Cream Cheese Frosting
Unsalted Butter 50g/2oz
Philadelphia Cream cheese 300g (Room temperature)
Vanilla extract x 2 tsp
Icing/Confectioner’s Sugar 25g/1oz (Or to taste)
In a large mixing bowl, whisk together the cream cheese, butter and vanilla extract.
When the mixture is smooth, sift in the icing sugar and continue to whisk. I tend to like my cream cheese to taste less like cheese and more like a subtle vanilla ice-cream, to get this taste simply add more vanilla extract (or a Madagascan vanilla) and extra icing sugar.
Set aside the frosting in the fridge for a few hours for it to chill and thicken up.
Serve drizzled over pancakes, or use as a frosting over a traditional carrot cake.