Total Time
Prep 5 mins
Cook 0 mins

For Maple and Cocoa Tea Cakes, but use it for whatever you wish


  1. In an electric mixer, beat the butter until soft, add the cream cheese and beat together until creamy. Gradually add the powdered sugar, until the mixture is is grainy, like breadcrumbs.
  2. Slowly add the pomegranate syrup and beat the mixture on high for about a minute and a half, until everything is smooth, creamy and fully incorporated. Refrigerate until needed, keep leftovers sealed and refrigerated.

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