This recipe tastes great, and the technique is so clever! From the fridge to an outdoor church buffet, cupcakes with this frosting kept their shape and tasted great for an hour in Florida 82-degree weather. They might have lasted longer but all the cupcakes were gone inside that hour. I'll always make cream cheese frosting this way for now on.
Chocolate cream cheese frosting sounds life changing. I love learning about the science of baking so thanks for the tips! Can't wait to use this recipe for my son's birthday.
This looks like a great technique! Cream cheese frosting is usually super frustrating to the point where I go out of my way to use something else. Excited to try this.
A tip I saw long ago to emulate cream cheese taste in a dairy free frosting is to use white balsamic glaze. I happened to have some for on veggies, and tried it in regular Amer buttercream, and it does taste like cream cheese!
ohhhhhh interesting. yeah, that makes sense, so vinegar is really diluted acetic acid, and the white balsamic version is probably a nice muted version of that acid that may taste similar to lactic acid in dairy. That's pretty clever
@@Sugarologie Yes, and it’s also (in the glaze form) a little liquid sugary which helped smooth out the frosting a little. I can’t wait to try your new buttercream btw!
I really appreciate that you use some Ochem to explain some concepts in your videos! This really gives me a foundation to make my own frostings and desserts!
I'm baking a (i think) 2 layered cake today for my 21st birthday(strawberry and red velvet). I'm using a box mix for my cakes, but I'm going to use your frosting recipe. First time I'm doing this, I'm so excited.😝. EDIT: it turned out so good. But Make sure you use "new" butter straight from the grocery store so that your frosting has a pure taste because mine tasted a little bit like the fridge. other than that this frosting recipe is nice and thick, sweet, but not too sweet, and has a distinct cream cheese flavor. lastly, do NOT *Freeze* your cream cheese like i did. You only want it cold. Keep in mind the flavour of your cake as well, it paired better with the strawberry than the red velvet in my case. 9/10 recipe, very beginner friendly. (Double the recipe. Chances are you'll need more than the quantity provided in this video)
OH, THANK YOU!!! I have made this frosting and got lucky with the texture, but THIS time I did the same thing for a special occasion cake, and, of course, it wasn't stiff enough, and my rosettes didn't look great. I certainly overmixed it and got runnier results when piping. I was like... WTF! Now, I understand WHY!!! Thank you for clarifying how to keep it from getting runny - I will change the order of the mixing and not overmix, either ❤
I'm excited to try this. I recently made a fairly complicated cc frosting recipe that promised to be smooth and stable and it was... But it did not taste like cream cheese. Super disappointing. This looks great and much, much easier!
This recipe just works (I used Kirkland brand cream cheese for what it's worth). Added lemon juice to bring out the tang, and my partner said to keep that recipe in my back pocket because he'd eat cardboard if I put that frosting on it. (Also for what it's worth, I put it on Laura Vitale's white chocolate pound cake, then covered it with coconut flakes and little homemade Almond Joys).
Using your formula and making some tweaks I was able to make browned butter cream cheese frosting. It tastes like caramel 😅😂 yummy. Thank you for sharing!!
I just recently found your channel and love how wonderfully you give instructions. My dad was a pastry chef and before he passed he used to make French Petit four cakes. I have tried to find instructions. Have you (or would you) ever consider teaching it ? 🤞🏻
I just made this frosting and it is so delicious I could eat the whole thing!😋 I personally didn't think it too sweet because of the added salt. (I use Diamond Crystal brand). My next challenge is to make your Chiffon cake. Thank you for sharing your recipes!
Thank you for the updated recipe, but you guys living in the US have Philadelphia blocks and keep neglecting us in the rest of the world 😅 in my country we have only spreadable Philadelphia cream cheese, so can you please do a version suitable for it but i will try your recipe today on my 8” 4 layer carrot cake as final coat and i hope it work out 😥 also I’m going to try to double the recipe because i don’t think it will be enough to cover the whole cake for the measurements in the description box
Outstanding! Love that you bring a science mindset into this and then test everything you share. Great job once again! Will definitely have to try this one.
I love cream cheese frosting for the taste, but up til now, it's always been a *nightmare* to work with (especially living in a hot & humid climate). No more! Tried this today, and it is a game. changer. Wow, just--wow!! Thank you so much!!!
I tried this recipe yesterday. For the first time I made buttercream/frosting using icing confectioners sugar. Initially I found the frosting to be gritty/grainy from the icing sugar.. the sugar butter mixture didn't turned out the consistency as in the video.. it was runny/loose even after cold cream cheese mixed in. Maybe I overmix the sugar and butter mixture, or simply the very hot weather in my country now is what melt the butter fast, although I started beating the butter when it was cold. On its own, the frosting taste too sweet. I thought I would just use 300 gm of icing sugar or less, if I ever make this frosting again. However, miraculously, when I eat the frosting with mildly sweet coffee cake, it taste good, balanced and creamy. Also surprisingly, the grittiness of the icing sugar somehow disappeared after I put the assembled cake in the fridge for the whole day and night. Have no idea how that could happen though. Does cold temperature made the sugar granule to bind with butter and cream cheese? I don't know 😅 Oh one more thing. Now I understand why many recipes usually call for lemon juice to be added to cream cheese frosting. It "preserves" the tangy taste of cream cheese despite the high amount of sugar added. Because the sweetness of sugar can overpower the taste of cream cheese. But I think it depends on what kind of cake flavour we're making. For coffee cake, no lemon juice is best. For fruits based cakes, better add lemon juice to cream cheese frosting.
Chocolate cream cheese frosting sounds interesting and cool. I always tried vanilla cream cheese frosting on cinnamon rolls with powdered sugar but never chocolate cream cheese frosting. I’m going have to try this recipe. Thanks for showing and sharing this video. 🎂🫶
I’m curious if you’ve tried just adding the cocoa to the butter/sugar mixture without adding the water and making the paste? Also, I love the cocoa paste idea! How would I know how much paste to use versus how much frosting I’m making? And lastly, I’m new to your channel and I adore it! Not just deliciousness but educational, which, as someone who loves to bake, is appreciated!
I love your content and your recipes☺i love baking and I'm studying the sciences so this channel has really opened up my eyes to some practical uses for the chemistry I've been learning❤ If possible, could you make a video showing how to make your american buttercream but with simple syrup? It's really hard to get my hands on corn syrup where I live so I'd really love if I could use regular simple syrup instead🥲
wow! I have made cream cheese frosting for years with typical process, sugar last and yes its always too soft I only use for fillings or naked cakes. Thank you for this video and for sharing your discoveries.
@@christenortiz3759 It was super sweet! But I'm not really a fan of icing with my cake. So maybe don't go by my taste. But it behaved beautifully, which cream cheese frosting never does.
I used a large tip that makes a wreath on top of the cupcake, so it doesn't use much frosting, and I was able to cover 24 like that and have about 2/3 cup of frosting left over.
I had to look up the tip just now. It's called the Wilton Sultan tip. Admittedly...I turned many of the wreaths into volcanoes and filled them with dulce de leche. So for me, it made plenty of frosting.
Norway calling - - Just tried it on my carrot cake.. Hallelujah🎉 Just sayin! How many times have I cried over an amazing carrot cake with a terrible sad frosting. Never again, tnx 2U ❤ Bless!
This frosting turned out delicious. I added citrus extract from Italy which kicked it up a notch, instead of vanilla extract. I made a carrot and blueberry cake and topped it with this frosting.
Appreciate the idea and experimentation involved but I usually use less powdered sugar as we don’t like a too sweet frosting… would using less work out? Thanks 🥹🫶🏽
Great recipe, thank you! I was just wondering: If the chocolate one is a bit too runny, why not adding it with the powdered sugar at the beginning? Wouldn't that be an idea for omitting the additional water?
I use cream cheese in most of my butter cream flavors especially when it's a large family function. The price per pound and the flavor added is barely replaceable by other ingredients.
I love cream cheese frosting and this recipe looks great but it‘s a shame that in Europe it‘s almost impossible to get the cream cheese blocks, we only get the one in the tube😢 Thanks for the amazing content!
Wow you have really put the science in to your baking. I have been self taught with trail and error and just go with the best results. You explain the why did it happen thank you for putting in the hard work I am for sure going to subscribe 🙂
Thank you for the recipe, as always, but after this I'm not sure how long cream cheese will survive in my kitchen since I will definitely the chocolate one as my dessert like it was my mousse.
have you tried blooming the cocoa in the butter instead for the chocolate iteration? it may prevent you from having to add much, if any, water and keep it firm!
Your channel is amazing and you layout your explanations of what you are doing and why so that we all can follow along well. I tried it for the first time today but I did not achieve the crumbly texture with the butter and icing sugar. My butter was cold from the fridge but I'm not sure what happened. Could be that I over mixed or maybe I should leave the butter in the freezer for a few minutes?
I do have a question, here where I live we don't have block cream cheese, we only have those from the tub that are a little bit softer than the block ones. Is it possible to use it? It's the type that they call spreadable. I'm just wondering, because it probably has more water than the block cream cheese has.
Thanks so much for this video (and all the others). Is there a way to do this with tub cream cheese? You can’t buy the blocks in Europe unfortunately 😢
I think it may be ok - the fat continue ent is decreased just a little with the tub kind, but there's enough butter to give the frosting good stability- if you try let me know how it went ❤️
Yes this one is far easier but it is sweeter and based off an American buttercream - the other one is for tall cakes and those who like to do elaborate decoations and need long term stability
Thank you! I wanted to use the ButterCream Cheese recipe for a spice cake, but I couldn’t find egg white powder 😭 This video came at a perfect time lol
You mentioned in another video about adding lemon juice instead of vanila... At the point in this recipe where you say to add the vanilla and salt when adding the 3rd portion of powdered sugar, can the lemon juice be added in place of the vanilla? Thank you. Oh.. and I just ate some bulgarian yogurt... and had the thought that maybe a teaspoon or two of that instead of lemon juice? Do you think that would work?
Adrianna, In your cakeulator (as of Sunday, May 28th) the Quick Cream Cheese Frosting is actually the American Cream Cheese Frosting recipe. It did say American Cream Cheese Frosting 3 days ago when I commented. So, that should probably be edited back to American Cream Cheese Frosting... and then add a third Cream Cheese Frosting recipe to cakeulator: your great Quick Cream Cheese Frosting recipe.. What I was asking when I commented 3 days ago, was could you add the Quick Cream Cheese Frosting recipe to cakeulator. Your Quick Cream Cheese Recipe is your best recipe for those of us that make cream cheese frosting because they want the cream cheese flavor. It is much better than traditional American Cream Cheese Frosting.
i am sure you wont see this comment, but maybe in the off chance that you do, i am in need of help!!! I have a birthday cake in the oven and im making this frosting now but i need to incorporate orange puree for the flavoring. The orange was boiled whole (Mary Berry's recipe) until soft enough to cut with a fork, then it was blended into a puree. When would this be added to the frosting? in the vanilla step possibly? do you know of anything i can do to help the consistency of the frosting stay like yours?I'm worried about adding more moisture in the form of puree. i know this is a lot of questions, sorry lol
Yeah that's alot of water content to really add too any buttercream - try to reduce it down as much as possible to jammy consistency, then add it to any emulsion based buttercream. Do it as a last step, a little at a time (like 1 TB). Message me on Insta if you have more trouble
I'm here after just wasting three blocks of cream cheese and three sticks of butter on icing that is unusable for frosting my parents' 50th Anniversary cake. Why would a CAKE recipe book include something that fails!!? The technique was literally every step you had in the Do Not Do of your video. ~sobs~
I would also be interested in the types of sponge and what they are used for. I hear chefs constantly say I used this type or that but why? Doesn't the sponge make a difference if you're stacking, or type of filling, the height or size? Then there is matching of flavors to sponge to frostings. Finally if you bake of good, moist sponge why are they sprayed with a sugar water.
I just thought I made this by using the cakeculator... The somewhat similar Cream Cheese Frosting was the American version.. so I went by that... My butter and cream cheese were 82 degrees.. I use 226 g Cream Cheese, 113 g unsalted butter, and 450g of powdered sugar... Well, Wrong recipe.. Your Cakeulator does not have your Quick Cream Cheese frosting recipe in the Frosting Flavor calculator. Could you please add your Quick Cream Cheese recipe to the Cakeulator? Thank you..
It mightve not been cold enough. My kitchen is the warmest rm in my house & the same thing happened to me-never turned into a playdough-looking ball. It got close once i put it back in my fridge for a bit. I didnt want to add more sugar so i just rolled with it and the frosting still came out good although thicker than what imagined. I’ll try it again another time. I didnt pipe anything intricate but i was able to frost my cupcakes is a rustic fashion just fine (wide open tip Wilton 2A /+ offset spatula. It was also pretty sweet but that mightve been on me, i might add lemon juice next time or something acidic tasting next time
Just a heads up, the Cakeulator link directs you to chocolate cream cheese frosting instead of vanilla, so there's no recipe for vanilla. It's delish though
This recipe tastes great, and the technique is so clever! From the fridge to an outdoor church buffet, cupcakes with this frosting kept their shape and tasted great for an hour in Florida 82-degree weather. They might have lasted longer but all the cupcakes were gone inside that hour. I'll always make cream cheese frosting this way for now on.
Chocolate cream cheese frosting sounds life changing. I love learning about the science of baking so thanks for the tips! Can't wait to use this recipe for my son's birthday.
This looks like a great technique! Cream cheese frosting is usually super frustrating to the point where I go out of my way to use something else. Excited to try this.
A tip I saw long ago to emulate cream cheese taste in a dairy free frosting is to use white balsamic glaze. I happened to have some for on veggies, and tried it in regular Amer buttercream, and it does taste like cream cheese!
ohhhhhh interesting. yeah, that makes sense, so vinegar is really diluted acetic acid, and the white balsamic version is probably a nice muted version of that acid that may taste similar to lactic acid in dairy. That's pretty clever
@@Sugarologie Yes, and it’s also (in the glaze form) a little liquid sugary which helped smooth out the frosting a little. I can’t wait to try your new buttercream btw!
I really appreciate that you use some Ochem to explain some concepts in your videos! This really gives me a foundation to make my own frostings and desserts!
I love your content girl! From one science nerd to another, you're doing a great job!
I'm going to combine this frosting recipe with your carrot cake recipe to make carrot cake cupcakes! Thank you for all the amazing recipes
How was it 😃
@@samanthajackson6049 Delish, absolutely perfect and my colleagues really liked them too :)
@@fn1202she didn’t mention measurings , do you kind telling me how much cheese for how much butter and sugar you did?
Mind*
You had me at non runny….
I'm baking a (i think) 2 layered cake today for my 21st birthday(strawberry and red velvet). I'm using a box mix for my cakes, but I'm going to use your frosting recipe. First time I'm doing this, I'm so excited.😝.
EDIT: it turned out so good. But Make sure you use "new" butter straight from the grocery store so that your frosting has a pure taste because mine tasted a little bit like the fridge. other than that this frosting recipe is nice and thick, sweet, but not too sweet, and has a distinct cream cheese flavor. lastly, do NOT *Freeze* your cream cheese like i did. You only want it cold. Keep in mind the flavour of your cake as well, it paired better with the strawberry than the red velvet in my case. 9/10 recipe, very beginner friendly. (Double the recipe. Chances are you'll need more than the quantity provided in this video)
Appreciated the edit… was thinking same thing so will definitely double the recipe!! 👍🏽
@@damned_1 hope it goes well!, let me know how it goes! 🙂
I tried this. It is too sweet!!!! For those of us who don't want it too sweet, we have to make adjustments
Love how you reused the butter wrapper! Genius!
The BEST baking content. So simplified yet very informative. Thank you for sharing your talents 🎉
OH, THANK YOU!!! I have made this frosting and got lucky with the texture, but THIS time I did the same thing for a special occasion cake, and, of course, it wasn't stiff enough, and my rosettes didn't look great. I certainly overmixed it and got runnier results when piping. I was like... WTF! Now, I understand WHY!!! Thank you for clarifying how to keep it from getting runny - I will change the order of the mixing and not overmix, either ❤
This is brilliant! I am going to try this.
I'm excited to try this. I recently made a fairly complicated cc frosting recipe that promised to be smooth and stable and it was... But it did not taste like cream cheese. Super disappointing. This looks great and much, much easier!
Haha i love the reference to Nigella Lawson and how she pronounces microwave. ;-)
😂 I was wondering about that.
This recipe just works (I used Kirkland brand cream cheese for what it's worth). Added lemon juice to bring out the tang, and my partner said to keep that recipe in my back pocket because he'd eat cardboard if I put that frosting on it. (Also for what it's worth, I put it on Laura Vitale's white chocolate pound cake, then covered it with coconut flakes and little homemade Almond Joys).
Using your formula and making some tweaks I was able to make browned butter cream cheese frosting. It tastes like caramel 😅😂 yummy. Thank you for sharing!!
I just recently found your channel and love how wonderfully you give instructions.
My dad was a pastry chef and before he passed he used to make French Petit four cakes.
I have tried to find instructions.
Have you (or would you) ever consider teaching it ? 🤞🏻
I just made this frosting and it is so delicious I could eat the whole thing!😋 I personally didn't think it too sweet because of the added salt. (I use Diamond Crystal brand). My next challenge is to make your Chiffon cake. Thank you for sharing your recipes!
Your explanations and visuals are always so well-paired!
Thank you for the updated recipe, but you guys living in the US have Philadelphia blocks and keep neglecting us in the rest of the world 😅 in my country we have only spreadable Philadelphia cream cheese, so can you please do a version suitable for it but i will try your recipe today on my 8” 4 layer carrot cake as final coat and i hope it work out 😥 also I’m going to try to double the recipe because i don’t think it will be enough to cover the whole cake for the measurements in the description box
Outstanding! Love that you bring a science mindset into this and then test everything you share. Great job once again! Will definitely have to try this one.
I love cream cheese frosting for the taste, but up til now, it's always been a *nightmare* to work with (especially living in a hot & humid climate).
No more!
Tried this today, and it is a game. changer. Wow, just--wow!!
Thank you so much!!!
I tried this recipe yesterday. For the first time I made buttercream/frosting using icing confectioners sugar.
Initially I found the frosting to be gritty/grainy from the icing sugar.. the sugar butter mixture didn't turned out the consistency as in the video.. it was runny/loose even after cold cream cheese mixed in.
Maybe I overmix the sugar and butter mixture, or simply the very hot weather in my country now is what melt the butter fast, although I started beating the butter when it was cold.
On its own, the frosting taste too sweet. I thought I would just use 300 gm of icing sugar or less, if I ever make this frosting again.
However, miraculously, when I eat the frosting with mildly sweet coffee cake, it taste good, balanced and creamy.
Also surprisingly, the grittiness of the icing sugar somehow disappeared after I put the assembled cake in the fridge for the whole day and night.
Have no idea how that could happen though. Does cold temperature made the sugar granule to bind with butter and cream cheese? I don't know 😅
Oh one more thing. Now I understand why many recipes usually call for lemon juice to be added to cream cheese frosting. It "preserves" the tangy taste of cream cheese despite the high amount of sugar added.
Because the sweetness of sugar can overpower the taste of cream cheese. But I think it depends on what kind of cake flavour we're making. For coffee cake, no lemon juice is best. For fruits based cakes, better add lemon juice to cream cheese frosting.
Chocolate cream cheese frosting sounds interesting and cool. I always tried vanilla cream cheese frosting on cinnamon rolls with powdered sugar but never chocolate cream cheese frosting. I’m going have to try this recipe. Thanks for showing and sharing this video. 🎂🫶
I’m curious if you’ve tried just adding the cocoa to the butter/sugar mixture without adding the water and making the paste? Also, I love the cocoa paste idea! How would I know how much paste to use versus how much frosting I’m making? And lastly, I’m new to your channel and I adore it! Not just deliciousness but educational, which, as someone who loves to bake, is appreciated!
This looks amazing thank you!!
Can’t wait to try it!
I love your content and your recipes☺i love baking and I'm studying the sciences so this channel has really opened up my eyes to some practical uses for the chemistry I've been learning❤
If possible, could you make a video showing how to make your american buttercream but with simple syrup? It's really hard to get my hands on corn syrup where I live so I'd really love if I could use regular simple syrup instead🥲
wow! I have made cream cheese frosting for years with typical process, sugar last and yes its always too soft I only use for fillings or naked cakes. Thank you for this video and for sharing your discoveries.
Have you tried it?
I just made this recipe for carrot cupcakes! It was amazing and beautiful! Thank you!
How was the sweetness for you? Gonna use this recipe for the first time in a Red velvet cake this weekend 😊
@@christenortiz3759 It was super sweet! But I'm not really a fan of icing with my cake. So maybe don't go by my taste. But it behaved beautifully, which cream cheese frosting never does.
How many cupcakes were you able to frost with this recipe?
I used a large tip that makes a wreath on top of the cupcake, so it doesn't use much frosting, and I was able to cover 24 like that and have about 2/3 cup of frosting left over.
I had to look up the tip just now. It's called the Wilton Sultan tip. Admittedly...I turned many of the wreaths into volcanoes and filled them with dulce de leche. So for me, it made plenty of frosting.
I am quite excited to try this and I’m making a red velvet cake this weekend so maybe I fill it with this…
Thank you so much Adriana. This is hands down the best cream cheese frosting!! 😍 and the most stable one as well. Yay!!!🎉
Norway calling - -
Just tried it on my carrot cake.. Hallelujah🎉 Just sayin!
How many times have I cried over an amazing carrot cake with a terrible sad frosting. Never again, tnx 2U ❤ Bless!
This frosting turned out delicious. I added citrus extract from Italy which kicked it up a notch, instead of vanilla extract.
I made a carrot and blueberry cake and topped it with this frosting.
Your cake looks so pretty!
New subscriber! I really love your videos. You’re an excellent teacher and so pleasant too. Thank you 🌺
This channel is sooo underrated!❤
Oh my gosh I wish I would have seen this before I just messed up my cream cheese frosting oh my gosh thank you so much❤❤❤❤❤
Thanks!
I wish you’d make an Amazon store front of your favorite baking supplies
Great job! Thank you for all your work!
My husband asked me why I'm not just using my recipe, and I went because I wanna use her recipe. He asked why, and I yelled, "Science!" (≧▽≦)
Appreciate the idea and experimentation involved but I usually use less powdered sugar as we don’t like a too sweet frosting… would using less work out? Thanks 🥹🫶🏽
Great recipe, thank you! I was just wondering: If the chocolate one is a bit too runny, why not adding it with the powdered sugar at the beginning? Wouldn't that be an idea for omitting the additional water?
This is brilliant! 🙂👍
I just made 1/2 batch of the recipe and it taste great not sweet so you taste the cream cheese. Thanks for sharing it.
I use cream cheese in most of my butter cream flavors especially when it's a large family function. The price per pound and the flavor added is barely replaceable by other ingredients.
I love cream cheese frosting and this recipe looks great but it‘s a shame that in Europe it‘s almost impossible to get the cream cheese blocks, we only get the one in the tube😢 Thanks for the amazing content!
My problem too but we have small tubs of Philadelphia tubs ; also sometimes I find it called “sushi” cream cheese lol ; here in Poland
Wow you have really put the science in to your baking. I have been self taught with trail and error and just go with the best results. You explain the why did it happen thank you for putting in the hard work I am for sure going to subscribe 🙂
I don't know if would work with non-dairy cream cheese, but I'm tempted to give it a try.
Thank you for the recipe, as always, but after this I'm not sure how long cream cheese will survive in my kitchen since I will definitely the chocolate one as my dessert like it was my mousse.
have you tried blooming the cocoa in the butter instead for the chocolate iteration? it may prevent you from having to add much, if any, water and keep it firm!
Your channel is amazing and you layout your explanations of what you are doing and why so that we all can follow along well.
I tried it for the first time today but I did not achieve the crumbly texture with the butter and icing sugar. My butter was cold from the fridge but I'm not sure what happened. Could be that I over mixed or maybe I should leave the butter in the freezer for a few minutes?
Thank you so so much for your tips
Would this frosting work well for stacking cakes? I'm looking for a cream cheese frosting to use for a wedding cake.
Love it😍 has anyone tried it? Is it grainy at all from the powder sugar?
@sugarologie can I reduce the powdered sugar to 2 cups and still good to pipe with?
New to the channel. Great video cake looks amazing. Do you have a video on baking the cake.
I do have a question, here where I live we don't have block cream cheese, we only have those from the tub that are a little bit softer than the block ones.
Is it possible to use it? It's the type that they call spreadable.
I'm just wondering, because it probably has more water than the block cream cheese has.
genius :)
How do you think this would do with a 8 inch layer cake with a 6 inch layer cake tier? Too soft? Could it pipe rosettes without too much droop?
What if I don't want to put much less sugar? Will it be still get stable anot runny?
What brand mixer do you use?
Thanks so much for this video (and all the others). Is there a way to do this with tub cream cheese? You can’t buy the blocks in Europe unfortunately 😢
I think it may be ok - the fat continue ent is decreased just a little with the tub kind, but there's enough butter to give the frosting good stability- if you try let me know how it went ❤️
@@Sugarologie thanks so much for the response!! I’ll let you know :)
@@teresaamueller Did you try it with tub cream cheese ? Did it work 🤔
Hi, can I premake the frosting then leave it a few hours in the fridge before working with it?
Thank you so much 🙏🏻
You've not posted for a while - hope you're ok ❤
Love your videos - this frosting is wonderful!🥰
Is this as stable as your other cream cheese buttercream recipe?
I learned a new term! I knew that ketchup was a sheer-thinning non-Neutonian fluid, but I didn't know about thixotropic!
Can i make and refrigerate it two days in advance of using it? will it stay the same?
Is this different than your stabilized cream cheese frosting from a previous video?
Yes this one is far easier but it is sweeter and based off an American buttercream - the other one is for tall cakes and those who like to do elaborate decoations and need long term stability
Thank you! I wanted to use the ButterCream Cheese recipe for a spice cake, but I couldn’t find egg white powder 😭 This video came at a perfect time lol
You mentioned in another video about adding lemon juice instead of vanila... At the point in this recipe where you say to add the vanilla and salt when adding the 3rd portion of powdered sugar, can the lemon juice be added in place of the vanilla? Thank you. Oh.. and I just ate some bulgarian yogurt... and had the thought that maybe a teaspoon or two of that instead of lemon juice? Do you think that would work?
Ok… a challenge for you: cream cheese frosting without powdered sugar 😮
I have one - but it’s a more complex recipe. It’s called Buttercream cheese frosting :)
I'm so happy your parents produced you 😅😅😂
Seriously best recipe creator ever❤️
Same. Love her and her channel 💗
Adrianna, In your cakeulator (as of Sunday, May 28th) the Quick Cream Cheese Frosting is actually the American Cream Cheese Frosting recipe. It did say American Cream Cheese Frosting 3 days ago when I commented. So, that should probably be edited back to American Cream Cheese Frosting... and then add a third Cream Cheese Frosting recipe to cakeulator: your great Quick Cream Cheese Frosting recipe..
What I was asking when I commented 3 days ago, was could you add the Quick Cream Cheese Frosting recipe to cakeulator.
Your Quick Cream Cheese Recipe is your best recipe for those of us that make cream cheese frosting because they want the cream cheese flavor. It is much better than traditional American Cream Cheese Frosting.
Is it possible to freeze the frosting and have it prepared in advance? I'm talking about freeze it for 2-3 weeks
Can I add lemon rind and a little lemon juice. Will 😅turn it runny ?.
I love your breakdown & explanations of things I didn't realize that I didn't know. Thank U.
I may have missed it, but do you ever have a royal icing recipe?
i am sure you wont see this comment, but maybe in the off chance that you do, i am in need of help!!! I have a birthday cake in the oven and im making this frosting now but i need to incorporate orange puree for the flavoring. The orange was boiled whole (Mary Berry's recipe) until soft enough to cut with a fork, then it was blended into a puree. When would this be added to the frosting? in the vanilla step possibly? do you know of anything i can do to help the consistency of the frosting stay like yours?I'm worried about adding more moisture in the form of puree. i know this is a lot of questions, sorry lol
Yeah that's alot of water content to really add too any buttercream - try to reduce it down as much as possible to jammy consistency, then add it to any emulsion based buttercream. Do it as a last step, a little at a time (like 1 TB). Message me on Insta if you have more trouble
@@Sugarologie omg you're a saint. Thank you!!!
Hello, can we add color to it like a red color paste for a red frosting cake. Will it loosen the frosting ? Thank you for sharing.
Silly question but how much butter and how much powdered sugar? I don’t see the amounts anywhere
I'm here after just wasting three blocks of cream cheese and three sticks of butter on icing that is unusable for frosting my parents' 50th Anniversary cake. Why would a CAKE recipe book include something that fails!!? The technique was literally every step you had in the Do Not Do of your video. ~sobs~
Could you come up with cream cheese frosting using the tub/spreadable cream cheese? Its the only type available in Europe :(
I would also be interested in the types of sponge and what they are used for. I hear chefs constantly say I used this type or that but why? Doesn't the sponge make a difference if you're stacking, or type of filling, the height or size? Then there is matching of flavors to sponge to frostings. Finally if you bake of good, moist sponge why are they sprayed with a sugar water.
Just saw that butter and 1 cup powdered sugar. Then cream cheese. Then vanilla. I heard that you don’t have to use that much sugar.
I tried this. It was relatively firm, but wayyy too sweet. Love the science behind this though
Hi, how does this stand in the summer, outdoor? Thanks.
I just thought I made this by using the cakeculator... The somewhat similar Cream Cheese Frosting was the American version.. so I went by that... My butter and cream cheese were 82 degrees.. I use 226 g Cream Cheese, 113 g unsalted butter, and 450g of powdered sugar... Well, Wrong recipe.. Your Cakeulator does not have your Quick Cream Cheese frosting recipe in the Frosting Flavor calculator. Could you please add your Quick Cream Cheese recipe to the Cakeulator? Thank you..
What about using butter instead of water with the cocoa powder? It seems that might cut back on the looseness.
Would this recipe work if I add black die to it? My boyfriend needs a black cake and this looks delicious 😅 SOS
For whatever reason I was using a stand mixer and the butter and sugar never turned into a ball. It just got soft and never came together
It mightve not been cold enough. My kitchen is the warmest rm in my house & the same thing happened to me-never turned into a playdough-looking ball. It got close once i put it back in my fridge for a bit. I didnt want to add more sugar so i just rolled with it and the frosting still came out good although thicker than what imagined. I’ll try it again another time. I didnt pipe anything intricate but i was able to frost my cupcakes is a rustic fashion just fine (wide open tip Wilton 2A /+ offset spatula. It was also pretty sweet but that mightve been on me, i might add lemon juice next time or something acidic tasting next time
In the description it says any kind of coco , just want to double check, can I use black Dutch processed?
Can you add a chocolate version of the ADBC to the blog?
I only have salted butter ...anything I need to do differently because I'm using salted butter?
Is this version gritty?
Can you add cream cheese last for ermine?
I've done this recipe several times and can never get the cheese fully mixed in. I always find bits of it as I smooth it over the cake
Can I use mascarpona cheese?
Just a heads up, the Cakeulator link directs you to chocolate cream cheese frosting instead of vanilla, so there's no recipe for vanilla. It's delish though
Fixed it for ya! Thanks for letting me know :)
@@Sugarologie Thanks so much!!!
Can we use melted chocolate?