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Vanilla Cream Cheese Frosting


Use to make Hummingbird Cupcakes from Georgetown Cupcake founders Katherine Kallinis and Sophie LaMontagne.

  • Yield: Makes enough for 1 dozen cupcakes

Source: The Martha Stewart Show, February 2011


  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 4 cups confectioners' sugar, sifted
  • 1/4 teaspoon pure vanilla extract
  • 6 ounces cream cheese, room temperature


  1. Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Continue mixing until frosting is light and fluffy, about 1 minute more.

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