Carrot-Turmeric Cream Cheese Frosting

  • Yield: Makes about 5 cups

Source: Martha Stewart Weddings


  • 1 pound cream cheese, room temperature
  • 2 sticks unsalted butter, room temperature
  • 2 cups confectioners' sugar, plus more as needed
  • 2-4 tablespoons carrot juice, as needed
  • 2-4 tablespoons turmeric juice, as needed


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter until softened. Slowly add confectioners' sugar and beat until smooth.

  2. Tint with carrot and turmeric juices, 1 tablespoon at a time, adding more confectioners' sugar as needed to adjust the consistency.

Cook's Notes

Frosting can be made, untinted, three days ahead and stored in the refrigerator. When ready to use, bring to room temp, tint with juice, and use immediately.


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