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Cream-Cheese Frosting for Bunny Carrot Cake

Use this to make our Bunny Carrot Cake.

  • Yield: Makes 3 1/2 cups

Source: Martha Stewart Living, April 2005


  • 2 sticks (8 ounces) unsalted butter, softened
  • 12 ounces cream cheese (not whipped), room temperature
  • 1 pound confectioners' sugar
  • 3/4 teaspoon pure vanilla extract


  1. Put butter and cream cheese in the bowl of an electric mixer. Beat on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar and vanilla; mix until smooth.

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