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Cream Cheese Frosting

Recipe information

  • Yield

    Makes 1 1/2 quarts (enough for one 9-inch layer cake)

Ingredients

1 pound (16 ounces) cream cheese, room temperature
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
2 pounds confectioners’ sugar, sifted

Preparation

  1. Step 1

    In the bowl of an electric mixer, beat the cream cheese and vanilla until light and creamy, about 2 minutes. With the mixer on medium speed, gradually add the butter, beating until incorporated.

    Step 2

    Reduce mixer speed to low. Gradually add the sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFrostingDessertCream CheeseCheeseDairyVanillaHerbs & SpicesSnackNut FreeVegetarianGluten FreeMake AheadNo-CookElectric MixerCookbooks
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