Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Cream Cheese Icing


  • 1 stick (one-fourth pound) unsalted butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (16-ounce) box confectioners' sugar
  • 1 teaspoon pure vanilla extract


  • In a large bowl, cream together the butter and cream cheese. Stir in the confectioners' sugar and vanilla and beat until creamy and smooth. Assemble and ice the cake.