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Cream Cheese Frosting for Flag Cake

This not-too-sweet frosting is used to make our Flag Cake. It's also a star atop cupcakes and carrot cake.

  • Yield: Makes 7 cups, enough for Flag Cake

Photography: Minh + Wass

Source: Martha Stewart Living, July 2001


  • 1 pound unsalted butter, room temperature
  • 1 1/2 pounds cream cheese, room temperature
  • 1 pound confectioners' sugar
  • 1 1/2 teaspoons pure vanilla extract


  1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high until fluffy. Reduce speed; add confectioners' sugar and vanilla, beat until well combined.


Martha used 1 1/2 pounds unsalted butter and 2 pounds cream cheese.

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