This wonderfully delicious and easy Cream Cheese Frosting from Pastry Chef Cecilia Leung, of Christine Moore’s Little Flour and Lincoln restaurants in Pasadena can top a slew of cakes, but it was provided to us especially for her Gluten Free Carrot Cake recipe.
In the mixing bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese on medium speed until fluffy and smooth (about 2 minutes).
Add powdered sugar in 2 additions on low speed. Scrape bowl well with rubber spatula.
Add vanilla extract, scraping the bowl again well.
Use immediately to frost cake layers or store in covered container in refrigerator for up to 2 weeks.