Cream Cheese is a must in a number of recipes like the popular red velvet cake, carrot cake or for making cheesecakes. Often times, the market one is not available easily or is quite expensive. At such times, it is better to go for homemade cream cheese frosting. It comes together in a jiffy, and mind you, it tastes and behaves just like the big branded ones.
It should be kept in the fridge to firm up.
If using market made paneer, get a freshly made batch for optimum taste.
Crumble the paneer coarsely.
Take the paneer, hung curd, sugar, butter and vanilla essence in a mixer jar.
Start by pulsing for a few seconds.
Keep on pulsing bit by bit till it becomes a smooth paste.
Do not use grind button as the jar might heat up and paneer will lose oil from it.
Remove in a bowl and refrigerate to cool completely.
If using for Cheesecake and carrot cake, use directly.
If using for red velvet cake, add an equal quantity of whipped cream.