Ok update on the buttercream cheese frosting - confirmed that Philadelphia full fat cream cheese works and meringue powder (from Wilton) works in place of powdered egg whites. Also tested Philadelphia in the tub - the result was ever so slightly runnier in the end. Still workable for piping and smoothing, but if you have issues, add a little bit more butter to offset the decrease in fat content they use for this kind of cream cheese.
@@TheSimplyCooking Agreed, I've never had an issue with the cream cheese named after the city of brotherly love. Full disclaimer, I don't use a lot of sugar in my frostings, that could be one of the reasons I've never had an issue. But for other brands, I'd always end up with runny frosting until I started draining it overnight, wrapped in cheese cloth and weight on top.
Same! I’ve always said that too. It really is a science! Baking involves a lot of factors like humidity, temperature of ingredients, altitude etc. A lot of trial and error when it comes to baking. But it’s so fun!!
I followed your instructions to a "T", the result was the most delicious, beautifully textured frosting like Swiss Meringue Buttercream. I substituted lemon juice with vanilla. For years I had been making my cream cheese frosting with cream cheese, butter and powdered sugar and had to work fast when frosting the cake otherwise it runs especially during summer. There is a little more work but the result is more than worth it. Thank you so much, I am adding this recipe to my repertoire.
GIRL. you are a savior!! I was just thinking about why not make cream cheese frosting using the swiss meringue method. And this is definitely similar!! Thanks for all your hard work and keep this up! Baking science is more interesting than the actual decorating! 💜💜💜
I’ve been studying baking for 7 years now, finally I found someone who’s actually explaining the science, this is what I was missing. You habe no idea how pleased I am. I subs btw 😊
I’ve made this recipe, and it works! I used a bit less butter to maintain more of a cream cheese taste rather than buttery, and I used the lemon juice. It tastes delicious, and does pipe really well when done in batches and kept cold. I was able to do a vertical ruffle design up the sides of my cake. I live in a cold dry climate, which helps. Just wanted to say it worked for me. 👍🏻 Thanks for the recipe!
I make my own version by mixing 1 part Swiss meringue to 1 part crème cheese frosting made the same way we make Swiss meringue but substituting the butter with crème cheese. One tip, for the crème cheese part, before adding the crème cheese to your meringue base you need to whip up the creme cheese for a couple of minutes with the butter and drain out the excess liquid *if its a store bought brand*, but since I make my own crème cheese from scratch I control the water percentage from the beginning so this isn't a problem for me, I just add the crème cheese straight away. Its a bit more work but since I make very large batches at once for my bakery, it works out. Best tasting frosting in my repertoire and this pipes and holds up better than a Swiss meringue frosting even in hot tropical climates.
That’s amazing! I thought about making my own cream cheese too …but I was thinking I might be going overboard. Now I’m glad Im in good company 😊 when it comes to perfecting cream cheese frosting. I really want to try your method now 👍🏼 and I love how you say it holds up - that’s so inventive and I love it
@@Sugarologie there is something beautiful about red cake in such frosting absolutely delicious I love to eat cake enjoy baking I'll keep watching more of these videos.
I just made this tonight for chocolate cupcakes for the holidays and must say this deserves a chef's kiss! Please let us know how to make it a chocolate version like your quick cream cheese frosting. Even my husband's ears perk up when he hears your voice in the background because he enjoys the science behind it all. Thank you so much for breaking down everything that many of us can easily understand and follow.
Can confirm that this has worked for me even when trying to fix a runny frosting my mother had made from tub cream cheese, I used buttermilk powder instead because that's what I had on hand and the whole thing worked brilliantly. Thank you for changing how I make cream cheese frosting for the better, forever!
This was a frosting that I did not want to make because of the issues you described in the video. I am so excited to try this, it's a game changer. I so appreciate your scientific mind!!😃
I absolutely love the scientific approach you take to baking. You make is all make sense. I have been looking for a long time for a cream cheese frosting that I can pipe. Thank you.
New subscriber! I’m so excited for this recipe! I’m a home baker and I’ve been making my hubbys favorite-carrot cake with cream cheese frosting for about 15 years and I never know what I’m gonna get lol. Sometimes it just slides sometimes it’s stable…ugh. Thank you so much for sharing the science. It’s speaking to me and I’m learning so much! Thank you! ❤️
Greetings from sunny Seychelles. Thank you so much Adriana for explaining the science behind your recipes. I’m a fan and you never disappoint. Keep it up!❤
Omg thank you so much!!! I always struggled with cream cheese frosting and there wasn’t any informative videos about it!!! Really love your channel!!🥺🥺💕💕
I love your channel SO much. You cut straight to the point, you’re concise without overlooking details, and you structure information in easy-to-follow ways. ❤️
Hi, Adriana! Thank you so much for formulating this recipe. I tried making it for the first time today and I can confirm that this is the best buttercream frosting that I have ever tried. It's got the perfect balance of buttery sweetness with a subtle tang. The only tricky part for me was heating up the cream cheese & sugar mixture on the double boiler just because it took a while but apart from that, the rest of the steps were easy and very doable. I am afraid this might become my go-to frosting now. Just amazing. Again, thanks a million! x
I found this channel after watching your tiktok. 😊😊 I will definitely try this! thank you for your patience experimenting with cream cheese and grateful that you are sharing it with us. 😘
I love the science of this! I always just mix my sugar and butter until stiff, then add cream cheese at the end on low so the cream cheese doesn’t breakdown. Its easy to work with, but not nearly as silky and its a lot of sugar. Will definitely try! I appreciate the effort that went into this!
Thanks for sharing this video. I’ve never seen anyone make this kind of cream cheese frosting. It looks a lot like Swiss or atleast stable enough to frost a cake.
hi, me again 🤣🤣🤣 I've been playing around with this recipe for a while because I'm absolutely mesmerized by this frosting. I'm making a large batch for a big layer cake for a party. It's going to be around out for a while and i was worried about the stability, with how soft it gets at room temperature, on which a heavy carrot cake. as i was whipping the hot cream cheese with the powders, i noticed it reminds me a lot of condensed milk. this recipe is almost like a cream cheese version of Russian / condensed milk buttercream! I am swapping some of the butter in this batch for butter flavored shortening, to hopefully improve stability at room temp. I know it shouldn't be out over 4 hours, but my people live on the edge😂😂 thank you again for all your wonderful content!
I just made this. Used just 1/3 of the ingredients using my scale just to not waste too much ingredients in case something went wrong. I'm just on my cake experimenting phase of my baking journey and I couldn't find a recipe that would be stable enough to frost a cake without AC in Puerto Rico. Just finished making it besides some cold butter cubes flying from the mixer😂, the end result was surprising! I compare it with a texture similar to italian meringue buttercream. At first it looks dificult but once you make it you see is just a little extra step but having all the ingredients weighted and ready helps you go through the procedure with ease. I'm not going to use it yet but I have a red velvet cake waiting to be frosted and we'll see how it goes. Thank you for this recipe.❤️❤️😍😍
I made this frosting and the texture is excellent and so is the taste! The only thing I did differently is that I added a tiny drop of purple gel coloring to offset the yellow from the butter. Good job!
That was some neat moves making buttercream cheese frosting! I am going to try it and I am positive it will be perfect! Thanks for sharing your time. God bless you! Have a great week!
Very informative video! I made a red velvet cake with cream cheese frosting a few days ago and I’ve struggled with frosting the cake because it kept melting, i’ll try to use this method next time and hope for the best. Thank you!
So cool I'm a pastry chef and I'm so happy to have learned something completely new about a commonly difficult product to work with. I wonder if a vegan version of this would be possible to achieve?
Oh my gosh, the piping of the frosting at 1:05 is absolutely stunning. Unbelievable how I'm only finding your channel now, and how you don't have more subscribers! Your recipes are amazing, and I can't wait to try a few out! :)
I’m so nervous but I have to make my first wedding cake tomorrow and the bride wants it completely frosted in cream cheese frosting. I’m going to try to this and pray it works!
If you use a quick icer in a piping bag it really helps with icing a cake, im not sure if you’ve tried it or not but it’s a tool that I like to use when frosting cakes
I made this last night for a 3 layer red velvet cake. SO good!! the texture was even better than my swiss meringue buttercream haha it was a dream to work with! I couldn't stop eating spoonfuls of it, and the lemon juice trick really does bring out the tangy flavour! I used a block of Philadelphia and meringue powder. I would love to see videos on the process of coming up with recipes, I want to see the failed versions!
Aww I’m glad you like it. Lol! There’s lots of failures… it’s a hot mess sometimes. I was thinking of posting the process of recipe development :) perhaps soon!
I made this frosting last night. In the end it tasted and looks amazing but I couldn’t get it to reach 180 degrees. It was on the double broiler forever. It must have been about 20+ min. And it was really thick. It got to about 155 degrees. I felt it and there was no grainy-ness so I proceeded to move on. I added the meringue and milk powder but I didn’t see in the instructions to mix on high for 5 min. So I proceeded to add the butter. Now I’m not sure if skipping the step of mixing it on high for 5 min was a problem but it was so loose. (After adding all the butter which was cold from the fridge) I did whip on high til it was a nice white color. It was smooth and really white but still so loose. I was able to use it and kept putting in fridge to harden up. In the end the cake looks wonderful and the frosting hardened up. I’m just not sure about the cooking part and what I might have done wrong. Any suggestions, because I really want to use this frosting again but it was so time consuming. And I love hearing about the science of all your recipes. It’s been helpful for me so thanks so much.
I waa having similar issues when I started putting the butter it didn't get to the same results but I did follow all instructions including the high mix 5 mins but mine came out still runny. I put it in the fridge for 20 mins before putting it on my cake then starts to melt again. Place it on the fridge again. So I don't know what I did wrong. I will try again :(
Wow 🤩 the cake looks so good! I have use Philadelphia cheese it’s good it just makes it thicker and creamy and it’s with frosting too u should try it. That’s very interesting of how you make cheese cream frosting and thanks for showing us this video. ❤️🍰👏🏽
I tried out this frosting and your carrot cake recipe yesterday, and I've got to say Wow! This frosting came out to be the silkiest, lightest, most dreamy cream cheese frosting I've ever had. It's a bit of work to put together, but once you start getting the butter emulsifying in the last step and see it come together, it's well worth it. I didn't feel like there was enough lemon to make it tangy enough to my liking, so I added just a touch more along with some citric acid and it was perfect. I wonder if it's possible to add cocoa powder or melted chocolate at some point to make it a chocolate cream cheese frosting? Now I'm very curious to try out some of your other recipes. This cream cheese frosting will be my go-to!
As someone living in the UK, this is perfect. Its alot harder to make cream chesse frosting because we dont have the full blocks of cream cheese, only the spreadable kind.
So my favorite frosting I created I whip heaving whipping cream with powdered sugar light sweetened then I whip softened cream cheese into the whipped cream together so go so light airy
Absolutely Beautiful cake, all that experimenting is so awesome to me, I totally love it. Thank you for sharing your knowledge dear young lady ❤️🍰🎂 Subscriber for 4-ever!!😃👍🏼
Easy firm cream cheese icing recipe - 250g butter, 250g icing sugar (confectioners sugar) beat together then add 500g Philadelphia cream cheese. Firm for layer cakes, chill after two layers to firm up. Can be coloured with concentrated gel or oil colour.
I've been trying to figure out the same thing! I was talking with a food scientist and she suggested mixing the sugar and butter together first. The fat coats the sugar so it cannot pull out the water as easily. But in 22 tries I imagine that was one of them!
Hi, for my lunchbox cake I use cream cheese but i will mix the fresh cream for 4-5 minutes using a mixer the texture is quite fluffy but not that sturdy, in another bowl I will mix cream cheese until it becomes a bit softer then i put in sugar and mix it again. That i will put the fresh cream into the cream cheese and mix it. The texture of the cream is not as perfect as butter cream and it is not that thick but i can easily decorate my cake. The taste is good too. Just sharing. 🌹
Awesome vid! Nothing like it (as far as I’m aware). I’ve had failed Swiss/Italian meringue buttercream cheese frosting fails largely time and time again because I hadn’t understood the science behind it (and just kinda winged it). Will excitedly try this recipe for my kids’ combined b’day unicorn party on Saturday! 😂🎉🎉🎉
There are a variety of options for powdered egg white substitutes such as fresh egg whites, chia seeds, meringue powder, aquafaba, gelatin, agar powder, flax seeds, silken tofu, and even fruit purees. I found this..
Omg thank u so much for this video! I really did had problems frosting a cake with cream cheese frosting before. But anyway I hope u have something about Philadelphia cream cheese becuz where i'm from thats the only cream cheese i can buy easily. ☺
Would you recommend this for warm climates like in the caribbean? I usually add shortening to buttercream rather than 100% butter.... would adding shortening to this help stabilize it further?
I was scared that this frosting is granulated cuz it contains powdered sugar.. but i see that you dissolve it first.. so am gona give it a try😊 One more thing can i replace the powdered egg white with meringue???? ❤❤
I love your content!! Science and baking - my two favorite things! I am wondering how this recipe would work with brown butter? I'm going to test it out, but my plan is to use the same weight in brown butter and get it as cold as possible before adding it in. Will update how it goes.
I always wondered ONLY A SCIENTIST AND BAKER would figure this out!!🙌 Thank you for sharing. Would you have a STABILIZED WHIPPED CREAM RECIPE.? That also will not reject FONDANT ACCENTS ON CAKES. TIA!
:) All my stabilized whipped creams are here ruclips.net/video/gk6K9Q3Q3Nc/видео.html You can see which ones hold up to the most weight pressure for your fondant decor and I think you'd be good with either gelatin or whip-it :
Hi there! What an incredible recipe, thanks so much for sharing ❤ I have a big tub of milk powder which isn't non-fat. Do you think I would be able to use it or would I have to adjust the butter amount to make up for the added fat? Thank you!
Ok update on the buttercream cheese frosting - confirmed that Philadelphia full fat cream cheese works and meringue powder (from Wilton) works in place of powdered egg whites. Also tested Philadelphia in the tub - the result was ever so slightly runnier in the end. Still workable for piping and smoothing, but if you have issues, add a little bit more butter to offset the decrease in fat content they use for this kind of cream cheese.
@@tama3442 Amen. And God bless you in sharing His word.
Oh God thank you!!!! Tub Philadelphia is literally the only kind available in my country, so this is a huge help 👍❤️
@@dwainte you can also put it in a cheese cloth and drain it for a bit to get more water out
@@TheSimplyCooking Agreed, I've never had an issue with the cream cheese named after the city of brotherly love. Full disclaimer, I don't use a lot of sugar in my frostings, that could be one of the reasons I've never had an issue. But for other brands, I'd always end up with runny frosting until I started draining it overnight, wrapped in cheese cloth and weight on top.
Can I use full fat powdered milk or will that throw off your recipe. Thanks! ❤
I’ve always said cooking was an art and baking was a science! I love that you explain the actual science behind baking. Thanks so much!
Same! I’ve always said that too. It really is a science! Baking involves a lot of factors like humidity, temperature of ingredients, altitude etc. A lot of trial and error when it comes to baking. But it’s so fun!!
I said the same thing
Baking is definitely a science ( experimentation)
I followed your instructions to a "T", the result was the most delicious, beautifully textured frosting like Swiss Meringue Buttercream. I substituted lemon juice with vanilla. For years I had been making my cream cheese frosting with cream cheese, butter and powdered sugar and had to work fast when frosting the cake otherwise it runs especially during summer. There is a little more work but the result is more than worth it. Thank you so much, I am adding this recipe to my repertoire.
You’re so welcome ☺️
GIRL. you are a savior!! I was just thinking about why not make cream cheese frosting using the swiss meringue method. And this is definitely similar!! Thanks for all your hard work and keep this up! Baking science is more interesting than the actual decorating! 💜💜💜
I’ve been studying baking for 7 years now, finally I found someone who’s actually explaining the science, this is what I was missing. You habe no idea how pleased I am. I subs btw 😊
I’ve made this recipe, and it works! I used a bit less butter to maintain more of a cream cheese taste rather than buttery, and I used the lemon juice. It tastes delicious, and does pipe really well when done in batches and kept cold. I was able to do a vertical ruffle design up the sides of my cake. I live in a cold dry climate, which helps. Just wanted to say it worked for me. 👍🏻
Thanks for the recipe!
YOU ARE THE ALTON BROWN OF BAKING!! LOVE YOUR VIDEOS.
I make my own version by mixing 1 part Swiss meringue to 1 part crème cheese frosting made the same way we make Swiss meringue but substituting the butter with crème cheese. One tip, for the crème cheese part, before adding the crème cheese to your meringue base you need to whip up the creme cheese for a couple of minutes with the butter and drain out the excess liquid *if its a store bought brand*, but since I make my own crème cheese from scratch I control the water percentage from the beginning so this isn't a problem for me, I just add the crème cheese straight away. Its a bit more work but since I make very large batches at once for my bakery, it works out. Best tasting frosting in my repertoire and this pipes and holds up better than a Swiss meringue frosting even in hot tropical climates.
That’s amazing! I thought about making my own cream cheese too …but I was thinking I might be going overboard. Now I’m glad Im in good company 😊 when it comes to perfecting cream cheese frosting. I really want to try your method now 👍🏼 and I love how you say it holds up - that’s so inventive and I love it
@@Sugarologie there is something beautiful about red cake in such frosting absolutely delicious I love to eat cake enjoy baking I'll keep watching more of these videos.
Would you share your Swiss meringue cream cheese with us? I've always wanted to know it because I prefer cream cheese flavor than butter
@@Sugarologie beautiful as the winter snow on a mountain wouldn't you say.
Hi.. how do you make your own cream cheese?
YOU.... are a GENIUS…. Tried it and it works beautifully!!!! You are smart ….:Smart …… SMART
This deserves a sub, holy crap. I've never been able to make a successful cream cheese frosting. I'm gonna have to try this
You deserve a pastry Grammy for this recipe 🫶🏽♥️ thank you for sharing!!
I just made this tonight for chocolate cupcakes for the holidays and must say this deserves a chef's kiss! Please let us know how to make it a chocolate version like your quick cream cheese frosting. Even my husband's ears perk up when he hears your voice in the background because he enjoys the science behind it all. Thank you so much for breaking down everything that many of us can easily understand and follow.
I just want to say I’ve been making cream cheese frosting for years…never been able to frost it in a non rustic way…this was a game changer! Thank you
Can confirm that this has worked for me even when trying to fix a runny frosting my mother had made from tub cream cheese, I used buttermilk powder instead because that's what I had on hand and the whole thing worked brilliantly. Thank you for changing how I make cream cheese frosting for the better, forever!
Ohhhhh that is so cool. Now I want to try this trick
@@Sugarologie I also used buttermilk powder and, yup, works great!
This was a frosting that I did not want to make because of the issues you described in the video. I am so excited to try this, it's a game changer. I so appreciate your scientific mind!!😃
I absolutely love the scientific approach you take to baking. You make is all make sense. I have been looking for a long time for a cream cheese frosting that I can pipe. Thank you.
@@tama3442 AMEN! I am saved. I believe that Jesus is the only way to God.
I can't love your content any more. The science approach is the cherry on top for recipes.
New subscriber! I’m so excited for this recipe! I’m a home baker and I’ve been making my hubbys favorite-carrot cake with cream cheese frosting for about 15 years and I never know what I’m gonna get lol. Sometimes it just slides sometimes it’s stable…ugh. Thank you so much for sharing the science. It’s speaking to me and I’m learning so much! Thank you! ❤️
WOW! I made this frosting today for a cake and I am LOVING it.
Greetings from sunny Seychelles. Thank you so much Adriana for explaining the science behind your recipes. I’m a fan and you never disappoint. Keep it up!❤
Omg thank you so much!!! I always struggled with cream cheese frosting and there wasn’t any informative videos about it!!! Really love your channel!!🥺🥺💕💕
Glad it was helpful!
I love your channel SO much. You cut straight to the point, you’re concise without overlooking details, and you structure information in easy-to-follow ways. ❤️
Hi, Adriana! Thank you so much for formulating this recipe. I tried making it for the first time today and I can confirm that this is the best buttercream frosting that I have ever tried. It's got the perfect balance of buttery sweetness with a subtle tang. The only tricky part for me was heating up the cream cheese & sugar mixture on the double boiler just because it took a while but apart from that, the rest of the steps were easy and very doable. I am afraid this might become my go-to frosting now. Just amazing. Again, thanks a million! x
Your channel is wonderful! You deserve millions of views!
That is so nice ❤️❤️❤️
Thanks for the info. Yes. I have struggled with cream cheese also and I will have to try this but mainly I find that refrigeration is key.
i just made this... best cream cheese butter cream ive ever made its so good
Just made the yellow cake and cream cheese frosting and it turned out perfect! Thank you!!!
Its amost like a Swiss Meringue Buttercream!! Your a Genius!!!
;) Yes that's what I was aiming for - a cream cheese frosting I could treat like SMBC 🥰
Saw you on tiktok so I knew I had to subscribe! Omg thank you for the info!! Literally making red velvet cake this weekend ❤️
Welcome!! And I hope you enjoy your lovely red velvet cake this weekend ❤️
The absolute best cream cheese frosting I've ever made ❤ THANK YOU for sharing ❤❤❤
I found this channel after watching your tiktok. 😊😊 I will definitely try this! thank you for your patience experimenting with cream cheese and grateful that you are sharing it with us. 😘
10-28-2022 WOOHOO I am going to try this method, I was never happy with the texture of cream cheese frosting...way too soft. Thank You!!!!!
I love the science of this! I always just mix my sugar and butter until stiff, then add cream cheese at the end on low so the cream cheese doesn’t breakdown. Its easy to work with, but not nearly as silky and its a lot of sugar. Will definitely try! I appreciate the effort that went into this!
Excellent recipe. No other beats this one.
My new go to. Many thanks!!!
Thanks for sharing this video. I’ve never seen anyone make this kind of cream cheese frosting. It looks a lot like Swiss or atleast stable enough to frost a cake.
hi, me again 🤣🤣🤣 I've been playing around with this recipe for a while because I'm absolutely mesmerized by this frosting.
I'm making a large batch for a big layer cake for a party. It's going to be around out for a while and i was worried about the stability, with how soft it gets at room temperature, on which a heavy carrot cake.
as i was whipping the hot cream cheese with the powders, i noticed it reminds me a lot of condensed milk. this recipe is almost like a cream cheese version of Russian / condensed milk buttercream!
I am swapping some of the butter in this batch for butter flavored shortening, to hopefully improve stability at room temp. I know it shouldn't be out over 4 hours, but my people live on the edge😂😂
thank you again for all your wonderful content!
I just made this. Used just 1/3 of the ingredients using my scale just to not waste too much ingredients in case something went wrong. I'm just on my cake experimenting phase of my baking journey and I couldn't find a recipe that would be stable enough to frost a cake without AC in Puerto Rico. Just finished making it besides some cold butter cubes flying from the mixer😂, the end result was surprising! I compare it with a texture similar to italian meringue buttercream. At first it looks dificult but once you make it you see is just a little extra step but having all the ingredients weighted and ready helps you go through the procedure with ease. I'm not going to use it yet but I have a red velvet cake waiting to be frosted and we'll see how it goes. Thank you for this recipe.❤️❤️😍😍
❤ this. How did it go?
I am delighted by your science and experimental approach thank youuuuuu ❤❤❤
You Saved my day. Will be doing this for my kid birthday🎉❤.
Thank you for this. This is nothing short of genius. I appreciate ALL your work and can't wait to try this. Youre the best!!!!
I made this frosting and the texture is excellent and so is the taste! The only thing I did differently is that I added a tiny drop of purple gel coloring to offset the yellow from the butter. Good job!
Did that work well? I’d love for it to be more white was thinking of adding white food coloring
I love baking now loving all the science behind it ❤️
Thank you so much for this recipe, it is absolutely delicious!! Haven’t frosted with it yet so I’ll update when I do!!
wow, i want to try this out now. great breakdown of the cream cheese frosting.
As a nerd who is super analytical, I LOVE your videos!
Wow amazing!! Thank you so much I really love how you explain it scientifically and visually! This helps soo much! We appreciate all your hard work 🤗
You are so very welcome! 🥰
That was some neat moves making buttercream cheese frosting! I am going to try it and I am positive it will be perfect! Thanks for sharing your time. God bless you! Have a great week!
I hope you do try ;) And thank you so much for the kind words
I love your videos! I’m a firm believer that baking is a science and I love your explanations!
Just in time for Valentine’s Day! 🥰
Very informative video!
I made a red velvet cake with cream cheese frosting a few days ago and I’ve struggled with frosting the cake because it kept melting, i’ll try to use this method next time and hope for the best. Thank you!
So cool I'm a pastry chef and I'm so happy to have learned something completely new about a commonly difficult product to work with. I wonder if a vegan version of this would be possible to achieve?
Oh my gosh, the piping of the frosting at 1:05 is absolutely stunning. Unbelievable how I'm only finding your channel now, and how you don't have more subscribers! Your recipes are amazing, and I can't wait to try a few out! :)
I’m so nervous but I have to make my first wedding cake tomorrow and the bride wants it completely frosted in cream cheese frosting. I’m going to try to this and pray it works!
It works. It is my second favorite frosting, it does takes time and patience but it’s worth it.
@@KarlaGarcia-sd1vm I made 2 giant batches of it and have it in piping bags in the fridge ready for tomorrow!
You got this!
If you use a quick icer in a piping bag it really helps with icing a cake, im not sure if you’ve tried it or not but it’s a tool that I like to use when frosting cakes
It’s a tip #789 I believe
Wow great video learned a lot
Thank you, Looks fantastic.!
I love your channel, you teach us the science of baking 💖💖 which im so grateful for
I made this last night for a 3 layer red velvet cake. SO good!! the texture was even better than my swiss meringue buttercream haha it was a dream to work with! I couldn't stop eating spoonfuls of it, and the lemon juice trick really does bring out the tangy flavour! I used a block of Philadelphia and meringue powder. I would love to see videos on the process of coming up with recipes, I want to see the failed versions!
Aww I’m glad you like it. Lol! There’s lots of failures… it’s a hot mess sometimes. I was thinking of posting the process of recipe development :) perhaps soon!
I was wondering if the taste was good so this helped lol
This was good to watch. Thank you! I'll be trying out the Red Velvet soon!
The first time I have every single ingredient for a baking recipe. The cream cheese frosting Gods answered my prayers 😂
I'm amazed how talented you are with such a amazing channel ❤️ and I'm glad that I follow you 🥰🥰🥰
Thank you so much 😀
I made this frosting last night. In the end it tasted and looks amazing but I couldn’t get it to reach 180 degrees. It was on the double broiler forever. It must have been about 20+ min. And it was really thick. It got to about 155 degrees. I felt it and there was no grainy-ness so I proceeded to move on. I added the meringue and milk powder but I didn’t see in the instructions to mix on high for 5 min. So I proceeded to add the butter. Now I’m not sure if skipping the step of mixing it on high for 5 min was a problem but it was so loose. (After adding all the butter which was cold from the fridge) I did whip on high til it was a nice white color. It was smooth and really white but still so loose. I was able to use it and kept putting in fridge to harden up. In the end the cake looks wonderful and the frosting hardened up. I’m just not sure about the cooking part and what I might have done wrong. Any suggestions, because I really want to use this frosting again but it was so time consuming. And I love hearing about the science of all your recipes. It’s been helpful for me so thanks so much.
I waa having similar issues when I started putting the butter it didn't get to the same results but I did follow all instructions including the high mix 5 mins but mine came out still runny. I put it in the fridge for 20 mins before putting it on my cake then starts to melt again. Place it on the fridge again. So I don't know what I did wrong. I will try again :(
I needed this info !!! 😁 thank you for your time & very informational videos !!
You are so welcome!
Wow 🤩 the cake looks so good! I have use Philadelphia cheese it’s good it just makes it thicker and creamy and it’s with frosting too u should try it. That’s very interesting of how you make cheese cream frosting and thanks for showing us this video. ❤️🍰👏🏽
Oh yours sounds so good tho ;)
The best recipe ever thank you so much
Omggg thanks so much this is the best creamcheese frosting I ever try thanks so muchhhhh
This reminds me of German buttercream. It looks delicious and beautiful!
This is my go to Cream Cheese frosting.
I like your baking cakes 🍰
Thanks for this amazing recipe.
I tried out this frosting and your carrot cake recipe yesterday, and I've got to say Wow! This frosting came out to be the silkiest, lightest, most dreamy cream cheese frosting I've ever had. It's a bit of work to put together, but once you start getting the butter emulsifying in the last step and see it come together, it's well worth it. I didn't feel like there was enough lemon to make it tangy enough to my liking, so I added just a touch more along with some citric acid and it was perfect.
I wonder if it's possible to add cocoa powder or melted chocolate at some point to make it a chocolate cream cheese frosting?
Now I'm very curious to try out some of your other recipes. This cream cheese frosting will be my go-to!
You’re a blessing! ❤
As someone living in the UK, this is perfect. Its alot harder to make cream chesse frosting because we dont have the full blocks of cream cheese, only the spreadable kind.
So my favorite frosting I created I whip heaving whipping cream with powdered sugar light sweetened then I whip softened cream cheese into the whipped cream together so go so light airy
Absolutely Beautiful cake, all that experimenting is so awesome to me, I totally love it. Thank you for sharing your knowledge dear young lady ❤️🍰🎂
Subscriber for 4-ever!!😃👍🏼
Easy firm cream cheese icing recipe - 250g butter, 250g icing sugar (confectioners sugar) beat together then add 500g Philadelphia cream cheese. Firm for layer cakes, chill after two layers to firm up. Can be coloured with concentrated gel or oil colour.
I've been trying to figure out the same thing! I was talking with a food scientist and she suggested mixing the sugar and butter together first. The fat coats the sugar so it cannot pull out the water as easily. But in 22 tries I imagine that was one of them!
Cream cheese might be harder to work with it... but it is worth it. Cream cheese frosting is so good.
You are terrific! How long can this frosting be frozen?
yum! that looks great ! thank you for all of that info ! I'm definetly trying this !
I need to be eating an entire layer cake while I watch these videos. 😋
Hi, for my lunchbox cake I use cream cheese but i will mix the fresh cream for 4-5 minutes using a mixer the texture is quite fluffy but not that sturdy, in another bowl I will mix cream cheese until it becomes a bit softer then i put in sugar and mix it again. That i will put the fresh cream into the cream cheese and mix it. The texture of the cream is not as perfect as butter cream and it is not that thick but i can easily decorate my cake. The taste is good too.
Just sharing. 🌹
Oh but that sounds so delicious ❤️
🤔 I never did this method
Cannot wait to try it..
Awesome vid! Nothing like it (as far as I’m aware).
I’ve had failed Swiss/Italian meringue buttercream cheese frosting fails largely time and time again because I hadn’t understood the science behind it (and just kinda winged it).
Will excitedly try this recipe for my kids’ combined b’day unicorn party on Saturday! 😂🎉🎉🎉
There are a variety of options for powdered egg white substitutes such as fresh egg whites, chia seeds, meringue powder, aquafaba, gelatin, agar powder, flax seeds, silken tofu, and even fruit purees.
I found this..
So beautiful 😍 and yummy cake
great presentation
How do you store & work with this frosting later on? Specially in climates which are humid. It will be a great help to know this part. Thank you 🙏🏼
Add the Butter at the End and You can use Cold Cream Cheese. I did it returned out Stable to frost.
Hello,
Is this frosting good to use on a tiered fondant covered cake?
Omg thank u so much for this video! I really did had problems frosting a cake with cream cheese frosting before. But anyway I hope u have something about Philadelphia cream cheese becuz where i'm from thats the only cream cheese i can buy easily. ☺
Thank you so much for the info👏
can you use full fat milk powder instead of non-fat?
Would you recommend this for warm climates like in the caribbean? I usually add shortening to buttercream rather than 100% butter.... would adding shortening to this help stabilize it further?
I was scared that this frosting is granulated cuz it contains powdered sugar.. but i see that you dissolve it first.. so am gona give it a try😊
One more thing can i replace the powdered egg white with meringue????
❤❤
Would it make any difference if I omit the milk powder?😓
I love your content!! Science and baking - my two favorite things! I am wondering how this recipe would work with brown butter? I'm going to test it out, but my plan is to use the same weight in brown butter and get it as cold as possible before adding it in. Will update how it goes.
Please do let me know because that sounds amazing! And thank you for the kind words :)
Hi! Did you ever try it with the brown butter? Also interested in the outcome :)
@@Sugarologie it's been a year, but it worked perfectly! It was smooth and pipeable, and the speckles of brown butter added a nice touch!
@@junglescope it worked just fine! I would definitely give it a try :)
I always wondered ONLY A SCIENTIST AND BAKER would figure this out!!🙌 Thank you for sharing. Would you have a STABILIZED WHIPPED CREAM RECIPE.? That also will not reject FONDANT ACCENTS ON CAKES. TIA!
:) All my stabilized whipped creams are here ruclips.net/video/gk6K9Q3Q3Nc/видео.html You can see which ones hold up to the most weight pressure for your fondant decor and I think you'd be good with either gelatin or whip-it :
Hi there! What an incredible recipe, thanks so much for sharing ❤ I have a big tub of milk powder which isn't non-fat. Do you think I would be able to use it or would I have to adjust the butter amount to make up for the added fat? Thank you!
Does anyone know how well this frosting held up out the fridge?