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Cream Cheese Frosting

This not-too-sweet frosting is a star atop cupcakes and a favorite on carrot cake.

  • Yield: Makes 7 cups, enough for Flag Cake
Cream Cheese Frosting

Source: The Martha Stewart Show, May Spring 2007


  • 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.

Reviews (4)

  • 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).

  • angel57 10 May, 2008

    Oops!! That should be vanilla extract!!!

  • 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.

  • 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!

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