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Cream Cheese Frosting for Red Velvet Cake

  • yield: Makes 2 cups

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Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 (8-ounce) bar cream cheese, room temperature
  • 1 cup confectioners' sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 cup finely chopped walnuts

Directions

  1. Step 1

    Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.

Source
The Martha Stewart Show, September 2005

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Reviews (9)

  • 4 Dec, 2013

    I wish I had read the reviews first because I see that the frosting I have cooling in the refrigerator will not be enough to frost the cake.

  • 11 Feb, 2013

    hi

  • 20 Oct, 2012

    My husband usually doesn't like cream cheese icings but he loves this recipe! The trouble is that I left the cake out and the golden retriever got it!

  • 3 Apr, 2009

    If you double the amount of cream cheese, the recipe is perfect and there will be enough for the whole cake.

  • 11 Apr, 2008

    The frosting is really good, but it's also really sweet. I added some cocoa powder and it seemed to lighten it some. It was excellent on the cupcakes!

  • 16 Mar, 2008

    Yes I made three batches and just had a little left over. This frosting is so delicious I have been inventing excuses to make things that I can use it on.

  • 12 Feb, 2008

    JillyG is right make 2 batches

  • 1 Feb, 2008

    This recipe does not make enough frosting for the wonderful red velvet cake. I had to make another batch to finish the job.

  • 25 Nov, 2007

    The cake was wonderful, everyone lovedit. the only problem I had was that I had to use more suger that one cup. Should irt have been 1 box?