Best Creamcheese Buttercream Recipe- Crusting
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Best Crusting Creamcheese Buttercream. Great recipe for decorating cakes!
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Cream Cheese Buttercream Recipe:
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omg. this is so great! this was my first time making crusting cream cheese buttercream. coz I usually make cream cheese frosting but I wanted something thicker to decorate with and this hit the spot! I did use Crisco shorting and it turn out very smooth but maybe by september I will be able to find the hi ratio shorting. this was just a trial run and it turn out great!
crystaljoe Glad you liked!
i don't like american buttercream because it's overly sweet. That's why i like french/Italian buttercream. Howsweet is this buttercream?
It's sweet.
Can this be use in hot humid climate for 6 hours
ok...cool. Thanks. By the way I remember the pineapple cake too from Puerto Rico. I had it all the time when I was little. Now ima try making it at home since you have the recipe. That pineapple filling is delicious. I'm from guanica puerto rico but I live in Queens NY
This is just the best tasting frosting ever! Perfectly stable
Hello Edna, I love, love, ❤️ your awesome tutorials, they have helped me a lot. I am self taught in the cake baking field for just 2 years. Even so, I am a cook for 8 years. The owner of a catering business. Since then I've experienced with so many recipes with frostings and icings. Yours, by far, is so simple and easy the way you split everything down. Anyways, my question is how many of batches of this icing to frost a 3 tiered cake, 12, 10, 8 & 6 inch.
That will change depending on how much icing you apply. I can say that this recipe will cover a tall 8 inch cake with some leftover. Thanks for the complements. Good luck with your business!
Hi Edna this is a life saving recipe! Besides you were so funny, I really enjoyed your video 😄
+danito1981 Thanks! Glad you did!
Hi Edna! I'm a big fan of your work. I'm making my daughter's first bday cake, it's going to be a red velvet cake with cream cheese filling and maybe strawberries, and my question to you is should I use this recipe to frost and fill? Since I don't need for it to crust as filling...or should I use more butter than shortening for thw filling? Thanks for your help and awesome tutorials in advance ♥
You are so honest
U tell everything not everyone do that
Love you 😍 ❤️
Thanks!
Just an FYI Walmart sells a Great Value brand of high ratio shortening. Look for the label that says 'animal fat' instead of "vegetable' in the Crisco size can that works FABULOUSLY!
no...that's lard. We don't use animal fat shortening in cake. Should be vegetable shortening.
really? I don't think it's actually lard...i've seen Laura on Krazy Kool Cakes use it in her buttercream recipe and she specifies that it should say animal fats as opposed to all vegetable.
can u use this on cheesecake without tearing the cheesecake
Tracy Merlau yes Walmart GV brand sells the hi ratio shortening
Thank you...I bought it and its perfect.
What i do if i only got a hand mixer
Then you got to be really careful in not over mixing and also make sure the mixer can handle the buttercream since it can be harder on smaller mixers to mix.
Muchas graciassss! Un abrazo por eso. 🤗😚😚😚 feliz fin de semana! 💃
Thank you so much! I'm going to be making a red velvet wedding cake this week, and I have been looking for a crusting cream cheese buttercream recipe...impossible! But thanks to you, I'll be able to make the this came perfect! Thank you for your amazing videos, me encanta tu canal y todo lo que hacen! Gracias!
You welcome!
Hi there!
Quick question, is the frosting really sweet? Could we reduce the amount of icing sugar? Will it affect the consistency?
Also, roughly how much worth of frosting would the recipe serve?
Yes, this is a sweet frosting and reducing the sugar won't help fixing that. Is meant to be sweet. I have tried doing it with Swiss and Italian buttercream but they are way too soft and this one is great for covering the cake smoothly.
Edna, thanks for such a great recipe. Two questions. Can the Cream Cheese Buttercream be left out over night, I made 4 batches today will not need until tomorrow. Or should I refrigerate and bring to room temp and mix again. Second how long can a cake sit out in a Reception room.
+Margaret Garner Yes, this one its safe to leave over night. Make sure to have AC running.
HOLA!!! una duda esta creamcheese buttercrean se puede trabajar con la dullas rusas tiene la consistencia bastante resistente que me consejas
Hi, love your tutorials very helpful, I haven't tried the recipe yet , However my favorite part of red velvet is the cream cheese frosting, would it be ok if I added more cream cheese for taste or should I only add cream cheese extract? because adding more cream cheese will alter consistency
Thanks in Advance
You can but just keep in mind that it will be very soft and it won't smooth as well. What I do is that I add more creamcheese extract or I put a very strong creamcheese filling inside the cake that complements the cake
hola Edna hare un padtelito de boda como tres a dos pisos 10.8.y6 cuantas recetasde este buttercream me recomiendas hacer mil gracias y otra pregunta que reyeno quedara bien con pastel chocolate y vainilla
Can you make Roses with this buttercream Cream cheese Icing and they hold?
Yes!
if i do not have the high ratio shortening how much of regular vegetable shortening do i use and would i add any milk and if so how much of each ?
It would be the same amount of regular vegetable shortening it just might feel a bit drier. Everything will be the same as in the recipe.
Hi Edna, I love your tutorials, will this be enough to fill ice and decorate a nine inch cake. Thanks
Samuel Lewis It might be enough but really depends on how much icing you use. Some people use less, some more.
Hi Edna
How long can you store this one and the regular butter cream one?
Thank you!!!
In the fridge even over a month.
Hi Edna. I live in Florida and it's almost 80 degrees right now. I've been looking for a recipe like this for a loooooong time. I made a batch for a carrot cake for my friend's birthday AND IT'S ON POINT! The high ratio shortening made a HUGE difference. The flavor of your recipe is delicious and it actually crusted as you said. No more sagging cream cheese shells. I can use this on my red velvet cupcakes without worrying about droopy giant florets. Let me know if I can send you a pic of the cake. Thank you so much.
+Fre Lo No more!!! :D
What size cake can I frost with this recipe? Cupcakes? Thank you love your recipes! Trying this on a hummingbird cake!
It really depends on how much icing you use when icing a cake.
Hola una pregunta puedo usarlo de filling también oh nomás por fuera del cake
You can but if you want more cream cheese filling flavor, you can add a bit more cream cheese to it also. It will be softer though.
HOLA!!! esta muy riquisima se puede agregar color???? porque yo le agregue color azul y se me hiso toda fea como cortada no agarro y la tuve que tirar segui todo solo le agrege color en gel. algo hice mal o no se puede ???
Si agarra color. Asegurate que el color que usaste es de buena calidad o que sea fresco. Yo lo hago todo el tiempo sin ningun problema. Que marca de olor usastes?
Hola Ednita: ayudeme en lo siguiente, veo que sale un queso crema que se llama CRUSTING CREAM CHEESE BUTTERCREAM y en el otro video sale un queso crema que solo se llama CREAM CHEESE, podria decirme cual es la diferencia. ( me refiero a la receta Cream Cheese Buttercream), gracias de antemano.
RESPONDER
Esta receta de Crusting Cream Cheese buttercream es muy buena para decorar bizcochos que queden como si parecieran fondant. Es bien estable y aguanta quedarse fuera de la nevera en un area con aire acondicionado sin que se derrita.
Will this hold up to cover a cake in rosettes or will it slide off the cake?
Yes!
Hola Edna de la Cruz. Hablas ingles muy bien. 😊 me encanta tu receta. Estoy buscando un buen Buttercream para un Raimbow Cake. Y la tuya me ha gustado se ve firme. Gracias. Saludos desde Alemania.
Gracias! Si es muy firme!!!
Tan linda. Seguire viendo tus recetas a ver. 😚😚
Thank you Edna, one question, does this buttercream work to pipping roses or anynother buttercream flowers?
Yes it does!
Wow great! I have margarine in my country is thats ok? And this frosting is thick and stiff enough to use as grass on a cake? Thanks a lot!!
Yes, I have used it as grass. But keep in mind that margarine is a lot softer so if you see the the buttercream is too soft, then switch to butter.
Ok! so if I dont get shortening I should use all butter? Thanks!
The shortening will make it a lot stronger so if you try it with just butter and is too soft even after adding more sugar, then you will know the shortening is needed.
Thanks a lot! :)
I loveeeeed your video!!!! And you gave so much good information!!!!
Looking forward to making this frosting! ❤
Very well explained 😍
can you double or triple this recipe? Or is it best to make it one small batch at a time?
It depend on the size of your mixer/bowl, and if you can beat your frosting comfortably without the bowl overflowing.
Yes you can double it up but I rather do small batches. When you start doubling batches you run into more mixing time and that creates more air pockets in the buttercream. If you do separate batches, you can control the consistency. If one turn out too soft, you can make the next one stiffer. But id you have a big mixer you can try it. If you see a lot of air in the icing, then do separate batches.
Por favor linda haz el video en español.... gracias... bendiciones.... saludos desde perú.
Beautiful cakes 🎂 woow
Can't wait to try this recipe! I've finally found high-ratio shortening at a local bakery supply store (didn't even know it existed), and had amazing results making regular buttercream... This "crusting cream cheese butter cream" recipe is next! Thanks!!
By the way... your smile is so beautiful and reminds me of Beyoncé!
jlnriddick Once you try high ratio, you will never go back! Thanks for the complements!!
How many cups of frosting does this recipe make?
It covers an 8 inch cake easily
Finally a well made video! 🙌
How long does this last? Can i use Crisco shorning?
You can use crisco but it might make it less smooth and more grainy. So if you feel it more grainy then you know where it's coming from.
You are a lifesaver!
Hi Edna... Thanks for sharing all of your tips!!! I have a question, can this crusting buttercream cream cheese be used with fondant (crumb coat)? Thank you hope to hear from you!!!
Yes it can!
How long can you keep this at room temp under fondant
This one will do well even for a few days outside the fridge in a place with AC.
.
Hey Ms. Edna!! How is the women with the prettiest hair on TH-cam?!?! I've missed you an your wonderful videos! Thanks!
Spend a month sick with Chicken Pox.. Trying to catch up with work and trying to renew my website so I can do more with it!
Hi mam
Pls post some vegiterian cake and veg fondent icing receipes pls pls .
I have a Crusting Buttercream recipe that can be done completely with vegetable shortening. You just have to replace the butter in the recipe for more vegetable shortening ( you can use Spectrum) and then you can add butter flavor, a bit of almond extract, and vanilla extract.
Glad I found your channel! Krazy Kool Cakes recommended you!❤❤Will this icing work great with a Red Velvet Cake? thank you
One of the first Cake decorating channels. With the years there are so many! Glad you like it. Send my love to Krazy Kool Cakes. Yes, you can use over red velvet!
Edna De la Cruz Thank you very much! I'll be binge watching your videos now! LOL! I'll let you know how the cake tasted with your icing! thanks again😇
is this buttercream very sweet like typical american buttercream? or does the cream cheese cut the sweetness?
It's like the american buttercream, on the sweeter side. But for that same reason it can stay outside the fridge and be smooth out like fondant. I wouldn't use it as a filling since the it could be too much sweetness.
Look on the ingredients of your high ratio. It has animal fat in it. If it doesn’t it’s not really high ratio.
I don't know which brand you use but the one I use doesn't contain animal fat.
I’ve been watching your videos for a while are used to bake in the hotel but you helped me a lot I never ask you anything and I should but I will soon
Any measurements for this recipe??? Please....
I always add the links in the comment box. Here is the link. www.designmeacake.com/cream-cheese-buttercream-recipe
HOLA !!!! ME PODRIAS DECIR CUANTO NECESITO HACER PARA UNA PASTE; DE MEDIA PLANCHA 11X15 INCH ESTA RIQUISIIIMA TU RECETA GRACIAS POR COMPARTIRLA
That depends on how much icing a person spreads on a cake. But around 8 to 10 cups. I would say 3 to 4 batches of the icing. I don't usually measure it, I go by eye measurement these days..lol
High ratio shortning has 0 vegetable fat, right? What kind of sugar do you use? Powder or granulated sugar? Tia
I love your tutorials. Makes everything so much easier. Can't wait for the red velvet.
Also, do you have any fondant suggestions? Ive tried Wilton's fondant and i don't really like it. Do you have a specific one you use?
hola +Edna De la cruz
que es shortening?? para que sirve?? y donde lo puedo conseguir. Gracias
Alexandra Villamar Es manteca vegetal pero de buena calidad.
Mil gracias y nuevamente felicitaciones
Could i pipe flowers , roses with this buttercream, maybe cream cheese and high ratio shortening? ( For hot weather)?
Yes you can.
Thank you so much.
Hola Edna Dios te bendiga mucho! Mucho! Quiero darte las Gracias por compartir con nosotros esta receta tan espectacular
Gracias!
How many cupcakes can I frost with this?
+Jesvin Dave Kaur That will depend on how much frosting you pipe on them
I would rather use Crisco than an ingredient with trans fat. I’m sure the HR shortening tastes much better in the recipe. Lol. The things that are bad for you taste the best. I can’t wait to try this. Love that you weigh ingredients. This achieves a much higher degree of accuracy. Namaste 🙏 AM
Sadly enough I agree with you. Crisco is better health wise but high ratio makes it taste better and smoother. Tough choice. Then again sugar is not great for the body either so there's no winning here..lol
Edna me encanta tus videos . Quisiera saver si crushing butterceeam la puedo USAR para fondant cakes
Hola Edna! Queria preguntarle. La unica batidora que tengo es manual y de barillas. ¿Que puedo hacer para que no salgan burbujas? ¿La tengo que mezclar con una espatula?
Jessika
I’ve made 100 percent butter buttercream that crusted. It was very stiff when touched.
Yes, it can crust, I have made it here and it's really good but it can melt easier in hot weather.
I don’t if shakira look like her or she looks like shakira 😳
lol
Who try this recipe ?
There's a pin comment with a testimonial. Is the recipe I use and many people love.
Muchas gracias por la receta!! Ya la probé, está muy rica!! Le puse la mitad de mantequilla de lo que indica la receta y lo reemplacé con manteca vegetal. Todo iba muy bien, sin embargo al hacer el pastel, el día estuvo muy caliente, creo que llegamos a los 40°C... se terminó derrumbando todo el lustre del pastel, las flores que había decorado a los lados sobretodo. Lo hice con mucha anticipación, lo terminé 3 horas antes y lo dejé en un lugar fresco (lo más fresco que encontré) pero NO lo metí al refrigerador ... Qué debí hacer diferente?
This is great! It seems easier than fondant (well to me anyway lol)
Learning to ice a cake does have a learning curve but once you learn it, yes it's a lot easier than fondant!
How many cups does it make?
I haven't counted it in cups but I would guess between 3 to 4 cups. It will cover an 8 inch cake for sure.
la manteca marca Alpine-C High Ratio Icing/Frosting Shortening tambien la recomendias cual es la diferencia de la CK gracias
G CM La mas que me gusta es Sweetex. He usado CK y es buena tambien. Nunca he usado Alpine.
Edna, I do not know what kind of butter you used, you said the butter won't affect my colors, it did,I used lactancia and land o lakes, my violet and lavender buttercream turned a nasty, ugly blue gray
+Nayasgift I have used land o lakes with no problem but never used lactancia. Make sure the problem is not coming from the color you are using.
Can we spread this cream in between the cake
Yes, but you can also add a bit more cream cheese for the filling if you want more of it. I do have another recipe on my website for this.
I am making a 4 tier Wedding Cake in September for my niece and she wants all cream cheese. The problem is it is in a building with no air condition only fans. What would you suggest for that not to melt?
+dhull22450 High ratio sortening is the strongest buttercream out there. But with that said, you got to be careful. Sugar and heat are not friends.
Wowwww looks yummy. One question can the hi ratio shortening be kept covered at room temperature place?. Thanks Edna for give us sometime and share your delish recipes! I bet you have a busy schedule.
Yes it can be kept at room temperature. (AC running) But if it's gonna be store for long periods you can freeze it too.
I don't have a stand mixer,can i use a hand mixer? Would the result still the same?
It really depends on the quality of the mixer you have. You can always try. Make sure to mix in the lowest setting and finish manually. It might be too hard on the mixer though.
@@EdnaDelacruz will try it. Thanks! 😊
Why did my icing came out sooo sweet? Because if I didn't add enough sugar, then it was not crusty enough? Should I put it in the fridge in order to get it more crusty before put it on the cake? Also, one I put it on the cake should I put it on the fridge before serving the cake?
This is not a whip icing, this is made with sugar and it tastes like it. The reason it crust is the proper ration of fat to sugar. If you add to much sugar or made it too thin it won't crust
Tengo otra pregunta y disculpameee. Es que no se si tu te refieres a Manteca Vegetal, o Margarina. La mantequill si se que hay que usarla, pero en la receta el primer ingrediente no pude entenderlo. Disculpaaaa 🙁😔 gracias amiga.
High Ratio es un tipo de manteca vegetal pero mucho mejor calidad de producto para baking. No uses margarina, solo mantequilla
Hey Edna love your genuine personality and how thorough you are in the videos!!😊......out of curiosity, have you tried this recipe with the addition meringue powder?
*of
I haven't added the meringue since it crust well without it. But you can always add it if you want!
+Edna De la Cruz appreciate the fast response 😉
I try! You welcome!
Hi miss Edna, can I use crisco? If yes isn't the same proportion i will used or need to adjust? Thanks in advance
Margie De Lara Yes, you can but if the taste is gritty, you know why. High ratio is of better quality and it's smoother. You would have to substitute the butter and add butter extract.
For how long you can storage this buttercream is there’s any left overs? Also can we froze it?
You can refrigerate for around a month but to make sure you can go by the date of the cream cheese. You can probably freeze for a longer period but I never done it.
cannot buy this cream cheese in block form anymore ,it only comes in tubs and goes very soft when making frosting !
Oh wow..where are you from??
I love your shows also I love the way you talk I’m not being fresh I love to meet you one day I use some of your recipes thank you so much I appreciate it I’m trying to start a business I’ll let you know when it takes off
Good luck with your business!!
What will i do if i want red velvet cake and creamcheese frosting under fondant? Can i use this for filling and crusting under fondant? Im thinking another filling like dulce de leche but i dont know what to do if is good for fondant .can you help me make cake ,filling and crusting for delicious cake fondant thats kids will love? I hope you read this❤️
Usually you have to torte and fill the cake and do a crumb coat. Then you place the cake on the fridge and let it get cod before you add the fondant.
Edna De la Cruz thank u
Edna, how many cups of frosting does this recipe make? 6 cups?
I have never measured the cups it makes since I am used to knowing how much I need by eye.
Edna de la cruz.... en esta receta puedo usar dea marca crisco? saludos y gracias por compartir. saludos desde México
Can we add food coloring ?
Yes you can!
Gracias por recetas..BENDICIONES
Hello how long can it sit out on the cake? How long can it be refrigerated for? How long can I freeze it for?
I don't typically freeze cakes but if you do it, then it should work just the same. This recipe stays out of the fridge really well but make sure it's not in a hot area. I leave it in my house with the air conditioner on and it does well.
I don't like for my cake to be very sweet, actually my favorite is the whipped cream cheese topping. Is there any way I can make the whipped cream cheese more sturdy to pipe and design cakes?
If you need it stiff don't make it too soft or you can add a bit more sugar to it.
Hi Edna, how much butter extract should I add if I'm going to use only the hi ratio shortening? Thx!
Depends on the quality of it. So start with one teaspoon of it and taste it. I add too a half a teaspoon of almond for an extra kick
My icing isn’t smooth at all! 😭 what did I do wrong?
Did you use high ratio shortening? What is the texture? Lumpy? Did you use the butter and cream cheese at room temperature? Did you sift the sugar? Is it air pockets? Did you over mix it?
It was very dry and not smooth. I might of overmixed.
Make sure you are using a good quality shortening. If you can find Spectrum shortening, I say try it.
Can I add cinnamon sugar to this if so do I add it at the end of the recipe ?
I would add the cinnamon without the sugar and I would add it with the powdered sugar.
bejinbutterfly
Thank you
I this is quite a old video but I just found it and was wondering if this frosting can be coloured?
It one of my classic recipes. Yes you can tint it and pipe with it.
Saludos. Hi ratio shortening es igual a manteca emulsificada?
Si!
So many mixed reviews on a good cream cheese extract. What brand do you recommend?
I use the one for lorann but I use it as an extra but is not needed if you don't want to.
Hola Edna,me encantan tus tutoriales.puedo usar este cream cheese butter como relleno? Y preguntarte en áreas calientes,vivo en la costa norte Honduras,cuando uso dulce de leche como relleno,a los dos días el cake,se arruina,se pone,agrio.que debo usar como relleno? Estoy preocupada
Carolina Bodden Bizcochos que tienen rellenos que usan leche o huevos no se pueden dejar fuera de la nevera. Si esa es la situacion, es mejor que uses mermeladas o pastry bags que son hechas especificamente para poder dejar fuera de la nevera por periodos mas largos. Yo hago mis bizcochos en area a con Aire acondicionado. El azucar y el calor no son muy amigos. Tampoco me gusta terminar un bizcocho con muchos dias de anticipacion. Prefiero hacerlos el dia antes.
Thank you so much for going slowly and explaining. I was unable to find high ratio shortening, can I still use regular shortening?
It will be a little more grainy but it's usable. Some people have tried Spectrum and they say it works well, I haven't tested it yet. This is how it looks: amzn.to/3kovHUv
Just love your tutorials, however we don't sell high ratio shortening or Crisco here in South Africa so I dont know what else to use.
It's really hard for me to help you when I don't know the market and the quality of the products that are sold there. You might have to test products until you find one you like. If you can't find a good quality vegetable shortening, try a a fat Palm oil shortening. Here in the States they have one called Spectrum that works really well.
I did this recipe and it's very delicious but it was a little ruff and maybe I needed to beat the icing a little longer. I beat the cream cheese, butter and hi ratio for 3 mins or should I've had beat it longer before adding the powdered sugar? Once I have incorporated the powdered sugar at end am I suppose to beat it till it gets really smooth and easy to frost? I have a 2 tier retirement cake to frost in August and their favorite frosting is cream cheese icing. Thank You
The consistency of this icing is supposed to be sturdy. If it's too stiff you can add a bit of water but make sure to add in small amounts (a teaspoon at a time), until you find the spreadable consistency. It's meant to be stronger than Swiss or Italian buttercream because it can stay outside the fridge and it can be smoothed out almost to look like fondant. Do make sure that the cream cheese and butter are at room temperature when you make it because it will be harder to mix. I don't mix for long periods, so it doesn't bring too much air into the mix, and make sure to use a paddle attachment. Make sure you are using a good quality high ratio shortening. Not sure what you mean with ruff but if you are used to working with softer buttercreams, this will be a stronger icing that doesn't require to be left in the fridge and holds better than a typical cream cheese buttercream.
@EdnaDelacruz ruff meaning tuff. I will try it and I bought high ratio shortening. Thank you
@@yasaniy316 Yeah, the consistency of the buttercream can change depending on humidity and weather. If you live in a hot humid area it will tend to be softer. With less humidity, you can soften it by adding liquid to it. Make sure to add liquids slowly or separate a small batch to test until you are happy with the consistency. If you make it too soft, it can become translucent and won't cover the cake as well or melt on the cake.
@@EdnaDelacruz can you add food colouring
@@yasaniy316 Yes you can. Use gel coloring.
You’re gorgeous!
Aww thanks!
Hi Edna! solamente te queria dar MIL GRACIAS por ser tan linda y compartir tu talent, conocimientos y estrategias. Que Dios te bendiga!
Claudia xxxx
Mil gracias!
I need to use my grass tip . it will hold up without using the merique powder? you have great videos. thank you
Yes, just make sure the icing is not soft. just a good strong medium consistency
Can I add color to this mix? And thank you sow much because If learn a lot from your tutorials...
Yes you can but use gel color or liqui-gels, don't use liquid colors.