Thursday, September 30, 2010

Cream Cheese Frosting

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:

Karen Ahlstrom said...

this would work pretty well on that cake I posted yesterday