I love this cream cheese filling. I use if for breakfast (for crepes or cinnamon rolls) or for desserts (as a frosting). The dairy free option is below, and I can't tell the difference between the two.
- 2 oz. Cream cheese
- 1/2 a vanilla bean (or 1 tsp of vanilla extract)
- 1 1/2 Cups of powdered sugar
In a medium bowl, use a hand blender to beat the cream cheese.
Once smooth and creamy, add vanilla and 1/2 cup of powdered sugar. Beat over low speed until the powdered sugar is mixed in.
Gradually add the powdered sugar until it has all been incorporated.
For a dairy free alternative, use the same amount of Tofutti Cream Cheese and follow the directions above.