Thank you for watching! Add vanilla extract, mint extract, or any of your favorite flavors, and enjoy many variations! - Add it at the very end after whipping the frosting so that you can taste it and see if you need to add more. (You can add on the way if you know exactly how much you should add!)
This cream cheese frosting is amazing, It's my second time making It. I made half the recipe which was enough to cover my banana bread loaf. I took It ti share with friends and everyone really enjoyed It. You are a wonderful teacher and every step of the recipe Is very clear. It's now my go to cream cheese frosting, thank you. Valerie. ❤
This video could not come at any better time . Yesterday I did a runny cheese frosting ( butter too cold and didn’t mix well with cheese ) and did the way that they always recommend. First best the butter , then the cheese and the the sugar . Your way gives the textureI always wanted fir my cheese frostings .😊
Thank you for posting this, Aya. I always watch your videos. These recipes confirm that how I'm making my butter cream is correct. I love making butter cream with cream cheese included. Keep up the brilliant work 👏 👍 ❤
Thank you for your cream cheese frosting recipe, very clear instructions and easy to follow tutorial. I have baked a carrot cake, so I'm going to make this cream to decorate my cake. Valerie.
Excellent! This is the best video I've seen on TH-cam. You explanation is clear on every variation for making cream cheese frosting, especially your easy to follow recipes. Kudos to You!❤
First time watching this video and the other ones that over watched always put in the cream cheese first with the butter then add sugar and that’s how I’ve done it I will try it this way
I like that this recipe doesn't use to much sugar. My experience? It takes away too much of the tang and it's too sweet. I'll definitely give your recipe a try. I know a lot of people don't like the creaming method when baking but I LOVE doing it. I love to see it change and become fluffy right before my eyes, lol. So yeah. Your cream cheese recipe is going to bring happiness to me even before I taste it... 👍
Yep. The recipes are either calling for milk or heavy whipping cream. It's also great to see some salt added. I've only seen 2 recipes (3 now) that call for it. Can't wait to try this recipe... 😋
Hi Aya, I have to make a 2-tier birthday cake. Can I freeze this cream cheese frosting for a day or two? thank you ❤❤I will appreciate your soon answer.
Thank you so much for sharing! its 4:36 am and I cant sleep so i decide to make this and im very glad i find this video. i am tryng not to to eat the whole frosting. JAJA
This looks amazing! One question though, of I want to add dolche de leche, would I need to put less sugar? I need the frosting to stay dense enough. Thank you ❤
Hello! If you want not too sweet frosting, you might want to reduce some sugar. Try not to add too much dolce if that is very loose. The second frosting with more buttercream should work a little bit better to keep it stiff.
Hi Aya. can you use this in macarons? cream cheese has higher sugar content so i wasn’t sure if it will hold. Thank you for your videos. i enjoy them so much!
Hi, i'm planniny on making a cookies & cream frosting, would the consistency be messed up if i folded crushed up oreos & followed the stiffer version of this frosting? Thank you! 🖤
Hi Aya cream cheese is different here in the UK, even the philadelphia brand. spreadable, which comes in a tub here, and it's quite soft and watery. Any tip, please.
I'm curious to see if you can drain the moisture. I do it for yogurt when I want to use it as an alternative to sour cream: Lay a cheese cloth (or maybe even kitchen paper..?) on a sieve with a bowl, place cream cheese, cover it up, place something heavy on top and leave it in a fridge overnight or even for a day. Use more cream cheese than the recipe says in case a lot of moistures comes out. It's a little bit troublesome but hope it works!! Hopefully someone can drop the info if they know where to get the thick cream cheese in UK.
You can add to the whipped butter and sugar before you add the cold cream cheese. Make sure the chocolate is not hot or cold and mix right after it’s added!
No need to rewhip again! I recommend using it before the buttercream gets completely room temperature to frost easier. Just like I used cold cream cheese to make it stiffer.
Yes! Use it while the buttercream is still kind of cold, just like the temperature after cold cream cheese is added when it was just made. - The frosting can get a little bit too soft to frost when the cream cheese is completely at room temp!
OK OK, The frosting is spectacular but I want those very dark muffins to put it on!💪🏻 Are they chocolate? Do you have a video on how to make them? I think I would like to stuff them with the frosting!🤯👍🏻 PS. Do you make a Tiramisu?
I shared the chocolate cake tutorial in the past, I'll leave the link in the description box below! I also shared a Tiramisu tutorial a few years go. I am hoping to upload an new video of it sometime this year!
@@PastryLivingwithAya Thanks for replying, I scoured your channel for the chocolate cake/muffins recipes and found some, found the lady finger vid also but must have missed the Tiramisu vid! I continue to follow and search! I really love your channel and how you are developing! Thanks again!💪🏻😇✌🏻😎
Do you mean heavy cream? You can add heavy cream to cream cheese and whip to make cream cheese whipped cream. I don't think it works well with a lot of butter though; The regular whipped cream can collapse when it's mixed with lots of butter since it's mostly made of liquids.
Cream cheese frosting holds together only if the cream cheese is soft but not too warm, so if the kitchen is warm And you mix it too much, you will get a syrupy cream cheese frosting that can only be poured on cinnamon buns. IT WILL NOT COME BACK TOGETHER. The butter is at room temperature and is safe to whip, but if the cream creese is whipped too much it breaks down as cream. I keep my bowl cold and once I add sugar and cream cheese I only whip it for a minute or so , until it is combined and looks like frosting. DON't whip it too much. Once you do it once, successfully , you will get the knack.
"I usually whip for about a few minutes.." Hmm. Is that helpful? A few minutes vs several minutes or what do you mean? "About a few minutes" can be long or short.
I'm sorry that happened! Here are the possible cause when the frosting is very stiff: * The butter was not soft enough. * The butter was not whipped enough before adding cream cheese. * Whip more at the very end if you want fluffier texture. Additionally, if the butter looked very fluffy before adding cream cheese, that might means the cream cheese was way too cold. Try leaving it at room temp for 15 - 30 minutes depending on the room temperature. I hope that helps!!
Im hard of hearing somewhat almost deaf 😢 today I would like to make a philly cream cheese frosting for my cake a surprise for my special needs teacher favela
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Thank you for watching! Add vanilla extract, mint extract, or any of your favorite flavors, and enjoy many variations! - Add it at the very end after whipping the frosting so that you can taste it and see if you need to add more. (You can add on the way if you know exactly how much you should add!)
This cream cheese frosting is amazing, It's my second time making It. I made half the recipe which was enough to cover my banana bread loaf. I took It ti share with friends and everyone really enjoyed It. You are a wonderful teacher and every step of the recipe Is very clear. It's now my go to cream cheese frosting, thank you. Valerie. ❤
Love how you got alllllll that butter
I agree😂
Me too. I thought I was the only one who did that, lol. Butter is too expensive to leave any traces of it behind... 😁
Looking like, ocean waves, whitish, foamy, amazing👍 🙏.
This video could not come at any better time . Yesterday I did a runny cheese frosting ( butter too cold and didn’t mix well with cheese ) and did the way that they always recommend. First best the butter , then the cheese and the the sugar . Your way gives the textureI always wanted fir my cheese frostings .😊
Awesome! I'm glad it was the right info needed! Yes, the tips should apply to other cream cheese buttercream recipes as well👌
I tried this cream cheese frosting yesterday, for the top of my carrot cake. It was amazing! Thank you! Valerie.
I'm glad!!😆 Thank you for sharing the result!🙌
Thank you for posting this, Aya. I always watch your videos. These recipes confirm that how I'm making my butter cream is correct. I love making butter cream with cream cheese included. Keep up the brilliant work 👏 👍 ❤
Thank you😊❤️ Awesome! Me too, it's delish!
It’s 12:30 am and I want to make cream cheese frosting now. You make it seem so easy!! Thank you for your tips on the frosting. Have a lovely weekend.
Haha😁 My bad! You too, have a great weekend!!
Thank you for your cream cheese frosting recipe, very clear instructions and easy to follow tutorial. I have baked a carrot cake, so I'm going to make this cream to decorate my cake. Valerie.
Thank you!! I hope you liked it!!
I tried this frosting, turned out great!😊
I made the icing today and it turned out perfect, thanks to you ❤
I’m definitely trying this, Maple flavor on a chocolate espresso yogurt 10 inch single layer cake.
Excellent! This is the best video I've seen on TH-cam. You explanation is clear on every variation for making cream cheese frosting, especially your easy to follow recipes. Kudos to You!❤
Thank you so much!🥹 I'm feel so glad you feel that way!!
First time watching this video and the other ones that over watched always put in the cream cheese first with the butter then add sugar and that’s how I’ve done it I will try it this way
Thanks for sharing your recipe. I'll try to make soon. It looks easy to make 😚
I have just made cupcakes, this would be the right frosting for celebration
Awesome, hope you enjoyed!
I love ur style it's so convenient n cool love from Pakistan
Thank you!🤗
I love how you give so much details ❤ thank you helps a lot of🥰🥰🥰
Thank you, my pleasure!!
Hi aya can I make it as filling for my red velvet cookies?thank you for the time
I get so excited whenever my notifs say you uploaded a new video. Thank you so much!
Aww🥹 How sweet! Thank you.
I like that this recipe doesn't use to much sugar. My experience? It takes away too much of the tang and it's too sweet. I'll definitely give your recipe a try. I know a lot of people don't like the creaming method when baking but I LOVE doing it. I love to see it change and become fluffy right before my eyes, lol. So yeah. Your cream cheese recipe is going to bring happiness to me even before I taste it... 👍
I love all your videos! I'm learning so much key techniques while getting to make such great tasting desserts.
I'm so glad to hear that🥰 Thank you!
Sensacional!!!
Obrigada por compartilhar!❤
Thank you💓
I loved this recipe! Thank you :)
I love the knowledge and reasoning you bring along with the video
Thank you so much!!
Definitely will be trying this one
I'm trying this tonight, I have tries sooo many recepies and they all turn out too soft that I can't pipe. Wish me luck!
Hi
Tx so much. This cream cheese is amazing.
Can I add some lemon in it or it will make the cream become more liquid?
Tx
Very talented! Thank you!
Thank you🙏🏻💕
Tq so much for the tips dear 🫰💕
Such great practical tips from a real pro.
Thank you🙏🏻
Thanks for sharing
Beautiful and she can cook 👍
Thank you!
Thank you for this great recipe, Aya!
My pleasure!! 😊
Tank you for that recipe
Of course!!
Thank you your recipes are always 💯👌
My pleasure!! 😊🙌
I've been looking for this recipe for 13 years! Nothing ever came out right because the recipes always added milk. Thank you!
Wow I'm so glad 😊 My pleasure!🙌
Yep. The recipes are either calling for milk or heavy whipping cream. It's also great to see some salt added. I've only seen 2 recipes (3 now) that call for it. Can't wait to try this recipe... 😋
Big thanks for you Aya-san! Hugs
Thank you too!😊🙌
Thank you for this recipe. just was wondering whether it would be too sweet.
Not too sweet! I tried to cut it off as much as I can without losing the consistency too much.
Please share how to make less sweet chocolate frosting..thank
Hi Aya, I have to make a 2-tier birthday cake. Can I freeze this cream cheese frosting for a day or two? thank you ❤❤I will appreciate your soon answer.
it can freeze up to 2 months i think (fridge for 5 days)
Thank you so much for sharing! its 4:36 am and I cant sleep so i decide to make this and im very glad i find this video. i am tryng not to to eat the whole frosting. JAJA
Hello. All I have is salted butter will that ruin everything or should I try a cream cheese with less sodium?
Can we use this recipe for 1kg cake
Will adding food coloring make the frosting loose?
I was waiting for this recipe
😊 Yay!!!
Hi! Looks great! What's the clear tip that you use for the clear tip that zig zags? Thanks so much!
Check my earlier reply!😉
@@PastryLivingwithAya Thank you! I just saw it! I never got a notification. Appreciate the follow-up! 😁
Thank Ava my next carrot cake lol!
Great!🥰
@@PastryLivingwithAya yes. Please . Do your take of this classic .
Love your videos!
Thank you!!!
The color is yellowish. Can I add violet color to make it more white?
Hi Aya , wonder if add also melted chocolate would be ok ? ❤love all your recipes ❤
I recommend adding it before you add the cold cream cheese! Make sure that the chocolate is not hot or cold and mix well right after you add it😉
I want to make one of them waffle treats thanks!
will this melt in hot weather or be stable?
wonderful and outstanding work, professionalism in the way of performance, and how can it not be sweet?
Thank you! It is sweet for sure since I added powdered sugar but it's not overly sweet in my opinion!
I'm sorry, what I meant was that it would be delicious in addition to its good texture👍
This looks amazing! One question though, of I want to add dolche de leche, would I need to put less sugar? I need the frosting to stay dense enough. Thank you ❤
Hello! If you want not too sweet frosting, you might want to reduce some sugar. Try not to add too much dolce if that is very loose. The second frosting with more buttercream should work a little bit better to keep it stiff.
@@PastryLivingwithAya
Thank you for replying
Love this! Thank you! Question, what tip are you using when you start piping the zig zag motion?
It’s from Matfer (the brand name), the tip says SH. They might sell it online. If not, you can get the same shapes from other companies.
@@PastryLivingwithAya Thanks so much! 🥰
Hi Aya. can you use this in macarons? cream cheese has higher sugar content so i wasn’t sure if it will hold. Thank you for your videos. i enjoy them so much!
Yes you can! The 2nd version with slightly more butter should work better if you want to keep it stiffer for longer time.
Greetings from Arizona 🌵
Is it possible to substitute coconut sugar for the sugar in your recipe?
Thank you!
Hello!🌞 I’d never tried it, so I can’t promise it works. I’m sorry!🙏🏻
Here in Singapore, we like our cream cheese more tangy.Will adding 1-2 tablespoon of lemon juice made the cream cheese soft?
That shouldn't make it a lot softer especially if it's only 1 tablespoon!
Thank you🤗
Hi, i'm planniny on making a cookies & cream frosting, would the consistency be messed up if i folded crushed up oreos & followed the stiffer version of this frosting? Thank you! 🖤
It should be just fine!😊 Hope you'll like it.
How to make it a brighter shade of plum
Hi Aya cream cheese is different here in the UK, even the philadelphia brand. spreadable, which comes in a tub here, and it's quite soft and watery. Any tip, please.
I'm curious to see if you can drain the moisture. I do it for yogurt when I want to use it as an alternative to sour cream: Lay a cheese cloth (or maybe even kitchen paper..?) on a sieve with a bowl, place cream cheese, cover it up, place something heavy on top and leave it in a fridge overnight or even for a day.
Use more cream cheese than the recipe says in case a lot of moistures comes out.
It's a little bit troublesome but hope it works!!
Hopefully someone can drop the info if they know where to get the thick cream cheese in UK.
Thank you mam.
Aya, is it possible to add some melted chocolate to make chocolate flavor? Will it be too runny to pipe or frost a cake? Tia 🙏😘
You can add to the whipped butter and sugar before you add the cold cream cheese. Make sure the chocolate is not hot or cold and mix right after it’s added!
@@PastryLivingwithAya got it👍🏻 Thanks ❤️ 😊
Can i use meringue powder instead of egg whites powder in meringue for macarons for french method
I do not have experience with it but hope you can try and find out!
Does cream cheese frosting from fringe or freezer need to whipped in again before use?
No need to rewhip again! I recommend using it before the buttercream gets completely room temperature to frost easier. Just like I used cold cream cheese to make it stiffer.
Can I add food color?
Can I also add vanilla? ❤
Yes!!
Can I use this for red velvet cake? Is it stable enough?
Yes you can!
Would you recommend this for red velvet or roll cake filling, too?
Yes! I usually use lighter frosting with whipped cream for fluffy roll cakes but it should matches really well for some roll cakes!
Can I use this frosting right away, or should I let it rest or something?
I recommend using it right away if you can!
Will this thaw out well if I make it ahead a week or two ahead of time?
Yes! Use it while the buttercream is still kind of cold, just like the temperature after cold cream cheese is added when it was just made. - The frosting can get a little bit too soft to frost when the cream cheese is completely at room temp!
Hi Aya how are you i have a question is meringue powder and egg white powder are same
As far as I know, they are a bit different; meringue powder contains other additional ingredients such as cream of tartar.
OK OK, The frosting is spectacular but I want those very dark muffins to put it on!💪🏻
Are they chocolate? Do you have a video on how to make them? I think I would like to stuff them with the frosting!🤯👍🏻
PS. Do you make a Tiramisu?
I shared the chocolate cake tutorial in the past, I'll leave the link in the description box below!
I also shared a Tiramisu tutorial a few years go. I am hoping to upload an new video of it sometime this year!
@@PastryLivingwithAya Thanks for replying, I scoured your channel for the chocolate cake/muffins recipes and found some, found the lady finger vid also but must have missed the Tiramisu vid! I continue to follow and search! I really love your channel and how you are developing! Thanks again!💪🏻😇✌🏻😎
Can i use this as filling of ensaymada
I've never made it but I hope it does!
Is this unsalted butter or salted butter? Thank you
It's unsalted butter!
@@PastryLivingwithAya Thank you
Try the recipe with the extra butter to get more stiff but my buttercream ended up running as well… 😢
The cream doesn’t break of you beat it for so long and so high speed?
Is there any recommended brand to use for making stiff cream cheese frosting?
I like to use Philadelphia cream cheese!
Can't we use high-fat percentage double cream instead of butter and sugar?? On the second time
Do you mean heavy cream? You can add heavy cream to cream cheese and whip to make cream cheese whipped cream. I don't think it works well with a lot of butter though; The regular whipped cream can collapse when it's mixed with lots of butter since it's mostly made of liquids.
@@PastryLivingwithAya yes heavy cream, in that case just heavy cream and cream cheese what would be the ratio??
4:18 for the ASMR bit
How to fix a broken cream if its not comes a texture or cream comes running water i have tried 3 times but not comes this texture always fedup
Cream cheese frosting holds together only if the cream cheese is soft but not too warm, so if the kitchen is warm And you mix it too much, you will get a syrupy cream cheese frosting that can only be poured on cinnamon buns. IT WILL NOT COME BACK TOGETHER. The butter is at room temperature and is safe to whip, but if the cream creese is whipped too much it breaks down as cream. I keep my bowl cold and once I add sugar and cream cheese I only whip it for a minute or so , until it is combined and looks like frosting. DON't whip it too much. Once you do it once, successfully , you will get the knack.
this its perfect but if you put color on it it came loose imposible to pipe and be stable :(
Can you tell how fat percentage cream cheese do you use?
Most videos I’ve watched whip the cream cheese abs butter better and then add in the icing sugar.
اتمنى لو كان مترجم بالعربي او مكتوب في صندوق الوصف لغه عربيه مقادير
reminds me of sugarologie
What's the entire recipe plz
It is in the description. The printable recipe is in my blog post!
Recipe please
Check the amounts in the description box ( also listed in the video) or from my blog post!
I used magarien n its melting
Yes, because it’s not butter
Unfortunately I followed exactly the same steps and ended up with a runny cream? Why is that?
"I usually whip for about a few minutes.." Hmm. Is that helpful? A few minutes vs several minutes or what do you mean? "About a few minutes" can be long or short.
My buttercream is stiff 😢😢😢
I'm sorry that happened! Here are the possible cause when the frosting is very stiff:
* The butter was not soft enough.
* The butter was not whipped enough before adding cream cheese.
* Whip more at the very end if you want fluffier texture.
Additionally, if the butter looked very fluffy before adding cream cheese, that might means the cream cheese was way too cold. Try leaving it at room temp for 15 - 30 minutes depending on the room temperature.
I hope that helps!!
My buttercream is so funny😢
Measuring not necessary?????
Im hard of hearing somewhat almost deaf 😢 today I would like to make a philly cream cheese frosting for my cake a surprise for my special needs teacher favela
I hope your teacher enjoys it😉
That's a lot of powdered sugar😮
Hello. All I have is salted butter will that ruin everything or should I try a cream cheese with less sodium?
Hello. All I have is salted butter will that ruin everything or should I try a cream cheese with less sodium?
Hello. All I have is salted butter will that ruin everything or should I try a cream cheese with less sodium?
It depends on how salty the butter is. For example, all the salted butter in the states are way too salty for buttercream.