Simple Cream Cheese Icing

You will not believe how good a frosting can taste with just two ingredients.

Cream cheese and pure maple syrup go into a blender and that’s it. No powdered sugar, no butter, no vanilla. Just tangy cream cheese and the warm caramel sweetness of real maple.

The blender does the work, whipping everything into a smooth, spreadable icing in minutes.

Spread it on carrot cake, banana bread, pumpkin muffins, or spice cake. Anywhere you’d use traditional cream cheese frosting, this maple version belongs.

Kitchen Tips

• Use full-fat cream cheese, never the whipped or light variety. You need the body and richness to hold the icing together.
• Add the maple syrup gradually, tasting as you go. Different brands have different sweetness levels, so let your palate be the guide.
• Apply the icing just before serving. It can crack if refrigerated on the cake for too long, so keep it in a separate bowl until you’re ready.
• For a thicker frosting, chill the blended mixture in the fridge for 20 minutes before spreading. It firms up nicely as it cools.