Cream Cheese Frosting

Use this recipe to make our Red Velvet Wedding Cake.

  • Yield: Makes 2 quarts

Source: Martha Stewart Weddings, Summer 2004

Ingredients

  • 4 packages (8 ounces each) cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 8 tablespoons (1 stick) unsalted butter, softened and cut into pieces
  • 2 pounds confectioners' sugar, sifted

Directions

  1. Mix cream cheese and vanilla on medium speed in the bowl of an electric mixer fitted with the paddle until creamy and light, 2 minutes. With mixer running, gradually add butter; mix until combined.

  2. Reduce speed to low; gradually mix in sugar until combined.

Cook's Notes

If not using immediately, refrigerate, covered, up to 3 days; bring to room temperature before using.

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