The thing I hate about cream cheese icing is that it's so sticky and hard to smooth! It looks like your recipe solves these problems, too, although I can't tell for sure.
@@brintesiacirce9414Yes! We add about ½ cup dry buttermilk powder to the beaten butter and cream cheese. It has a similar tang to cream cheese and absorbs some of the liquid from the cream cheese. That means you don't need as much powdered sugar. Another trick I recently heard was to freeze the cream cheese, then thaw it. When it thaws, a bunch of liquid is released. Drain that liquid before adding to the mixing bowl. *I HAVE NOT TRIED THIS YET* , so I don't know what the final texture is like.
@@dcordero1984 To make sure you don't use the wrong thing, it's not powdered milk. It's Powdered *BUTTERMILK* . Very different flavors. And usually we add ⅓ cup powdered buttermilk for every 12 ounces (1.5 blocks) of cream cheese. Then add enough powdered sugar to make it as stiff as you want it. Unfortunately, I can't really give you an exact amount, because it'll depend on your local humidity and how stiff you need the frosting. If you're piping (like onto cupcakes or decorative use), you will need more powdered sugar than if you need it spreadable. Even less if you want it to drip like for a Bundt cake.
I am so happy that I found your channel. I love baking, and I love science. The fact that your channel combines the two, and I actually learn things from you makes me so happy! 😀
i usually hate cake channels because it's mostly just cardboard, wood, and rice crispies wrapped in ungodly amounts of fondant, so it's a nice breath of fresh air to see a channel that just makes... cakes. ones that i actually could and would eat.
I never use room temp Cream cheese. I always mix with the powdered sugar, then drop in room temp dollops of butter. But. I will give this a try - definitely now that red velvet popularity is up.
I am so glad I found you!! I have been making cream cheese frosting for years using heavy whipping cream . I made it your way never going back!!! Thank you thank you thank you!!! ☺️ ❤🎉🎊🥳
I had to search for ur video on how to do this and I must say it did make a difference...my frosting wasn’t running of the cake and it was much easier to work with ...I’ll be using this technique from now on ...thank you so much
I've always read instructions for recipes and would see what you are talking about the runny trait that i don't like. but this is amazing! literally hearing you explain the science of it totally clicked and the end result looks fabulous
I have tried to crack this code for YEARS. I had no idea what the science was behind it, but I knew it had something to do with the cream cheese, because my buttercream was always stable. The water in the cream cheese! Who knew? Thank you sooo much!
I made this and my husband said it was the best I have ever made. Thank you because that is exactly what I couldn’t stand about using it for my baking! It runs everywhere if you don’t do it this way! You’re amazing! Thank you again (: ♥️
I really wish I watched this video before I tried cream cheese frosting. I followed a 3-5 ingredient cream cheese frosting and it just didn’t cut out and was hella thin. I’ll DEFINITELY follow this recipe next time. Thanks!
Thank u so much 💓 I'm starting to bake followed someone's else recipe. They said rm temp cream cheese, butter and then add powder sugar it was a disaster could not finish my cake. My frosting was running 🏃🏾♀️ 😫 like a TRACK STAR😡😤. THANJS 4 THE TIP😇😀💓🙏🏽🙏🏽
idc how it looks- i LOOOOOOVE cream cheese frosting. i made this special recipe which is just a normal recipe except A LOT less powdered sugar- it is sooooooooo good
You are the best with butter cream, i have experimented before but could not figure out how to make the baste orange (or aany other fruit) flavoured Butter cream. Can you maybe do wideos about it sometime?
I feel like your channel confirms what I’ve known all along. I’m not smart enough to bake. I can do a lot on the stove but the only thing I can cook in the oven is bacon.
I accidentally discovered this by accident, trying to fix a buttercream that hubby came in the middle of. He said, "Aw, I was hoping you were making cream cheese!" It is our favorite!
It would help me if I knew exactly what kind it was so I can see the ingredients... is it Philadelphia brand like we have in the US? It's so hard for me to develop recipes with ingredients from other countries :)
@@Sugarologie the main brand in the UK is Philadelphia. In the UK it seems to be called "soft cheese" instead of cream cheese. if you search "Philadelphia Original Soft Cheese UK ASDA" it should come up
I found this info on the Nigella blog: "Cream cheese is a soft white cheese and is sold in most major supermarkets. The USDA define cream cheese as having a fat content of around 33% and a moisture content of 55%. It is usually made by mixing low fat milk and cream with an acid, to cause coagulation, and then heating this mixture to stop the process. Philadelphia is the best-known cream cheese brand as it is marketed very widely across the world and usually states "cream cheese" on its packaging, though some of the packaging is now plastic resealable containers that have "cream cheese spread" marked on them. In the US other brands and own label products tend to be marked as cream cheese. In the UK the fat content of cream cheese can theoretically be as high as 55% which may be why the UK tends to opt for the term "soft white cheese", but most people still think of this as cream cheese and the higher fat content cream cheese tends to be flavoured with garlic and herbs. If you put "cream cheese" into the search engines of most UK supermarket websites then you will find that they will bring up Philadelphia and soft white cheese."
The only time I've made cream cheese it was so hard to work with (literally the mixture was too hard, heavy), I wasn't able to mix it and frost the cake properly, it tasted delicious though
does it prevent the graininess? I made Dessert Person Claire's carrot cake with Simply Nailogical Cristine in January and my cream cheese icing was good but crunchy!
I would suggest Sugarologie’s other stable cream cheese buttercream recipe! There are more steps but the outcome is delicious, the texture is like swiss meringue buttercream. I’ve used the same recipe multiple times and it is my go to!
Very cool. I have learned from another RUclips (the pinecone guy) that brown sugar contains more water than white sugar. I think white sugar has not enough water and that's why it tries to pull it out if the cream cheese. I am wondering if you could find a powdered brown sugar and see how well it works vs the white powdered sugar being mixed all together vs the white powdered sugar being mixed with the butter first
Brown sugar is just coated white sugar (with molasses or whatever the byproducts of refined sugar are). So youd be introducing sugar with extra water content but who knows if the extra ingredients do something special hmm
Hi Adriana! I have a problem that I've been looking to solve for years now, and maybe you could help. Most cream cheese frosting recipes specifically requires the firm kind, NOT the spreadable kind. Thing is, firm block cream cheese is not a thing in my country unless specialty ordered within the food industry. Do you have any tips or ideas for working around it?
Hi, thanks a lot for sharing the recipe. I tried it but it still became very runny, almost a liquid, despite following your recipe to the T. Not sure what went wrong. Could it be that this recipe isn’t suitable for high Indian temperatures?
I made a cream cheese frosting for sugar cookie bars today and it came out sooooo runny and it melted so easily i wanted to cry lol 😢😢. I used a whisk ! I don’t have a mixer like that . Did I mix too much ?
But does it taste good? Cuz my daughter and I made marshmallow frosting homemade the other day and even though it’s too fluffy to decorate with it’s the best tasting frosting I’ve ever had!
Its powdered sugar so its extra fine. Its not regular granulated sugar. Typically buttercreams use powder sugar & incorporate just fine. Regular buttercreams crust over slightly (the outside) when they set.
I cannot understand, from the 1st complaint, what's going on here. How were u able to wind up w/ such a hateful "runny" cream cheese icing?! Sincerely, I'm curious...
If you want to recipe written out go here: www.sugarologie.com/recipes/quick-cream-cheese-frosting
Is there a way to use less sugar?
The thing I hate about cream cheese icing is that it's so sticky and hard to smooth! It looks like your recipe solves these problems, too, although I can't tell for sure.
@@brintesiacirce9414Yes! We add about ½ cup dry buttermilk powder to the beaten butter and cream cheese. It has a similar tang to cream cheese and absorbs some of the liquid from the cream cheese. That means you don't need as much powdered sugar.
Another trick I recently heard was to freeze the cream cheese, then thaw it. When it thaws, a bunch of liquid is released. Drain that liquid before adding to the mixing bowl. *I HAVE NOT TRIED THIS YET* , so I don't know what the final texture is like.
@@CynBH how much less powdered sugar do u add if using the powdered milk?
@@dcordero1984 To make sure you don't use the wrong thing, it's not powdered milk. It's Powdered *BUTTERMILK* . Very different flavors. And usually we add ⅓ cup powdered buttermilk for every 12 ounces (1.5 blocks) of cream cheese. Then add enough powdered sugar to make it as stiff as you want it. Unfortunately, I can't really give you an exact amount, because it'll depend on your local humidity and how stiff you need the frosting. If you're piping (like onto cupcakes or decorative use), you will need more powdered sugar than if you need it spreadable. Even less if you want it to drip like for a Bundt cake.
I am so happy that I found your channel. I love baking, and I love science. The fact that your channel combines the two, and I actually learn things from you makes me so happy! 😀
🥰
I agree! She's like the baking version of Alton Brown🥰
This is my exact same thoughts! Love this channel so much
Holy wow that makes so much sense. Trying this asap
i usually hate cake channels because it's mostly just cardboard, wood, and rice crispies wrapped in ungodly amounts of fondant, so it's a nice breath of fresh air to see a channel that just makes... cakes. ones that i actually could and would eat.
Thank you for always sharing your experiences and honest feelings we can relate to💕🥹
Damn you are a literal game changer for me. Can't wait to test all this these holidays.
I never use room temp Cream cheese. I always mix with the powdered sugar, then drop in room temp dollops of butter. But. I will give this a try - definitely now that red velvet popularity is up.
This is absolutely game changing for my cream cheese frosting! Thank you for sharing this! It worked perfectly!
I am so glad I found you!! I have been making cream cheese frosting for years using heavy whipping cream . I made it your way never going back!!! Thank you thank you thank you!!! ☺️ ❤🎉🎊🥳
You're amazing! Thanks for taking care of the science for us. This was just as good as an ATK video! 👏🏼
What is ATK?
@@desertdweller_ America's Test Kitchen
as a doughologist, I appreciate the thinking of logic alot :)
I had to search for ur video on how to do this and I must say it did make a difference...my frosting wasn’t running of the cake and it was much easier to work with ...I’ll be using this technique from now on ...thank you so much
I've always read instructions for recipes and would see what you are talking about the runny trait that i don't like. but this is amazing! literally hearing you explain the science of it totally clicked and the end result looks fabulous
I have tried to crack this code for YEARS. I had no idea what the science was behind it, but I knew it had something to do with the cream cheese, because my buttercream was always stable. The water in the cream cheese! Who knew? Thank you sooo much!
This is a great tip! Cream cheese frosting is a pain in the butt! Thanks for sharing
I made this and my husband said it was the best I have ever made. Thank you because that is exactly what I couldn’t stand about using it for my baking! It runs everywhere if you don’t do it this way! You’re amazing! Thank you again (: ♥️
I really wish I watched this video before I tried cream cheese frosting. I followed a 3-5 ingredient cream cheese frosting and it just didn’t cut out and was hella thin. I’ll DEFINITELY follow this recipe next time. Thanks!
Thank u so much 💓 I'm starting to bake followed someone's else recipe. They said rm temp cream cheese, butter and then add powder sugar it was a disaster could not finish my cake. My frosting was running 🏃🏾♀️ 😫 like a TRACK STAR😡😤. THANJS 4 THE TIP😇😀💓🙏🏽🙏🏽
I love your tips! They're amazing because you answer my why. But I do want to delve deeper into it
This channel is so underrated, and it has top 0.01% quality information! ❤
idc how it looks- i LOOOOOOVE cream cheese frosting. i made this special recipe which is just a normal recipe except A LOT less powdered sugar- it is sooooooooo good
I'm happy with what I learned from you. Thank you! ❤
You are the best with butter cream, i have experimented before but could not figure out how to make the baste orange (or aany other fruit) flavoured Butter cream. Can you maybe do wideos about it sometime?
You're so innovative and smart
Oh you flipping genius! Gamechanger!
Love food science! And I love funfetti cakes, yum.
I feel like your channel confirms what I’ve known all along. I’m not smart enough to bake. I can do a lot on the stove but the only thing I can cook in the oven is bacon.
This is amazing! Glad I subscribed
amazing recipe, that's how i make it too. and i even add a little bit of lemon juice, so the cream cheese gets firmer 😍
I accidentally discovered this by accident, trying to fix a buttercream that hubby came in the middle of. He said, "Aw, I was hoping you were making cream cheese!" It is our favorite!
Thank you so much. I love the taste of the frosting but failed every time making it. 😘
Thank you🥺🥺🥺
Last time I made cream cheese(first time too) , it was runny despite following a recipe so I'll try this out again.
Thanks for this recipe. I will have to try this.
U r amazing!! Thank you for sharing your knowledge 🥰
Thank you so much for sharing 🤗❤
Funny ive never in my long life had runny frosting ! Lol never even heard of it.
Thank you for sharing, blessings
Amazing! I'm trying it for my keto cupcakes...wish me luck 🤞
I can't wait to try it this way. Especially for carrot cake...✌🏽🧡🙏🏾🍁🍂🌾😊
You are a genius.
I needed this
Firm cream cheese isnt available in the UK, only the soft spreadable tub type. Even the "full fat" ones in the tub wont hold their shape for piping
It would help me if I knew exactly what kind it was so I can see the ingredients... is it Philadelphia brand like we have in the US? It's so hard for me to develop recipes with ingredients from other countries :)
@@Sugarologie the main brand in the UK is Philadelphia. In the UK it seems to be called "soft cheese" instead of cream cheese. if you search "Philadelphia Original Soft Cheese UK ASDA" it should come up
@@Sugarologie Ingredients
Full Fat Soft Cheese, Salt, Stabiliser (Locust Bean Gum), Acid (Citric Acid)
Per 100g: 21g of fat
I found this info on the Nigella blog:
"Cream cheese is a soft white cheese and is sold in most major supermarkets. The USDA define cream cheese as having a fat content of around 33% and a moisture content of 55%. It is usually made by mixing low fat milk and cream with an acid, to cause coagulation, and then heating this mixture to stop the process.
Philadelphia is the best-known cream cheese brand as it is marketed very widely across the world and usually states "cream cheese" on its packaging, though some of the packaging is now plastic resealable containers that have "cream cheese spread" marked on them. In the US other brands and own label products tend to be marked as cream cheese.
In the UK the fat content of cream cheese can theoretically be as high as 55% which may be why the UK tends to opt for the term "soft white cheese", but most people still think of this as cream cheese and the higher fat content cream cheese tends to be flavoured with garlic and herbs. If you put "cream cheese" into the search engines of most UK supermarket websites then you will find that they will bring up Philadelphia and soft white cheese."
Mmmmm thanks!!!! For sharing!! 😃👏🏻👏🏻😌
Thank you! I love the flavor but it is so hard to use.
The only time I've made cream cheese it was so hard to work with (literally the mixture was too hard, heavy), I wasn't able to mix it and frost the cake properly, it tasted delicious though
Thank you 😊 💓
I've made cream cheese frosting for about 50 years and never once has it been runny. Not sure what you were doing wrong, but I've never had a problem.
does it prevent the graininess? I made Dessert Person Claire's carrot cake with Simply Nailogical Cristine in January and my cream cheese icing was good but crunchy!
I would suggest Sugarologie’s other stable cream cheese buttercream recipe! There are more steps but the outcome is delicious, the texture is like swiss meringue buttercream. I’ve used the same recipe multiple times and it is my go to!
What would you say is the best frosting for icing cakes I've always used buttercream but it's extremely sweet and melts if the room is too hot
Very cool. I have learned from another RUclips (the pinecone guy) that brown sugar contains more water than white sugar. I think white sugar has not enough water and that's why it tries to pull it out if the cream cheese. I am wondering if you could find a powdered brown sugar and see how well it works vs the white powdered sugar being mixed all together vs the white powdered sugar being mixed with the butter first
Brown sugar is just coated white sugar (with molasses or whatever the byproducts of refined sugar are). So youd be introducing sugar with extra water content but who knows if the extra ingredients do something special hmm
U r a genius 😊
Hi Adriana! I have a problem that I've been looking to solve for years now, and maybe you could help. Most cream cheese frosting recipes specifically requires the firm kind, NOT the spreadable kind. Thing is, firm block cream cheese is not a thing in my country unless specialty ordered within the food industry. Do you have any tips or ideas for working around it?
Hi, thanks a lot for sharing the recipe. I tried it but it still became very runny, almost a liquid, despite following your recipe to the T. Not sure what went wrong. Could it be that this recipe isn’t suitable for high Indian temperatures?
I made a cream cheese frosting for sugar cookie bars today and it came out sooooo runny and it melted so easily i wanted to cry lol 😢😢. I used a whisk ! I don’t have a mixer like that . Did I mix too much ?
just use cold cream cheese as u said. everyone wants it room temperature..not necessary for cream cheese.
But does it taste good? Cuz my daughter and I made marshmallow frosting homemade the other day and even though it’s too fluffy to decorate with it’s the best tasting frosting I’ve ever had!
Do you use soften butter or cold?
Cooking and baking is science and you got that down
We also need the less sweet version of this recipe @sugarologie
What do you do with all the delicious cakes?
Are there any sprinkles that are just edible (🧐) wax?
Really nice.
Genius.
I have a question those. Does that allow the sugar to incorporate smoothly? My biggest fear is that I'd still be able to feel the sugar crystals
Its powdered sugar so its extra fine. Its not regular granulated sugar. Typically buttercreams use powder sugar & incorporate just fine. Regular buttercreams crust over slightly (the outside) when they set.
Would this work with a sugar substitute?
Isn’t that just normal cream cheese frosting cause I do remember learning about this from foods class and from my grandma
Didn’t work for me; could be that the cream cheese was in ricotta format
I cannot understand, from the 1st complaint, what's going on here. How were u able to wind up w/ such a hateful "runny" cream cheese icing?! Sincerely, I'm curious...
I agree
Aaaaaaaaaaah. I understand. Finally.
How about cream cheese whipped cream? :3
😮
To much sugar
i keep getting reccomended cream cheese frosting but i dont like cream cheese and nothing i have done relates to it
😭😢😢🥺🥺😢🌬🐯💖🦋💞😍😍🌸🧝♀️
I was genuinely wondering if you could do a Brown sugar frosting!