Perhaps it is my age or perhaps it is the fact that I am a creature of habitthe habits may be chaotic but they are habits nonethelessbut I have been having a heck of a time getting back into my groove after a uniquelychaotic first weekof March.
A few balls got dropped that week, including this genius comment from a very smart reader, which I fully intended to test out immediately, but forgot about until now:
But now that life is back to normal (or what I consider to be normal), I finally made this maple-and-cream-cheese concoction.
The taste is phenomenal, the process easy, and my only regret is that I did not make more.
Combine 2 tablespoons of maple syrup for every 8 ounces of room-temp, full-fat cream cheese, and you get a substance that is somewhere in between a breakfast spread and outright frosting.
Its deeply sweet and slightly tangy, with just enough salt (from the cream cheese) and a hint of minerality (from the syrup).
you’ve got the option to combine the ingredients using an electric mixer (for a fluffier texture), or an immersion blend or food processor (for a silkier, denser outcome), but see to it you scrape the bowl in between mixings, and allow your cream cheese tofullycome to room temperature before adding the maple.
Cold cream cheese will clumpyou can see some tiny clumps in mine because I am an impatient personand you want yours to be smooth and glossy.
Once mixed, you’re able to drizzle it on cinnamon roll pancakes (or regular pancakes), spread it on an English muffin, or use it as a frosting for a sheet or snack cake.
It doesnt have quite enough structure to coat the sides of a layer cake, but it would be outstanding on top of a carrot cake, pound cake, or any other unfussy cake that needs a last minute frosting.
