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Cream Cheese Frosting

Once you're done, use the frosting to dazzle friends with your very own Hummingbird Cake.

  • yield: Makes 1 1/2 quarts (enough for one 9-inch layer cake)
Photography: Alan Benson

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Ingredients

  • 1 pound (16 ounces) cream cheese, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
  • 2 pounds confectioners' sugar, sifted

Cook's Note

Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

Directions

  1. Step 1

    In the bowl of an electric mixer, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.

  2. Step 2

    Reduce mixer speed to low. Gradually add sugar, beating until incorporated.

Source
Martha Stewart Living, June 2003

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Reviews (12)

  • 12 Jan, 2014

    great recipe! i used less than half of sugar and it turned out amazing.

  • 3 Feb, 2013

    I also used about only 1/2 a cup of sugar and it was enough. Delicious!

  • 23 Aug, 2012

    Made this and the Humming bird cake for my wedding cake everyone loved it and wanted the recipe.

  • 15 Jun, 2012

    I used about half the amount of sugar than this for the frosting on my fiancé's birthday cake and everyone loved it.

  • 26 Mar, 2012

    Great Cream Cheese Frosting Recipe. Used it on the Coconut Cloud Cake yesterday - the cake was a big hit! I agree with some of the other reviewers. Half of the amount for powdered sugar is plenty. My suggestion, add small amounts of powdered sugar at a time. Stop at desired taste. I used a little less than 1/2. Happy baking!

  • 23 Jan, 2011

    I have made this frosting a few times and it always turns out great. I don't use quite all of the sugar the recipe calls for, too sweet for me. This time I turned it into a carmel cream cheese frosting and used it on an apple cake recipe on this site and it was spectacular. I used a 1/2 cup of brown sugar and melted it in a pan with 8 tbs of the butter and let cool, then added to the butter-cream cheese mixture before adding the confectioners' sugar ( I used a little more than 2 cups).

  • 28 Apr, 2010

    I love that frosting. It is a huge hit every time I make it. I like to spread it on banana cupcakes, it is delicious.

  • 16 Apr, 2010

    I really liked this recipe. Great quick desert!

  • 2 Apr, 2010

    Ditto. I added all the sugar and by half way through it was the perfect consistency so I should have stopped there. By the time I added the whole 2lbs it was difficult to beat and the cream cheese flavor was covered by the flavor of the sugar.

  • 3 Jun, 2009

    what kind of cream cheese do you use? I used mascarpone and it turned out really thick and heavy. (I live in europe) Thanks

  • 10 May, 2008

    I found this recipe good but actually used only half of the sugar and it worked just as great.

  • 10 May, 2008

    THis recipe is great, but I used just half of the sugar and it worked just as good.