Many thanks to our sponsor, Gestura! They're launching the stunning Esa Offset Spatula today. Check out their line of products at gesturautensils.com and use code CLAIRE for free shipping (US only).
Carla recommended the Gestura gold tweezers in her holiday gift guide last year. They were my kitchen gift to myself last Christmas and I still use them almost every day. Great product with amazing utility!
I never comment on RUclips, but I’ve been looking for this type of frosting for forever, with no amazing alternatives! This is actually so innovative, and it couldn’t come from anyone other than the magnificent Claire
Claire's dessert recipes can be trusted to be well balanced in sweetness and flavor. I didn't realize how needlessly sweet desserts were until I started following her.
I still cut a lot of sugar from her recipes. I'm from Europe, so it's basically a rule of thumb to cut 40-50% of sugar from american recipes. Usually works very well. American palette is insane when it comes to sweets.
40% -50%!?! and it's still considered dessert? lol I'm willing to try, honestly. I love trying new ways of preparing things. Def will cut back next time I may a small batch of something.
@@pheona1164 Alexandra is absolutely right, European desserts focus more on the ingredients' natural flavour and depend much less on sugar. E.g. lemon bars would be really lemon-flavoured and not "sugarcoated" (pun intended)
@@pheona1164 for example, in her carrot cake from Dessert Person I cut both granulated and dark brown sugar exactly in half. The sweet frosting comes on top of that, so it's plenty. I also cut about 40% from butterscoth blondie, which I normally love, but the original is waaaaay too sweet for me. If you are used to "American" quantities, you probably won't like it, but who knows! :) Be aware that this much reduction also impacts the texture, but it never bothered me personally.
@@AlexandraAndStuffThat sounds fabulous, thanks for the tips. I like desserts that are minimally sweet and I always add more salt than is called for. Only use natural salts for exceptional flavor.
i always think about claire saying “don’t be a hero” when i’m grating carrots ever since the orginal carrot cake video! it’s saved my knuckles many times
Grated my knuckle and fingernail once in the same day. From then on I decided I'll just live with the 3% less shredded X and just give that extra nub to my golden retriever.
One thing I LOVE ABOUT CLAIRE is how she perfectly explains the need to wash,save any dishes. Like being a noob home baker, her videos are so self explanatory and forgiving. All my questions are always answered by the end of the video! Truly, love you Claire❤
Claire this is genuinely revolutionary. I hate how gloopy cream cheese frosting is, but otherwise frosting is generally too sweet and somewhat flavorless. I don't even like cream cheese, but in frosting that tang is the perfect compliment to all the sweetness. You can bet that I'll be making this recipe this weekend, and I have a feeling that this frosting will become my new favorite recipe. Great video!
My mom used to make carrot cake all the time. I wasn't fan of it until I got older. When she passed away I found her baking cook book and made her carrot cake and def brought back memories
I have been trying to come up with a recipe for this style of buttercream for YEARS because I really don't like powdered sugar frostings. The amount you need to make the buttercream actually usable makes the overall frosting way too sweet! Thank you SO much for your innovation, Claire; this changes the game!
Help! Ive tried to make this icing twice now, and both times it's gone smoothly up until I add the cream cheese/butter mixture to the meringue. As soon as I start adding it, the whole thing becomes a soupy mess and never recovers. What am I doing wrong??
The only thing I wish Claire had done was show how she pressed the cream cheese. Carrot cake is my dad's favorite, so this will be made when I see him next.
I would assume you press it like tofu when you want to remove extra water, either between plates with a weight on top or I wonder if it would fit in an actual tofu press
EDIT: I plan to follow a DIY method to make cream cheese from plain yogurt (that I make anyway). I just wonder if I should use 8 oz. or 5 oz. I’ll try 5 oz. first with my next batch.
I just made the recipe. For the pressed cream cheese, I put the cream cheese spread onto paper towels and covered with another paper towel and pressed down. When the paper towels became completely wet, I changed to new dry ones and put it on a plate in the refrigerator. I changed to dry towels once again and left to dry out for a few days. Worked really well. Started at 7 oz and was 5 oz when I made the buttercream.
I really appreciate how Claire knows there isnt a written recipe so she really articulates herself so people can follow. Also I love how vinny and cal are really careful about explicitly *showing* us how Claire is doing everything so we can make it ourself. Love you guys
I just want you to know, I’ve watch you for so many years. Like “ gourmet makes “ 6 years ago ( I’m 25 ) I’ve never lost interest in your videos. But this one, this cream cheese frosting is everything I’ve ever needed in a video! You provide me with so much knowledge! You’re amazing & ily !! 🩷🩷🩷🩷🩷🩷
I've been making Dessert Person carrot cake, but in a form of muffins, for my Christmas gift boxes and it's always the favorite of all the treats. Brown butter frosting, of course. I am so grateful for your recipes, Claire!
I don’t like cupcakes, or even regular cakes, for that matter. I started baking at age 12 but for some reason lost interest in cake. However, I love this recipe. The easy-eating tip at the end is pure gold. I have made carrot cake with, e.g., all manner of dried fruits (usually diced), roasted walnuts, peanuts, or hazelnuts (chopped), canned chopped pineapple (drained), and chopped candied ginger or orange peel. But I’ve never liked icing, mostly because it’s SO sweet. When I baked cakes, they were usually one layer with a very generous amount of not-too-whipped cream on the side. However, your carrot shredding-and-chopping technique and that I-could-dive-into-the-bowl-and-eat-my-way-out-slowly frosting has revived my interest. Thank you so much! And the Oscar goes to Dessert Person Claire Saffitz!
Claire you are amazing!!! Literally going to a company picnic today. I have about 50 cupcakes to frost and I was like, “mmmm how do I make a cream cheese butter cream frosting? And then fold through some peach compote.” And then you post this! I currently have my cream cheese pressing between to sheet trays with my boxes of peaches stacked on top. (The cookout is at 4 so we’ll see if this press method works fast enough). The frosting is going on some yellow cake cupcakes. You are amazing and the best and inspire my baking. 😊
In case anyone is looking for the right cream cheese, I THINK she's referencing Tillamook's cream cheese spread, which lacks any stabilizers and is sold at Hannaford (other places too I'm sure, but that's the only grocery store that carries it in my area).
She noted Nancy's brand cream cheese in the description. Tillamook is also free of stabilizers so im sure either would work great but just in case anyone can't find Tillamook you could also try to find Nancy's:)
Claire, this frosting is exactly what I have been looking for in cream cheese frosting! Bravo! Thank you so much for sharing your innovative mind with us home bakers. I have become a much more confident and successful baker from watching your videos and reading your books. Dessert Person forever 🫶
Everytime I see an american carrot cake I think that you guys should also try the brazilian carrot cake. It doesn't have spices, just a simple cake with carrots, made in a blender. And then we serve it with chocolate frosting. Ganache, brigadeiro, melted chocolate, whatever. It is TO DIE FOR.
yeah sugarologie has a recipe for cream cheese buttercream too where she explains the science too, i love the way the cupcakes looked before the frosting was smoothed 😂
I've noticed than when cream cheese is frozen, it tends to "curdle" when it's defrosted. I wonder if that's possibly a way to get around the stabilizers? To the naked eye it looks like solids and liquids have separated, so I think it'd be possible to press it to remove part of the moisture at that point.
I don't know why the frosting is separated I got I beat the egg whites to stiff peak then start to add the butter and cream cheese and it start separated 😢
this new frosting method looks amazing! but i will say, the brown butter cream cheese frosting from dessert person is the greatest cream cheese frosting i've ever had, it seriously changed my life, and up until this video i was convinced i would never make any other cream cheese frosting recipe!
Hey Claire, I really like your recipes! But I noticed that the meassurements are often in cups, which I never uns cause I grew up with the SI-System, so kg and g are my go to. Would it be possible to always write additionaly the amount in gramm? This would be really nice, thank you!
Excited to try this! Also wanted to shout out Sugarologie’s ButterCream Cheese frosting. She set out with a similar goal but came up with a different method!
I've made the Sugarologie cream cheese buttercream several times and the texture is amazing. I'm excited to make Claire's version and see if the texture is comparable. In the video it looks very fluffy and airy so I worry it might be hard to smooth on the side of a layer cake. The proportion of cream cheese to butter is a lot higher than in Sugarologie's recipe, so I'm thinking Claire's might taste better.
@@edamamepowerz ooh okay I’d be interested to see! I love sugarologie’s cake and Swiss meringue buttercream recipes but I haven’t tried the buttercream cheese yet
This looks so tasty; I'll def try this recipe at some point! However, I wonder if using pressed cream cheese is really the only way to make this frosting - perhaps the cream cheese could be replaced with mascarpone for a similar and much speedier frosting? If I understood her explanation correctly, Claire said that the cream cheese has to be pressed because in its "natural" state its fat content is too low, making it hard to mix with the butter and create an emulsion. Therefore, I wonder if mascarpone cheese might be a good substitute, as it by default has a fat content of about 80%. Using mascarpone instead of normal cream cheese in the frosting might be a way to achieve a similar result in a much faster way 🤔 I may have to give that a try at some point.
Hmmm. I was sort of wondering the same thing, but I don't think mascarpone has that high of a fat percentage. I just looked online and of course it's all very confusing, but the consensus seems to be more around 50%. I'm going to make Chef John's mascarpone recipe, then press THAT, and THEN make Claire's buttercream. Learning from the masters! (And driving myself crazy by doing so.)
@@DebiSimons oh, you're right! Mascarpone has a fat content of 80% _in dry matter_ which equates to a fat content of about 50% as sampled (= including the water). I should have read more carefully when I looked up the fat content of mascarpone on google last night. 😅 Sounds like a great idea; I'll have to check out Chef Johns recipe at some point, too! :)
This is why I follow Claire Saffitz - I appreciate the technical explanation behind the process. Knowing and understanding why you are performing certain steps, or selecting specific ingredients, can make or break a bake! Claire Saffitz delivers another great recipe with an explanation behind her methodology, to deliver than knowledge and understanding. You can tell by her energy and passion that she is truly proud of what she developed in making this cream cheese buttercream, and I can't wait to try it!
Growing up my family used a carrot cake recipe that called for carrot baby food instead of grated carrots (it was from an old church cookbook). Everyone I tell this to acts shocked and a little disturbed that it's a thing, so I'm curious if anyone else has ever come across a similar recipe?
Perfect timing. I had literally just spent the past two days looking for a recipe for pipeable stable cream cheese frosting, and was very disappointed with my findings. I'm so excited to try this with my red velvet cupcakes. Claire, thank you for having such great recipes. I get so much use out of my Dessert Person cookbook.
The store brand cream cheese at Meijer is super firm and when you bend the block it cracks with dry edges. It is even drier when it is stored until near the sell-by date. I use it for everything.
Can you make Hostess Cupcakes on Claire Recreates? The chocolate ones with the white cream filling. I'd love to learn how to make them from scratch because I eat them all the time and I know eating from from scratch would much healthier! 🧁
I've noticed when I freeze cream cheese (because it was on sale and I stocked up) it's a bit more of that grainy texture and has released the extra water. I wonder if it would help with pressing out the extra liquid, if all you can get is the stabilized version. The same thing is done to tofu sometimes to make it absorb flavor better and firm the texture.
Love you, Claire! Thank you for this genius invention of cream cheese buttercream :) Would love to see a chocolate variation (if that would taste good haha)
thank you for the free shipping code for gestura. i ordered the offset spatula because it's my favorite tool, too. i hope you become known for this frosting, too, claire. your efforts and creativity and chemistry skills are brilliant.
So how do you press it? She said she pressed it for a few hours or overnight...like I just wrap it in a paper towel and then like...press it between sheet trays or something? Do I change out the paper towels?
When I make these for my next bring a thing shin-dig-a-dee-doo, I will be telling everyone that comments on the frosting that it's James Beard AWARD NOMINEE, CLAIRE SAFFITZ'S CREAM CHEESE BUTTERCREAM. x
We don’t have the block cream cheese in Ireland - only the spreadable type in the tub - and I could never get a cream cheese recipe to be not a soupy mess. But I picked up this trick from Nigella Lawson; use a food processor. Blitz 500g icing sugar first in the processor to remove lumps. Then add 125g soft unsalted butter and 125g cream cheese spread (left out of the fridge to take the chill off it) and whizz it all together. Add a tiny spritz of lemon juice along with some vanilla. It’s so thick and gorgeous.
@@joelbarish9898 Yes and 250g in total of fat. What do you think buttercream and cream cheese frosting/icing is made from? It's not like you're eating the full amount in one go. That's enough to fill and cover an entire 20cm/8inch cake.
Looks like Tillamook cream cheese is the only brand of cream cheese without stabilizers at my Illinois local stores. Disappointed that Philadelphia has stabilizers. :(
At my job we make "wedding cream cheese" specifcally only for wedding cakes which is 60% BC and 40% CC so that the cake can survive the hours its hanging out at wedding venues... I have always wanted to make a small scale version of it at home and so glad you made this recipe so i can have a small scale version at home. Cant wait to try this!
my offset spatula arrived today just before i made BLTs. the width of it made spreading the mayo so much easier and quicker. it's gorgeous. don't hesitate guys. thank again, claire and gestura.
This frosting is a revelation! I made this recipe last night and my husband and I agreed it's the best carrot cake/cream cheese frosting combo we've ever had. Totally worth the effort, and can't wait to make it for the next gathering!
You can buy egg whites in a carton for the frosting. They're safe to consume without worrying about the cooking temperature. 'All Whites' don't have color added.
Hi Claire, .(1st) thank you for the recipe, 2nd PLEASE HELP! I made this three times over Friday night, Saturday, and another (way worse) attempt this morning. I am following all of the steps as laid out in the video but every SINGLE time I end up with what looks like separated butter cream before I mix it with the glossy egg whites. They feel like flecks of butter or left over "bits" of the pressed cream cheese. I know it isn't the butter I could cut that with a feather before I use it in the mixer, so it leads me to think its the cream cheese. I was able to find Nancy's "no thickeners with pro-biotics" cream cheese, but it between 2 sets of paper towels and pressed it (with a cast iron skillet and a 5 gallon water bottle) for several hours the first two times, and last night I pressed it overnight. Each time the cream cheese looses 3 to 4 oz of water, and it looks like the same consistency as what you have in the video. Do you have any thoughts on what I could be doing wrong? I really think it has to be something with the cream cheese I am missing....any help would be greatly appreciated. The icing is DELICIOUS....like next level delicious but my ending textures was no where near as nice as yours. I had to punt at the last minute and use some store bought frosting on the cupcakes...not my best day! Thanks again!
The cream cheese I found only comes in 7oz sizes and I didn't want to get extra. Anyone know if I can follow the recipe as usual (Claire only has 7oz as well) or maybe I should add an extra oz of butter?
A question.. could you do a similar thing with mascarpone? I’ve been wondering about mascarpone buttercream frosting since making a zabaglione for tiramisu..
girl i ALWAYS do the sandwich thing to my cupcakes, literally i was screaming "YES! I'M ALWAYS SAYIN' THIS" at the screen. anyway i don't like cream cheese or carrot cake but of course i watched the whole thing bc it's just fun to hang out.
the moment you said that you're using cream cheese spread from a tub I was convinced I need to try this one, because all other cream cheese frostings call for the kind that comes in a brick and we just don't have that here in germany. I've found a workaround that at least produces a workable frosting with our tub cream cheese, but this looks incredible! carrot cake is my favorite (been making it for my birthdays a lot) so I'm saving this one for next year :)
I came up with my own version of a cream cheese butter cream about 4/5 years ago when I created my very own Maple Bacon Bourbon Cinnamon Buns. I create a maple bourbon cream cheese butter cream. I know it all sounds crazy but trust me!
Hi Claire, these cupcakes are absolutely delicious! I can't wait to try your 'Carrot & Pecan Cake'. In the video for the cake (2 mins in), you recommend using a stand mixer over a hand mixer, suggesting the hand mixer would result in a texture that would not be as light. Why is this please Claire? I don't own a stand mixer but would purchase one if it enabled me to produce a lighter cake.
Why was I expecting her to do the sandwich method when she was about to eat the cupcake 😅 great frosting recipe, will definitely give it a try! EDIT: Ok apparently I'm impatient, she DID do the sandwich method 😅
Love your videos, Claire. In this recipe, I did not catch the specific amounts for oil, granulated and brown sugars. Please post answer here. Eager to make these!! Thanks
I’m pretty popular for making your Pecan Carrot Cake. Your browned butter vanilla bean cream cheese frosting is the highlight. I’ve used that recipe to make mini cupcakes and they fly off the plate at any gathering I bring these too. Having said that, I’m super intrigued with this butter cream recipe. After my first viewing of this video, I’m not going to lie, I’m confused on where to find the right cream cheese. I know you’re a fan of Philadelphia cream cheese. Does their version out of the tub fit the bill?
I made this today. I will never make another cream cheese frosting besides this one. It's top notch! The cupcakes were a little bland so I'll stick to Claire's carrot & pecan cake from now on. That one's packed full of flavor!
Claire I have made the carrot muffins and the Swiss buttercream icing, the muffins were delicious and the buttercream taste was perfect. My texture was foamy what did I do wrong?
I've already converted your carrot cake recipe (with brown butter cream cheese frosting) to cupcakes, inspired by your vid about the all-coconut cake cupcakes 🙂 Now I'm gonna try to conver your chocolate cake from Dessert Person - I thin it'll be ideal to celebrate my coworkers 5 years in the office 🙂
I tried to make the cream cheese frosting and it came out way too chunky :( like cottage cheese. I pressed the cream cheese (tilamook, no gums or additives) and made sure everything was room temp.....anyone have any advice??? The flavor was great so I'm hoping I can try again and get it right!
I love you and your recipes, but could you please post them with weight measurements? I only bake from recipes that include weight measurements. I appreciate that the frosting has them, but the cupcakes don't.
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Many thanks to our sponsor, Gestura! They're launching the stunning Esa Offset Spatula today. Check out their line of products at gesturautensils.com and use code CLAIRE for free shipping (US only).
Carla recommended the Gestura gold tweezers in her holiday gift guide last year. They were my kitchen gift to myself last Christmas and I still use them almost every day. Great product with amazing utility!
CLAIRE I HOPE YOUVE COPY WRITTEN YOUR METHOD FOR THE FROSTING
just made these. unreal. that cream cheese buttercream is out of this world delicious! claire you've done it again you icon!
Claire you are looking a lot bigger than when i saw you last.
Damn claire got big.
I never comment on RUclips, but I’ve been looking for this type of frosting for forever, with no amazing alternatives! This is actually so innovative, and it couldn’t come from anyone other than the magnificent Claire
Same! I’ve been thinking about this for YEARS and wondering why it isn’t a thing. Leave it to Claire to read our minds.
Claire's dessert recipes can be trusted to be well balanced in sweetness and flavor. I didn't realize how needlessly sweet desserts were until I started following her.
I still cut a lot of sugar from her recipes. I'm from Europe, so it's basically a rule of thumb to cut 40-50% of sugar from american recipes. Usually works very well. American palette is insane when it comes to sweets.
40% -50%!?! and it's still considered dessert? lol I'm willing to try, honestly. I love trying new ways of preparing things. Def will cut back next time I may a small batch of something.
@@pheona1164 Alexandra is absolutely right, European desserts focus more on the ingredients' natural flavour and depend much less on sugar. E.g. lemon bars would be really lemon-flavoured and not "sugarcoated" (pun intended)
@@pheona1164 for example, in her carrot cake from Dessert Person I cut both granulated and dark brown sugar exactly in half. The sweet frosting comes on top of that, so it's plenty.
I also cut about 40% from butterscoth blondie, which I normally love, but the original is waaaaay too sweet for me.
If you are used to "American" quantities, you probably won't like it, but who knows! :) Be aware that this much reduction also impacts the texture, but it never bothered me personally.
@@AlexandraAndStuffThat sounds fabulous, thanks for the tips. I like desserts that are minimally sweet and I always add more salt than is called for. Only use natural salts for exceptional flavor.
An offset spatula sponsorship is so niche and yet so perfectly Claire.
i always think about claire saying “don’t be a hero” when i’m grating carrots ever since the orginal carrot cake video! it’s saved my knuckles many times
Same! I think about that whenever I use a grater or a zester
Omg I say that too
Grated my knuckle and fingernail once in the same day. From then on I decided I'll just live with the 3% less shredded X and just give that extra nub to my golden retriever.
Every. Time.
One thing I LOVE ABOUT CLAIRE is how she perfectly explains the need to wash,save any dishes. Like being a noob home baker, her videos are so self explanatory and forgiving. All my questions are always answered by the end of the video!
Truly, love you Claire❤
Claire this is genuinely revolutionary. I hate how gloopy cream cheese frosting is, but otherwise frosting is generally too sweet and somewhat flavorless. I don't even like cream cheese, but in frosting that tang is the perfect compliment to all the sweetness. You can bet that I'll be making this recipe this weekend, and I have a feeling that this frosting will become my new favorite recipe. Great video!
My mom used to make carrot cake all the time. I wasn't fan of it until I got older. When she passed away I found her baking cook book and made her carrot cake and def brought back memories
I have been trying to come up with a recipe for this style of buttercream for YEARS because I really don't like powdered sugar frostings. The amount you need to make the buttercream actually usable makes the overall frosting way too sweet! Thank you SO much for your innovation, Claire; this changes the game!
It sounds perfect! Less sugar in reality! Not that it matters in desserts so much. But, for my health!
You IMMEDIATELY had me at cream cheese buttercream. LOL
Help! Ive tried to make this icing twice now, and both times it's gone smoothly up until I add the cream cheese/butter mixture to the meringue. As soon as I start adding it, the whole thing becomes a soupy mess and never recovers. What am I doing wrong??
18:27 the face on the butter and cream cheese mixture 👁🧈👁
You know the first time around I thought perhaps I'd imagined it.
😂😂😂
The only thing I wish Claire had done was show how she pressed the cream cheese. Carrot cake is my dad's favorite, so this will be made when I see him next.
I would assume you press it like tofu when you want to remove extra water, either between plates with a weight on top or I wonder if it would fit in an actual tofu press
Agreed! I would really appreciate seeing the process of pressing!
A cheese press, maybe.
EDIT: I plan to follow a DIY method to make cream cheese from plain yogurt (that I make anyway). I just wonder if I should use 8 oz. or 5 oz. I’ll try 5 oz. first with my next batch.
I just made the recipe. For the pressed cream cheese, I put the cream cheese spread onto paper towels and covered with another paper towel and pressed down. When the paper towels became completely wet, I changed to new dry ones and put it on a plate in the refrigerator. I changed to dry towels once again and left to dry out for a few days. Worked really well. Started at 7 oz and was 5 oz when I made the buttercream.
I really appreciate how Claire knows there isnt a written recipe so she really articulates herself so people can follow. Also I love how vinny and cal are really careful about explicitly *showing* us how Claire is doing everything so we can make it ourself. Love you guys
I just want you to know, I’ve watch you for so many years. Like “ gourmet makes “ 6 years ago ( I’m 25 ) I’ve never lost interest in your videos. But this one, this cream cheese frosting is everything I’ve ever needed in a video! You provide me with so much knowledge! You’re amazing & ily !! 🩷🩷🩷🩷🩷🩷
The editor's subtle sound effects always make me smile. 😍
No I hate it lol
I was wondering what the hell that engine revving sound is lol. Garbage disposal? But she’s putting dishes in the sink not food scraps
@@mirrana491 The little plop of the eggs dropping in the bowl is the best 🤣
I've been making Dessert Person carrot cake, but in a form of muffins, for my Christmas gift boxes and it's always the favorite of all the treats. Brown butter frosting, of course. I am so grateful for your recipes, Claire!
I love those "More surface area means...more flavor." - Claire Saffitz quotes, it had been a minute since the last one.
lol I love Bach’s Lunch and Bach for More 😂
I don’t like cupcakes, or even regular cakes, for that matter. I started baking at age 12 but for some reason lost interest in cake. However, I love this recipe. The easy-eating tip at the end is pure gold. I have made carrot cake with, e.g., all manner of dried fruits (usually diced), roasted walnuts, peanuts, or hazelnuts (chopped), canned chopped pineapple (drained), and chopped candied ginger or orange peel. But I’ve never liked icing, mostly because it’s SO sweet. When I baked cakes, they were usually one layer with a very generous amount of not-too-whipped cream on the side.
However, your carrot shredding-and-chopping technique and that I-could-dive-into-the-bowl-and-eat-my-way-out-slowly frosting has revived my interest. Thank you so much! And the Oscar goes to Dessert Person Claire Saffitz!
I don’t like cakes/cupcakes because I hate decorating but the natural way Claire does it makes me want to try lol
Claire you are amazing!!! Literally going to a company picnic today. I have about 50 cupcakes to frost and I was like, “mmmm how do I make a cream cheese butter cream frosting? And then fold through some peach compote.” And then you post this!
I currently have my cream cheese pressing between to sheet trays with my boxes of peaches stacked on top. (The cookout is at 4 so we’ll see if this press method works fast enough). The frosting is going on some yellow cake cupcakes. You are amazing and the best and inspire my baking. 😊
What brand cream cheese did you use?
Tillamook
Update us on how it goes!
Don't have a stand mixer, could frosting be made with a hand mixer?
@@princess_4323 Definitely
She’s an icon, she’s an innovator, and she is the moment. 👏🏽👏🏽👏🏽 Magnífico!!
In case anyone is looking for the right cream cheese, I THINK she's referencing Tillamook's cream cheese spread, which lacks any stabilizers and is sold at Hannaford (other places too I'm sure, but that's the only grocery store that carries it in my area).
She noted Nancy's brand cream cheese in the description. Tillamook is also free of stabilizers so im sure either would work great but just in case anyone can't find Tillamook you could also try to find Nancy's:)
Trestelle also doesn’t have stabilizers and is sold in Canada
@@lindsayder THANKYOU I was searching the comments for this
I used “Good Culture” brand - no stabilizers, and it worked well.
Claire, this frosting is exactly what I have been looking for in cream cheese frosting! Bravo! Thank you so much for sharing your innovative mind with us home bakers. I have become a much more confident and successful baker from watching your videos and reading your books. Dessert Person forever 🫶
Everytime I see an american carrot cake I think that you guys should also try the brazilian carrot cake. It doesn't have spices, just a simple cake with carrots, made in a blender. And then we serve it with chocolate frosting. Ganache, brigadeiro, melted chocolate, whatever. It is TO DIE FOR.
yeah sugarologie has a recipe for cream cheese buttercream too where she explains the science too, i love the way the cupcakes looked before the frosting was smoothed 😂
I've noticed than when cream cheese is frozen, it tends to "curdle" when it's defrosted. I wonder if that's possibly a way to get around the stabilizers? To the naked eye it looks like solids and liquids have separated, so I think it'd be possible to press it to remove part of the moisture at that point.
the smiley face looked into my soul
Thank you wholeheartedly for always sharing incredibly delicious recipes with us, Claire! 🙏🏼❤️
You are the BEST! ✨
I don't know why the frosting is separated I got I beat the egg whites to stiff peak then start to add the butter and cream cheese and it start separated 😢
this new frosting method looks amazing! but i will say, the brown butter cream cheese frosting from dessert person is the greatest cream cheese frosting i've ever had, it seriously changed my life, and up until this video i was convinced i would never make any other cream cheese frosting recipe!
Hey Claire, I really like your recipes! But I noticed that the meassurements are often in cups, which I never uns cause I grew up with the SI-System, so kg and g are my go to. Would it be possible to always write additionaly the amount in gramm? This would be really nice, thank you!
Excited to try this! Also wanted to shout out Sugarologie’s ButterCream Cheese frosting. She set out with a similar goal but came up with a different method!
I've made the Sugarologie cream cheese buttercream several times and the texture is amazing. I'm excited to make Claire's version and see if the texture is comparable. In the video it looks very fluffy and airy so I worry it might be hard to smooth on the side of a layer cake. The proportion of cream cheese to butter is a lot higher than in Sugarologie's recipe, so I'm thinking Claire's might taste better.
@@edamamepowerz ooh okay I’d be interested to see! I love sugarologie’s cake and Swiss meringue buttercream recipes but I haven’t tried the buttercream cheese yet
I love the pumpkin colored stand mixer 🧡🧡🧡
It's always all about the frosting :) Thanks for the video!
Wish you demoed how you weighed down the cream cheese and recommended a brand you used.
Girl your paddle is peeling! Get that replaced its gonna flake that white coating into whatever you're cooking
The channel @Sugarologie made a video 2 years ago with a stable cream cheese buttercream. I’ve made and used it and it holds up and tastes great
This looks so tasty; I'll def try this recipe at some point! However, I wonder if using pressed cream cheese is really the only way to make this frosting - perhaps the cream cheese could be replaced with mascarpone for a similar and much speedier frosting? If I understood her explanation correctly, Claire said that the cream cheese has to be pressed because in its "natural" state its fat content is too low, making it hard to mix with the butter and create an emulsion. Therefore, I wonder if mascarpone cheese might be a good substitute, as it by default has a fat content of about 80%. Using mascarpone instead of normal cream cheese in the frosting might be a way to achieve a similar result in a much faster way 🤔 I may have to give that a try at some point.
Hmmm. I was sort of wondering the same thing, but I don't think mascarpone has that high of a fat percentage. I just looked online and of course it's all very confusing, but the consensus seems to be more around 50%. I'm going to make Chef John's mascarpone recipe, then press THAT, and THEN make Claire's buttercream. Learning from the masters! (And driving myself crazy by doing so.)
@@DebiSimons oh, you're right! Mascarpone has a fat content of 80% _in dry matter_ which equates to a fat content of about 50% as sampled (= including the water). I should have read more carefully when I looked up the fat content of mascarpone on google last night. 😅
Sounds like a great idea; I'll have to check out Chef Johns recipe at some point, too! :)
"I want every frosting to taste like cream cheese frosting"
I have never felt greater kinship with you😊
This is why I follow Claire Saffitz - I appreciate the technical explanation behind the process. Knowing and understanding why you are performing certain steps, or selecting specific ingredients, can make or break a bake! Claire Saffitz delivers another great recipe with an explanation behind her methodology, to deliver than knowledge and understanding. You can tell by her energy and passion that she is truly proud of what she developed in making this cream cheese buttercream, and I can't wait to try it!
Growing up my family used a carrot cake recipe that called for carrot baby food instead of grated carrots (it was from an old church cookbook). Everyone I tell this to acts shocked and a little disturbed that it's a thing, so I'm curious if anyone else has ever come across a similar recipe?
Brazilian carrot cake uses a blender to blend the carrots, oil, eggs, and sugar. I'm guessing it's similar to that.
Perfect timing. I had literally just spent the past two days looking for a recipe for pipeable stable cream cheese frosting, and was very disappointed with my findings. I'm so excited to try this with my red velvet cupcakes. Claire, thank you for having such great recipes. I get so much use out of my Dessert Person cookbook.
Could someone compile a list of “approved” cream cheese brands?? Lol
For Canadian viewers Tre Stelle organic cream cheese spread will work but will be pricey. Comes in 200g container.
Sugar and Sparrow made an amazing cream cheese buttercream here on RUclips 2 years ago. Can't wait to try yours as well.
Well done! I’ve been making a Swiss meringue buttercream using cream cheese for years, but your advice about getting the moisture out is genius!
I kept wondering isn’t this Swiss meringue cream cheese buttercream?
my frosting came out a little loose. I think that it might be too warm in my kitchen today. Very tasty though
Is there a reason why there is no buttermilk in this version for the muffin compared to the cake recipe from the book?
The store brand cream cheese at Meijer is super firm and when you bend the block it cracks with dry edges. It is even drier when it is stored until near the sell-by date. I use it for everything.
Swiss meringue but make it cream cheese. Swiss cheese frosting
Can you make Hostess Cupcakes on Claire Recreates? The chocolate ones with the white cream filling. I'd love to learn how to make them from scratch because I eat them all the time and I know eating from from scratch would much healthier! 🧁
I've noticed when I freeze cream cheese (because it was on sale and I stocked up) it's a bit more of that grainy texture and has released the extra water. I wonder if it would help with pressing out the extra liquid, if all you can get is the stabilized version. The same thing is done to tofu sometimes to make it absorb flavor better and firm the texture.
I have some cream cheese (without stabilizers - Tillamook) in the freezer now. Gonna let it thaw then press - giving it the tofu treatment! 🤞
Love you, Claire! Thank you for this genius invention of cream cheese buttercream :) Would love to see a chocolate variation (if that would taste good haha)
Yummmmm can you Pleaseeee do a pistachio raspberry cake video one day
thank you for the free shipping code for gestura. i ordered the offset spatula because it's my favorite tool, too.
i hope you become known for this frosting, too, claire. your efforts and creativity and chemistry skills are brilliant.
So how do you press it? She said she pressed it for a few hours or overnight...like I just wrap it in a paper towel and then like...press it between sheet trays or something? Do I change out the paper towels?
Exactly like that! On top of the sheet trays put something with weight
A new pretty Count Spatula, how exciting! 🧛♂️
When I make these for my next bring a thing shin-dig-a-dee-doo, I will be telling everyone that comments on the frosting that it's James Beard AWARD NOMINEE, CLAIRE SAFFITZ'S CREAM CHEESE BUTTERCREAM. x
Love the cat in the background. Very helpful
Love you Claire and your recipes! But I wish there were weight measures! :(
I've been watching you for years, Claire. Thank you for making your videos. Please never stop. We love you.
Claire girl can you please make us pastel de nata plz
omg tell me why i was just wanting to make her carrot cake recipe but didn’t want to do all that assembly. she must be claire-voyant
I cannot WAIT to make this frosting, thank you SO SO much Claire
Wouldn't it be a dream to work in Claire's filming crew? 😂😂😂
I'm guessing you did not film an unboxing when your Barton Springs Mill purchases arrived. I was curious as to what you would buy.
We don’t have the block cream cheese in Ireland - only the spreadable type in the tub - and I could never get a cream cheese recipe to be not a soupy mess. But I picked up this trick from Nigella Lawson; use a food processor. Blitz 500g icing sugar first in the processor to remove lumps. Then add 125g soft unsalted butter and 125g cream cheese spread (left out of the fridge to take the chill off it) and whizz it all together. Add a tiny spritz of lemon juice along with some vanilla. It’s so thick and gorgeous.
That's half a kilo of sugar mate Christ on a bike
@@joelbarish9898 Yes and 250g in total of fat. What do you think buttercream and cream cheese frosting/icing is made from? It's not like you're eating the full amount in one go. That's enough to fill and cover an entire 20cm/8inch cake.
Looks like Tillamook cream cheese is the only brand of cream cheese without stabilizers at my Illinois local stores. Disappointed that Philadelphia has stabilizers. :(
I was legit going to make your carrot cake again this weekend. I think I know what I'm going to do now instead.
At my job we make "wedding cream cheese" specifcally only for wedding cakes which is 60% BC and 40% CC so that the cake can survive the hours its hanging out at wedding venues... I have always wanted to make a small scale version of it at home and so glad you made this recipe so i can have a small scale version at home. Cant wait to try this!
my offset spatula arrived today just before i made BLTs. the width of it made spreading the mayo so much easier and quicker.
it's gorgeous. don't hesitate guys. thank again, claire and gestura.
YUMMMM!
This frosting is a revelation! I made this recipe last night and my husband and I agreed it's the best carrot cake/cream cheese frosting combo we've ever had. Totally worth the effort, and can't wait to make it for the next gathering!
You can buy egg whites in a carton for the frosting. They're safe to consume without worrying about the cooking temperature.
'All Whites' don't have color added.
Hi Claire, .(1st) thank you for the recipe, 2nd PLEASE HELP! I made this three times over Friday night, Saturday, and another (way worse) attempt this morning. I am following all of the steps as laid out in the video but every SINGLE time I end up with what looks like separated butter cream before I mix it with the glossy egg whites. They feel like flecks of butter or left over "bits" of the pressed cream cheese. I know it isn't the butter I could cut that with a feather before I use it in the mixer, so it leads me to think its the cream cheese.
I was able to find Nancy's "no thickeners with pro-biotics" cream cheese, but it between 2 sets of paper towels and pressed it (with a cast iron skillet and a 5 gallon water bottle) for several hours the first two times, and last night I pressed it overnight. Each time the cream cheese looses 3 to 4 oz of water, and it looks like the same consistency as what you have in the video.
Do you have any thoughts on what I could be doing wrong? I really think it has to be something with the cream cheese I am missing....any help would be greatly appreciated.
The icing is DELICIOUS....like next level delicious but my ending textures was no where near as nice as yours. I had to punt at the last minute and use some store bought frosting on the cupcakes...not my best day!
Thanks again!
Sugarologie also has a stable cream cheese butter cream that I’ve used. Can’t wait to try this one too!
I usually never do frosting, but I will try this one... with homemade cream cheese.
The cream cheese I found only comes in 7oz sizes and I didn't want to get extra. Anyone know if I can follow the recipe as usual (Claire only has 7oz as well) or maybe I should add an extra oz of butter?
A question.. could you do a similar thing with mascarpone? I’ve been wondering about mascarpone buttercream frosting since making a zabaglione for tiramisu..
girl i ALWAYS do the sandwich thing to my cupcakes, literally i was screaming "YES! I'M ALWAYS SAYIN' THIS" at the screen. anyway i don't like cream cheese or carrot cake but of course i watched the whole thing bc it's just fun to hang out.
I really appreciate this thoughtful sponsorship. The products seem lovely and like you naturally would use them.
Could you brown the butter, cool it and then add it to the frosting?
the moment you said that you're using cream cheese spread from a tub I was convinced I need to try this one, because all other cream cheese frostings call for the kind that comes in a brick and we just don't have that here in germany. I've found a workaround that at least produces a workable frosting with our tub cream cheese, but this looks incredible! carrot cake is my favorite (been making it for my birthdays a lot) so I'm saving this one for next year :)
I did Claire’s carrot cake with brown butter cream cheese frosting as cupcakes last spring to share at an Easter party! They were a big hit!
I love her recipes, especially the carrot cake and brown butter cream cheese frosting.
I came up with my own version of a cream cheese butter cream about 4/5 years ago when I created my very own Maple Bacon Bourbon Cinnamon Buns. I create a maple bourbon cream cheese butter cream. I know it all sounds crazy but trust me!
Hi Claire, these cupcakes are absolutely delicious! I can't wait to try your 'Carrot & Pecan Cake'. In the video for the cake (2 mins in), you recommend using a stand mixer over a hand mixer, suggesting the hand mixer would result in a texture that would not be as light. Why is this please Claire? I don't own a stand mixer but would purchase one if it enabled me to produce a lighter cake.
CARROT CAKE IS MY FAVORITE EVER!!!! thank you Claire 🫶🏻
Why was I expecting her to do the sandwich method when she was about to eat the cupcake 😅 great frosting recipe, will definitely give it a try!
EDIT: Ok apparently I'm impatient, she DID do the sandwich method 😅
Love your videos, Claire. In this recipe, I did not catch the specific amounts for oil, granulated and brown sugars. Please post answer here. Eager to make these!! Thanks
I’m pretty popular for making your Pecan Carrot Cake. Your browned butter vanilla bean cream cheese frosting is the highlight. I’ve used that recipe to make mini cupcakes and they fly off the plate at any gathering I bring these too.
Having said that, I’m super intrigued with this butter cream recipe. After my first viewing of this video, I’m not going to lie, I’m confused on where to find the right cream cheese. I know you’re a fan of Philadelphia cream cheese. Does their version out of the tub fit the bill?
I made this today. I will never make another cream cheese frosting besides this one. It's top notch! The cupcakes were a little bland so I'll stick to Claire's carrot & pecan cake from now on. That one's packed full of flavor!
Claire I have made the carrot muffins and the Swiss buttercream icing, the muffins were delicious and the buttercream taste was perfect. My texture was foamy what did I do wrong?
Omg SO WEIRD--I was making your SMB earlier this week and was going to ask if this exact thing would work if you did a Q&A again soon!
I've already converted your carrot cake recipe (with brown butter cream cheese frosting) to cupcakes, inspired by your vid about the all-coconut cake cupcakes 🙂
Now I'm gonna try to conver your chocolate cake from Dessert Person - I thin it'll be ideal to celebrate my coworkers 5 years in the office 🙂
This is brilliant! Can this frosting be made with a “faux” SMBC (carton pasteurized egg whites and powdered sugar)?
Totally wet, although I pressed the "clean" cream cheese for hours. It never whipped up thick. Hmmm. What do you think went wrong?
I tried to make the cream cheese frosting and it came out way too chunky :( like cottage cheese. I pressed the cream cheese (tilamook, no gums or additives) and made sure everything was room temp.....anyone have any advice??? The flavor was great so I'm hoping I can try again and get it right!
I love you and your recipes, but could you please post them with weight measurements? I only bake from recipes that include weight measurements. I appreciate that the frosting has them, but the cupcakes don't.
This is genius. Thank you for fixing cream cheese frosting!!! You’re doing a public service to us all 🙏