This not-too-sweet frosting is a star atop cupcakes and a favorite on carrot cake.
Source: The Martha Stewart Show, May Spring 2007
Yield Makes 7 cups, enough for Flag Cake
1 pound unsalted butter, room temperature
1 1/2 pounds cream cheese, room temperature
1 pound confectioners' sugar
1 1/2 teaspoons pure vanilla extract
Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high until fluffy. Reduce speed; add confectioners' sugar and vanilla, beat until well combined.
Martha used 1 1/2 pounds unsalted butter and 2 pounds cream cheese.