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Cream Cheese Buttercream Frosting

The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.

  • yield: Makes enough for about 50 cupcake bites

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Ingredients

  • 1 (8-ounce) package cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 (1-pound) box confectioners' sugar
  • 1 teaspoon pure vanilla extract

Directions

  1. Step 1

    Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.

  2. Step 2

    With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.

  3. Step 3

    Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

Source
The Martha Stewart Show, April Spring 2008

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Reviews (12)

  • 30 Nov, 2012

    Awesome recipe. Super easy and tastes so good you want to eat it plain!
    1lb powdered sugar= 3 3/4 Cups :)

    I found this soft enough and easily spreadable/squeezable. I made sure the butter and cream cheese were room temp.

    Perfect topping for cupcakes.

  • 17 Aug, 2012

    It has a wonderful flavor but is too thick to spread. I would suggest adding some milk or cream to thin it out.

  • 30 Oct, 2011

    amazing

  • 18 Jun, 2010

    i want to use this for the three layer apple cake. will it go well? also if i make and ice the cake 2 days in advanced will it be okay? the three layer apple cake can be made four days in advanced with that icing but i dont know if this one is okay?

  • 28 Sep, 2009

    just so ya'll know... confectioner's sugar is POWDERED sugar and not GRANULATED. it's very grainy if you mix the two up. trust me, i know from experience.

  • 27 Jul, 2009

    can you use other frostings for this recipe?

  • 19 Jul, 2009

    is there a substitution for Cream Cheese? I dont have any in the house :(

  • 22 Aug, 2008

    dsyms1: One lb of Confectioner's sugar contains approx. 3 3/4 cups.

  • 12 May, 2008

    I am trying this recipe this weekend for my little cusins brithday... it should be really fun and a great way to celabrate!!

  • 5 Apr, 2008

    Hi.... Approx. 3-1/2 to 4....... start with 3-1/2 and add the remaining 1/2 cup to achieve the taste and consistency that you desire.

    Karen

  • 4 Apr, 2008

    How many cups of confectioner's sugar is 1 pound?

  • 4 Apr, 2008

    I think it would be a great addition at the end of each recipe how to store the items and how long they can last - as with a good cookbook. Also, if things can be done in advance or frozen.