Desserts
Martha Stewart’s sugar cookie frosting recipe delivers that signature velvety texture and perfect piping consistency that makes every holiday cookie look like it came from a professional bakery.
The secret lies in precise ratios of butter, powdered sugar, and cream cheese—elements that create a frosting smooth enough to pipe intricate designs yet sturdy enough to hold its shape. I’ve perfected this recipe over years of baking, ensuring it’s foolproof for both beginners and seasoned bakers alike.
This frosting is a versatile buttercream that works beautifully for piping borders, filling cookies, or creating decorative accents. The key to its success is whipping the butter and sugar to a light, airy consistency before gradually incorporating the cream cheese and vanilla.
This step ensures a frosting that’s rich yet tender, with just the right amount of sweetness to complement sugar cookies without overpowering them. For an extra touch of elegance, you can tint it with food coloring or fold in sprinkles for festive flair.
Once you’ve achieved that luscious, pipeable texture, you’ll have a frosting that stays fresh in the refrigerator for up to five days or can be frozen for extended storage. The frosting holds its shape beautifully when piped, making it ideal for holiday cookies, weddings, or any occasion where presentation matters.
Whether you’re decorating classic sugar cookies or experimenting with new designs, this recipe guarantees professional-quality results every time.
Ready to elevate your baking game? This frosting pairs perfectly with soft, buttery sugar cookies and can be customized with flavors like almond extract or citrus zest for added depth. Let’s get started on creating frosting that’s as impressive as it is delicious.
Ingredients for martha stewart sugar cookie frosting
Four cups of sugar, one cup of butter, and a secret cream cheese trick—this is Martha's signature velvet frosting.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for whipping |
| Powdered Sugar 🍚 | 4 cups | Sifted for smooth texture |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Pure Vanilla Extract 🍯 | 1 ½ tbsp | Bourbon or Madagascar preferred |
| Heavy Whipping Cream 🥛 | ¼ cup | Cold for stability |
| Food Coloring 🎨 | ½ tsp | Gel-based for vibrant color |
| Almond Extract 🌰 | ¼ tsp | Optional, for depth |
| Lemon Zest 🍋 | 1 tsp | Fresh, for brightness |
| Salt 🧂 | ¼ tsp | Fine sea salt |
The butter and cream cheese are non-negotiable here. Use European-style butter like Plugrá or Land O'Lakes for better flavor, and make sure your cream cheese is full-fat and at room temperature. I always grab mine from Whole Foods or the refrigerated section of the grocery store—those little tubs work just fine. Powdered sugar? Domino brand is my go-to because it's sifted and reliable. If you're using a stand mixer, make sure your bowl and beaters are ice-cold to prevent melting. The vanilla extract should be pure—McCormick or Nielsen-Massey are solid choices. And trust me, don't skip the heavy whipping cream. It's what gives this frosting that signature lightness.
No vanilla extract? Imitation vanilla or almond extract at half the amount works in a pinch. Short on powdered sugar? Confectioners' sugar from a squeeze bottle (like the ones at Trader Joe's) is perfect—no sifting required. Want to skip the cream cheese? Add 1 extra cup of butter, but the texture won't be quite as stable. The food coloring is optional, but if you're going for that classic Martha Stewart look, gel-based colors from Wilton or Americolor are your best bet—they don't bleed through the frosting. And if you're feeling fancy, a pinch of citrus zest (lemon or orange) adds a lovely brightness without overpowering.
This frosting keeps beautifully—5 days in the fridge sealed tightly in an airtight container. For longer storage, freeze it in 1-cup portions and thaw at room temperature. Once thawed, give it a quick whip to restore its fluffiness. Pro tip: if it gets too soft, pop it in the fridge for 10 minutes before piping. And if you're prepping for a big event, make it a day ahead—the flavors meld even better. Just remember, this is a high-sugar frosting, so it's not ideal for those watching their sweet intake. But for holiday cookies? Totally worth it.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this—just a bowl and a fork. The cream cheese softens the butter perfectly, and that heavy whipping cream whips up fluffy in minutes. No electric mixer? No problem.
- Vanilla-Cream Cheese Magic: Honestly, the cream cheese is the secret weapon. It cuts through the sweetness while adding this subtle tang that makes every bite feel like a hug. That vanilla? Pure, rich, and not a drop of imitation.
- Holiday or Snack Attack: Between us, this frosting works on sugar cookies and gingerbread. But here’s the real flex: slap it on a warm chocolate chip cookie or even a slice of pound cake. It’s my go-to for last-minute treats.
- Leftovers? Better Than Fresh: I’ll be real—this frosting actually tastes better the next day. The flavors meld, and it’s still pipeable for days. Plus, you’re using pantry staples, so it’s cheap enough to make twice if you’re feeling extra.
Step-by-step instructions for Martha Stewart sugar cookie frosting
This velvety frosting delivers Martha's signature texture—smooth, pipeable, and perfect for festive cookies.
Whip the Butter and Cream Cheese
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold and cubed) and 8 oz cream cheese on medium speed. Beat for 3-4 minutes until completely smooth and pale yellow. This step ensures the frosting will be light and fluffy rather than dense.
Here's the thing—don't rush this part. You'll know it's ready when the mixture looks like thick, creamy mayonnaise. If you see any lumps of butter remaining, continue beating for another 30 seconds. The cold butter needs to fully incorporate with the cream cheese to create that signature Martha Stewart texture.
Gradually Add Powdered Sugar
With the mixer running on low speed, gradually add the 4 cups powdered sugar (sifted) 1 cup at a time. This slow addition prevents a sugar cloud from forming and ensures even distribution. After each addition, mix for 30 seconds until fully incorporated before adding the next cup.
This is where patience pays off. If you dump all the sugar at once, you'll end up with a grainy mess. You want the frosting to come together smoothly, with no visible sugar crystals. Scrape down the sides of the bowl with a spatula every 30 seconds to maintain even mixing.
Incorporate Extracts and Zest
Add the 1.5 tbsp pure vanilla extract, 0.25 tsp almond extract, 1 tsp lemon zest, and 0.25 tsp salt to the mixture. Mix on low speed for 1 minute until fully combined. The lemon zest adds a bright citrus note that cuts through the sweetness, while the extracts deepen the flavor profile.
Here's a pro tip: If you're using gel-based food coloring, this is the time to add it. Add the 0.5 tsp food coloring now and mix for 30 seconds to achieve an even color distribution. The frosting should be vibrant but not overly saturated—think "festive holiday" rather than "neon party."
Add Heavy Whipping Cream for Stability
Pour in the 0.25 cup cold heavy whipping cream and mix on medium speed for 1-2 minutes until the frosting reaches a smooth, spreadable consistency. It should be thick enough to hold its shape when piped but still flow easily. If it's too stiff, add 1-2 teaspoons of milk (not in the ingredients list—this is an optional adjustment) and mix again.
This final step is crucial for achieving that perfect Martha Stewart consistency. The cream adds stability without making the frosting too rich. You're aiming for a texture that's firm enough to pipe intricate designs but still soft enough to spread smoothly. Test it by piping a small amount onto a plate—it should hold its shape but still be pliable.
Test and Adjust Consistency
Transfer the frosting to a piping bag fitted with a large star tip (like Wilton 1M). Pipe a small rosette onto a plate and let it sit for 5 minutes. If it spreads too much, chill the frosting for 15-20 minutes before using. If it's too stiff, add 1 teaspoon of milk at a time until you reach the perfect consistency.
Real talk: The frosting might look too thick when you first mix it, but trust me—it will come together beautifully. If you're making this ahead of time, cover it and refrigerate for up to 3 days. Bring it to room temperature before piping, and give it a quick mix to restore its smooth texture. This frosting is your secret weapon for show-stopping holiday cookies!
Pro Tips For Making Martha Stewart Sugar Cookie Frosting
- Softened Butter First: DESCRIPTION: Stick the butter in the fridge while you mix everything else—it’s easier to cream than cold chunks. I used to let it sit out too long and end up with greasy frosting. Room temp is the sweet spot: press a bit with your finger, and it should dent but not smear.
- Sift That Powdered Sugar: DESCRIPTION: Skip the sifting, and you’ll end up with lumps that make the frosting grainy. Use a fine-mesh sieve or just shake the powdered sugar in a bag with a few ice cubes—works just as well. Trust me, your cookies will thank you.
- Whip the Cream Last: DESCRIPTION: Add the heavy whipping cream after the butter and cream cheese are fully combined. Whipping it too early makes the frosting split later. Fold it in gently—overmixing turns it into butter again.
- Chill the Dough: DESCRIPTION: Pipe your cookies, then refrigerate the dough for at least 30 minutes before baking. I learned this the hard way—skipping it leads to flat, sad cookies. Cold dough holds its shape and bakes evenly.
Perfect pairings for this martha stewart sugar cookie frosting
Buttercream vs Royal Icing
This frosting is a buttercream—not royal icing—so it’s richer, more stable, and perfect for piping intricate designs. Unlike royal icing (which uses meringue), this version has cream cheese for tang and heavy cream for lightness.
For royal icing, you’d swap butter for egg whites and powdered sugar, but this buttercream holds its shape beautifully for holiday borders or cookie filling. 🎄
Cookie Pairings
This frosting pairs best with soft sugar cookies baked to 160°F internal temperature—just enough to set but still tender. For extra flair, try it on gingerbread (the spice contrasts nicely) or snickerdoodles (the cinnamon sugar adds warmth).
I also love it on shortbread for a buttery, elegant combo. Avoid overly dense cookies—the frosting needs something to cling to!
Flavor Boosters
Enhance the vanilla base with 1 tsp lemon juice or ½ tsp orange extract for brightness. For a nutty twist, fold in 2 tbsp finely chopped pecans or toasted almonds.
Chocolate lovers? Add ½ cup melted dark chocolate and mix until smooth. Just keep the ratio balanced—too much extra flavor can overpower the frosting’s delicate sweetness. 🍫
Piping Techniques
Use a Wilton 1M tip for classic rosettes or a Wilton 2D tip for borders. For smooth flooding, spread frosting with an offset spatula (like Michaels’ 1-inch offset). Chill the frosting for 15 minutes if it’s too soft to pipe.
Pro move: Dip the tip in hot water, then dry, to prevent clogging. Practice on parchment first—this frosting’s forgiving but still needs precision!
Make-Ahead Magic
Frosting keeps for 5 days refrigerated in an airtight container or 3 months frozen in 1-cup portions. Thaw overnight in the fridge, then re-whip for 2 minutes to restore texture.
For ahead-of-time decorating, pipe shapes onto parchment, freeze for 1 hour, then transfer to cookies. This trick saves time and keeps designs crisp. 💫
Presentation Tips
Add edible gold leaf or sprinkles right before serving to keep decorations fresh. For a rustic look, dust with powdered sugar using a fine-mesh sieve. Store decorated cookies in a single layer in the fridge to prevent smudging.
If frosting gets too firm, soften with 5 seconds in the microwave (cover with a damp paper towel).
Nutrition facts
Frequently asked questions
Why does Martha Stewart’s frosting use cream cheese?
The cream cheese adds a subtle tang that balances the sweetness while creating a lighter, more stable texture than traditional buttercream. It also prevents the frosting from becoming too rich or greasy, making it perfect for piping intricate designs. The fat content in cream cheese helps create that signature velvety smoothness.
Can I make this frosting without a stand mixer?
Yes! Use a hand mixer with the paddle attachment. Beat the butter and cream cheese for 5-6 minutes until fully combined, then gradually add the powdered sugar while mixing on low. It’ll take more elbow grease, but you’ll still get that same professional texture. Just be patient—don’t rush the mixing process.
How do I fix lumpy frosting?
Lumps usually happen when the butter isn’t fully incorporated. Stop mixing, use a spatula to break up any large lumps, then re-whip on low speed for 1-2 minutes. If the frosting is still grainy, sift the powdered sugar before adding it next time. For stubborn lumps, press the mixture through a fine-mesh sieve for a silky finish.
What’s the best piping tip for beginners?
Start with a Wilton 1M tip for classic rosettes or a round tip (#3 or #4) for borders. These tips are forgiving and create clean lines. Practice on parchment paper first—this frosting is stable enough that mistakes are easy to fix with a little extra piping. For flooding cookies, use an offset spatula instead of piping.
Can I tint this frosting with food coloring?
Use gel-based food coloring (like Wilton or Americolor) to avoid altering the frosting’s consistency. Add just ½ teaspoon at a time while mixing on low speed. For pastel shades, use 1-2 drops of liquid coloring per cup of frosting. Remember, the frosting will look slightly darker when piped—test on parchment first!