375 g (1½ containers) cream cheese at room temperature
180 ml (3/4 cup) sugar
5 ml (1 tsp.) vanilla flavouring
125 ml (1/2 cup) sour cream
In a large bowl, whip the cream cheese, sugar and vanilla with an electric mixer until mixture is fairly smooth.
Add the egg and whip until mixture is homogeneous.
Stir in the sour cream.