Cream Cheese Frosting

Vegetable cakes (such as carrot and zucchini) are the perfect platform for swoops of this tangy cream cheese frosting.

  • Yield: Makes 6 cups (enough to frost an 8-inch layer cake)
Cream Cheese Frosting

Photography: Pål Allan

Source: Martha Stewart Living, September 2010

Ingredients

  • 2 pounds cream cheese, softened
  • 2 sticks unsalted butter, softened
  • 3 cups confectioners' sugar
  • 2 teaspoons pure vanilla extract

Directions

  1. Beat cream cheese, butter, and 1 cup sugar with a mixer on medium speed until combined. With machine running, add remaining 2 cups confectioners' sugar, 1/2 cup at a time, beating well after each addition. Add vanilla, and beat until pale and fluffy, about 4 minutes more.

Cook's Notes

Cream cheese frosting can be refrigerated for up to 3 days. Bring to room temperature and beat before using.

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