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)
Cream Cheese Frosting

Photography: Alan Benson

Source: Martha Stewart Living, June 2003


  • 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


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

Cook's Notes

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


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