PCC Cream Cheese Frosting
Yield: Frosts one (10-inch) cake or about 12 cupcakes
This not-too-sweet version from the PCC Bakery makes a terrific frosting for carrot cake or cupcakes.
Using an electric mixer, beat together cream cheese and butter for about 3 minutes on medium speed, until smooth and well blended, scraping down the sides as needed. Slowly add powdered sugar and blend on low speed until no streaks of sugar remain and the frosting is fluffy. Blend in vanilla.
Frost cake immediately. Refrigerate any leftovers for up to 1 week.
If cream cheese is even slightly chilled, it won't blend smoothly. Make sure it's completely softened before making the frosting.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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