Maple Cream Cheese Frosting

This is the frosting that the Robber used for my carrot cake birthday cake. After making the recipe we both thought it wasn't maple-y enough, so the Robber added in perhaps another 1/4 C. of maple syrup but then the frosting was too runny. What to do? Use maple extract instead of syrup? So there is that speed bump to consider but the maple in the cream cheese with the cake was actually very good and worth trying to find a way to make it work. Tried to find help with that on the reviewers comments on Epicurious, but no luck.

The link also sends you to a carrot cake recipe that the Epicurious people just love, love, love so if our other carrot cake recipe ever disappoints we may try turning to that one. The reviewers are also a fan of some cream cheese lemon zest frosting recipe on Epicurious, so if you think maple sounds gross try looking for that one. I'll only be posting the recipe for the maple frosting here, however, not the cake or the lemon frosting.

From Epicurious:

http://www.epicurious.com/recipes/food/views/Carrot-Cake-with-Maple-Cream-Cheese-Icing-102155

Ingredients:

10 oz. cream cheese, room temperature

5 T. unsalted butter, room temperature

2 1/2 C. powdered sugar

1/4 C. maple syrup (Robber used 1/2 C.)

Directions:

1. Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended.

2. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

3. Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut or pecan halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)