My Stabilized Cream Cheese Buttercream frosting
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- Опубликовано: 20 авг 2019
- ATTENTION!!!! TYPO ERRORS!!!! 1 minute instead of 10 minute mixing! Sorry for the inconvenience.
This is my Version and technique on how I make my cream cheese buttercream frosting stable and pipable. Super easy Technique and easy to follow.
update: I would like to apologize, because on my edits after I put the Cream cheese it's suppose to mix for 1 minute or so not 10minutes, typo errors is real specially Im just starting editing videos. im really sorry. anyway Im hoping you will still try it! thank you!
Ingredients
1 cup uncalted butter
2 box of 8 oz Cream cheese
1 tsp vanilla
2 1/2 cup powdered sugar
all ingredients must be at room temperature.
Simple and Easy steps
like and comment if ya'll want me to share my super moist red velvet cake recipe.
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My cake was a HIT at the party. I’m a cream cheese frosting freak and this is by far the best I’ve ever tasted!
It's taken me years to find a stabilized buttercream that works in my hot house.......and tonight I've been blessed to come across this video!!!! THANK YOU!!! 🤗🙏🏽💕💕💕
Have you tried it?. Does it hold up well under heat?. I live in Malaysia and its always hot and humid here
@@salmapenrose I have tried it in the heat and my house is SUPER HOT in the Summer, and it held up beautifully.
@@stacyandkweku thank you for responding so quickly!. Have a wonderful weekend.💛
@@salmapenrose You're welcome. You too, enjoy your weekend.🙂
Hey Stacy, last time I’ll mention, but apparently Professional secret forever: Wilton Meringue Powder! You can read various frosting recipes at Wilton.com. But for any cream cheese frosting try 2-3 tsp, I start w 2. You can always increase but careful. If you’ve tackled Russian Piping Tips this is the difference! Happy Baking!
First cream cheese frosting that uses an amount of sugar my mouth can cope with! I love cream cheese frosting and I use about this amount of sugar too. Most recipes call for about 12 cups of icing sugar for this amount of butter and cream cheese and that’s just inedible for me!
Thankyou
I can't thank you enough for this frosting recipe!!! I have tried several stabilized frostings and this is by far the very best in taste, texture and was so easy to make. Thank you so much for sharing.
You’re Welcome!!! Im so glad you loved it. Ive been using this recipe for 18 years now and it never failed me.
I come across your channel after watching sugarologie video about cream cheese frosting.
And yes it work because you mix butter and sugar first. This is the secret.
Then adding cream cheese in short time.. Not mix them vigorously.. That's the 2nd secret to stable cream cheese frosting.
Same here 😊
This is the easiest and best tasting recipe for stabīized whipped cream cheese buttercream frosting I’ve tried. I love how it’s not too sweet. Thank you for this recipe!
Thank you so much!!! Im glad you like this recipe! 🥰🥰🥰
I like how you do the frosting, quite interesting
Making carrot cake cupcakes for my grandmother’s 90th.. so excited to pipe some flowers with this recipe!🙏🏼🥰 thank you for sharing!!
Hope you enjoy
The more I beat it, the more soft it gets
Just pop them to the fridge for 30mins or until it hardens a little bit and beat again.
Just what I need for my red velvet cake
How did it taste?
I like the way you do details by details...thanks for sharing kept vlogging and stay safe ❤😊👍
Excellent! Excellent! Excellent!
I love that you tell what speed and for how long to Mix.
Best cream cheese recipe! Used it for cupcakes! And will be trying it out for a cake!!
Thank you so much for the video!
Made this today for my strawberry short cake and omg!!! So good!!!!!
OMG had problems with this frosting for ages.
I am glad I found you! My recipes always called for at least 1lb.+1/3 of a cup of icing sugar.
It was always runny my kitchen is hot I had to refrigerate multiple times.
The sugar is the secret!!!
Thank You, Thank You, Thank You!!!
Thank you!!! watch out for the typo Errors of 10 mins mixing, its only 1 minute. hehe hope it helps!
Loved this tutorial ❤
Thank you!!
Really nice, thanks for sharing
thank you for the video.
Cant wait to try this . Thanks alot
Hope you enjoy!!! just watch out for my typo errors. 😅
I just now made my batch of cream cheese butter cream
Thank u for sharing!
yesssssss go girl thank for sharing
SO many recipes out there in my opinion yours is one of the best thanks sooo much for sharing have a great BLESSED day today in our LORD GOD and savor JESUS CHRIST bye
Tried this recipe.. definitely not bullet proof. Room temp butter with powdered sugar didnt fluff up. When added cream cheese becomes clumpy. But thank you.
I cannot wait to make your method!!! Think it’ll hold up in super hot weather? 😅. Appreciate you sharing.
Mind sharing recipe for your moist red velvet cake plsssss
Hy, that frosting butter cream cheese me cant painting wich color diferentes but put cake and other think cant put wich esence how extract almond o only vainilla thank
Five Star recipe⭐️⭐️⭐️⭐️⭐️!
Thank you 😋
have you tried adding food coloring to cream cheese frosting?
👍
I will try to make this! What size is the cake you frosted?
Quiero hacerlo 😍 cuál número de duya usaste por favor
is it ok to use swiss valley creamcheese for this recipe?
Superb, well prepared👍👍👍
thank you for the video now will this hold up in hot weather ? also how much would I make for a double 9 in cake with filling ?
Wondering how long the frosting stayed stable, out of the fridge. Hope it really worked.
Will this be stable for warm/hot Ca weather? Will be having a drive by bday ada ref velvet will be the treats.
Can you freeze this recipe. I need it fir a wedding for my daughter?
So basically the air that is incorporated while creaming the butter and icing sugar plays an important roll?
Hi can this frosting stay room Temperature for 3 hours without melt ?
Add 4 tbs of vanilla instant pudding mix. That will work much better with any cream cheese frosting for stabilization.
Hi Mackie! Beautiful frosting and cute presentation! I like less sweet frosting, yours has less sugar and 1 stick more butter than “standard” recipe think winner. I’ve just tried Wilton Meringue Powder. Your recipe plus 2 tsp-1 tbsp (which is 3 tsp) of the meringue powder acts as a piping stabilizer for Russian Piping Tips! FYI. Could you tell me what tip you used in video, love!
it looks like a Wilton 1M tip
I wonder why she liked your comment but didn’t answer your question
Thanks for your tip Sharmila!! My mom asked me to make carrot cake cupcakes for tomorrow, and since it's May Day, I want to make them look like little bouquets. I thought the Russian tips would be great for them but wasn't sure how to do cream cheese frosting with that. I'll try your meringue powder tip!!
@@christanice, hello! Does meringue powder make a frosting firmer or thicker? Sorry to ask. I’m just getting started. Thank you. I’ve read where different brands of this powder can taste very different. Do you know if this is true? Thanks so much for your help 🌺
Hi. What was the size of the cake?
What if there is no paddle?
mackiekaon daw haha
Pwede po ba lagyan ng color yang frosting?thank you po
Will it hold up for tier cakes?
Which cream cheese you used?
Instead of this cream cheese can we use other cream cheese.
Anong brand po nung butter niyo? Thank you!
How make red velvet cake?
Can you provide amounts in grammes or ml please
From Jackie San Luis:
update: I would like to apologize, because on my edits after I put the Cream cheese it's suppose to mix for 1 minute or so not 10 minutes, typo errors is real specially I'm just starting editing videos. i'm really sorry. anyway I'm hoping you will still try it! thank you!
If you beat the icing for 10 minutes after adding the cream cheese, you will get runny icing.
Hi. Was this recipe using 8 oz (16 table spoons) of unsalted butter? You mentioned 1 cup under ingredients but I saw that you used two sticks of butter in the video. The butter I have is 1 cup per stick. Thank you.
I believe she used 1/2 cup sticks, so your 1 cup stick is all you would use. (The ingredients list says 1 cup unsalted butter.)
its one cup. I used 2 stick because it measures 1/2 cup only.
I heard it’s not stable enough for a lot of layers and for piping either it’s too soft and gets watery 😟
Hi. Is the 10 minutes typo error for both the mixing? How many cupcakes can this recipe pipe?
Hello! Yes it should be just 1 minute. It is depending on the type of pipping design you make, but for just roset it Can cover to 24-30 cupcakes.
Mine never come out that way
Me too :(
Same as mine huhu
Should we keep this in the fridge before frosting?
Waooooo ❤
Mam I very happy by ur recipe,but which sugar we should use,icing sugar or powder sugar
HELLO!!!! thank you! we are using the powdered/ confectioner sugar.
Thank u mam ❤️
Please share your red velvet cake recipe. Thank you.
Only 2 1/2 cup of powdered sugar?
Pa shoutout po 😁
Pd po ba hand mixer mam
Will it work with Russian tips ?
I am going a small 4 layer 6 inch cake. If I did half the recipe is that ok? Do you sift the powder sugar?
Hello! Yes you can half the recipe also yes I do sift the powder sugar because it’s always clumpy and it doesn’t give a smooth finish. Hope this helps! Enjoy baking!
@@mackiesanluis thank you so much! Looks amazing!
Red cabbage & apple recipe
How much sugar did you use?
Is that unsalted butter?
I tried this recipe today. I did not use the amt of cream cheese stated and even had to put more icing sugar. It did not come out firm and fluffy. Not sure what went wrong. I'm really lookibg for a cream cheese frosting that is not runny. Anyone with suggestions.
The more sugar u add in cream cheese frosting the runnier it gets
Hi! Can I pipe flowers with this frosting?
Yes you can!
is the recipe good for layer cakes, 2 tier?
Hello! It depends on the size but usually for two tiered 8inch and 6 inch cake i make double recipe of this good for filling and frosting.
Is the mixing of the butter mixture after you put in the vanilla 10 mins or 1 min?
1min
I would like the red velvet cake recipe if you may please
No. Do not beat for 10 min or you will end up with soup. Make sure your cream cheese is cold. Beat that first on low to medium speed until cream cheese starts sticking to side of bowl.... about 3 to 4 min then add butter that is soft to touch. Beat for just a min or just until incorporated. Then set mixer to low and add the powdered sugar and mix just until it's combined. Make sure your house is cool! The more you beat cream cheese... the souper it gets. The less you mess with it... the better off you are.
Edit: Found an additional trick. If you have KitchenAid and have the whisk, you can whip it on a higher speed to incorporate air for about another 30 seconds to 1 min. But still don't overdo it and CC should be cold.
well that's her recipe. this is her channel. make you own and share your idea. thanks
@@mjvlogs2142 her channel is also open for comments. If you don't like mine keep scrolling. Thanks
@@dkland1980 thank you soo much
it worked! thank you!
Thanks
Can I use a hand mixer instead? i dont have a paddle attachment:(
Will it provide the same consistency?
Hi,can mixed some chocolate tablet or power for giving color please tell me thanks
Mine didnt come out like that and I followed everything step by step. I only have a hand mixer is that a factor?
i dont think so. sis what type of cream cheese did u use?
@@vveregild which creem cheese
hii
I just cant bare with it , telling the people to scrape it but instead u went on scraping the paddle attachment instead the sides of the bowl that aint getting mixed at all.
Will roses made out of this. Stick on the sides of the cake n not melt or flop
Hello! If rosettes on the cupcake is possible but if it’s the side of the cake it will hold for awhile but I think it’ll melt if it’s too hot.
Tried this. Didn't work so well for me. Was not stable at all. Kept putting icing back in the fridge to firm up. Would not stay on the cake sides. I think 10 minutes is way too long to mix frosting. Especially in hot Georgia.
What did you STABILIZE this cream cheese buttercream with?
She made it in steps like this! Remember she made a serious typo don’t mix for 10 min only for 1 cause u will over beat it and it will be runny! The trick is to add the cream cheese last
Hi.. can i have this recipe in grams pls. Thank you
You can go on Google and type in "measure cups to grams" and several websites will pop up for your convenience. I hope this helps.
Hi..pede pong mag add ng shortening pra maging stable?
1 cup butter= 226 grams
I did the recepie and my frosting is not stiff like urs what wen wrong
Maria Mora hello! Make sure the butter is soft and cream butter first. 😄 the cream cheese are in a little bit colder side, Don’t over mix once the cream cheese is in. ☺️
Well when i put in the cream cheese . Then you instruct to beat on med to high for 10mins. At first it was still nice and stiff but as i was on min 6 of mixing its was jist getting softer and softer
As you instruct on the 4th step to mix everything on med to high for 10 mins till its all mixed and lumps
Yup thats what I do. Maybe the cream cheese was already Too soft, But its up to you, you just eye Ball the frosting while mixing it.
She made a typo error on her instruction in the video. It says on the description box that after adding the cream cheese, just mix it for 1 minute or so and not 10 minutes.
Wala wenta hahahah
Please,sugar in grams.Merci.
I want to ask how to fix soupy cream cheese frosting ? 😔 Hope someond can answer
hello! make sure everything is at room temperature, do not over mix, try to eyeball it when mixing sometimes it only takes seconds when you put the cream cheese. hope it'll help.
Why is it that my icing sugar feels grainy to the touch and not smooth when i make like this ? What's wrong?
Try sifting it, sometimes even Powdered sugar will have clumps. So for smooth texture and even finish you could sift it couple times just to make sure there isn't any lumps or big chunks you are putting into your mixture. Make sure you are using Powdered sugar and not the regular sugar.
@@angelicasoh7305 tnx so much for ur rply, it's a big help for me. Yes, i'm using powdered/confectioner sugar. 😊❤
I had this problem with frostings the key is to use milk to smooth out the text
Just a bit though like 1 table spoon or a 1/2 teaspoon
Sift the sjgar
Uncalted or unsalted, I got to googling 🤦🏾♀️
You don't overwork the cream cheese.
Could u confirm how much is 1 cup butter in grams? Also rest of the ingredients in grams as well please?
You could just look it up on the internet. Go on Google and type in "cups to grams converter" and several websites will pop up for you to use.
1 cup is 226 gms.
Google it!
Darn I followed your recipe but mine looks alot looser than yours. I made it ahead of time and have it refrigeratin and will ice a frozen cake so no big deal but I wonder what I did differently
Hello!!! Thank you for your comment! It might be the typo error I made on the video, it said 10 mins of mixing instead of 1 minute. 10 minutes of mixing will make your frosting soft and runny. Sorry for that. I had a typo reminder on my description box 😅
It could also be your butter and cream cheese are too soft.
Yeah...I tried this method and the stuff was WAY too runny for piping.
Yeah i try this it runny.. so i end up wasting everything
@@lovelyanzures1294 it was runny for me as well and i did everything exact
girls
Wait I have to throw up from the video movement be right back.
Sad, really... you're camera work is left wanting. The recipe is good though for the exception of horrible camera work. Keep practising...... :)
That's not very nice!
You're such a moron.... :)
@@nicolesaylor4027 constructive criticism and stating a fact is not being "not very nice"
@@s.t.2130 this is not constructive criticism. But if you can't see that you are also part of the problem.
It was horrible camerawork, and Robbin suggested working on it. YOU are the problem, and everyone who tells inferior work "you're perfect just the way you are". Nothing is improved without real criticisms. Truth sometimes hurts. If you don't like it, don't put your stuff out there for other people.
First, cut the cheesy "music." Second, buy yourself a microphone (they are real cheap these days) and talk to us. Third, and probably most importantly, DO NOT advertise your regular cream cheese frosting as "stabilized." You make the standard cream cheese frosting that everyone else makes and did not add any stabilizing agent (such as gelatin) to stabilize the frosting. So your frosting is no more "stabilized" than anyone else's.
fourth, don't get your 4 year old to hold the camera. Find someone who can hold it steady or use a stand.
@@s.t.2130 You're right about that. Tripods are cheap. She needs to buy one.
You are so rude to hijack an instructional video like this with your negativity. If you don't like it, don't watch it! I think it's great! I just turned the sound off. No problem. Go make your own " perfect video"!
I wish there was a cure for people”s case of Stupidity!!….these days what a shame! For your information she can do her video however she wants!….”YOU” don’t have to watch if you don’t want as simple as that stop discouraging and spreading negativity we r all here to learn TOGETHER!…USE YOUR NEGATIVE TIME TO MAKE YOUR OWN VIDEOS!!… Than analyze how great they R before criticizing other’s so foolishly!
FYI She said “ My stabilized cream cheese frosting” meaning is her own way !
And I don’t know who told you it needs to have an stabilizer agent in order to be so called stabilized…It is the method she used the game changer here! It is the order of the products that affected the results plus fat and air in this case that’s what she did! Cream cheese is softer than butter even when cold that’s why she worked on the. Butter first so she won’t over mix the cream cheese!
@@janetrodriguez8247 Sure, she can put out any garbage she pleases and throw it together and apply a false name to it if she wants. But she needs to expect people to tell her when she does.
Don't you think it's time for you to GROW UP? Poor quality attracts poor reviews and negative comments. That's the way the ADULT world works. You need to get used to that if you want to be a grown-up.