Cream Cheese Frosting
This recipe works well with our Molasses-Spice Cake.
- Yield: Makes enough for one 9-inch cake
Photography: John Kernick
Source: Martha Stewart Living, October 2007
- 12 ounces cream cheese, room temperature
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 1/4 cup sour cream
- 1/2 cup confectioners' sugar, sifted
- 1/8 teaspoon salt
Beat cream cheese and butter with a mixer until fluffy. Beat in sour cream, then sugar and salt. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature, and stir well before using.