Cream Cheese Frosting

This recipe works well with our Molasses-Spice Cake.

  • Yield: Makes enough for one 9-inch cake
Cream Cheese Frosting

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


  1. 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.


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