Soft And Flowy Creme-Fraiche + Golden Syrup Frosting

1. 1

   Combine the creme cheese, butter and creme fraiche in a medium bowl and beat with electric mixer until combined. Beat in salt and vanilla extract. Beat in Golden Syrup.

2. 2

   Add sifted confectioner's sugar by the tablespoon, tasting as you go. When it tastes right--rich but not too sweet--it's done.

3. 3

   Place the frosting in the fridge for an hour or so to firm it up; it will be pretty soft. Generously frost the top of the cake (preferably gingerbread, date or pumpkin, but I'll bet a homey chocolate cake would also be good beneath this frosting). There will likely be enough left over for you to store in a monkey dish in the fridge and spoon out when no one is looking.

4. 4

   Put the kettle on, make coffee, and cut a couple of fat slices of cake, one for you, one for a friend.

* Per serving · 4 servings · Values may vary.

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