Let me say girl this is the best cream cheese frosting recipe out there. I put them on my red velvet cupcakes. I brought them to a work Christmas party, and everybody at the party died over how good the icing was so thank you !!!!
I just made this for my bff's retirement party carrot cake and it is the BEST!!!!! I'm 86 and I've made many recipes for cream cheese frosting and I now have a perfect one, no more searching!
Just made this frosting. I just cut the recipe in half since i only needed a small amount..taste very good and not too sweet. Just letting it sit in the refrigerator to set and cool so i can decorate my cake. Thank you so much for this recipe!!😊
It is amazing. I have made it today, it tastes sooooo good. My cupcakes taste definitely better with this frosting,as I am not a big fan of buttercream.Thank you for your wonderful recipes.😊🥰
Thank you so much for this recipe!i just made this and everyone loved it!💖 The only problem i had was after taking it out from the fridge it got grainy. I used the double boiler technique for a few seconds and beat it with a handmixer and it was soft and all fluffy again!🙏🏻 I would definitely do this again,paired it with chocolate cake👌🏻
I'm so glad the recipe was a hit with everyone!! :) I always use a fresh bag of confectioner's sugar and sift it, I find that really helps with any grainy texture.
This is the recipe I’m going to use on my cupcakes this weekend! I have been trying to find my “signature” frosting. I’ve experimented with so many different recipes, and a few weeks ago I decided I was going to try a cream cheese and butter combination. I had no idea that it was even a “thing” at the time, but of course it is, right? Lol. I absolutely hate the flavor of regular buttercream because it just taste like sugary butter to me. Italian meringue buttercream, ermine frosting,and Swiss meringue buttercream are tasty but so much work to make and I’d rather spend that time frosting my cakes and making art lol. Thank you for sharing your recipe!
What is your reason for using the whisk instead of the paddle? I have always used the paddle because I didn’t want air bubbles in my frosting, but you’re frosting turned out beautiful without air bubbles and you use the whisk. LOL. What is this magic??
Hi Kristy! I'm glad you found my recipe! I hope you enjoy it! The combination of butter and cream cheese works so well! If you find that the frosting is too soft for piping, simply refrigerate it for an hour, then use. My favorite way of using this frosting is to refrigerate it overnight. The texture really transforms! I then soften it at room temp for about 45 minutes, mix with a spatula and use. I like to use a whisk because I find it gives the frosting a much lighter and fluffier texture. You can switch over to a paddle at the end to get out any air bubbles, if you end up with them. Enjoy!
@@TatyanasEverydayFood hello tatyana there is no cream cheese in my country. There is mascarpone. can i do with it? Help me! Please. For the inside of the cake, I need light low-fat and low-sugar cream. (I tried your strawberry cream, it was really good). but I am not sure. And please I need your help. I would like to learn about a hard icing to cover a wedding cake. please i will make my first order. Thanks
@@Rahaldanismanlik Hi! Yes, this recipe will work with mascarpone. I recommend using it cold out of the refrigerator without softening it. Just cream it for a few minutes, then add in the butter. This recipe isn't low fat but it is delicious. For a frosting that hardens on the outside, I recommend trying either my French Buttercream or my Italian Meringue Buttercream: ua-cam.com/video/6MsCc7bw1jQ/v-deo.html ua-cam.com/video/lu9Kr-2qiyo/v-deo.html
She does have the most beautiful hair. But then, she is absolutely gorgeous. And more importantly than that, she seems to be a wonderful person. Her personality makes the channel worth watching. She seems to be beautiful inside and out.
41k views ? Guys, she deserves millions of views cause every single recipe and video are well-filmed, easy to follow, delicious to eat and she is also gorgeous 😍❤️👍🏻 i subbed already
@@hindnabil7873 I have all my recipes available in metric measurements on the website here: tatyanaseverydayfood.com/cream-cheese-frosting/ Simply click on the metric button in the ingredient list
Good morning Tatyana! ☀️ I LOVE cream cheese frosting, it's so tasty. I do believe it's my favorite frosting. It does go great on cakes, cupcakes and tea cakes.....in my opinion. 😉 I have used it this way many times and all my baked goods are such a hit with this cream cheese frosting. It's a definite winner in my book. I do like your idea of adding fruit extracts or fruit preserves, thanks! I'll have to experiment with that method of different flavorings. Have a nice day!
I was looking for a cream cheese icing recipe that wasn't overly sweet. Everything that I tried was cloyingly sweet. This recipe is perfection and it pipes and holds shape amazingly well! This is my go to from now on.
Something I’ve been doing for years is buying a pre made frosting and beating it with one block of cream cheese.. it is the perfect sweetness and texture. Add a pinch of salt and vanilla for extra flavor 😋
I wish I had found your video this morning. Made carrot cupcakes and cream cheese butter cream frosting and as always, I mess up designing the frosting
This frosting look lovely! I have a customer that want yellow cake with a cream cheese frosting....have you ever added almond extract for that "wedding frosting" flavor? I worry it may breakdown the piping consistency.
Hi Cindy! This frosting will be great with almond extract. Make sure the cream cheese and butter are just barely softened. If the frosting gets too soft, just place it into the refrigerator for several hours or overnight
Hope you enjoy the recipe! I recommend letting the frosted cake chill first, then you can apply the fondant. Also, if the frosting is too soft to work with, you can refrigerate it for a few hours.
Hi! I'm so glad to hear that! Yes, this frosting will be great for rosettes! I recommend refrigerating it for 30 minutes so it's easier to work with! Enjoy :)
Hi I love your video and I’m going to try soon !! Is this recipe good for one cake ? I’m making two cakes and I would like to know if I need to double the recipe or if it’s good for two, thank you !!
Hi! Thanks for watching! :) This recipe is enough for one, three-layered 8-inch cake or one, two-layered 9-inch cake. For two cakes, I would recommend doubling the recipe.
Hello Tatyana thank you for sharing this delicious and stable recipe,I just wanted to know if this recipe good for cover a cake and how long can we leave the cake covering with this recipe outside in a sunny day Birthday party pls pls
Hi Rosario! I love this frosting for covering cakes! If your frosting is too soft, place it into the fridge to chill for 30 minutes to an hour, then use. If you need to have the cake stand outside, I recommend making it the day before and letting the cake chill in the refrigerator overnight. This way, it will be more stable.
Thank you for sharing this recipe Tatyana! I had tried several recipes before and my buttercream didn't have the texture I wanted, this recipe came up just as I wanted. Can you please tell me for how long can I keep this frosting in the fridge if I didn't use the whole recipe?
I'm so glad you enjoyed the recipe! You can keep it well covered in the refrigerator for up to 1 week, or freeze it in an airtight container for up to 3 months. When you're ready to use it, let the frozen frosting thaw in the refrigerator for a day, then soften at room temp for 1 to 2 hours
You're very welcome! Yes, I use this recipe all the time for my cakes. I like to refrigerate it for a couple hours so that it becomes thicker and holds its shape better :)
Thank you@@TatyanasEverydayFood! so it's better to chill the frosting using a bowl and a chiller. After the texture becomes stable, use spatula to soften it (before insert it into piping bag). Please correct me if my understanding is wrong. Thank you again!
Beautiful video! Definitely delicious and takes lightens up that buttercream flavor that I’m not a fan of. When I did mine it looked weird tho. Kinda grainy but it wasn’t grainy..just looked that way. I used the paddle instead of the whisk..could this be the issue?
It's so delicious, too! Hmm, perhaps try mixing the butter and cream cheese for longer. Also, I always like to use a fresh bag of powdered sugar. It absorbs moisture very quickly and can become grainy.
@@MaddyCanyon1818 Soften the butter at room temperature for about 30 to 45 minutes. It should be just slightly soft to touch. Same with the cream cheese. If it's too soft, the frosting will be very soft. If that happens, just refrigerate it for an hour or 2.
Is this frosting good for a 3 layer wedding cake??? I'm thinking if I should go for vanilla buttercream or lemon cream cheese frosting!? Cake flavor is lemon raspberry, what are your recommendations!? Thanks! 🩷😋
Hi! I think adding a little lemon zest to this cream cheese frosting would be fantastic, and it would pair nicely with a lemon raspberry cake! This recipe makes enough for a three layer, 8 or 9-inch cake. Enjoy!
Hi Ms. Tatyanas, your cream cheese frosting is really so good, but why my cream cheese frosting sometimes not good and runny even I've followed the procedures, what i did was beat it quickly to avoid runny frosting, I'm in the PH, any suggestions please. thank you po❤️❤️❤️
Hi! I'm glad you enjoy the recipe! If the frosting gets runny, that means it's too warm. Place the frosting into the refrigerator to chill for a few hours, then mix again. I actually like to make it the day before, chill it overnight, then soften at room temperature for about 1 hour prior to using. Hope that helps!
Hi thanks for the video, I tried adding some berries jam but it came out watery/ split. is there any work around to save the cream? Thanks for your kind attention 💕
Thanks for watching! Make sure to add the jam at the very end and mix for just a few seconds. Did you try refrigerating the frosting for few hours? That may help.
Hi tatyanna. Love your tutorials btw im gonna try this recipe because my cream cheese frosting always gets runny and it fraustrates me. Love from Trinidad
Enjoy and hope this recipe works for you. Make sure your butter and cream cheese aren't too soft or melted. If the frosting is too runny, try refrigerating it.
Wow, Perfect recipe. Can I add chocolate cheeps in it, or maybe a little beat of food slices?????and if I can, Should I add them After mixing the whole ingredients???
If there is some leftover can it be frozen? If so for how long? Or refrigerator for how long? Can margarine be used? What would be the results do you know? Thanks in advance
Ok so I made the cream cheese frosting and it came out great but the texture is a little clumpy I think it has something to do with the wrong whisking tool what should I do?
Hi! Try whisking the frosting for longer. The clumps are coming either from undermixed cream cheese or butter. If the frosting gets too soft, refrigerate for 1 hour, then mix again :)
Hi there! I was wondering if the cream cheese buttercream icing will start to slide and melt after the cake is frosted and has been refrigerated and then sits at room temp when ready to serve?
Hi! I'm so sorry to hear that! Sounds like it may have just gotten too warm. That's happened to me, too! Just place into the refrigerator for a few hours to set. I use Philadelphia cream cheese
Hi! This frosting is on the softer side and won't hold up for too long outside. I recommend checking out my Italian Meringue Buttercream and French Buttercream recipes. Those will hold up much better once the decorated cake has set in the refrigerator.
Do you happen to know how long this buttercream can stay out of the fridge? I am making my son's wedding cake and their favorite flavor is red velvet but I can't find a cream cheese buttercream that can stay out safely for a while.
Hi! You can absolutely add food coloring. I would add it at the very end. If you need to work with for a longer period of time, I recommend placing the frosting into the fridge periodically for about 10 minutes at a time.
Hi I will pipe on my cake so Can I use this for decorating cake? Also after decorate my cake , can my cake stay in refrigerator for a day? Or I should pipe before deliver the cake?
Hi! Yes, you can use this frosting for piping and you can leave it in the refrigerator for a day or two. For piping, I recommend placing the frosting into the refrigerator first. Let it chill for about 1 hour, then use. It will be firmer and pipe better
Hi Tatyana! 😊 I am currently learning how to make creamcheese frosting. I would like to know if it’s necessary to whisk the butter in high speed between 5-6min even if the temperature in our country is warmer than yours?
Hi! Yes, the whisking is not dependent on the temperature. In fact, you don't want the butter to be too soft or melted. It needs to be just slightly softened. You want to beat the butter until it's creamy and white in color, it will also be more voluminous :)
@@TatyanasEverydayFood Thank you so much for replying Tatyana! It turns out I’m using a higher speed in my stand mixer, might be the reason why my butter gets easily melted during the process. After I put the speed setting to low, my creamcheese frosting is perfectly fine 🤗
If you want to make flowers with this frosting, I recommend refrigerating it for at least 2 hours so it becomes more firm. It tends to be a little soft when you first make it.
To make it more stable, I recommend refrigerating it for at least 1 to 2 hours. That always does the trick for me and makes the frosting much easier to work with and more firm for piping :)
I have a query. After piping it onto the cake, does the final cake need to be kept in the fridge - checking if the buttercream will lose shape, I stay in New Delhi, where temperature is warmer. Or putting it another way, it can be kept out till the ambient temperature is say less than 20degrees celcius? Or lower than that?
Hi! I do recommend refrigerating this cake, at least initially overnight. It will start to soften within a few hours. Check out my French Buttercream or Italian Meringue Buttercream for more stable frosting,
Hi I am a beginner and I was wondering does this do well with gel food coloring and how well does it hold up with flowers. Can I refrigerate the icing in the piping bags and just decorate the cake day I need it.
Hi! Yes, you can add any food coloring to this recipe. You can add it at the end. This is a great frosting to refrigerate. It will hold its shape even better once it's chilled
It looked like you used more than 3 cups of icing as the cups were heaped?? Please advise me on this as I want to. Give the icing a go but don’t want to add too little! Many thanks!! 🙂
Sorry for the confusion! I usually premeasure my ingredients, then add. I used 3 cups but you can add slightly less or slightly more depending on how sweet you want the frosting to be :) Enjoy!
Let me say girl this is the best cream cheese frosting recipe out there. I put them on my red velvet cupcakes. I brought them to a work Christmas party, and everybody at the party died over how good the icing was so thank you !!!!
That's so wonderful to hear! I'm very happy you're loving the recipe! :)
I just made this for my bff's retirement party carrot cake and it is the BEST!!!!! I'm 86 and I've made many recipes for cream cheese frosting and I now have a perfect one, no more searching!
Awesome! :) That makes me smile! I'm so glad you enjoyed my recipe!
Hi from Australia! I made this yesterday with 500g butter, 500g cream cheese and 500g icing sugar.....WOW! Best ever!
Hi! I'm so glad you enjoyed the recipe! :)
Omg i love this ladyy she teaches soo clearlyy❤
I'm so glad you enjoyed my video! :)
I continue to come back here again and again it’s my favorite frosting!!!
I'm so glad you enjoy my recipe! :) One of my favorites, too!
Just made this frosting. I just cut the recipe in half since i only needed a small amount..taste very good and not too sweet. Just letting it sit in the refrigerator to set and cool so i can decorate my cake. Thank you so much for this recipe!!😊
Awesome! :) I love to let it chill, too! It helps thicken the frosting and makes it easier to work with!
Wow, I made this tonight for my bf and he was very impressed. Will for now on be my go to.
I'm so glad you enjoyed the recipe! :)
My goodness! Your hair is absolutely beautiful. I totally missed the whole recipe
It is amazing. I have made it today, it tastes sooooo good. My cupcakes taste definitely better with this frosting,as I am not a big fan of buttercream.Thank you for your wonderful recipes.😊🥰
Awesome!! :) I'm so glad you enjoyed the recipe!
is it really sweet?
@@vivi-uz7qq it should be waaaay less sweet than American buttercream
Love this simple recipe! Can’t wait to make this icing for my Red Velvet and Carrot cakes and cupcakes🎂🧁
I'm so glad you enjoy it! :) I use it for all of those recipes, too!
Thank you so much for this recipe!i just made this and everyone loved it!💖
The only problem i had was after taking it out from the fridge it got grainy. I used the double boiler technique for a few seconds and beat it with a handmixer and it was soft and all fluffy again!🙏🏻
I would definitely do this again,paired it with chocolate cake👌🏻
I'm so glad the recipe was a hit with everyone!! :) I always use a fresh bag of confectioner's sugar and sift it, I find that really helps with any grainy texture.
Chevere videoreceta! Tus aptitudes gastronómicas son cheveres! 🟦
I finally found a delicious and consistent frosting for my cakes (you are so good at explaining) thank you soo much!!
You are so welcome! I'm so glad you enjoy the recipe! :)
This is the recipe I’m going to use on my cupcakes this weekend!
I have been trying to find my “signature” frosting. I’ve experimented with so many different recipes, and a few weeks ago I decided I was going to try a cream cheese and butter combination. I had no idea that it was even a “thing” at the time, but of course it is, right? Lol.
I absolutely hate the flavor of regular buttercream because it just taste like sugary butter to me. Italian meringue buttercream, ermine frosting,and Swiss meringue buttercream are tasty but so much work to make and I’d rather spend that time frosting my cakes and making art lol.
Thank you for sharing your recipe!
What is your reason for using the whisk instead of the paddle? I have always used the paddle because I didn’t want air bubbles in my frosting, but you’re frosting turned out beautiful without air bubbles and you use the whisk. LOL. What is this magic??
Hi Kristy! I'm glad you found my recipe! I hope you enjoy it! The combination of butter and cream cheese works so well! If you find that the frosting is too soft for piping, simply refrigerate it for an hour, then use. My favorite way of using this frosting is to refrigerate it overnight. The texture really transforms! I then soften it at room temp for about 45 minutes, mix with a spatula and use.
I like to use a whisk because I find it gives the frosting a much lighter and fluffier texture. You can switch over to a paddle at the end to get out any air bubbles, if you end up with them.
Enjoy!
made this frosting and it is indeed the perfect one making second time today
Wonderful! I'm so glad you loved the recipe!
Delicious recipe. Not too sweet! Can’t wait to try it on the carrot cake! 💕🤤
Yes, it;s so good! :)
@@TatyanasEverydayFood hello tatyana there is no cream cheese in my country. There is mascarpone. can i do with it? Help me! Please. For the inside of the cake, I need light low-fat and low-sugar cream. (I tried your strawberry cream, it was really good). but I am not sure. And please I need your help. I would like to learn about a hard icing to cover a wedding cake. please i will make my first order. Thanks
@@Rahaldanismanlik Hi! Yes, this recipe will work with mascarpone. I recommend using it cold out of the refrigerator without softening it. Just cream it for a few minutes, then add in the butter. This recipe isn't low fat but it is delicious.
For a frosting that hardens on the outside, I recommend trying either my French Buttercream or my Italian Meringue Buttercream:
ua-cam.com/video/6MsCc7bw1jQ/v-deo.html
ua-cam.com/video/lu9Kr-2qiyo/v-deo.html
I had to watch this twice because I kept missing what she said as I kept being mesmerised by her hair
Thanks for watching! :)
I know, she looks like a mermaid 😍
She does have the most beautiful hair. But then, she is absolutely gorgeous. And more importantly than that, she seems to be a wonderful person. Her personality makes the channel worth watching. She seems to be beautiful inside and out.
@@Stephanie-tc4kj I was just thinking that she looks like the real life Ariel
I came back to find her video again that I used for Easter (this frosting is killer!) And I remembered her by the beautiful hair!!
41k views ? Guys, she deserves millions of views cause every single recipe and video are well-filmed, easy to follow, delicious to eat and she is also gorgeous 😍❤️👍🏻 i subbed already
You're so kind and awesome!! :) Thank you so much for subscribing!
@@TatyanasEverydayFood butter in grams please
@@hindnabil7873 I have all my recipes available in metric measurements on the website here: tatyanaseverydayfood.com/cream-cheese-frosting/ Simply click on the metric button in the ingredient list
I loved the way this turned out!! Thank you so much for this video! I added the cocoa powder and wow it is delicious. I’m definitely a fan!!
Awesome! I'm so glad you enjoyed the recipe! :)
Hi. If you dont mind sharing, how much cocoa powder did you add to it to give it the right chocolate taste?
@@kimmunroe4573 Hi! I would actually add a combination of 1/2 cup melted dark chocolate and 1/3 cup cocoa powder. Or, 1/2 cup dark cocoa powder.
Good morning Tatyana! ☀️
I LOVE cream cheese frosting, it's so tasty.
I do believe it's my favorite frosting.
It does go great on cakes, cupcakes and tea cakes.....in my opinion. 😉
I have used it this way many times and all my baked goods are such a hit with this cream cheese frosting. It's a definite winner in my book.
I do like your idea of adding fruit extracts or fruit preserves, thanks!
I'll have to experiment with that method of different flavorings.
Have a nice day!
Hi Dalila! Good morning! It really is a great frosting recipe. Try adding the fruit with a fruit extract, too! :)
Dolce jelesee for caramel? What's that?
I was looking for a cream cheese icing recipe that wasn't overly sweet. Everything that I tried was cloyingly sweet. This recipe is perfection and it pipes and holds shape amazingly well! This is my go to from now on.
Glad you liked it!! It's my favorite recipe, too!
Something I’ve been doing for years is buying a pre made frosting and beating it with one block of cream cheese.. it is the perfect sweetness and texture. Add a pinch of salt and vanilla for extra flavor 😋
It's practically pure butter. 2 cups of butter to 3 cups sugar is outrageous.
@@zeliaobeid5594 Well, it's not meant to be eaten by the spoonful but as a complement to a dessert :)
thank you for another buttercream recipe!
viewer from Philippines :)
Thanks.... yet to try
I wish I had found your video this morning. Made carrot cupcakes and cream cheese butter cream frosting and as always, I mess up designing the frosting
Oh, no! Save my recipe for next time!
Welcome back dear, How are you?
Cream cheese frosting looks beautiful.
Have a great week ends!
Thank you! :)
This looks delicious.
I'm making it today.....
Thank you
Tracey
You are so welcome! Enjoy!
Thank you for this Cream Cheese buttercream frosting recipe
You're very welcome! Enjoy :)
Just made this recipe it’s delicious!! I tweaked it a tad by adding strawberries into it but before I added them it was delicious too!
Awesome! :) I'm so glad you enjoyed it with the strawberries!
Best frosting even 😍🇹🇹
Thank you! It looks very yummy! 👍😊
Thank you! Thank you! Thank you! I haven't even made the cakes yet, but I know this will make my carrot cake sing!
You're very welcome!! I LOVE this frosting with carrot cake! :)
This frosting look lovely! I have a customer that want yellow cake with a cream cheese frosting....have you ever added almond extract for that "wedding frosting" flavor? I worry it may breakdown the piping consistency.
Hi Cindy! This frosting will be great with almond extract. Make sure the cream cheese and butter are just barely softened. If the frosting gets too soft, just place it into the refrigerator for several hours or overnight
@@TatyanasEverydayFood thank you!!
@@TatyanasEverydayFood also, does this pipe well for flowers?
Looks great and I am about to make it today. Can I use it also under fondant?
Hope you enjoy the recipe! I recommend letting the frosted cake chill first, then you can apply the fondant.
Also, if the frosting is too soft to work with, you can refrigerate it for a few hours.
@@TatyanasEverydayFood it was delicious and after 1 our in the fridge it was also perfect to apply under the fondant 😃
Thank you for the tip 🙏
Of topic, but your nails are gorgeous!
Ty for this recipe, God bless you ❤
Thank you!
Hope you love the frosting!
Wow Tatyana this’s amazing and I thank you so much for sharing 👍❤️👏🇺🇸👌
Thank you for watching! :)
The best cream cheese icing has lemon juice, hands down an absolute game changer, takes it to the most delicious level.
Try orange juice instead and add a bit of orange zest. Perfect on carrot cake.
Looks so easy!
thank you for sharing...loved this recipe...i'll definitely try this one..😃😃😃
Hope you enjoy it!
This is awesome recipe Which is best brand fr cream cheese 💕💕
My favorite! :) I recommend using a Philadelphia type of cream cheese, any brand will work.
It's look son pretty!!! I'll made it with caramel!!!Thank you Tatyana. It's good to see you every week. I'm waiting for the next recipe. Love you
You're awesome! :) Thank you so much for your support and I hope you enjoy this recipe!
Hi Tatyana, thank you so much for your wonderful recipes. Can I use this for a cake that will be out of the fridge in the summer?
Hi! I recommend chilling the cake in the refrigerator overnight first. It will hold up better in warmer temperatures. Maximum 3 hours
I get always so happy when I get a notification from you! :D
:) Yeay!!
Hi, I love your recepies! Never disappoint. I was wondering if this frosting will hold if I used it to decorate a rosette cake.
Hi! I'm so glad to hear that! Yes, this frosting will be great for rosettes! I recommend refrigerating it for 30 minutes so it's easier to work with! Enjoy :)
@@TatyanasEverydayFoodThank you so much for taking a moment to answer my question, truly appreciate it!!! ❤️
It looks yummy and you are a beautiful young lady. I also have long hair. How do you keep hair out of your food when it is unrestrained?
Omg ur hair has grown so much☺️both ur hair and that cc frosting look great❤️❤️
Thank you! It grows really fast!
Just beautiful! Thank you!!
My pleasure! Enjoy! :)
Hi I love your video and I’m going to try soon !! Is this recipe good for one cake ? I’m making two cakes and I would like to know if I need to double the recipe or if it’s good for two, thank you !!
Hi! Thanks for watching! :) This recipe is enough for one, three-layered 8-inch cake or one, two-layered 9-inch cake. For two cakes, I would recommend doubling the recipe.
Hello Tatyana thank you for sharing this delicious and stable recipe,I just wanted to know if this recipe good for cover a cake and how long can we leave the cake covering with this recipe outside in a sunny day Birthday party pls pls
Hi Rosario! I love this frosting for covering cakes! If your frosting is too soft, place it into the fridge to chill for 30 minutes to an hour, then use.
If you need to have the cake stand outside, I recommend making it the day before and letting the cake chill in the refrigerator overnight. This way, it will be more stable.
Awesome I was able to make it :)))) thanks!!
I'm so happy you loved the recipe!! :)
Thank you taty. I bought your book i luuuv it, and I bought one more for my friend ❤️❤️
You are so awesome!! :) Thank you for your support and I hope you enjoy all the recipes! :)
You definitely deserve a like and positive comment for this video
I appreciate that! Thank you! :)
Yum looks delicious making your recipes soon all with meatfree sausages to make them vegan love your recipes making me hungry Thanks Ramya
Enjoy!! :)
Amazing yum
Glad you enjoyed it!
Thank you for sharing this recipe Tatyana! I had tried several recipes before and my buttercream didn't have the texture I wanted, this recipe came up just as I wanted. Can you please tell me for how long can I keep this frosting in the fridge if I didn't use the whole recipe?
I'm so glad you enjoyed the recipe! You can keep it well covered in the refrigerator for up to 1 week, or freeze it in an airtight container for up to 3 months. When you're ready to use it, let the frozen frosting thaw in the refrigerator for a day, then soften at room temp for 1 to 2 hours
@@TatyanasEverydayFood thank you so much!
Can you make also chocolate cream cheese frosting? Please
Recipe coming soon!! :)
Thank you so much! I wanted to ask, is this frosting sturdy enough to frost and decorate an entire cake? :)
You're very welcome! Yes, I use this recipe all the time for my cakes. I like to refrigerate it for a couple hours so that it becomes thicker and holds its shape better :)
@@TatyanasEverydayFood Do we need to whisk the frosting again right after chilling for long hours? Thank you 😊
@@redhotcilibabe I usually just mix it with my spatula to help soften it :)
Thank you@@TatyanasEverydayFood! so it's better to chill the frosting using a bowl and a chiller. After the texture becomes stable, use spatula to soften it (before insert it into piping bag). Please correct me if my understanding is wrong. Thank you again!
Beautiful video! Definitely delicious and takes lightens up that buttercream flavor that I’m not a fan of.
When I did mine it looked weird tho. Kinda grainy but it wasn’t grainy..just looked that way. I used the paddle instead of the whisk..could this be the issue?
It's so delicious, too! Hmm, perhaps try mixing the butter and cream cheese for longer. Also, I always like to use a fresh bag of powdered sugar. It absorbs moisture very quickly and can become grainy.
@@TatyanasEverydayFood Thank You! Quick question: should my butter and cream cheese be room temp? Or my cream cheese e chill?
@@MaddyCanyon1818 Soften the butter at room temperature for about 30 to 45 minutes. It should be just slightly soft to touch. Same with the cream cheese. If it's too soft, the frosting will be very soft. If that happens, just refrigerate it for an hour or 2.
@@TatyanasEverydayFood Thank You so much for the tip! Wish me luck 😅🤎
I look forward to making this
Thank you 😊 Tracey
You are so welcome! Enjoy!
you're really a good chef
I SALUTE YOU
Thank you!! :))
Is this frosting good for a 3 layer wedding cake??? I'm thinking if I should go for vanilla buttercream or lemon cream cheese frosting!? Cake flavor is lemon raspberry, what are your recommendations!? Thanks! 🩷😋
Hi! I think adding a little lemon zest to this cream cheese frosting would be fantastic, and it would pair nicely with a lemon raspberry cake! This recipe makes enough for a three layer, 8 or 9-inch cake. Enjoy!
Hi Ms. Tatyanas, your cream cheese frosting is really so good, but why my cream cheese frosting sometimes not good and runny even I've followed the procedures, what i did was beat it quickly to avoid runny frosting, I'm in the PH, any suggestions please. thank you po❤️❤️❤️
Hi! I'm glad you enjoy the recipe! If the frosting gets runny, that means it's too warm. Place the frosting into the refrigerator to chill for a few hours, then mix again. I actually like to make it the day before, chill it overnight, then soften at room temperature for about 1 hour prior to using. Hope that helps!
Thank you for the great recipe! 💜
You're very welcome! Enjoy! :)
I use cream cheese frosting for my sour cream pound cake.
Hi thanks for the video, I tried adding some berries jam but it came out watery/ split. is there any work around to save the cream? Thanks for your kind attention 💕
Thanks for watching! Make sure to add the jam at the very end and mix for just a few seconds. Did you try refrigerating the frosting for few hours? That may help.
Hi! Do you know why it always gets grainy if I mix it for more than 15-20 sec after I’ve added the cream cheese?
Hi tatyanna. Love your tutorials btw im gonna try this recipe because my cream cheese frosting always gets runny and it fraustrates me. Love from Trinidad
Enjoy and hope this recipe works for you. Make sure your butter and cream cheese aren't too soft or melted. If the frosting is too runny, try refrigerating it.
Can you fully frost a cake with it? It looks amazing so I want to try it
Yes! I use this in many of my cake recipes. Enjoy!
Thank you very much.Could you kindly let me know please if I can cover my cake with this frosting?
Yes, this frosting will be great for filling and for frosting any cake :)
@@TatyanasEverydayFood ,thank you for a quick reply. Spasibo.
Wow, Perfect recipe. Can I add chocolate cheeps in it, or maybe a little beat of food slices?????and if I can, Should I add them After mixing the whole ingredients???
You can definitely add melted chocolate or cocoa powder. I'm not sure if fruit pieces will work well here, but you can add fruit extracts :)
If there is some leftover can it be frozen? If so for how long? Or refrigerator for how long? Can margarine be used? What would be the results do you know? Thanks in advance
Hi! This would be great in the refrigerator for up to 1 week, just keep it well covered. I do not recommend using margarine for any of my recipes.
@@TatyanasEverydayFood thank you! ☺️
Ok so I made the cream cheese frosting and it came out great but the texture is a little clumpy I think it has something to do with the wrong whisking tool what should I do?
Hi! Try whisking the frosting for longer. The clumps are coming either from undermixed cream cheese or butter. If the frosting gets too soft, refrigerate for 1 hour, then mix again :)
@@TatyanasEverydayFood thanks for the tip girly
Hi there! I was wondering if the cream cheese buttercream icing will start to slide and melt after the cake is frosted and has been refrigerated and then sits at room temp when ready to serve?
Hi! Once it's refrigerated, it will be stable for at least 3 to 4 hours. I recommend refrigerating the frosted cake overnight.
Hello! I just wanted to ask if this frosting is suitable for people that are not into sweet things. Thank you!
Hi! Sure, you can just add less confectioner's sugar. The sugar does help make the frosting fluffier so don't reduce it too much :)
TatyanasEverydayFood Oh okay thank you so much for replying! I highly appreciate it :)
Hi Tatyana my cream cheese if going runny what can I di aur which cream chess you used ?? plz reply me thanks 🥰
Hi! I'm so sorry to hear that! Sounds like it may have just gotten too warm. That's happened to me, too! Just place into the refrigerator for a few hours to set. I use Philadelphia cream cheese
I have a query.. does spreadable cream cheese is chees you are using for frosting r baking is something else type of cheese.
Yes, it's a spreadable cream cheese, not a cheese spread though.
Thank you and please make marble cake amd pound cake videos.
I have a question so if I double this recipe I would do 4 cups of butter and 32 ounces of cream cheese. 6 cups of powdered sugar.
Hi! Yes, that is correct
Hi
Does it hold it shaped even in warm/hot temperatures? I live in a humid country.
Thank you!!!
Hi! This frosting is on the softer side and won't hold up for too long outside. I recommend checking out my Italian Meringue Buttercream and French Buttercream recipes. Those will hold up much better once the decorated cake has set in the refrigerator.
Love the hair color . Very pretty & pleasant personality . Subscriber now 😊
Thank you so much! I hope you enjoy all my videos! :)
Can u keep in fridge for a few days?
Yes, this will keep well for up to 1 week. Just make sure to wrap it really well first.
Lovely video, would this go well on a baked cheesecake?
Thank you! :) Yes, this would go very well with a cheesecake!
Hi! What if I don’t have one of those big mixers, can I use a hand mixture and get the same results?
Hi! :) Absolutely! A hand mixer will work just fine, it might take just a few more minutes to get the cheese creamy :)
Will this recipe cover a 6" victorian heart shape cake, with swags ect.? Or do I need to double it.
Yes, this recipe will be plenty for a 6-inch cake. Enjoy!
Can I color this frosting with a Tiffany blue? Would it be stable enough even after adding gel coloring?
Hi! Yes, you can absolutely add food coloring to this frosting. I recommend using concentrated gel food color or powder color :)
How much does it cover? Like.. a 9inx2 in cake? Or something hehehe thanks! Love the video! An old one but seems to be great
This recipe will be perfect for a 3-layer 8-inch cake, 2-layer 9-inch cake or about 24 cupcakes. Enjoy! I use this recipe all the time!! :)
Hi, this looks delicious. Question, when adding the powered sugar the cups you used were really overflowed. Does it matter how much we add?
Hi! I pre-measured the amount into the bowl first :) For filming, I get everything measured and ready before I start
Do you happen to know how long this buttercream can stay out of the fridge? I am making my son's wedding cake and their favorite flavor is red velvet but I can't find a cream cheese buttercream that can stay out safely for a while.
You will need to refrigerate the frosted cake overnight, then it will stand for longer periods of time. It will also help keep the cake from slipping.
I love this recipe could you please tell me the tips number you used for frosting.I didn’t recognize the number.thank you
Hi! :) I used French star tip #8 and Ateco tip #847
TatyanasEverydayFood thank you so much you r the best🌹🌹
Love it so muchhh🥰🥰🥰
I'm so glad you love this recipe! One of my favorites!
Big fan here used to watch ur videos
Танюша умница!
Спасибо за рецепты!
Spasibo!! :)
Gorgeous beautiful hair! Great recipe too!
Thank you so much! :)
can i add gel food coloring on this icing? and how long will it be stable frosting for cake? hoping for your response thanks.
Hi! You can absolutely add food coloring. I would add it at the very end. If you need to work with for a longer period of time, I recommend placing the frosting into the fridge periodically for about 10 minutes at a time.
Hi I will pipe on my cake so Can I use this for decorating cake? Also after decorate my cake , can my cake stay in refrigerator for a day? Or I should pipe before deliver the cake?
Hi! Yes, you can use this frosting for piping and you can leave it in the refrigerator for a day or two. For piping, I recommend placing the frosting into the refrigerator first. Let it chill for about 1 hour, then use. It will be firmer and pipe better
@@TatyanasEverydayFood thank you!
Hi Tatyana! 😊 I am currently learning how to make creamcheese frosting. I would like to know if it’s necessary to whisk the butter in high speed between 5-6min even if the temperature in our country is warmer than yours?
Hi! Yes, the whisking is not dependent on the temperature. In fact, you don't want the butter to be too soft or melted. It needs to be just slightly softened. You want to beat the butter until it's creamy and white in color, it will also be more voluminous :)
@@TatyanasEverydayFood Thank you so much for replying Tatyana! It turns out I’m using a higher speed in my stand mixer, might be the reason why my butter gets easily melted during the process. After I put the speed setting to low, my creamcheese frosting is perfectly fine 🤗
Can you make flowers using this? Do you think it’ll hold well?
If you want to make flowers with this frosting, I recommend refrigerating it for at least 2 hours so it becomes more firm. It tends to be a little soft when you first make it.
Hi again! I have quick question. Can I decorate fondant cake with this frosting?
Hi! Yes, you can use it to decorate a cake. First, allow the frosted cake to chill overnight, then apply the fondant
Can we put it in the fridge and use next day for making rosettes ??
Yes!! This is a really great recipe to refrigerate. The frosting is even better the next day, in my opinion! :)
How long can this stay at room temp? What can I add to this to make it a little bit more stable? thanks
To make it more stable, I recommend refrigerating it for at least 1 to 2 hours. That always does the trick for me and makes the frosting much easier to work with and more firm for piping :)
@@TatyanasEverydayFood Okay. Can you pipe flowers with it? Do you think it won't change structure? Thanks so much for the quick response!
@@zaiflores It will be more pipeable after refrigeration. Straight away, it's a little soft!
I have a query. After piping it onto the cake, does the final cake need to be kept in the fridge - checking if the buttercream will lose shape, I stay in New Delhi, where temperature is warmer. Or putting it another way, it can be kept out till the ambient temperature is say less than 20degrees celcius? Or lower than that?
Hi! I do recommend refrigerating this cake, at least initially overnight. It will start to soften within a few hours. Check out my French Buttercream or Italian Meringue Buttercream for more stable frosting,
Hi I am a beginner and I was wondering does this do well with gel food coloring and how well does it hold up with flowers. Can I refrigerate the icing in the piping bags and just decorate the cake day I need it.
Hi! Yes, you can add any food coloring to this recipe. You can add it at the end. This is a great frosting to refrigerate. It will hold its shape even better once it's chilled
It looked like you used more than 3 cups of icing as the cups were heaped?? Please advise me on this as I want to. Give the icing a go but don’t want to add too little! Many thanks!! 🙂
Sorry for the confusion! I usually premeasure my ingredients, then add. I used 3 cups but you can add slightly less or slightly more depending on how sweet you want the frosting to be :) Enjoy!
TatyanasEverydayFood thanks! 🙂