Let's get real. Not everything can be recreated in a paleo fashion and still taste just as good as the original. That couldn't be more true of cream cheese frosting. No matter what you do to cashews and/or palm oil, you just won't get that same creamy, tangy consistency of traditional cream cheese frosting which is why I'm sticking to the basics here and giving you what I think is a super simple and lower sugar version of the classic. I use this with my favorite carrot cake, red velvet and any other dessert that requires some frosting on top!
Prep time: 5 minutes
Yields: ~2 cups
2 8 oz. packages of cream cheese brought to room temperature
2 tbsp of vanilla extract
1/2 cup of maple syrup
Combine ingredients in a KitchenAid or with a hand blender