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- 1 8 oz. block cream cheese, room temperature
- 2 tbs. unsalted butter, room temperature
- 1 tsp. vanilla extract
- 1/4 cup maple syrup
Place the cream cheese and butter in the bowl of a food processor. Process, scraping down a few times, until very smooth. Make sure to scrape the bottom and corners of the bowl so there are no lumps.
Add the vanilla and maple syrup and process again, scraping down and repeating until well mixed.
Transfer to a storage tub and refrigerate for at least four hours, until thickened and spreadable.
Spread on cooled baked goods, and refrigerate after frosting.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman