In a medium-sized bowl, combine unsalted butter, cream cheese, maple syrup, and vanilla with an electric mixer until smooth and creamy.

If you want to color the icing pink, add the beetroot powder. Start with 1 tsp and mix thoroughly. Then add more in small increments until you reach your desired color.

The icing can be used immediately or stored in the fridge in an airtight container until you're ready to use.