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Cream Cheese Frosting for Flag Cake

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Recipe photo courtesy of Minh + Wass

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

Source: Martha Stewart Living, July 2001
Yield

Ingredients

Directions

Variations

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

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Reviews

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How would you rate this recipe?
33
  • jpxenakis
    6 JUL, 2008
    I cut the butter in half -- using only three sticks -- and it came out superbly. it held its shape in between the cakes, as well as for the decoration (I made a flag cake, obviously, on the fourth).
    Reply
  • angel57
    10 MAY, 2008
    Oops!! That should be vanilla extract!!!
    Reply
  • angel57
    10 MAY, 2008
    I love Martha Stewart and she is my idol, but the proportions in this recipe are way off!! The reason why the frosting is too loose is because it has too much butter. Here is the cream cheese frosting recipe that I use: 8oz. cream cheese (room temperature); 1/2 stick of unsalted butter (room temperature); 1 pound (or 4 cups) of confectioner's sugar; and 1 teaspoon of good-quality vanilla extra. You should double this recipe to frost a two-layer cake.
    Reply
  • huggibear
    2 MAY, 2008
    This was too loose and did not work well at all on a layer cake. It is delicious and great as a "spread" or icing for cinnamon rolls. I used the recipe from Martha Stewart's new Weddings book which is the same as the above. I was VERY disappointed as it should be a recipe specifically for a tiered wedding cake. There is no way a tiered cake would not ooze frosting everywhere! Diane
    Reply

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