2sticks unsalted butter 250g Philadelphia 1tsp vanilla extract 155g milk powder 310g icing sugar This is the recipe I posted for others who like me struggled to find the measurements
Made this last night with a few tweaks and it really is some great frosting! I was afraid of over beating the cream cheese so I started with just the butter whipped for 10 min till light and fluffy, then added the cream cheese and mixed (on high of course, as advised 🙂) for a minute. Added in the sugar, powdered milk and vanilla and mixed on high for 2 minutes (with a scrape down in between). I did find that using equal parts butter and cheese and possibly the milk powder left me with a subtle taste of the cream cheese so I added another part cream cheese and a bit more sugar and instead of the pinch of salt I put in a half teaspoon of lemon juice. The milk powder is a great trick! Here were my measurements: 250g Butter , 500g cream cheese, 400g powdered sugar, 150g powdered milk (NIDO), 1 Tbsp Vanilla extract and half tsp fresh lemon juice. The extras did make for ALOT of frosting, enough for a 3 layer 6” cake 🙂 and the taste was reminiscent of a New York style cheesecake. Thanks Nick!! xx
ivyjiang5 Well, it was during icing and then I’d put the cake straight in the fridge until serving. It did hold well enough, however I noticed the slices that were left over at room temperature around an hour or so later the detail from my piping had shifted a bit and it was noticeably softer.
@@animexvibex4751 Hi, yes I think it would be! I’ve made this a few more times and always have alot left over even from frosting a 4 layer 6” cake so going with that logic it should be. xx
I always wondered how to get a more stable cream cheese frosting. This video was a game changer. Using COLD cream cheese is the trick! I don't use the milk powder so I just add the entire 2lbs. of powdered sugar. I can crumb coat, frost, and decorate my cakes without it getting too soft or runny. Thanks Nick! You're the best!
To be honest, i tried many cream cheese frosting but this recipe Is totally awesome. It's come out so well with correct consistency. The best ever recipe i tried. Full of information
Talk about EXACT, STEP BY STEP instructions! I have never seen it broken down this much! That may be why sometimes the frosting isn't the consistency you want, especially for a stablized piping. Will have to give this a go! Thankyou!
I’m made this. And it’s so good. My favourite frosting ever. I put it on pretty much everything Nick, I watch your videos with my son all the time. You are so much part of our life, he now calls you Uncle Nick 😂😂😂
When I tell you this buttercream is amazing!!! I’ve never tasted cream cheese frosting that tastes so good and holds its shape. I live in the UK and we don’t really have cream cheese blocks but I managed to do it. It works with not that creamy spreadable kind cream cheese but you might need to chill it for 10 mins before you start piping. I‘d also add some more milk powder so it holds even more! Tasted aaaaamazing!!! Thank you for sharing!
@@rutgenesis I just got the one I was able to find in ASDA from their own brand! They sell it in a big blue tin which is really practical for making buttercream.
I made this recipe into a strawberry flavored version by blending freeze dried strawberries into a food processor & mixing into the frosting. Delicious!
The perfect perfect frosting for your perfect Red Velvet cake! I make your Red Velvet Cake sooo often! it's become all of my friends and family favorite!
I have been making this cream cheese frosting for years and is my family's favourite! Thank you for sharing your recipes! We totally love you! Greetings from México!
Just tried it for strawberry cupcakes and this frosting is delicious, not sweet at all.The best cream cheese frosting I’ve ever made,thank you for the recipe.
i did and use this 2 times and its really really delicous on my carrots cupcakes and made your red velvet cupcakes too! soooooo delicous my daugther love it! yummy!! perfect not too sweet at all! inwill use this to make carrots cake for New Year !thank u for the recipe Nick and i wish you a Happy Happy Safe New Year 🙏🏻🎄
Made this icing for my Easter Carrot Cake and it was phenomenal!! Thank you! I made so much of it that I have to make red velvet cupcakes to use up the rest of the icing!😁
This is sooo amazing!! I'm curious if there's any way to combine white chocolate with the cream cheese? I don't know why but the combination just sounds like heaven.
Thanks for this Nick, Watching from the highlands of Scotland and I like how you explain everything so simply so even a real novice like me can understand. Thanks again, looking forward to your next video
Hi thx for sharing. I tried your cream cheese icing... l used the paddle .. followed your steps.. the powered milk threw it off because it was grainy..so l then used the beater attachment to remove the milk lumps. I must say it was not super sweet at all. I then made another batch..l increased the cream cheese, and decreased the powered milk..l still had to beat it like crazy, but the end result was fantastic. Side note: your pictures doesn’t show granules, is there a reason why?
I. LOVE. THIS. FROSTING!!!! So easy to make too. I made your red velvet cupcakes and all my family and friends loved them ❤ Thanks for the awesome recipes. I'm keen for Sugar Rebels 2
Dear Nick I hope I explained myself well. Thankyou for the cream cheese frosting recipie. I tried it and it come out very tasty,and smooth. Am having trouble though because it's kind of runny . I need to stabilise it so as to finish my decoration. Am also concerned about the weather since its got now.I need it more stable for a safe delivery. Please help!!!!
Hey Nick! Since I'm having a trouble finding cream cheese blocks, would it be acceptable to use mascarpone cheese with a small splash of lemon juice to replicate the tanginess of cream cheese? Thank you in advance, love your videos! :)
Thank you for this recipe. I have always loved cream cheese frosting, but mine is always not right. Now I know what I have been doing wrong. I have always softened my butter & cream cheese & didnt add salt
Dear Nick. Thankyou for your video. I loved it and been trying out the baking. I need some help though. The frosting come out smooth and tasty but very light. How can I thicken it so that Am able to decorate the cake. At the moment the weather is hot Am concerned about its delivery too
Hi Nick! I LOVEEE this cream cheese frosting it's so delicious. Just one question , i follow the recipe using cold cream cheese and mixing on high speed etc but my frosting becomes quite soft for piping on cupcakes. And i'm worried to use this for layered cakes because of the soft consistency Any advice ? And any advice for warmer months as well.
Hello Ivyjiang, the friction of mixing can cause the frosting to warm up a bit. After you are finished mixing place your frosting in the refrigerator for a few minutes. Dont keep it in too long because then it will become too stiff to ice your cupcakes. To answer your question about layer cakes....cream cheese frosting will always have the problem of being soft. The milk powder does help stabilize the cream cheese mixture but just a little bit. Here is a tip: pipe a ring of thick regular buttercream icing around the top edge of your cake layer. That will create a dam to pipe your cream cheese frosting into. Place your top cake layer on top and the piped "dam" will do most of the supporting. Now ice the rest of the cake in the cream cheese icing. Dont go too heavy or thick with the icing because it can slide if you are not careful. If the cake is going to be in a warm atmosphere just keep it refrigerated and pull it out about 30 mins before slicing so everybody can see your amazing creation. I hope this helps.
I love the idea that it not too sweet but would it be good for icing and smoothing a cake with it? Please advise because I’m planning to bake a 4 layers carrot cake
Thank you, Nick! Even though I can't have dairy, I think these tips will help me figure out how to create my own DF version that actually behaves. Can't wait to try it out with your red velvet recipe!
Hey Nick! Love everything you do! Do you have the recipe for the "Not so sweet Cream Cheese Frosting"? When I click the link it takes me to the site and then nothing works. I know you have another cream cheese frosting with the same ingredients but I assume they're different measurements for the "Not so sweet" version. I want to make the not so sweet version for some pineapple cupckaes for a client on Monday. I am so excited to try it! Any help?
Hi Nick thank you for this recipe!! Great to have a stable cream cheese frosting.. have you tried this recipe using russian tips? Do you it will hold its shape? Thank you
Update on the sifting: it works great! Frosting was silky smooth! I only passed it through the sifter. I used a spatula to push it through. I’ve used the Kroger & target brand non-fat milk powders.
Lori, I made the same mistake with the milk powder....the frosting was grainy. I saw where you said you put it through a strainer and you said it worked ....give the milk powder a blending to make it a fine powder and see how you like it. By making it a true powder the frosting comes out so creamy and smooth.
This looks so delicious. I have a question regarding storage after you iced cupcakes do they need to be refrigerated? And if so for how long can they be kept in refrigerator? I love all your creations and enjoy watching your videos❣️Thank you.
Hi Nick! You are amazing and I love you're cooking!!!! Can I use that frosting for a cake? Is one batch of frosting enough for one batch of chocolate cake?
Yes you can! I'd reccomend 2 batches depending on how big the cake is. I'll have more info on this when I begin uploading my cake recipe videos in a couple weeks! :0) x
Hi! I have tried this recipe but the milk powder taste is a bit too strong for me. Can you advise should I add more cheese to it to remove the milk powder taste?
2sticks unsalted butter
250g Philadelphia
1tsp vanilla extract
155g milk powder
310g icing sugar
This is the recipe I posted for others who like me struggled to find the measurements
Made this last night with a few tweaks and it really is some great frosting! I was afraid of over beating the cream cheese so I started with just the butter whipped for 10 min till light and fluffy, then added the cream cheese and mixed (on high of course, as advised 🙂) for a minute. Added in the sugar, powdered milk and vanilla and mixed on high for 2 minutes (with a scrape down in between). I did find that using equal parts butter and cheese and possibly the milk powder left me with a subtle taste of the cream cheese so I added another part cream cheese and a bit more sugar and instead of the pinch of salt I put in a half teaspoon of lemon juice. The milk powder is a great trick!
Here were my measurements:
250g Butter , 500g cream cheese, 400g powdered sugar, 150g powdered milk (NIDO), 1 Tbsp Vanilla extract and half tsp fresh lemon juice.
The extras did make for ALOT of frosting, enough for a 3 layer 6” cake 🙂 and the taste was reminiscent of a New York style cheesecake. Thanks Nick!! xx
was this stable enough for cakes ?
ivyjiang5 Well, it was during icing and then I’d put the cake straight in the fridge until serving. It did hold well enough, however I noticed the slices that were left over at room temperature around an hour or so later the detail from my piping had shifted a bit and it was noticeably softer.
Do you think it would be enough for a 2 layer cake 10” cake?
@@animexvibex4751 Hi, yes I think it would be! I’ve made this a few more times and always have alot left over even from frosting a 4 layer 6” cake so going with that logic it should be. xx
I always wondered how to get a more stable cream cheese frosting. This video was a game changer. Using COLD cream cheese is the trick! I don't use the milk powder so I just add the entire 2lbs. of powdered sugar. I can crumb coat, frost, and decorate my cakes without it getting too soft or runny. Thanks Nick! You're the best!
I have been doing my birthday cakes from here for 4 consecutive years
To be honest, i tried many cream cheese frosting but this recipe Is totally awesome. It's come out so well with correct consistency. The best ever recipe i tried. Full of information
I can’t find recipe
Talk about EXACT, STEP BY STEP instructions! I have never seen it broken down this much! That may be why sometimes the frosting isn't the consistency you want, especially for a stablized piping. Will have to give this a go! Thankyou!
I’m made this. And it’s so good. My favourite frosting ever. I put it on pretty much everything
Nick, I watch your videos with my son all the time. You are so much part of our life, he now calls you Uncle Nick 😂😂😂
Aww, that's so sweet! N x
It's the first time I got a stable cream cheese frosting! Perfect pipeable consistency as well.
Big ups 🙌🏻 Milk powder ftw.
When I tell you this buttercream is amazing!!! I’ve never tasted cream cheese frosting that tastes so good and holds its shape. I live in the UK and we don’t really have cream cheese blocks but I managed to do it. It works with not that creamy spreadable kind cream cheese but you might need to chill it for 10 mins before you start piping. I‘d also add some more milk powder so it holds even more! Tasted aaaaamazing!!! Thank you for sharing!
could you be kind to share what milk powder did you use and the brand? thank you!
@@rutgenesis I just got the one I was able to find in ASDA from their own brand! They sell it in a big blue tin which is really practical for making buttercream.
@@mihaelamincheva1126 thank you!
Hiya
Did you use the same quantities as this recipe when using spreadable cream cheese I’m in uk too. Thanks
I made this recipe into a strawberry flavored version by blending freeze dried strawberries into a food processor & mixing into the frosting. Delicious!
The perfect perfect frosting for your perfect Red Velvet cake! I make your Red Velvet Cake sooo often! it's become all of my friends and family favorite!
I made this frosting for my dad and I I love how the frosting taste and he likes it to
I’ve learned so much from u and how to make ur amazing cakes and recipes, ur sure a great help to my journey through to becoming a pro cake decorator
I have been making this cream cheese frosting for years and is my family's favourite! Thank you for sharing your recipes! We totally love you! Greetings from México!
Just tried it for strawberry cupcakes and this frosting is delicious, not sweet at all.The best cream cheese frosting I’ve ever made,thank you for the recipe.
Hello from Brazil! Nick, this is the best frosting recipe EVER!!! Thank you so much for sharing 🥳
Finally someone showing a great alternative to buttercream. Thank you ❤️❤️💐
Glad you liked it!!
I was watching math videos for school THANK GOD this popped up
🤣🤣🤣
I love this recipe. Its not to sweet n it taste more like cream cheese, this is what I was looking for. Thank you fur sharing, its awesome.
i did and use this 2 times and its really really delicous on my carrots cupcakes and made your red velvet cupcakes too! soooooo delicous my daugther love it! yummy!! perfect not too sweet at all! inwill use this to make carrots cake for New Year !thank u for the recipe Nick and i wish you a Happy Happy Safe New Year 🙏🏻🎄
I just love watching your videos. I have learned so much about baking. You are number one! Thank you ... from auckland
Made this icing for my Easter Carrot Cake and it was phenomenal!! Thank you!
I made so much of it that I have to make red velvet cupcakes to use up the rest of the icing!😁
This is sooo amazing!! I'm curious if there's any way to combine white chocolate with the cream cheese? I don't know why but the combination just sounds like heaven.
Thanks for this Nick, Watching from the highlands of Scotland and I like how you explain everything so simply so even a real novice like me can understand. Thanks again, looking forward to your next video
Glad you enjoyed it and thanks so much for watching! N x
Like that you talk about storage!
Ill definitely doing this for my son's wedding aha !!! never thought that milk powder is a master piece ingredients ! Thanks Nik !
thanks for sharing Nic. i love this frosting. i did reduce abt 30% of sugar and still love it.
OH MY GOD! By far the best tips and suggestions and this totally was a hit. thank you so much!
This is the perfect cheese buttercream, with the milk powder, it is less sweet and more firm, the combination ideal, regards from México ;)
My pleasure 😊
Hi, just wanted to ask if the frosting do well in hot climate? Can you put it out without melting?
@@emmaa5975 same question🤔
Can you use sweeten milk powder?
@@emmaa5975 meringue powder, its so good for that!
Thank you i need to try this i made some the other day and it was too sweet,so i will go buy some milk powder,❤ thanks again 😊
Hi thx for sharing. I tried your cream cheese icing... l used the paddle .. followed your steps.. the powered milk threw it off because it was grainy..so l then used the beater attachment to remove the milk lumps. I must say it was not super sweet at all. I then made another batch..l increased the cream cheese, and decreased the powered milk..l still had to beat it like crazy, but the end result was fantastic. Side note: your pictures doesn’t show granules, is there a reason why?
I. LOVE. THIS. FROSTING!!!!
So easy to make too. I made your red velvet cupcakes and all my family and friends loved them ❤
Thanks for the awesome recipes. I'm keen for Sugar Rebels 2
Not likely to happen unless I can fine a publisher who hasn't got dollar signs in their eyes this time haha
Noooooo. That sucks
Hi Nick, I have a question about the type of milk powder you used, is it instant or non-instant? Thanks, and cannot wait to try this recipe! :)
Hi Brianna. I'm pretty sure it's instant, i used instant and it turned out like his
this looks so good!! I'll keep it in mind next time I need a cream cheese frosting
Dear Nick
I hope I explained myself well.
Thankyou for the cream cheese frosting recipie.
I tried it and it come out very tasty,and smooth.
Am having trouble though because it's kind of runny .
I need to stabilise it so as to finish my decoration.
Am also concerned about the weather since its got now.I need it more stable for a safe delivery.
Please help!!!!
This buttercream creme recipe is a lifesaver l i t e r a l l y. I hate too much sugar!!
You saved my life with this hack years ago! thank you!
That's very helpful 😊😊😊
Thanks Nick!!!
Can you please make a recipe using tutti fruiti??
Hey Nick! Since I'm having a trouble finding cream cheese blocks, would it be acceptable to use mascarpone cheese with a small splash of lemon juice to replicate the tanginess of cream cheese? Thank you in advance, love your videos! :)
Thank you so much its really good i made the frosting taste really good.
I want to share my piece
Recipe starts at 2:08
Thank you for this recipe. I have always loved cream cheese frosting, but mine is always not right. Now I know what I have been doing wrong. I have always softened my butter & cream cheese & didnt add salt
Hi! I made this and mine tasted gritty. What do you think I did wrong? Also, how much cocoa powder to make it chocolate? Thank you in advance! 😊
Loved it because it is not too sweet
Dear Nick.
Thankyou for your video.
I loved it and been trying out the baking.
I need some help though.
The frosting come out smooth and tasty but very light. How can I thicken it so that Am able to decorate the cake.
At the moment the weather is hot Am concerned about its delivery too
Hi Nick! I LOVEEE this cream cheese frosting it's so delicious. Just one question , i follow the recipe using cold cream cheese and mixing on high speed etc but my frosting becomes quite soft for piping on cupcakes. And i'm worried to use this for layered cakes because of the soft consistency Any advice ? And any advice for warmer months as well.
Hello Ivyjiang, the friction of mixing can cause the frosting to warm up a bit. After you are finished mixing place your frosting in the refrigerator for a few minutes. Dont keep it in too long because then it will become too stiff to ice your cupcakes.
To answer your question about layer cakes....cream cheese frosting will always have the problem of being soft. The milk powder does help stabilize the cream cheese mixture but just a little bit. Here is a tip: pipe a ring of thick regular buttercream icing around the top edge of your cake layer. That will create a dam to pipe your cream cheese frosting into. Place your top cake layer on top and the piped "dam" will do most of the supporting. Now ice the rest of the cake in the cream cheese icing. Dont go too heavy or thick with the icing because it can slide if you are not careful. If the cake is going to be in a warm atmosphere just keep it refrigerated and pull it out about 30 mins before slicing so everybody can see your amazing creation. I hope this helps.
Hi. I live in a very humid place so do you suggest this recipe for humid climate too without AC?Thanks.
I love the idea that it not too sweet but would it be good for icing and smoothing a cake with it? Please advise because I’m planning to bake a 4 layers carrot cake
Could you show how to make German buttercream please?
Great share. Cream cheese frosting is such a staple. Thank you for sharing.
It really is! Thanks for watching x
How much milk powder do you put it in? The link doesn't explain the milk powder part. Could someone please let me know? Thank you!
Can “coconut” milk powered be used ?
Many many thanks for this wonderful recipe - so spot on!
Thank you, Nick! Even though I can't have dairy, I think these tips will help me figure out how to create my own DF version that actually behaves. Can't wait to try it out with your red velvet recipe!
An idea is to maybe try using non-dairy coffee creamer instead?
Wil u plz mention quantity of each ingredient?
Absolutely lovely, thank you for sharing your recipe 🙏🏻
Hello Mick love all ur baking videos...can we add strawberry puree in this cream cheese
I've learned the perfect ways from you Nick
I love to watch your videos
💐💐💐💐
Please show us the royal icing sugar
Thanks so much, can I use any type of powdered milk?
I want to try this and afraid I might taste the flavour of the powdered milk.
Very nice! Please show us the red velvet cake.
Hey Nick, can I add black gel food colour to this frosting? TIA 🙏🏽😊😊
Thanks for another delicious yummy recipe Sir God gracious medical student Malaysia.😋👍✌
Hey Nick! Love everything you do! Do you have the recipe for the "Not so sweet Cream Cheese Frosting"? When I click the link it takes me to the site and then nothing works. I know you have another cream cheese frosting with the same ingredients but I assume they're different measurements for the "Not so sweet" version. I want to make the not so sweet version for some pineapple cupckaes for a client on Monday. I am so excited to try it! Any help?
Hi Nick thank you for this recipe!! Great to have a stable cream cheese frosting.. have you tried this recipe using russian tips? Do you it will hold its shape? Thank you
Thank you, sir!
This cream cheese frosting can stand a warm-ish weather right? Will try this later.
Can you use sweeten milk powder? Just lessen the amounts of powdered sugar?
Love the way you explain in detail! Thank you
BRILLIANT some one to explain step by step
YOU'RE MY HERO! Thank you for this!!
Oooo I really dont care for butter cream frosting because they're too sweet. But I love cream cheese floating and it's great that it's not too sweet
Same!!
MORE COMPLICATIONS: Macarons, Cakes, Cupcakes, etc.
Could I replace the milk powder with coconut milk powder?
Awesome cooking show.
Amo sus vídeos y ya estoy suscrita...pero me gustaría entendder todo lo q explica. ..sería mucho pedir q podamos tener subtítulos. ...😢😢😢😍😍😍😔😔
Thanks nick.. i will try with the milk powder
Theres an easyway to make that put creamchessees icing from a can then put honey then put cocoa the vinilla the put it in the relegated it
This looks so good! Can I use this frosting on chocolate cupcakes?
The Best chef ❤️.
Hello.. can somebody help me to get the exact measurement of this recipe? I can't open tge link provided. Thank a lot 🙂
I'm the same I can't find the weights for the ingredients did you manage to get them
I made this. I love the taste but, the milk powder kept it sort of grainy:(
I had the same issue. I’m going to try again but this time I’m going to blending the milk powder it to a finer powder then pass it through the sifter.
Can you please tell me the brand of the milk powder you used?
Update on the sifting: it works great! Frosting was silky smooth! I only passed it through the sifter. I used a spatula to push it through. I’ve used the Kroger & target brand non-fat milk powders.
Lori, I made the same mistake with the milk powder....the frosting was grainy. I saw where you said you put it through a strainer and you said it worked ....give the milk powder a blending to make it a fine powder and see how you like it. By making it a true powder the frosting comes out so creamy and smooth.
Oh great idea! Ok will try again. 😊
Hi Nick
Can your frosting last at the beach
Yumm !!! Im gonna make it asap !!! Thanks Nick !!
Yes a tutorial with a hand mixer. Thank you! 👍 very informative video. How much cocoa powder did you add?
Can you use the same concept with American buttercream ?
Instead of using cocoa is it possible if I used melted chocolate or will that make it runny?
Great recipe! Thank you
Can we add strawberry purée to this to make strawberry frosting?
This looks so delicious. I have a question regarding storage after you iced cupcakes do they need to be refrigerated? And if so for how long can they be kept in refrigerator? I love all your creations and enjoy watching your videos❣️Thank you.
Not necessarily, but if it's warm where you are, I'd recommend it to help keep them fresh, Up to three days is my general rule. Hope that helps!
Yes thank you! I appreciate you getting back to me. Stay safe and healthy.
This is amazing 🥰..to all I already watched cream cheese frosting this is my mostly I like 🥰..
Thank you for sharing ☺️❤️ I'm new subscriber😁..
Hi, am staying in India. please advise which brand milk powder to use for this frosting urgently
Hi Nick! You are amazing and I love you're cooking!!!! Can I use that frosting for a cake? Is one batch of frosting enough for one batch of chocolate cake?
Yes you can! I'd reccomend 2 batches depending on how big the cake is. I'll have more info on this when I begin uploading my cake recipe videos in a couple weeks! :0) x
Is milk powder what we in the Midwest call powdered milk?
I can’t find the receipt from the website, could u please share it again? Thanks!
Can I use this frosting for my carrot cake ?
yes
where do you get block cream cheese in the uk?????
Hi! I have tried this recipe but the milk powder taste is a bit too strong for me. Can you advise should I add more cheese to it to remove the milk powder taste?
What are measurements of the cheese, butter, sugar and milk powder please
Hi Nick , is the milk powder sweetened ?
Thanks for sharing