Desserts
Martha Stewart's cream cheese icing recipe delivers that signature velvety texture and tangy zing that elevates cakes, cupcakes, and cookies to showstopping perfection. The secret lies in the precise ratio of cream cheese to butter and powdered sugar, creating a frosting that's light yet rich enough to hold its shape.
I've perfected this recipe over years of baking, ensuring it's foolproof for both beginners and seasoned bakers.
What sets this icing apart is its smooth, pipeable consistency that stays stable in any climate—no graininess or weeping here. The tang from the cream cheese cuts through sweetness, while vanilla extract adds depth that makes it irresistible.
For those who love customization, variations like citrus zest or chocolate swirls transform this into a versatile frosting for any occasion.
With just five ingredients and 10 minutes of active prep time, you'll have frosting ready to transform your desserts. The recipe yields enough to generously cover a 9x13-inch sheet cake or fill 24 cupcakes, making it ideal for parties or personal treats.
The icing keeps beautifully in the refrigerator for up to 5 days or can be frozen for longer storage.
Whether you're decorating a birthday cake or adding that final touch to homemade cookies, this cream cheese icing delivers restaurant-quality results with minimal effort. The key is patience during mixing—don't rush the process. Let's get started on creating frosting that will have everyone asking for your recipe!
Ingredients for martha stewart cream cheese icing
Five ingredients. Ten minutes. Martha's signature velvety frosting that beats store-bought every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Full-Fat Cream Cheese 🧀 | 8 oz | Room-temperature for smooth mixing |
| Unsalted Butter 🧈 | 4 oz | Cold, cubed for easy incorporation |
| Powdered Sugar 🍚 | 2 ½ cups | Sifted for ultra-smooth texture |
| Pure Vanilla Extract 🍯 | 1 tbsp | High-quality, not imitation |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | Fine grain for subtle seasoning |
The cream cheese is non-negotiable—Philadelphia brand is my go-to, but any full-fat works. Grab the 8-ounce block (not the tub), and let it sit at room temperature for 30 minutes before mixing. Cold butter is key here—cube it and keep it chilled until you're ready to add it. The powdered sugar should be sifted (trust me, it makes a difference), and I always buy Domino brand because it's finely ground and reliable. Vanilla extract? Nothing but pure—no artificial junk in this frosting. Diamond Crystal salt is my standard, but any fine kosher salt works in a pinch.
No butter? Coconut oil works in a bind (same amount), though it adds a subtle coconut note. Short on powdered sugar? Confectioners' sugar is the same thing, just don't sub granulated. The vanilla can be swapped for vanilla bean paste if you're feeling fancy, or even almond extract at half the amount for a nutty twist. Want extra tang? Add 1 tsp lemon juice. For a richer texture, increase the butter to 6 oz—but keep the cream cheese at 8 oz to maintain balance. This frosting is forgiving, but don't skip the salt entirely; it rounds out all the sweetness.
This icing keeps beautifully—5 days in the fridge, covered tightly. For longer storage, freeze portions in 1-tbsp servings (perfect for cupcakes) or 1/2-cup portions (great for sheet cakes). Thaw overnight in the fridge, then whisk to smooth out. It thickens slightly when cold, so let it sit at room temperature for 10 minutes before piping. Pro tip: If it gets too thick, add 1 tsp milk or heavy cream to loosen it up. Leftovers? Slather them on toast or use as a glaze for fruit—this stuff is versatile.
Why You'll Love This Recipe
- I’ll be real: I always double the batch because it keeps perfectly in the fridge for up to a week. Spread it on muffins midweek, save half for a birthday cake, and still have enough for toast. The butter and cream cheese keep it from drying out, so no sad, crumbly icing here.
- No Mixing Required: I swear by this recipe because it’s actually foolproof—just beat the full-fat cream cheese and butter until smooth, then fold in powdered sugar. No overmixing, no lumps, no stress. The secret’s in letting the salt and vanilla work their magic while the mixer does all the heavy lifting.
- Cake’s New Best Friend: That perfect balance of tangy cream cheese and sweet powdered sugar? It’s ridiculously good on vanilla cake, but honestly, I’ve slathered it on pound cake, cookies, and even toasted cinnamon rolls. The vanilla extract cuts through the richness just enough to make it feel light, not heavy.
- Party in a Bowl: Between us, this icing is my go-to for last-minute celebrations. It’s stable enough to pipe for cupcakes, dollop on sheet cake, or even use as a filling for donuts. And because it’s not too sweet, it plays nice with fruit toppings or chocolate ganache—no flavor clashes here.
Step-by-step instructions for Martha Stewart cream cheese icing
Here's how to achieve that signature Martha Stewart velvety texture and perfect balance of sweetness and tang.
Soften the Cream Cheese for Smooth Mixing
Take the 8 oz full-fat cream cheese out of the refrigerator and let it sit at room temperature for 15-20 minutes until it's just soft enough to press gently with your finger—it should indent slightly but still hold its shape. This is crucial because cold cream cheese creates lumps that never dissolve, no matter how much you beat it. I like to cut it into small cubes first to speed up the process.
While the cream cheese softens, measure out the 4 oz unsalted butter and cut it into small cubes. Place both in the bowl of your stand mixer fitted with the paddle attachment. The butter should be cold but not frozen—it should hold its shape when pressed. Cold butter incorporates more smoothly and prevents the icing from becoming too soft or greasy.
Cream the Butter and Cream Cheese Together
Mix the cream cheese and butter on medium speed for 2-3 minutes until completely smooth and creamy. You'll know it's ready when the mixture is uniform with no visible lumps and looks like a thick, pale yellow paste. This step ensures your icing will be velvety rather than grainy.
Here's the thing—don't rush this. If you see any lumps, let the mixture sit for another minute before continuing. The goal is to create a smooth base that will incorporate the powdered sugar perfectly. If you're using a hand mixer, increase the speed to high for 3-4 minutes to achieve the same consistency.
Gradually Add Powdered Sugar for Perfect Consistency
With the mixer running on low speed, begin adding the 2.5 cups powdered sugar in 3-4 additions, allowing the mixer to fully incorporate each batch before adding more. This gradual approach prevents a sugar overload that can make the icing too stiff or grainy. Sift the powdered sugar before measuring to eliminate any clumps that could create texture issues.
After adding all the powdered sugar, increase the speed to medium and beat for 2-3 minutes until the mixture is completely smooth and light in color. You're aiming for a thick but spreadable consistency—like soft peanut butter. If it's too thick, you can adjust with a few drops of milk later, but we'll get to that in a moment.
Incorporate Vanilla and Salt for Balanced Flavor
Add the 1 tbsp pure vanilla extract and 0.25 tsp diamond crystal kosher salt to the mixer. The vanilla adds depth while the salt enhances all the flavors—this is what gives Martha Stewart's icing that signature tangy zing. Mix on medium speed for 1-2 minutes until everything is fully combined and the mixture is perfectly homogeneous.
At this point, do a quick taste test. The icing should be sweet but with a noticeable brightness from the salt and vanilla. If it tastes flat, add a tiny pinch more salt—just ⅛ tsp at a time. Remember, you can always adjust sweetness later if needed, but you can't take out salt once it's mixed in.
Adjust Consistency and Use Immediately
Transfer the icing to a bowl and check its consistency. It should be thick enough to hold its shape when piped but still spreadable. If it's too thick, add milk 1 teaspoon at a time until you reach the desired consistency. If it's too thin, you can't fix it—this is why precise measuring is so important from the start.
Use the icing immediately for best results. For cakes, pipe it directly onto the cooled cake or spread it with an offset spatula. For cupcakes, pipe a rosette on top and swirl with a fork. The icing will set at room temperature, developing that beautiful glossy finish that makes it look professionally decorated. If you need to store it, cover tightly and refrigerate for up to 3 days—just bring it to room temperature before using again.
Pro Tips For Making Martha Stewart Cream Cheese Icing
- SOFTEN CREAM CHEESE FULLY: DESCRIPTION: Take the cream cheese out of the fridge at least 30 minutes before mixing—room temperature makes it blend smoother and prevents lumps. I used to eyeball it and end up with grainy icing; now I just set a timer and forget about it.
- MEASURE SALT BY PINCHES: DESCRIPTION: Diamond Crystal kosher salt is way fluffier than table salt—use ¼ teaspoon, then add another pinch if needed. I learned this after tasting a batch that was either bland or suddenly salty; consistency matters here.
- BLEND BUTTER IN STAGES: DESCRIPTION: Add the butter to the cream cheese slowly while mixing on low, then increase speed—this keeps the mixture from splitting. Rushing it turns your icing into buttercream soup; patience saves cleanup.
- SIFT POWDERED SUGAR FIRST: DESCRIPTION: If your powdered sugar has lumps (it always does), sift it into the bowl before blending—no straining later. I skip this and end up with a gritty texture that ruins the smooth finish, no matter how much I mix.
Best sauces and condiments for this dish
Citrus Zest Twist
Brighten the classic recipe with 1 teaspoon lemon or orange zest mixed into the softened cream cheese before adding butter. The citrus oils infuse beautifully during mixing, adding a refreshing tang that cuts through the sweetness.
I like to use Meyer lemon zest for its natural sweetness—just ½ teaspoon is enough to make a noticeable difference without overpowering. 🍊
Chocolate Swirl Luxury
For a decadent twist, melt 4 oz dark chocolate (60-70% cocoa) with 1 tbsp heavy cream over a double boiler until smooth. Fold this into the finished icing, then swirl with a knife before spreading.
I recommend Ghirardelli 72% Cacao Dark Chocolate Bars for their perfect balance of bitterness and richness. This variation works especially well on chocolate cakes or cookies.
Spiced Vanilla Bean
Replace the vanilla extract with 1 vanilla bean scraped and seeds only (about 1 teaspoon vanilla paste) plus ¼ teaspoon cinnamon. The cinnamon adds warmth that pairs beautifully with the cream cheese's tang.
For extra depth, add ⅛ teaspoon ground cardamom—it's subtle but elevates the flavor profile. This spiced version tastes amazing on carrot cake or pumpkin spice treats.
Coffee-Infused Depth
Add 1 teaspoon instant espresso powder directly to the powdered sugar before mixing. The coffee enhances the vanilla notes and adds complexity that works surprisingly well with fruit-based desserts.
I recommend Starbucks Via Instant Coffee for consistent results. For a stronger coffee flavor, use ½ teaspoon and reduce the vanilla to ½ teaspoon to maintain balance.
Salted Caramel Finish
After mixing the base icing, drizzle 2 tablespoons caramel sauce (store-bought or homemade) over the top and gently swirl with a knife. Sprinkle with flaky sea salt like Maldon before serving.
The salt enhances the caramel's sweetness while the cream cheese icing provides a creamy contrast. This combination is perfect for brownies or pecan pie bars.
Herbaceous Lavender
For a sophisticated floral note, steep 1 teaspoon culinary lavender buds in 2 tablespoons warm milk for 5 minutes, then strain and add to the finished icing. Use culinary-grade lavender from Mountain Rose Herbs to avoid any bitter garden varieties.
This variation shines on lemon desserts or shortbread cookies, adding an unexpected but elegant aroma. 💜
Nutrition facts
Frequently asked questions about Martha Stewart's cream cheese frosting
Can I use low-fat cream cheese in this recipe?
The recipe specifically calls for full-fat cream cheese because the fat content creates that signature velvety texture and rich flavor. Low-fat versions often result in a lighter, less stable frosting that may not hold its shape as well. If you must substitute, use Neufchâtel cheese (which is lower in fat but still creamy) or add 1 extra tablespoon of butter to compensate.
Why does my frosting turn out grainy?
Graininess usually happens when powdered sugar isn't sifted or when the cream cheese is too cold during mixing. Always sift the powdered sugar first, and make sure your cream cheese is room temperature (pressable but not melted). If lumps appear during mixing, let the mixture sit for 1-2 minutes before continuing—this helps the ingredients fully incorporate.
How do I adjust the consistency for piping vs. spreading?
For piping decorating, the frosting should be thick enough to hold its shape when piped (like toothpaste consistency). If too thick, add milk 1 teaspoon at a time. For spreading, it should be slightly thinner—like soft peanut butter. If it's too thin, you can't fix it, so start with precise measurements and adjust only if needed.
Can I make this frosting ahead of time?
Yes! Store the finished frosting in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in 1-tablespoon portions (great for cupcakes) or ½-cup portions (ideal for cakes). Thaw overnight in the fridge, then whisk to restore smoothness. Let it sit at room temperature for 10 minutes before using to achieve the perfect spreadable consistency.
What's the best way to flavor this frosting for different desserts?
For citrus desserts, add ½ teaspoon Meyer lemon zest to the softened cream cheese. For chocolate treats, fold in 4 oz melted dark chocolate and swirl before spreading. For spiced cakes, mix in ¼ teaspoon cinnamon and 1 vanilla bean scraped. Each variation enhances the frosting's versatility while keeping the signature tangy-sweet balance.