of pure maple syrup. Searching for a recipe for a maple syrup sauce, I found this one. So glad I did. Only thing I did differently, toasted pecans, chopped and added to sauce. Combination taste like an expensive dessert you might get at an upscale restaurant! Thank you! Happy New Year from the great state of Texas! 🥳
Brian Walter says
The taste of this is phenomenal, but I did not get the creamy texture I was hoping for. It seems like the cream cheese didn’t melt away as I expected but kind of left little bits of it throughout. This didn’t hurt the flavor at all, but the texture was a little off. Any ideas what might have went wring? I put everything in the pan together and brought to a boil breaking it up with a wooden spoon, then switched to a whisk and low boiled it another 7 or 8 mins. I went past the 5 thinking the little white bits might melt away. Any help appreciated as I would love to make this again.
Teresa Caruana says
The same thing happened to me! Have you found a fix for this? The taste was phenomenal, but the appearance and texture were a bit unappealing.