Cream-Cheese Filling

This frosting works well with carrot cake or applesauce cake.

  • Yield: Makes 3 1/2 cups

Source: Martha Stewart Weddings, Winter 1999


  • 1 pound cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 2 cups confectioners' sugar


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Add the butter, and beat until smooth, 2 minutes more.

  2. On low speed, add the confectioners' sugar; mix until completely combined. Transfer filling to an airtight container, and chill until firm, 4 hours or overnight. Store, refrigerated, up to 3 days.


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