Martha Stewart has a simple vanilla frosting intended for vanilla yellow cake. This recipe is a little bit unique because it incorporates cream cheese into a standard mixture of confectioner's sugar and butter. This keeps the frosting sweet, but not overwhelmingly so.
The vanilla frosting recipe from Martha Stewart originally appeared in the May 2013 issue of Martha Stewart Living. It yields enough to frost one 8-inch layer cake, and averages 3 1/4 out of 5 possible stars from reviewers. The frosting will last in the refrigerator for up to 1 week as long as it's stored in an airtight container, covered with plastic wrap. It simply needs to be brought to room temperature and beaten on low before use.
Prep Time: 4 minutes
Cook Time: None
Ready In: 4 minutes
- 1 stick of unsalted butter, softened
- 4 oz. of cream cheese at room temperature
- 5 cups of confectioner's sugar
- 1/4 tsp. of fine salt
- 1/4 cup of whole milk
- 1/2 tsp. pure vanilla
- Combine butter and cream cheese
- Add other ingredients
Beat the butter and cream cheese with a mixer on medium-high until the color is lighter and the texture is creamy.
Lower the mixer speed and add confectioner's sugar cup by cup. Add the salt, milk and vanilla and continue to beat until the texture is lighter and fluffy. The frosting is ready and can now be used or stored.