The frosting was to die for.
Here's the proportion. Make as much as you need.
2 oz cream cheese (at room temp) to 1 Tbsp pure maple syrup.
Whip with a whisk till creamy.
Your future pancakes, carrot cakes, waffles, apple-spice muffins, and ginger cookies will thank you. Your self-control will not.
From here: http://www.101cookbooks.com/archives/carrot-cake-recipe.html
1 comment:
this would work pretty well on that cake I posted yesterday
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