This not-too-sweet frosting is used to make our Flag Cake. It's also a star atop cupcakes and carrot cake.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Variations

Martha used 1 1/2 pounds unsalted butter and 2 pounds cream cheese.

Reviews (4)

33 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 4
Rating: Unrated
07/06/2008
I cut the butter in half -- using only three sticks -- and it came out superbly. it held its shape in between the cakes, as well as for the decoration (I made a flag cake, obviously, on the fourth).
Rating: Unrated
05/10/2008
Oops!! That should be vanilla extract!!!
Rating: Unrated
05/10/2008
I love Martha Stewart and she is my idol, but the proportions in this recipe are way off!! The reason why the frosting is too loose is because it has too much butter. Here is the cream cheese frosting recipe that I use: 8oz. cream cheese (room temperature); 1/2 stick of unsalted butter (room temperature); 1 pound (or 4 cups) of confectioner's sugar; and 1 teaspoon of good-quality vanilla extra. You should double this recipe to frost a two-layer cake.
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Rating: Unrated
05/02/2008
This was too loose and did not work well at all on a layer cake. It is delicious and great as a "spread" or icing for cinnamon rolls. I used the recipe from Martha Stewart's new Weddings book which is the same as the above. I was VERY disappointed as it should be a recipe specifically for a tiered wedding cake. There is no way a tiered cake would not ooze frosting everywhere! Diane