Soft And Flowy Creme-Fraiche + Golden Syrup Frosting

• 1 8 oz. block of neufchatel or cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 3 heaping tablespoons creme fraiche
• 1 pinch salt
• 1 tablespoon vanilla extract
• 2 tablespoons Lyle's Golden Syrup
• 1/4 cup confectioner's sugar, (more or less), measured and then sifted

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

cream cheese, unsalted butter, crueme fraueeche, salt, vanilla, syrup, sugar

Taken from food52.com/recipes/24453-soft-and-flowy-creme-fraiche-golden-syrup-frosting (may not work)