cecilia, hi! i’ve got a perfect cream cheese frosting for you: butter (82.5% fat) - 100g powdered sugar - 100g cream cheese - 300g vanilla extract (just scale those measurements for as much frosting as you need) you cut butter into small chunks, like 5-10mm, add powdered sugar and whisk it on high speed until it’s smooth. then add vanilla extract, whisk and then add cream cheese. here’s the thing - i don’t really know what philly is, i’ve only ever used things like hochland cremette or those cream cheeses where it says ‘for cooking’, so i know it works for sure :) this recipe is so so good, you can always add anything you want to this frosting, any food coloring looks great! trust me it works wonders
Hey there! I guess the problem was that you used spreadable Philly instead of full-fat brick cream cheese. At least that’s the advice I keep finding around! Aside that your carrot cake looks phenomenal and I’m going to make it soon, but just the basic carrot cake So I was wondering..it would be better to make it full lime frosting or full lime curd? 🤔
I did! I made it and ate it! Somehow not a single shot of me actually eating that cake happened haha. It was the middle of the party and things were starting to get a bit fuzzy hahah so I wasn’t so focused on a reaction shot
It is definitely thicker. It is actually Swedish soured milk, called filmjölk. I get the low fat version since buttermilk is naturally low fat and I want the closest substitute I can get. But I’ve never had any problems substituting filmjölk for butter milk
cecilia, hi! i’ve got a perfect cream cheese frosting for you:
butter (82.5% fat) - 100g
powdered sugar - 100g
cream cheese - 300g
vanilla extract
(just scale those measurements for as much frosting as you need)
you cut butter into small chunks, like 5-10mm, add powdered sugar and whisk it on high speed until it’s smooth. then add vanilla extract, whisk and then add cream cheese. here’s the thing - i don’t really know what philly is, i’ve only ever used things like hochland cremette or those cream cheeses where it says ‘for cooking’, so i know it works for sure :)
this recipe is so so good, you can always add anything you want to this frosting, any food coloring looks great! trust me it works wonders
Hey there!
I guess the problem was that you used spreadable Philly instead of full-fat brick cream cheese. At least that’s the advice I keep finding around!
Aside that your carrot cake looks phenomenal and I’m going to make it soon, but just the basic carrot cake So I was wondering..it would be better to make it full lime frosting or full lime curd? 🤔
Happy Birthday! I have a 32 yo eligible bachelor of a son (Navy Pilot with a cute puppy)….
Happy belated Birthday Cecillia! Cake looked amazing!
Just fond you ..what a gorgeous birthday you made for your self .and your friends ...happy belated warm wishes from Montreal Canada😍🌹🌹🌹🎂🇨🇦🥂🍥
Thank you so much!
Nice!
you made your own cake? did you eat it too? swedish aussie here, love your videos. good luck with it all and happy birthday :)
I did! I made it and ate it! Somehow not a single shot of me actually eating that cake happened haha. It was the middle of the party and things were starting to get a bit fuzzy hahah so I wasn’t so focused on a reaction shot
What an amazing celebration! Happy Birthday! The buttermilk looks thicker than American buttermilk - does it behave the same?
It is definitely thicker. It is actually Swedish soured milk, called filmjölk. I get the low fat version since buttermilk is naturally low fat and I want the closest substitute I can get. But I’ve never had any problems substituting filmjölk for butter milk
I think European Philly has less fat and more water than the American stuff. I feel like it's always a journey to make it work.
I think this is correct. There are other brands of "färskost" with higher fat content that I use.
i really hate doing frosting lmao