This frosting took me the longest to figure out
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Recipe is here: www.sugarologie.com/recipes/cream-cheese-buttercream
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This channel is a godsend. First time I’ve seen a content creator discuss baking with such depth and science.
@@ayevee5349 I’m actually a big fan of Ann! I’ve watched all her debunking videos too. I’m just super glad there’s more creators like her who combine baking with actual science. Helps immensely with avoiding common mistakes.
I grew up watching Alton Brown on GoodEats! Amazing man, very scientific and fun. Some of the best recipes I've ever made ❤
So in conclusion, she's the daughter of Walter White.
@@readmore6042 ❤
Since you are interested in food, you might like it: #SaveSoil #ConsciousPlanet
Wow 😯 This was fascinating! I love learning from you! The way you explain the science behind how you create everything is so fun and easy to understand. Thank you! 🙇♀️🍰
As a professional chef this is EXACTLY the kind of cooking content I want. I’m not a baker but the way you break things down to a science is amazing
Yes! I also am a chef and she and her channel are exactly what I needed to tweek my skills in certain areas.
I love how you come up with these solutions! Your process is so intriguing. I have always made cream cheese frosting using the cooked flour method. The result is much better than regular cream cheese frosting. They hold up well to piping, just not as well as buttercream frosting. My family loves that its not too sweet too. I am waiting for my son’s birthday mid April to try out your cream cheese frosting recipe. Thank you so much for all your amazing content!❤
Do you have the recipe or video tutorial for this method? If you do, do you mind sharing it? Thanks
I use the magical cream cheese frosting recipe from baking a moment blog. I follow the recipe as is. No changes. Hope this helps.
@@ummuaneesh5475 thank you very much
I make a half cooked frosting and a mixture of butter, cream cheese, and sugar frosting for summer serving. It pipes and holds better than buttercream in warm situations.
Any update?
your videos make me feel like I'm in culinary school.
also "shooketh" lmaooo
These are really high-quality videos! You deserve more subs and attention 😊
I agree!^^
Wow, thank you!
I second that. Top quality content. It satisfies the artist and the scientist in me.
@Sugarologie I agree, too. Please do not stop your videos. They are educational and fun. Your videos have helped my baking techniques and my family to love my bake goods even more.😊❤ Thank you so much.
This should go viral! Putting the Chic Fil A sauce demo in was so cool! Some people learn visually ❤🎉
I love the way you approach baking. Many ppl think it's magic when in reality you just have to dive deep into it to understand it. Also, I recently used your carrot cake recipe and it was an absolute hit and I enjoyed making it so much! The caramelized carrots are a winner; I used brown butter instead of regular and the depth of flavour was enhanced even further. Thank you for sharing all your content 🙏💕
God I love brown butter - ugh your cake sounds so amazing :)
@@Sugarologiesame here! It's definitely worth experimenting with. All thanks to your awesome recipe 😊
Baking is science and science is magic to me :)
@@serenitymoon825 i love your reply
Stable Cream Cheese Buttercream for layer cakes:
www.sugarologie.com/recipes/cream-cheese-buttercream
I have an easier cream cheese frosting too, which is more akin to American buttercream, but still has some great stability:
www.sugarologie.com/recipes/quick-cream-cheese-frosting
Which one to choose?
The first one is less sweet, more smooth, and has the performance of a Swiss meringue buttercream.
The second one has a bit of granularity from the powdered sugar and a more pronounced cream cheese flavor. This is the one that you may be more familiar with, but my version has added stability from the mixing technique.
I apologize I have to talk very quickly with these SHORTS, but my blog posts typically go into more detail. 🧁💞
I just tried this and it works so perfectly, I tweak it a little by using a microwave to make the "syrup" ( it was not as liquidy as yours), still came out great. My regular go to cream cheese frosting before your recipe is my ccsmbc 50:50 butter/ cream cheese ratio. It works so well until it didn't, and I've figured out that was because the recipe only works for Philadelphia cream cheese, once I've switch it was runny and sometimes would break. I think your recipe also has a very similar flavour profile to my ccsmbc, which is perfect!!! Now I'm switching to your recipe, so the cream cheese I use don't matter 🎉🎉🎉
The scientific explanation just literally opened up my understanding of cream cheese, but the behaviors of other recipes and why????????? Thank you again!!!🙏🏽
God, I love this channel. I just started my pastry school journey, and these videos are my "semi productive break treat" 😄
LOLLLLL @ "shooketh" 😂 thank you for that.
it's the little things. 😊
They say when you don’t really know what you’re doing unless you’re able to explain it to someone and help them understand the subject. You did that. I just found your channel and subscribed, thanks for what you’re doing.
that loop transition was flawless!
There’s a way to have a stable cream cheese frosting (it works for me).
- Whip the butter
- Add the powdered sugar and mix until it’s like a normal American buttercream
- Make sure your cream cheese is soft and combine it with the butter and sugar at the end, but don’t over mix and that’s pretty much it.
You can also chill it before using ⭐️
I thought this was already a thing. My grandma did that with her frosting and she got it from my grandpa’s mother. Maybe not the exact same, but heating it, adding sugar, taking it off the heat, adding salt, confectioners sugar, vanilla, and butter, then beating it until stiff is how she made it. It’s still one of our favorite things to make of hers.
The way you explain the science behind baking is genius!
My mom and I were just talking about cream cheese frosting yesterday. She refuses to use it because cakes fall apart. I think you've just upped her game.
I have a baking certificate. we didn't get all these science-y tidbits you give us. Sure we got some. But you're in-depth dives are awesome. Please start putting all these awesome bits with visual aides into a book. Maybe it will become a required text in the future. arms up, high ten!
I love how you treat your cooking as a science:) Because it is! Though I’ve never really looked at cooking this way, I am very much a scientist and I have been thoroughly loving your channel since I recently discovered it.. I have learned SO much!! ❤
Thank you so much for explaining the reasons why things work the way they do. You have improved my baking experiences so much.
You are so welcome!
I just discovered your channel and have been watching all your videos! They’re so inspiring and amazing thank you 🙏
This is so interesting! I have been baking for 17+ years and have never seen this solution for cream cheese. I an going to try this immediately
These videos are amazing. Thank you for breaking down the information behind the actions
I love gastronomy and your channel gave me a lot of things to look forward to
Your channel needs to blow up already
So simple, that’s it’s genius! I find even a small amount of icing sugar makes the cream cheese loose. Using this as a SMB method is smart thank you and have a great day 👏👏😊
I don't think I have ever followed one of your frosting recipes to a T but your entire concept of making frosting with a syrup instead of a solid form of sugar has absolutely blown my mind and I will probably never buy powdered sugar again.
It's absolutely amazing watching you be so scientific about baking! I have learned so much and appreciate your dedication to this! ❤️❤️❤️
YES HONEY!!! PLEASEEEEE keep helping us out!!!! ❤❤❤❤❤❤
Woooooowwwwww! I just enjoy how you are scientific about all your baking knowledge. Thanks for sharing!
The effort you put into these is mesmerizing. Thank you!
Wow! So glad I found you a year or so ago. I love your inquisitive nature that leads you to such amazing discoveries
Also, you sound like me f’ing up a recipe but still somehow working.
Like I’ve done this by accident, but with goats milk. Best thing ever. Cannot replicate.
sooo glad your videos popped up on my feed, you make food science fun! 😆 i actually want to practice piping, but was looking for a cheap alternative to butter - it’d be interesting if you could come up with a recipe that imitates the consistency of buttercream without using butter!
Thank you! All of your research on buttercream frostings amazes me. I studied Food Science at Purdue University, way back in 1983-87. I wish I had thought of finding all these solutions to buttercream problems. I started baking cakes & decorating for family and friends at age 13, so I've encountered a lot of the same things you've addressed. I salute your hard work and your results in creating a stable cream cheese frosting! 🎉❤👍🏻
I can't wait to try it.
I would have been at a bach program those yrs too! It was funny to see those exact dates.
(Instead I’ve been studying food science ever since ‘83!)
The fiery rage that I had working with my company’s cream cheese recipe to frost cakes. It was like a balancing game of temperature and creaming method. If I took the cream cheese too far, it would produce a runny frosting. If I refrigerated the large batch I made, I would have to wait a long period for it to soften. Refreshing to see a new method for frosting.
Such an expensive knowledge that not many people could get...this mind blowed me
Wow...just wow 😮. Yet another reason I love this channel
I find this so fascinating. That’s for making these videos and breaking down the science of it. It’s so cool to understand why certain ingredients react the way they do and it’s amazing how you use that knowledge to problem solve and make your ingredients work to your advantage. It’s literally watching a science experiment. I wish this was how we learned chemistry in HS. For the labs of course. Nothing would be better than edible homework. 😂
Science? Memes? Food? I love this channel.
I love the way you teach!! So easy to absorb your information❤ and I’d like to mention thank you for Cakeculator. Easily the most innovative creations I have the honour of accessing for each and every one of my cake recipes🎉
I sooooo love the ways you apply science directly to baking. ❤
I just use a previously sweetened well flavoured whipping cream usually soy based (very stable) and add it to cream cheese, whip that together 2-1 ratio ( 2 cream- 1 cheese) and it’s a pretty stable icing, quick to whip up, temperature stable, great flavour less sugar and fat.
WOWZA!! What a beautiful recipe! I'm so, so glad you made a recipe that can keep the flavour while not losing the texture!
the goddess has indeed blessed us with another piece of wisdom.
Wow, as a Pennsylvanian, this is the first time I've seen this method for cream cheese frosting. Usually its a cold preparation with butter, powdered sugar and vanilla. I've never seen someone heat it before.
One of the bakes I’ve really struggled to figure out is cheesecake swirl brownies because adding sugar and egg yolk to my cream cheese would always liquify it! I couldn’t figure out if I was doing something wrong but based on this I’m guessing the sugar was just drawing all that moisture out and neutralising the effect of the stabiliser.
🎯
Suuuuuper Geeeeenius!!!❤
That nourished my brain; and, clogged my heart. 😅
i look forward to trying both recipes. I'm always sad when I can't do much decorating with my cream cheese frosting.
Not me shaking my Chick-Fil-A sauce from now on to get the most out of it! 👀 What a great hack!
And thank you the explanation and icing trick!
BRILLIANT! Love your content!!! 👏🏼🥰
My gurl out here meringue-ing everything!!
I hate frosting but can’t stop watching your videos. They’re impressive
I love this channel because this lady is so fucking smart and she explains everything in the science behind everything in my dumb ass would’ve been like why cream cheese no do what I wanted to do? And then spend like I don’t know 15 days being annoyed, but it’s not doing what I wanted to do and then get a random bout of energy at 3 AM one day to spend like the next six hours figuring out what the hell I need to figure out strange.
Girl your so smart I could never- ✨
Geniussssss you are literally sooo big brained I can’t
I'm going to try this today for my cinnamon buns.
I am so GRATEFUL for all of your hard work!
So treat it like making ermine awesome thank you so much your channel is so valuable to me
Love how you turn baking into a science!
Genius! And I love the "shooketh" caption 😂
If you don’t have cream cheese, adding a teaspoon of apple cider vinegar to your normal buttercream does the trick!
Thanks for these videos! It's so interesting to see you explain the science behind baking and how you create recipes. I don't see this kind of content often, it's highly appreciated and underrated.
HOLY SHIT YOU'RE A GENIUS WOMAN!!!!!!!!!!!
could you please do another video breaking down the science of this? tysm!
I'm going to remember this video for my next red velvet cake
Amazing short
When in doubt, turn it to syrup! I love all of your baking experiments so much 😁
Wonderful Buttercream 💡👏
That's really interesting. I wonder if this would work with British cream cheese. We don't have the blocks like in the US, all our cream cheese is like a thick spread that comes in a pot. In order to get vaguely stable frosting you need to add so much icing sugar it overpowers the whole thing.
This is my new favorite channel! You are a genius!
i adoooore your channel. i studied pastry and i love learning why things work, so my baker side and my science nerd side are both satisfied with your awesome vids!! plus: cool new recipes to try ^_^
Love all your facts! Science is awesome!
This looks soooooo much more accessible
I used your method to fill a 3 tier cake and it worked amazingly! And tasted great 💛 never had such a stable cream cheese cake
As a person with a science background who loves cooking, this channel is an absolute blessing
Making your own cream cheese is really easy and delicious.
i really appreciate everything you do, this is so cool
I followed a recipe that had me warm and melt the cream cheese when mixing in the other ingredients and now I know why. 👍🏼
I make cream cheese frosting all the time I have no problem I don't make it by itself 16 oz of cream cheese with one stick of butter it's spreads nicely
Wow I'm amazed, I needed to see this. I've been thinking about baking more, and one of my favorite frostings is cream cheese. Keep up the great work.
You are an amazing food scientist.
If we could get more scientists into baking, imagine how many secrets to food we could figure out!
Whoa, that's neat.
I used to sometimes strain the whey out of my yogurt for a full 48hrs and the result was similar to cream cheese.
Dang, seeing the example of the Polynesian sauce was pretty eye opening. This is really good info just overall on how those thickeners/binders work.
Give this lady all the subscribers! 🤌🏼🤌🏼🤌🏼🤌🏼
I love all the science behind your Chanel and website!
WHAT IN THE CHEMISTRY !!! I love this!!
If you find the right cream cheese, you can make a stable cream cheese without melting it. Walmart cream cheese makes the best frosting. Cream the cream cheese until smooth then add the butter. Add the powdered sugar, salt, snd vanilla.
1pkg to 1stick/cream cheese to butter and
a half cup of powdered sugar, add salt and a heap of vanilla and my frosting is done.
Omg this is some America's test kitchen, Alton Brown level food science! Love it!
I was just talking to a lady last week about how to make cream cheese frosting without making it syrup and weak (where it won't stand stiff).
Genius!!! Love this video
Love your channel and all the knowledge that you share. Thank you.
I will have to try this, cream cheese frosting is the absolute bane of my life. It always comes out gluey
Kitchen chemistry 🧪😁 Very interesting
The way my jaw literally dropped at the end 😂
Thank you for that tip .. I've never managed to make cream cheese frosting that works out ..
Food science is amazing.
Thank you so much for this channel! I've been learning a lot. Have you done a recipe for coconut cream cheese buttercream? As in one made with block coconut cream, cream cheese, butter and sugar? Would the coconut cream be treated in a similar way to butter as an ingredient?
Came for the frosting, and got a new Chik fil A hack😂