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Cream Cheese Frosting

The Martha Stewart Show, May 2006
  • Yield Makes 3 cups
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Ingredients

  • 8 ounces cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 pound confectioners' sugar, sifted

Directions

  1. In the bowl of an electric mixer fitted with the paddle attachment, 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 Note

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

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