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'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 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
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 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 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!
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 !! 🩷🩷🩷🩷🩷🩷
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!
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!
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!
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. 😊
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!
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.
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.
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 🫶
Thanks, Claire! I made six dozen of these Carrot Cupcakes with the Cream Cheese Buttercream to take to a birthday picnic on Sunday afternoon. Here in Virginia it was 97 degrees and although the icing was soft it did not slide off the cupcakes as regular cream cheese icing would have (luckily we were under a park pavilion!) I piped the icing to create a cupcake pull-apart cake - decorated to look like a cupcake! Love your show and recipes! So glad this episode aired just when I needed it! :)
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.
Thank you for the frosting recipe! It’s a bit of extra work, but it’s so stable and tastes really good. I live in Brazil and in hotter temperatures regular cream cheese frosting inevitably gets very droopy, will definitely use this recipe again. For anyone else trying it, I’d recommend not going too crazy with the vanilla (like I did) because it might end up overpowering the cream cheese flavor, which is actually more subtle than I thought. Also don’t forget the pinch of salt.
Just made these. They are so awesome. I felt like Claire was directing my icing techniques…never has my bowl been SOOO clean. Thanks for the tofu pressing tip, I pressed 3 ounces of water out, lovely , rich, not too sweet icing. And the carrot cake was excellent also, probably due to that increased surface area after shredding AND chopping carrots. Fun baking 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.
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!
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 :)
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.
VERY recently I was googling "cream cheese buttercream recipe" as a substitute for mascarpone chantilly frosting for a berry chantilly cake and couldn't find anything that looked promising. This frosting is EXACTLY what I was looking for. Can't wait to try making and ofc the carrot cake too!!
i made this today and my family loved it! My son that doesn't eat anything that has veggies in it loved it the most! thank you Claire for making such yummy recipes! Learning alot from you ❤
Clair got me into being braver in the kitchen and really trying to develop my own unique recipes. I have a Oreo brownie recipe that uses mostly crushed Oreo cookies and uses the cream middles to make a drizzle on them. My family loves them and now asks me to make them every holiday. It took me about 5 different try’s to get them perfect, but it is amazing. Its not super sweet, my dad says it taste like a dark chocolate.
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)
I just made these exactly as Claire did in the video. I thought I could use store bought egg whites, but immediately, I didn’t like how they looked, so DOH quickly seperated 4 eggs for me and I just made that portion of the frosting recipe over, followed the rest and it was great! I will say, I will leave the salt in the egg white mixture out next time, it was too salty for me. Otherwise, this is a great recipe and well worth the work. Thank you Claire!
I made your carrot cake last year for my & my dad's birthday last year (our bdays are close together). The frosting was INCREDIBLE. Big hit, everyone loved it!
I just made these for my dad’s birthday, and it turned out excellent!! I didn’t have a stand mixer, so the frosting was a bit of a challenge, but it was well worth it for that light texture. Hopefully next time I have a stand mixer around to assist with the buttercream
Made your carrot cake for my birthday - it was incredible! Tenderising the carrots was a new concept for me but it has changed the game. Thank you from Australia 🇦🇺 ❤
Girlfriend, I’ve been trying to make the perfect buttercream, cream cheese frosting-I am so excited for this. You’re awesome! Thank you for sharing your recipe.😘
Wow. What an achievement. I have recently baked carrot cake cupcakes and my problem was that I wanted to have a nice beautiful frosting, but cream cheese frosting is very runny and also very sweet for my taste, because of such an excessive amount of icing sugar. This looks amazing! Will be definitely trying as soon as I get my hands on the cream cheese that does not have stabilisers in it. Thanks for sharing, Claire!
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.
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 😂
Cool recipe, and cool innovation on the frosting, but I'm mostly just mindblown over the cupcake sandwich at the very end. How did I never think of that?!
Yay Claire! I am a huge fan of carrot cake and generally wipe off most of any icing on anything because it’s overly sweet. I know you’ve nailed the exact ratio of sweet for your newly invented dimension in frosting and I am 100% here for it! Can’t wait to try this one. Great job! ❤❤🎉🎉
Well done Claire ! I can't wait to try this. I agree that vanilla buttercream will always taste like butter and cream cheese frosting is droopy and does not hold well in the summer temps. I'm so excited to make these.
Carrot cake is my husband's favorite birthday cake, and he also loves ginger. So I add a hefty amount of fresh grated ginger, plus ground ginger, to the cake batter. It goes really well with the carrot cake. I do plan to try your new frosting, though.
Hi Claire! I am a fan of yours. You are so bubbly and fun to watch especially when you’re doing crazy stuffs just to make the recipe work. Your laugh makes it even more hilarious! But I think you should find a partner/co-host or some sort, because I really love you more when you are interacting with your colleagues back in the BA kitchen before. Please continue to be playful with your craft, you take my fatigue from work away at the end of my day!
I used to love making the cream cheese variation to the simple buttercream recipe in Le Cordon Bleu's Professional Baking textbook by Wayne Gisslen. It was so delicious but it was much looser than Claire's and the recipe is quite different. I think pressing the cream cheese is a great idea. This looks like a huge improvement on what was already amazing! Can't wait to try.
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 🙂
Claire! This is amazing. I have my own carrot cake recipe (which I've greatly improved thanks to your videos!) but I just never could get the frosting right. This is perrrfect!! tysm for your videos, love them as usual :)
Made these today with my daughter. She called the cake and I was challenged to make the frosting. I never have made a Swiss Meringue or a true butter cream. I trusted the process and it worked out in the end. And this frosting is so good and I don’t like frosting normally it’s too sweet.
When we made carrot cake in my culinary school we made cream cheese mousse by mixing whipped cream cheese with whipped cream. Even though I never went into the industry due to a different career I still make it this way ans it’s so nice and holds well
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!
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.
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 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.
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.
An offset spatula sponsorship is so niche and yet so perfectly Claire.
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 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
Genuinely she is one of the best cooking channels for this reason
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!
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 🤣
18:27 the face on the butter and cream cheese mixture 👁🧈👁
You know the first time around I thought perhaps I'd imagined it.
😂😂😂
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!
You IMMEDIATELY had me at cream cheese buttercream. LOL
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!
I don’t like cakes/cupcakes because I hate decorating but the natural way Claire does it makes me want to try lol
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!
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
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!
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.
She’s an icon, she’s an innovator, and she is the moment. 👏🏽👏🏽👏🏽 Magnífico!!
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.
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 🫶
Thanks, Claire! I made six dozen of these Carrot Cupcakes with the Cream Cheese Buttercream to take to a birthday picnic on Sunday afternoon. Here in Virginia it was 97 degrees and although the icing was soft it did not slide off the cupcakes as regular cream cheese icing would have (luckily we were under a park pavilion!) I piped the icing to create a cupcake pull-apart cake - decorated to look like a cupcake! Love your show and recipes! So glad this episode aired just when I needed it! :)
These are fantastic and the frosting is top tier! It's light, it's fluffy, it's smooth, it's creamy, with a hint of cream cheese. OMG.
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.
Thank you for the frosting recipe! It’s a bit of extra work, but it’s so stable and tastes really good. I live in Brazil and in hotter temperatures regular cream cheese frosting inevitably gets very droopy, will definitely use this recipe again.
For anyone else trying it, I’d recommend not going too crazy with the vanilla (like I did) because it might end up overpowering the cream cheese flavor, which is actually more subtle than I thought. Also don’t forget the pinch of salt.
You can also help by using some vanilla (or cream cheese flavored) instant pudding in the frosting. Just a tablespoon will really help.
I've been watching you for years, Claire. Thank you for making your videos. Please never stop. We love you.
I love the pumpkin colored stand mixer 🧡🧡🧡
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?
lol I love Bach’s Lunch and Bach for More 😂
I really appreciate this thoughtful sponsorship. The products seem lovely and like you naturally would use them.
Just made these. They are so awesome. I felt like Claire was directing my icing techniques…never has my bowl been SOOO clean. Thanks for the tofu pressing tip, I pressed 3 ounces of water out, lovely , rich, not too sweet icing. And the carrot cake was excellent also, probably due to that increased surface area after shredding AND chopping carrots. Fun baking day.
How did you press the cream cheese?
"I want every frosting to taste like cream cheese frosting"
I have never felt greater kinship with you😊
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.
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!
This is genius. Thank you for fixing cream cheese frosting!!! You’re doing a public service to us all 🙏
That cream cheese buttercream looks SO smooth! I’m officially craving carrot cupcakes now! 🤤
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 :)
Thank you wholeheartedly for always sharing incredibly delicious recipes with us, Claire! 🙏🏼❤️
You are the BEST! ✨
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.
I'm making your pecan cookies my friends family and neighbours are all obsessed 😂😂 keep up the excellent work!!❤
I hope you get an award for the cream cheese buttercream innovation because it looks absolutely amazing, and I bet it tastes heavenly ✨️
VERY recently I was googling "cream cheese buttercream recipe" as a substitute for mascarpone chantilly frosting for a berry chantilly cake and couldn't find anything that looked promising. This frosting is EXACTLY what I was looking for. Can't wait to try making and ofc the carrot cake too!!
i made this today and my family loved it! My son that doesn't eat anything that has veggies in it loved it the most! thank you Claire for making such yummy recipes! Learning alot from you ❤
Clair got me into being braver in the kitchen and really trying to develop my own unique recipes. I have a Oreo brownie recipe that uses mostly crushed Oreo cookies and uses the cream middles to make a drizzle on them. My family loves them and now asks me to make them every holiday. It took me about 5 different try’s to get them perfect, but it is amazing. Its not super sweet, my dad says it taste like a dark chocolate.
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! I am not a trained baker so i couldnt figure out how to make it. I have dreamt of this cream cheese icing❤️ 👏
I love those "More surface area means...more flavor." - Claire Saffitz quotes, it had been a minute since the last one.
Keep up the great work, Claire. I can't bake to save my life, but my wife loves your recipes. We BOTH love the results.
I just made these exactly as Claire did in the video. I thought I could use store bought egg whites, but immediately, I didn’t like how they looked, so DOH quickly seperated 4 eggs for me and I just made that portion of the frosting recipe over, followed the rest and it was great! I will say, I will leave the salt in the egg white mixture out next time, it was too salty for me. Otherwise, this is a great recipe and well worth the work. Thank you Claire!
I made your carrot cake last year for my & my dad's birthday last year (our bdays are close together). The frosting was INCREDIBLE. Big hit, everyone loved it!
Congrats Claire. Generations will thank you from here until eternity.
Claire is always the best, so reliable. Her presentation is also the best- as talented as she is, she is approachable and funny. ❤
I made this buttercream with your pumpkin cake recipe you just aired and it was so good!!! James beard award for sure
It's always all about the frosting :) Thanks for the video!
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 just made these for my dad’s birthday, and it turned out excellent!! I didn’t have a stand mixer, so the frosting was a bit of a challenge, but it was well worth it for that light texture. Hopefully next time I have a stand mixer around to assist with the buttercream
Made your carrot cake for my birthday - it was incredible! Tenderising the carrots was a new concept for me but it has changed the game. Thank you from Australia 🇦🇺 ❤
I love her recipes, especially the carrot cake and brown butter cream cheese frosting.
Girlfriend, I’ve been trying to make the perfect buttercream, cream cheese frosting-I am so excited for this. You’re awesome! Thank you for sharing your recipe.😘
It's like a hybrid cream cheese frosting with a swiss merengue butter cream. Can't wait to try it!
Wow. What an achievement. I have recently baked carrot cake cupcakes and my problem was that I wanted to have a nice beautiful frosting, but cream cheese frosting is very runny and also very sweet for my taste, because of such an excessive amount of icing sugar. This looks amazing! Will be definitely trying as soon as I get my hands on the cream cheese that does not have stabilisers in it. Thanks for sharing, Claire!
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.
Tomorrow is my 43rd birthday and my wife’s making me my 3rd Claire Saffitz carrot cake in as many years 😋
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 cannot WAIT to make this frosting, thank you SO SO much Claire
I’ve been wanting to make a meringue-based cream cheese frosting for months now!! Of course Claire comes to the rescue🤍🤍🤍
Love the cat in the background. Very helpful
Sugar and Sparrow made an amazing cream cheese buttercream here on RUclips 2 years ago. Can't wait to try yours as well.
Stable creme cheese frosting is a dream come true! Thank you Claire 🙌
Cool recipe, and cool innovation on the frosting, but I'm mostly just mindblown over the cupcake sandwich at the very end. How did I never think of that?!
They need to give you all the awards! ❤😊
The carrot cake from dessert person is my go to birthday cake recipe. Everyone in my family requests it!
Yay Claire! I am a huge fan of carrot cake and generally wipe off most of any icing on anything because it’s overly sweet. I know you’ve nailed the exact ratio of sweet for your newly invented dimension in frosting and I am 100% here for it! Can’t wait to try this one. Great job! ❤❤🎉🎉
the way she was shredding the carrots and also looking away while doing it was stressing me out so much 😂😂😂
That frosting is genus, Claire!
My mom also has that Bach cookbook! It brings back many memories whenever she pulls it out
Well done Claire ! I can't wait to try this. I agree that vanilla buttercream will always taste like butter and cream cheese frosting is droopy and does not hold well in the summer temps. I'm so excited to make these.
Carrot cake is my husband's favorite birthday cake, and he also loves ginger. So I add a hefty amount of fresh grated ginger, plus ground ginger, to the cake batter. It goes really well with the carrot cake. I do plan to try your new frosting, though.
CARROT CAKE IS MY FAVORITE EVER!!!! thank you Claire 🫶🏻
Hi Claire! I am a fan of yours. You are so bubbly and fun to watch especially when you’re doing crazy stuffs just to make the recipe work. Your laugh makes it even more hilarious! But I think you should find a partner/co-host or some sort, because I really love you more when you are interacting with your colleagues back in the BA kitchen before. Please continue to be playful with your craft, you take my fatigue from work away at the end of my day!
Claire is absolutely brilliant! Only she would marry two of the most delicious things ever… Swiss meringue buttercream and cream cheese frosting 🤤 🧁
Okay I've got to try this! Cream cheese is my favorite kind of frosting, but it's always so dense and I would love a lighter, fluffier option.
I used to love making the cream cheese variation to the simple buttercream recipe in Le Cordon Bleu's Professional Baking textbook by Wayne Gisslen. It was so delicious but it was much looser than Claire's and the recipe is quite different. I think pressing the cream cheese is a great idea. This looks like a huge improvement on what was already amazing! Can't wait to try.
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 🙂
used to pray for times like these thank youuuu claire 🥹
Claire! This is amazing. I have my own carrot cake recipe (which I've greatly improved thanks to your videos!) but I just never could get the frosting right. This is perrrfect!! tysm for your videos, love them as usual :)
looooooool of course claire got an offset spatula sponsor
love that for you girl
Made these today with my daughter. She called the cake and I was challenged to make the frosting. I never have made a Swiss Meringue or a true butter cream. I trusted the process and it worked out in the end. And this frosting is so good and I don’t like frosting normally it’s too sweet.
YES I WAS LOOKING FORWARD TO THIS VIDEO when I saw hints from the last video 🤩 I'm such a big fan of carrot cake and cream cheese
Good eye!
I've been wanting something like a swiss meringue buttercream for the longest time thank you claire!!!
The "MMM" always gets me 😂
The cream cheese buttercream recipe is brilliant.
When we made carrot cake in my culinary school we made cream cheese mousse by mixing whipped cream cheese with whipped cream. Even though I never went into the industry due to a different career I still make it this way ans it’s so nice and holds well
I usually never do frosting, but I will try this one... with homemade cream cheese.
Loved the video, definitely trying the recipe! And you showed the proper way to eat a cupcake at the end!!
Now THIS is the recipe I have waited patiently for all these years 😍 😋 ❤️
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!