This frosting took me the longest to figure out
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- Опубликовано: 2 окт 2024
- Recipe is here: www.sugarologie.com/recipes/cream-cheese-buttercream
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This channel is a godsend. First time I’ve seen a content creator discuss baking with such depth and science.
@@ayevee5349 I’m actually a big fan of Ann! I’ve watched all her debunking videos too. I’m just super glad there’s more creators like her who combine baking with actual science. Helps immensely with avoiding common mistakes.
I grew up watching Alton Brown on GoodEats! Amazing man, very scientific and fun. Some of the best recipes I've ever made ❤
So in conclusion, she's the daughter of Walter White.
@@readmore6042 ❤
Since you are interested in food, you might like it: #SaveSoil #ConsciousPlanet
Wow 😯 This was fascinating! I love learning from you! The way you explain the science behind how you create everything is so fun and easy to understand. Thank you! 🙇♀️🍰
I love how you come up with these solutions! Your process is so intriguing. I have always made cream cheese frosting using the cooked flour method. The result is much better than regular cream cheese frosting. They hold up well to piping, just not as well as buttercream frosting. My family loves that its not too sweet too. I am waiting for my son’s birthday mid April to try out your cream cheese frosting recipe. Thank you so much for all your amazing content!❤
Do you have the recipe or video tutorial for this method? If you do, do you mind sharing it? Thanks
I use the magical cream cheese frosting recipe from baking a moment blog. I follow the recipe as is. No changes. Hope this helps.
@@ummuaneesh5475 thank you very much
I make a half cooked frosting and a mixture of butter, cream cheese, and sugar frosting for summer serving. It pipes and holds better than buttercream in warm situations.
Any update?
your videos make me feel like I'm in culinary school.
also "shooketh" lmaooo
These are really high-quality videos! You deserve more subs and attention 😊
I agree!^^
Wow, thank you!
I second that. Top quality content. It satisfies the artist and the scientist in me.
@Sugarologie I agree, too. Please do not stop your videos. They are educational and fun. Your videos have helped my baking techniques and my family to love my bake goods even more.😊❤ Thank you so much.
This should go viral! Putting the Chic Fil A sauce demo in was so cool! Some people learn visually ❤🎉
As a professional chef this is EXACTLY the kind of cooking content I want. I’m not a baker but the way you break things down to a science is amazing
Yes! I also am a chef and she and her channel are exactly what I needed to tweek my skills in certain areas.
I love the way you approach baking. Many ppl think it's magic when in reality you just have to dive deep into it to understand it. Also, I recently used your carrot cake recipe and it was an absolute hit and I enjoyed making it so much! The caramelized carrots are a winner; I used brown butter instead of regular and the depth of flavour was enhanced even further. Thank you for sharing all your content 🙏💕
God I love brown butter - ugh your cake sounds so amazing :)
@@Sugarologiesame here! It's definitely worth experimenting with. All thanks to your awesome recipe 😊
Baking is science and science is magic to me :)
@@serenitymoon825 i love your reply
Stable Cream Cheese Buttercream for layer cakes:
www.sugarologie.com/recipes/cream-cheese-buttercream
I have an easier cream cheese frosting too, which is more akin to American buttercream, but still has some great stability:
www.sugarologie.com/recipes/quick-cream-cheese-frosting
Which one to choose?
The first one is less sweet, more smooth, and has the performance of a Swiss meringue buttercream.
The second one has a bit of granularity from the powdered sugar and a more pronounced cream cheese flavor. This is the one that you may be more familiar with, but my version has added stability from the mixing technique.
I apologize I have to talk very quickly with these SHORTS, but my blog posts typically go into more detail. 🧁💞
I just tried this and it works so perfectly, I tweak it a little by using a microwave to make the "syrup" ( it was not as liquidy as yours), still came out great. My regular go to cream cheese frosting before your recipe is my ccsmbc 50:50 butter/ cream cheese ratio. It works so well until it didn't, and I've figured out that was because the recipe only works for Philadelphia cream cheese, once I've switch it was runny and sometimes would break. I think your recipe also has a very similar flavour profile to my ccsmbc, which is perfect!!! Now I'm switching to your recipe, so the cream cheese I use don't matter 🎉🎉🎉
that loop transition was flawless!
Such an expensive knowledge that not many people could get...this mind blowed me
I love how you treat your cooking as a science:) Because it is! Though I’ve never really looked at cooking this way, I am very much a scientist and I have been thoroughly loving your channel since I recently discovered it.. I have learned SO much!! ❤
Your channel needs to blow up already
Woooooowwwwww! I just enjoy how you are scientific about all your baking knowledge. Thanks for sharing!
Wow...just wow 😮. Yet another reason I love this channel
HOLY SHIT YOU'RE A GENIUS WOMAN!!!!!!!!!!!
Wonderful Buttercream 💡👏
Oh the butter is like how people use seed chocolate to temper chocolate.
I am so GRATEFUL for all of your hard work!
Omg this is some America's test kitchen, Alton Brown level food science! Love it!
Very informative, thank you!
Love your channel and all the knowledge that you share. Thank you.
Thank you for that tip .. I've never managed to make cream cheese frosting that works out ..
This is brilliant 🙌
I was just talking to a lady last week about how to make cream cheese frosting without making it syrup and weak (where it won't stand stiff).
I used your method to fill a 3 tier cake and it worked amazingly! And tasted great 💛 never had such a stable cream cheese cake
I just discovered your channel and have been watching all your videos! They’re so inspiring and amazing thank you 🙏
You are so smart! And I love the new cakulator! It's amazing. I'm gonna try the carrot cake recipe with this icing!
The scientific explanation just literally opened up my understanding of cream cheese, but the behaviors of other recipes and why????????? Thank you again!!!🙏🏽
I never realized that american cream cheese is different from what I'd get in a store here. So that's why my frosting was always so... liquid when I used an American recipe! (Ok, I only tried to make some cupcakes YEARS ago from one recipe, I guess I would have gotten it sooner, if I'd've tried it more often 😅)
I didn't know this was a thing. I've made my cream cheese frosting like this many times, but the first time was a complete accident of me trying to make a donut glaze without a recipe or ever having made a donut glaze before.
I never realized that cream cheese and heavy cream had such similar water content 👀
God, I love this channel. I just started my pastry school journey, and these videos are my "semi productive break treat" 😄
My mom and I were just talking about cream cheese frosting yesterday. She refuses to use it because cakes fall apart. I think you've just upped her game.
I have a baking certificate. we didn't get all these science-y tidbits you give us. Sure we got some. But you're in-depth dives are awesome. Please start putting all these awesome bits with visual aides into a book. Maybe it will become a required text in the future. arms up, high ten!
We love a food scientist ❤️
This channel gives “Lessons in chemistry” vibes lol
genius!
Mind
Blown
I feel like I just went to science class 😂
There’s a way to have a stable cream cheese frosting (it works for me).
- Whip the butter
- Add the powdered sugar and mix until it’s like a normal American buttercream
- Make sure your cream cheese is soft and combine it with the butter and sugar at the end, but don’t over mix and that’s pretty much it.
You can also chill it before using ⭐️
That nourished my brain; and, clogged my heart. 😅
Will try
I thought this was already a thing. My grandma did that with her frosting and she got it from my grandpa’s mother. Maybe not the exact same, but heating it, adding sugar, taking it off the heat, adding salt, confectioners sugar, vanilla, and butter, then beating it until stiff is how she made it. It’s still one of our favorite things to make of hers.
LOLLLLL @ "shooketh" 😂 thank you for that.
it's the little things. 😊
Well, my mind is blown
If you don’t have cream cheese, adding a teaspoon of apple cider vinegar to your normal buttercream does the trick!
I'm going to try this today for my cinnamon buns.
You did a science thing and I'm all for that if it takes you to the solution to a problem... But in the end, how does it taste?! 🤔
This is so interesting! I have been baking for 17+ years and have never seen this solution for cream cheese. I an going to try this immediately
It's so interesting to see you blend baking and science, how did you get interested in doing so?
Thank you so much for this channel! I've been learning a lot. Have you done a recipe for coconut cream cheese buttercream? As in one made with block coconut cream, cream cheese, butter and sugar? Would the coconut cream be treated in a similar way to butter as an ingredient?
One of the bakes I’ve really struggled to figure out is cheesecake swirl brownies because adding sugar and egg yolk to my cream cheese would always liquify it! I couldn’t figure out if I was doing something wrong but based on this I’m guessing the sugar was just drawing all that moisture out and neutralising the effect of the stabiliser.
🎯
They say when you don’t really know what you’re doing unless you’re able to explain it to someone and help them understand the subject. You did that. I just found your channel and subscribed, thanks for what you’re doing.
The way you explain the science behind baking is genius!
Dang!! This is amazing!!! Can you share the recipe!!?!
Of course - it's in the pinned link for you 💕
Interesting! I made a wedding cake last year with cream cheese frosting and felt so bad I couldn’t get the icing to stabilize. I told the wedding day coordinator to keep it refrigerated until literally the VERY LAST SECOND. I did not stay at the wedding so I’m not sure what happened but sometimes I wonder what came of that cake 😂
I love gastronomy and your channel gave me a lot of things to look forward to
wow. i’m not even a baker but this is pretty cool 🙌🏽🥰🤍✨
I just use a previously sweetened well flavoured whipping cream usually soy based (very stable) and add it to cream cheese, whip that together 2-1 ratio ( 2 cream- 1 cheese) and it’s a pretty stable icing, quick to whip up, temperature stable, great flavour less sugar and fat.
Woww😮
sooo glad your videos popped up on my feed, you make food science fun! 😆 i actually want to practice piping, but was looking for a cheap alternative to butter - it’d be interesting if you could come up with a recipe that imitates the consistency of buttercream without using butter!
i look forward to trying both recipes. I'm always sad when I can't do much decorating with my cream cheese frosting.
Tutorial, please!
Suuuuuper Geeeeenius!!!❤
heavy cream is 102% 🤯
Thank you so much for explaining the reasons why things work the way they do. You have improved my baking experiences so much.
You are so welcome!
That's interesting because my kids and I don't do well with cow's milk but we handle goat just fine. Hence, we use chevre, not cream cheese, and chevre has no additives - what were they called? Hydro colloids? Lol this changes things...
And I bet it tasted primarily of butter and sugar, not like cream cheese, much like most cream cheese frostings, the flavour of them is frankly indiscernible brim buttercream frostings, sugary and oily. My mothers cream cheese frosting actually tastes of cream cheese, you use half as much butter and sugar as cream cheese and is completely stable.
And I bet it tasted primarily of butter and sugar, not like cream cheese, much like most cream cheese frostings, the flavour of them is frankly indiscernible brim buttercream frostings, sugary and oily. My mothers cream cheese frosting actually tastes of cream cheese, you use half as much butter and sugar as cream cheese and is completely stable.
How is it tricky? I just use cream cheese with no butter whatsoever. I also don't use my mixer, I mix in the powdered sugar straight into the softened cream cheese by hand. Never had any issues.
I hate frosting but can’t stop watching your videos. They’re impressive
Cream cheese looks nothing like this in Europe... It's more like spreadable butter
YES HONEY!!! PLEASEEEEE keep helping us out!!!! ❤❤❤❤❤❤
Why not make your own cream cheese.... no stabilizers...way better taste
The fact that it’s called “thixotropy” fucking kills me💀
It's absolutely amazing watching you be so scientific about baking! I have learned so much and appreciate your dedication to this! ❤️❤️❤️
Didn’t this require more butter than the original formula?
BRILLIANT! Love your content!!! 👏🏼🥰
And... why was a r*pe kit collection performed on Stephen's body?
These videos are amazing. Thank you for breaking down the information behind the actions
Interesting experiment... However.. Have you ever tried buying cream cheese that does not have additives? That is usually just cheap cream cheese. Good quality cream cheese has no additives and I have had no problem making frosting with them.
Hi, I've noticed you're using the same music track or at least pieces from the same artist in your recent shorts, could you be so kind as to name the artist and/or song? They have a lovely sound
Hello! I use Artlist and this song is called “Circle of Life” by Letra 🙂
@Sugarologie Thank you! Your shorts are wonderful as well, understanding the chemistry behind cooking has always been my favorite part of the cooking process and you do a wonderful job of explaining it, keep it up!
WOMAN?!
Who the heck are you? Do you listen to my conversations 🤨
I use “Unshaken” and “Shooketh”…………..
That’s it.
I’m subscribing 👍🏾
Gonna try this ASAP... I love the taste of cream cheese frosting, however mine always turns out too hard to squeeze and pipe (one time it literally RIPPED my linen piping bag!!!) And there's always inhomogeneous pieces of butter and cream cheese in it because I've been told so often to not over mix the batch. 😂
I live stumbling on her videos. She’s like Anne Rearden but dumbs things down significantly less!
can I use a hand mixer in this recipe? would appreciate the info
The easier American buttercream recipe would be KETO friendly with Swerve Powdered "sugar. " Any chance it would substitute for sugar and not change texture?
We have Arla brand cream cheese which is fantastic without any hydrocolloids, just dairy and enzymes.
Its kind of sad how this is creme cheese now. Originally it’s just sour crème and sour milk.
Okay no. That's it. Cream cheese should never come wrapped like a brick of butter. The US is officially dead to me.
I'm going to remember this video for my next red velvet cake
Amazing short
could you please do another video breaking down the science of this? tysm!
Also, you sound like me f’ing up a recipe but still somehow working.
Like I’ve done this by accident, but with goats milk. Best thing ever. Cannot replicate.
Shooketh!!! Absolutely it’s a word now
Have you read the book Lessons in Chemistry? Such a good book that reminds me of your channel!!
That's really interesting. I wonder if this would work with British cream cheese. We don't have the blocks like in the US, all our cream cheese is like a thick spread that comes in a pot. In order to get vaguely stable frosting you need to add so much icing sugar it overpowers the whole thing.
In Ireland we don't have cream cheese blocks, it's just spread and I very soft
Omg thank you because I want to make one from scratch
I make cream cheese 🧁🧁 frosting all the time and never had any issues,I don't know what she's talking about
Wait, then what's buttercream frosting?