Food & Cooking Recipes Dessert & Treats Recipes Cream Cheese Frosting for Flag Cake 2.8 (33) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 17, 2021 Print Rate It Share Share Tweet Pin Email Photo: Minh + Wass Yield: Makes 7 cups, enough for Flag Cake This not-too-sweet frosting is used to make our Flag Cake. It's also a star atop cupcakes and carrot cake. Ingredients 1 pound unsalted butter, room temperature 1 ½ pounds cream cheese, room temperature 1 pound confectioners' sugar 1 ½ teaspoons pure vanilla extract Directions 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. Variations Martha used 1 1/2 pounds unsalted butter and 2 pounds cream cheese. Rate it Print