- 1 (8 oz) package cream cheese, softened
- 2 Tbsp. unsalted butter
- 2 Tbsp. light brown sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 Tbsp. honey
Melt butter and allow to cool.
In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.
Continue to beat until light and fluffy. Do not over mix, or it will collapse.
Spread immediately and store cake in refrigerator.
Caramel Glaze with Maple Cream Cheese Frosting
1/4 c. brown brown sugar, packed
1/4 c. sweetened condensed milk
2 Tbsp. unsalted butter
1 c. confectiners' sugar
1 tsp. vanilla
Combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled cake.