It’s no secret that I have a sweet tooth. Always have, and unless hell freezes over any time soon, I think it’s fairly certain that I always will. But my favorite desserts are those that combine salty & sweet (like the crack candy I made a couple weeks ago) or savory & sweet, like this freaking unbelievable 2 ingredient cream cheese frosting that basically tastes like cheesecake.

I’ve always been a fan of cream cheese frosting. Other than German Chocolate cake frosting, it’s my favorite. But I don’t always like to make a huge batch of it unless I’m making a big cake or a bajillion cupcakes. This version cuts out several ingredients (including the butter and refined sugar so we can say it’s healthier) so I’m able to make a smaller batch without having to do too much math. I got the idea from a Plated dessert recipe. We’ve been getting a couple meals and a dessert delivered from them each week. I like that it’s given us an easy way to have a nice meal on weeknights, but also that it’s given me inspiration to get creative on my own, too. (I have deal they gave me where you can get 25% off three weeks of meals if you use this link.)

I used this frosting on the carrot cake recipe from the Plated meal, but I’ve also been putting some into my oatmeal on the weekends, and using it to dip fruit in for a quick weeknight dessert. OMG, you guys, strawberries dipped in this are fucking phenomenal. I can’t wait for peach season, because I know that’s gonna be insane. I’m gonna put the recipe below, but ultimately, it’s a 5:1 ratio, so you can make as much or as little as you like by doubling or tripling the recipe. For every five ounces of cream cheese, you need 1 ounce of maple syrup (that’s 2 tablespoons).

What are some easy dessert recipes that you love?

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2 Ingredient Cream Cheese Frosting

Ingredients:

• 5 ounces cream cheese, softened
• 2 tablespoons maple syrup
• 1/2 teaspoon salt (optional, but I add a little salt to everything)

Instructions:

Whip together cream cheese and maple syrup together using a stand mixer fitted with the whisk attachment or a large bowl and electric hand mixer. Beat until the frosting is fluffy and use it however you like. Hey, eat it straight out of the bowl! Just refrigerate it in a covered container if you’re not using it right away (but you probably will).