This is not a paleo recipe.
There, you’ve been warned. If you’re confused as to why it’s on this blog, let me direct you to this post, explaining my food philosophy. And I promise that this is not a staple food in our lives, and I’m fine with consuming it once a year. (Okay, twice because I have to recipe test it before I can post the recipe)
The cane sugar that has been in my pantry has been there since we stopped putting it on our coffee back when we did the 21 Day Sugar Detox in December. I couldn’t stand to use actual confectioners sugar; so I did a little experiment and it worked: Organic, slightly less processed, unbleached sugar in a coffee grinder. Voila! powdered sugar.
And just to add insult to injury, I have to recommend that you use a cream cheese that has a stabilizer in it; I go with old school Philadelphia, even though I cringe at buying non organic dairy (once a year, deep breaths…) I once tried it with an organic variety that didn’t have some kind of gum, and it separated, leaving me with a pool of liquid in the bottom of my mixer. Total bummer. Not to say that organic cream cheese won’t work, it probably will as long as it has the right stuff in it. I’m just scarred from my last attempt, and go with what works.
Maple Cream Cheese Frosting
12 ounces softened cream cheese
6 ounces softened butter
1 cup sugar
1/2 cup maple
1 tablespoon vanilla extract
1 tablespoon arrowroot powder
- Grind sugar in a coffee grinder until it’s a fine powder. You’ll have to do this in 2-3 batches.
- Stir in the arrowroot.
- Place the cream cheese and butter in a mixing bowl and beat on high for 5 minutes, scraping down the bowl 2-3 times.
- Gradually add the sugar and arrowroot mixture and beat another few minutes until fluffy.
- Add the maple syrup, vanilla and a pinch of salt and continue beating until well incorporated.