cecilia, hi! i’ve got a perfect cream cheese frosting for you: butter (82.5% fat) - 100g powdered sugar - 100g cream cheese - 300g vanilla extract (just scale those measurements for as much frosting as you need) you cut butter into small chunks, like 5-10mm, add powdered sugar and whisk it on high speed until it’s smooth. then add vanilla extract, whisk and then add cream cheese. here’s the thing - i don’t really know what philly is, i’ve only ever used things like hochland cremette or those cream cheeses where it says ‘for cooking’, so i know it works for sure :) this recipe is so so good, you can always add anything you want to this frosting, any food coloring looks great! trust me it works wonders
Hey there! I guess the problem was that you used spreadable Philly instead of full-fat brick cream cheese. At least that’s the advice I keep finding around! Aside that your carrot cake looks phenomenal and I’m going to make it soon, but just the basic carrot cake So I was wondering..it would be better to make it full lime frosting or full lime curd? 🤔
I did! I made it and ate it! Somehow not a single shot of me actually eating that cake happened haha. It was the middle of the party and things were starting to get a bit fuzzy hahah so I wasn’t so focused on a reaction shot
It is definitely thicker. It is actually Swedish soured milk, called filmjölk. I get the low fat version since buttermilk is naturally low fat and I want the closest substitute I can get. But I’ve never had any problems substituting filmjölk for butter milk
cecilia, hi! i’ve got a perfect cream cheese frosting for you:
butter (82.5% fat) - 100g
powdered sugar - 100g
cream cheese - 300g
vanilla extract
(just scale those measurements for as much frosting as you need)
you cut butter into small chunks, like 5-10mm, add powdered sugar and whisk it on high speed until it’s smooth. then add vanilla extract, whisk and then add cream cheese. here’s the thing - i don’t really know what philly is, i’ve only ever used things like hochland cremette or those cream cheeses where it says ‘for cooking’, so i know it works for sure :)
this recipe is so so good, you can always add anything you want to this frosting, any food coloring looks great! trust me it works wonders
Happy belated Birthday Cecillia! Cake looked amazing!
Just fond you ..what a gorgeous birthday you made for your self .and your friends ...happy belated warm wishes from Montreal Canada😍🌹🌹🌹🎂🇨🇦🥂🍥
Thank you so much!
Hey there!
I guess the problem was that you used spreadable Philly instead of full-fat brick cream cheese. At least that’s the advice I keep finding around!
Aside that your carrot cake looks phenomenal and I’m going to make it soon, but just the basic carrot cake So I was wondering..it would be better to make it full lime frosting or full lime curd? 🤔
Nice!
Happy Birthday! I have a 32 yo eligible bachelor of a son (Navy Pilot with a cute puppy)….
you made your own cake? did you eat it too? swedish aussie here, love your videos. good luck with it all and happy birthday :)
I did! I made it and ate it! Somehow not a single shot of me actually eating that cake happened haha. It was the middle of the party and things were starting to get a bit fuzzy hahah so I wasn’t so focused on a reaction shot
What an amazing celebration! Happy Birthday! The buttermilk looks thicker than American buttermilk - does it behave the same?
It is definitely thicker. It is actually Swedish soured milk, called filmjölk. I get the low fat version since buttermilk is naturally low fat and I want the closest substitute I can get. But I’ve never had any problems substituting filmjölk for butter milk
i really hate doing frosting lmao
I think European Philly has less fat and more water than the American stuff. I feel like it's always a journey to make it work.
I think this is correct. There are other brands of "färskost" with higher fat content that I use.