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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


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


  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 Note

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

Reviews (2)

  • Chrmeltho2 15 Sep, 2014

    I made this recipe for the first time today and loved it! I almost didn't try it because of the negative review that I saw posted, but mine turned out exactly like the picture; it was fluffy and delicious. =) I'm definitely adding it to my collection.

  • demidempsey 5 Dec, 2010

    I have made cc frosting in the past, but forgot the ingredients so came to MS.
    I always go to this website because every reciepe is amazing...but this won was a little like and did not make a good frosting, I let it refrigerate to help, I made it work in a crunch. Made enough for a three tier cake and some. The only reciepe that has been bad..would not recomend..

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