For full written instructions and all my tips on how to use this frosting, you can check out my blog post here: www.sugarologie.com/recipes/quick-cream-cheese-frosting

@bil8647

Жыл бұрын

Thank you for the link. I love your scientific approach to better baking.

@Ifitmatters52

Жыл бұрын

The quantities are different in the clip than the online recipe 😮

@Sugarologie

Жыл бұрын

@@Ifitmatters52 With my videos, always go with what I post online on my blog. I'm always refining recipes and so the blog will always have the latest version for you :)

@goodman854

9 ай бұрын

full size links don't appear in shorts.

@Sugarologie

9 ай бұрын

@@goodman854 KZread took away the ability to link out on Shorts :(

i love this! it's like the reverse creaming method for cakes, i'm definitely going to have to try this. thank you!

@Sugarologie

2 жыл бұрын

Omg you described it perfectly ☺️

@that._sag._ray5042

Жыл бұрын

@@Sugarologie Hi I don't mean to bother and I hope u reply soon cause I have to make some deserts soon - Can I substitute the powdered sugar with regular sugar? Thanks in advance!

@hyde1893

Жыл бұрын

@@that._sag._ray5042 hi! since it's unlikely she'll respond i'm just gonna let you know that you shouldn't. it'll make the texture really grainy and will end up being like sugary sand, from my own experience

@nortexevents

Жыл бұрын

@@that._sag._ray5042 I don’t know this for sure, but I heard if you use a good processor on all white sugar it’ll turn into a powdered sugar substitute.

@that._sag._ray5042

Жыл бұрын

@@nortexevents That was 3 months ago but thanks?

I tried this and it’s so insanely perfect🤯🤯🤯 it taste a bit more on the sweet side and there’s not as much cream cheese flavor as usual but it’s definitely for piping and has a nice texture and pretty good flavor

@Sugarologie

2 жыл бұрын

I bet you could get away with adding a little less sugar - I’ve never tried and yeah I don’t like overly sweet frostings so I’d be interested in doing that as well. I based this off my American buttercream, which is why the amounts are what they are ❤️ but now I want to try too!

@bonvivantsweets3411

2 жыл бұрын

@@Sugarologie When you added that tsp of fresh lemon juice in the other video you did, would that make it less sweet and still bring out the cream cheese flavor? I LOVE your content by the way!❤️

@UbeFlavoured

Жыл бұрын

​@@bonvivantsweets3411 Yes! Lemon would be a great addition, because the citric acid will round out and push forward the flavour of the lactic acid in the cream cheese. I would look out for signs of the frosting becoming too loose, however you might not need that much lemon juice depending on your starting ratios. I wish you good luck on your next baking adventure!

@Charlie__Warlie

Жыл бұрын

I added about 3 cups of sugar and it came out the same. It still tasted sweet and had a nice consistency

@kundaigogoma9420

10 ай бұрын

best creamscheese frosting that isnt sweet is suing condensed mil, butter and cream cheese, perfectly smooth and silky

Omg i tried it and it really works, I defiantly do recommend adding a bit less powdered sugar, I doubled the recipe and only needed 6cups of powdered sugar. And also add a dash of heavy whipping cream at the end for a more mind blowing taste, I doubled the recipe and used about 1/3 cup of heavy whipping cream. HOPE THIS HELPS HAPPY BAKING ❤

I live in the tropics where it's not only hot but humid. When I do a cream cheese frosting I use this method but I also only use half the butter and sugar and add a generous amount of vanilla paste. It gives a less sweet and more tangy finish that suits my non American palette better and holds it's shape longer when not refrigerated

I love the way you not only demonstrate how you make your frosting but you explain the science behind it! 2 lessons in 1 tutorial!! 🌻

I love how scientific baking is.

I tried this today!! Love the flavour the texture the lightness everything!! This is the first time I've been successfully able to make ANY frosting at all and I've been trying for years on and off thank you soo much for sharing this !!

@Sugarologie

Жыл бұрын

💕

Just tried this and it’s turned out beautifully, better than my usual frosting that requires cream and a little corn starch to hold its shape. 👍🏻

@sagittariusque8932

Жыл бұрын

I will keep that in mind

I made this for my partner's bday ! They loved it and I enjoyed making it

Will this weep though? Where does the water eventually go, other than evaporate? I mean it sounds like a perfect recipe. I have learned SOOOO much from your videos. I'm 52yr old Grandma and really wish I had you for a teacher! Thanks for making learning fun!

We can’t thank you enough for revealing all your secrets 🙏🏼🙏🏼🙏🏼 really thank you

By far the best most tastiest cream cheese frosting! I just add less powdered sugar to my preference but the consistency is PERFECT

The thought process, time and effort that you put into this amazes and impresses me on so many levels. One of the cakes that I used to stay up until 3 and 4 a.m. to make with my mother every Thanksgiving and Christmas (sometimes New Year's eve) is a red velvet cake. Those are some of my fondest memories that I have of her. So this really does mean a lot to me. ❤

Thank you for your amazing explanations. I appreciate the chemistry lessons that go with the recipes 🦋 Kim in New Zealand 🇳🇿

I did this on accident! Thinking I was so smart and didn't need a recipe lol. My FAVORITE icing! With the exception of CHOCOLATE cream cheese icing!

I just tried this for a wedding cake I'm doing. I was really nervous about the stability of a 3 tier cake with all cream cheese frosting. The bride wanted red velvet with cream cheese frosting only, despite my warnings. This was the PERFECT solution! I added more butter to ensure structural integrity, and it worked perfectly! It holds so nicely! I'm not worried at all about the cake sliding. Thank you!

@Sugarologie

Жыл бұрын

Wow! Three tiers! You are amazing

This is my new fav cream cheese frosting recipe!! It is great for frosting cakes and cupcakes and it tastes great!! I only made two mods which were a little less powdered sugar and vanilla extract!! Thanks so much for sharing this recipe

Thank you for this! I'll definitely be trying this out in case I plan on reopening my small baking business in the future! Total lifesaver!

Your videos are so informative. Thank you so much for sharing your knowledge

The first video I've found so far that actually tackles this problem

I thought this was impossible in the UK where we cannot get firm blocks of Philadelphia cream cheese. Our Philadelphia is sloppy and smooth to make it spreadable. So I tried 250g of mascarpone and 175g of the soft Philadelphia.... and it is perfect!!!... It works !!!! Doing cartwheels of joy here xxxxxxxxx

I am so glad I found your channel! I love all the science talk behind cakes and frostings, makes my inner cake nerd so happy ☺️ you are awesome, keep up the amazing work!

You just solved all of my icing problems. Who knew there was science to perfect icing

Bless you! I love how you are telling us how to make delicious frostings! ❤

I love your tips and tricks, you are so smart with how you do things and explain them in an understandable way

Yeah, yesterday I found a girl who essentially makes a buttercream and then minimally FOLDS IN the cream cheese afterwards. Perfection! Pipeable!!!

Holy cow! Girl, that makes a huge difference. Thank you.

Omg where have you been all my life, you have no idea how much I needed this. Thank you, you cream cheese goddess you xxxx

Emma’s goodies always uses cold cream cheese. That’s how the bakery she worked at did it.

Love the explanation of it. Totally makes sense

You are so brilliant. Giving this method a try RIGHT NOW.

Thank , I made it before and it was super runny. Im going to try it ! Thank you❤

Yes, been doing this for years! The higher the water content, the less mixing should be used. You also end up using far less sugar than other recipes

Just followed this and omgosh - the best!!! Thank you - perfect!!!!

Once again,SO SMART🤓👌

Pure Magic 🎉 made a huge difference! Tnx

Good information, I need help with working on my frosting

You are a genius !!!! Thank you so much!

There's definitely a science to this.

Oh my gosh, thank you! It's my daughter's 14th birthday day, abc I trying REALLY hard this year.

YES THE SCIENCE. I LOVE IT

Good Tip! I will remember that for next time 🥰

Thanks for the tip. That's the problem I have with my frosting.

That's absolutely genius!

Absolutely the B-E-S-T stable, cream cheese frosting! I’ve made it several times now and it pipes like a dream and maintains its shape. It’s so easy to make. Where have you been all my life? 😊. Thank you for your recipes and explanations of how you got there

@bosslady3210

6 ай бұрын

Can you also use this frosting for cakes or is it just for piping?

May have to try this one! I've been looking for a good cream cheese frosting to top a ginger cake 😀

Thank you so much . A must try 😊

Good advice! I'll try it!

You absolute genius.

The science of baking!❤

You are a genius!

I love your videos

Oh my! So sweet..

love your work!

Thank you for sharing ❤

I want this as my bday cake

Thank you! 👍🏽😍🥰

Nice. Thank you. 🙏🏻🙌🏼

I love it!

If only I watched this yesterday

Brilliant!

Yay for Science Girl!

Reverse Creaming! 🎉🎊

You’re so smart 🥳🤓

Thank you!

Clevuh gal!💗

Can you use this frosting on cookie? Love your videos!!❤

Way roo sweet

Queen

❤

I use ermine frosting on my red velvet cake.

😮❤

i like how u pronounce sugar

I want a create a cream cheese base frosting with cream cheese and butter and after thats well mix together I would add some of the store bought chocolate Cake icing. Now do y’all think that would work lmk if that’s a good possible combo???

How many cupcakes can this pipe

Can we pipe flowers with this? @sugarologie

OMG 🎉

When do you add the salt and vanilla? And how much of it

Can u make a cream cheese frosting low in sweetness plz

How long is it stable?? How long can it sit at room temperature before becoming runny?? Also, do you think this would also work with whipped cream??

@Sugarologie

2 жыл бұрын

With cream cheese frosting it’s supposed to be fridged after 4 hours at room temp - and this will def be stable during that time. It’s not gotten runny for me. Hmm that’s a good question - not sure if it would work for whipped cream but I haven’t tried :) you’d prob need some extra stabilizer

Would this work for cakes tho? Please replyyy i really need cream cheese buttercream/frosting but i saw your other recipe that’s suitable for large cakes and I don’t have time for that😂 this is simple but you said this is for piping or cupcakes.Pleaseee anyone helpppp

Hello! Will this colour ok with a gel colour and remain stable and thick? Add the gel at the end? 😊

Does it matter if the butter is cold?

Is this good for icing cakes? Like crumb coat, and the coat above that?

@Sugarologie

Жыл бұрын

Yes, you can see me use it here :) www.sugarologie.com/recipes/quick-cream-cheese-frosting

@evanpeaked

Жыл бұрын

@@Sugarologie thank you so much!! I’m planning on making my birthday cake this year and I don’t like buttercream very much so this will help

Chemistry!

Tigga Mac used your recipe!!! People told her about you and she gave you a shout out. People be sending love to you in the comments!!! ♥♥♥

@Sugarologie

Жыл бұрын

I saw 🥹🫶🏼 I’m flattered that she would try my recipe 💕

Is the stability because of the amount of powder sugar as thats whats creating the firmness, my only concern is the richness????

I want to try this! Is there a printable version available? I searched your website, but did not see this particular recipe.

@Sugarologie

Жыл бұрын

Here's the stuff recipe for You: www.sugarologie.com/recipes/quick-cream-cheese-frosting Thanks for reminding me! I need to add it to the Cakeculator 🙂

Looks really good, can vanilla extract be added?

@Sugarologie

Жыл бұрын

Yes you can!

Can adding cocoa powder change the texture?

Does this apply to making cheesecake batter too?

G E N I U S

Light bulb moment. Makes sense because sugar is hygroscopic.

Heavy cream 🥛 and Salt 🧂 make Butter 🧈 .. 😒😕🤭learned that in 4th grade .. stabilize with lemon juice .. add the sugar to the cream cheese .. then incorporate the heavy cream mixture to the sugared cream cheese

@savannahrossy2405

Күн бұрын

Shake it .. the heavy cream and salt 😒🫶🏽😂

@savannahrossy2405

Күн бұрын

Buen Provecho ❤

Is it possible to make this if I do not own a stand mixer or electric hand mixer?

You said don't overmix in the final stage. At what point can you add color?

@Sugarologie

7 ай бұрын

Good question. If I were to color it, I would add during the butter-sugar stage, knowing that it will lighten as I add cream cheese in the last step.

@sadioarnett8707

7 ай бұрын

@@Sugarologie Thanks so much for the quick reply!

Can you explain why it needs to be cold butter and cream cheese?

@Sugarologie

2 ай бұрын

It's because keeping the cream cheese cold keeps it stable and easier to work with when making this frosting. Although it looks like and feels like (soft) butter, cream cheese has an entirely different molecular composition and, therefore, has to be treated differently than butter. So instead of using it while soft or at room temperature like most recipes do, for maximum stability, keep it cold. Cream cheese has a high water content stabilized by gums, which can create an overly soft or runny texture when warmed, overmixed, or exposed to high amounts of sugar. Hope that helps :)

Do you think instead of icing sugar can I put dry milk instead?

@vickyl7980

Ай бұрын

Yes! I sift a tiny amount of icing sugar & powdered milk (full fat) together for ALL my frosting. They are less sweet, but more stable (I live in the tropics) ... I also prefer the creamy texture & flavour.

I’ve tried this twice now and the butter and powdered sugar never looks like that for me! :( It just stays crumbly and never play dough like, no matter how long I mix it for. Really don’t know what i’m doing wrong, and I’m sad every time I decorate with lumpy frosting 🥲

@Sugarologie

Жыл бұрын

Oh no! Can you try adding less powdered sugar and see what happens? Reduce by about 20% first. Dm me on Instagram if you need help. It’s easier for me to see what’s going on