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Cream Cheese Frosting

  • yield: Makes 3 cups


  • 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

Cook's Note

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


  1. Step 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. Step 2

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

The Martha Stewart Show, May 2006