This is the only video I have seen that proves that their recipe can withstand heat, now I can make flowers that won't flop in Australian heat in less than a minute. Seriously thank you!
I am from Oklahoma which is in the United States and we have high, high humidity and lots of 100 F (38 C) days. When I make an American buttercream, I always add meringue powder to the frosting I am going to use for flowers and piping. I have found that it helps with the heat. I also have to make sure that I don’t have too make icing on sides of cake because it will make icing fall off cake especially in heat. I also add a little Karo Syrup to my piping icing to help it from breaking and increase its stretching. I added this comment because I have family and friends that do not like cream cheese frosting. I can’t imagine not liking it; I am so excited about this recipe.
I made this yesterday, it is actually very tasty, not too sweet and it is way easier to pipe tulips with it than with the Italian meringue. I used 32 g of cornstarch and I did not find it stiff enough for crisanthemums, next time I’ll try it with 40g of cornstarch. The quantity in the recipe is just barely enough to cover the top of a 26 cm cake with tulips and a bit of greenery. I hope this helps other beginners. Thank you so much for a great recipe and your very inspiring work! I rarely comment, but I am a big fan of your work!
@@cristinaavalos1780 sí, puede ser. A mi me encantó el resultado, pero decidí compartir mi experiencia por si hay otras personas que quisieran cubrir toda una torta con flores. La próxima vez, prepararé el doble de la cantidad 😊
I’m glad to see this video and all your videos again and again,you’re the best and the first teacher I learned from you very easily and perfectly. I hope you’re fine and hope you don’t stop your Inspired videos🌹💐.much thanks
Thank you for this very clear tutorial. You explained and demonstrated each step so well! I especially appreciate that you mention things to NOT worry about, too.
I love this recipe. I found it much better to incorporate the 100 grams of cream cheese well with a whisk (until lump free) before adding the powdered sugar. I got a very smooth result this way. Adding the powdered sugar before the cream cheese gave me lumpy results more often than not. This recipe totally freezes perfectly and I left some on the counter overnight and it looked perfect too. Awesome!
Hi Annie. It does not lose liquid after thawing. I placed my frozen flowers directly on a freshly frosted cake and there was no condensation. If you're going to freeze the decorations, I would not put them on parchment paper first because the paper freezes on the decorations & it's hard to remove. Happy baking.@@anniew4223
@@CASACASA-mc4qhcan I ask what you put the flowers on to put into the freezer since you say the parchment paper will stick. Thank you 🥰 God bless from Scotland 🙏🏼❤️🙏🏼
OMG, I LOVE you!!! Thank you so much for sharing this!!! I have been making buttercream flowers for many many years, but I never found a sturdy enough cream cheese icing that I could pipe flowers with. This worked like a charm and tasted divine. People raved over the cakes I made with these flowers. If I could hug you through this screen I would! Your work and this icing recipe is absolutely amazing!!!!!
Did you happen to make your buttercream and/or flowers ahead of time? I was wondering if I could have the cream or the flowers ready and use the next day.
@@clarissa182 yes Claire I made mine day before so we’re ready to place on cake . I always freeze regular and SMB buttercream flowers for weeks at a time since it’s handy to have roses and peonies always ready fir last minute orders ( or cover a boo boo 😂) but haven’t tried freezing cream cheese ones , though I suspect this would work just as well especially with the cooked base. Open to any advice on freezing cream cheese .
Thanks for the new recipe!!! Now I can make a lovely cake with a frosting that I will eat and enjoy...I think the cream cheese is so much better than butter cream ... especially here in the tropics...love this!!!
I made it and it tastes like a more powdery cream cheese. It holds well and has a nice almost pure white. It pipes super nicely and has no bubbles like smbc or abc.
This cream cheese cream mixture is perfect for flower piping in tropical country like our country Philippines thank you so much for sharing this recipe..God Bless you always...
😁✋🥰🙏thank you so much for this amazing recipe 😅,I love cream cheese 😋thank you for your tutorial very clear and easy to follow , And thank you for your time 👍👍👍👍👍👌👌👌👌 blessings🙏😁🥰🦋 thank you🥰
Thank you for the amazing video. It was so informative! I live in a climate that gets very hot in the summer, this video opened up a whole new way of doing some things.
Thank you so much for the recipe and demonstration... I had heard of scalded cream but never really looked for it... now I have another cream cheese icing to use..
This is a new icing to me and your video was excellent in describing and showing how to make it. Your decorating is fantastic! So many beautiful flowers.
Stunning work and VERY useful recipe for making complicated beautiful flowers. Butter cream for flowers can often be too sickly sweet or hard. A cooked frosting like this is a great idea. However I think adding flavoring to the cream is important.
I love to bake birthday cakes for my family and I don't like very sweet frosting, this looks perfect! Thanks for taking the time to make this video and share your knowledge.
Thank You so much for this great recipe! I've been struggling to find the right recipe/and consistency for the Russian piping tips I've had forever and no luck.. until now! I just made this frosting and just amazed at how beautiful it turned out! They all came out perfect! I Will be making again for sure! Thank you for all you do it's greatly appreciated!
@@normayahalil241 Hi there. I do keep it in the refrigerator/chiller because of the cream cheese is a dairy product. If the cake is out for a few hours before serving is fine but if you won't be using it until the next day I suggest keeping it chilled.
@@normayahalil241 Hi there. It tastes the same to me as regular cream cheese buttercream frosting just more stable and not as sweet. If I was going to use it for a filling or frost all over the cake then I would use a regular cream cheese icing recipe in my opinion, or adjust the icing sugar and add more for the sweetness and add flavoring such as vanilla extract.
Thank you for your comments about the Russian tips. Trying to use them was very frustrating. I will try this recipe and hope I get as good results as you did!
I’m curious about the shelf life of the frosting. How long can it remain refrigerated before it is used? How long can it remain unrefrigerated before spoiling? Can you add any flavoring to the frosting? Can this be cooked in a cast iron pan? Thank you for any guidance!
Sabes? Creo que eres 1 persona positiva llena o saturada de ideas y experiencias que motivas a aprender aca no tenemos donde comprar todo eso pero lo intentaremos gracias bendiciones por siempre de corazon gracias🥰
You do beautiful work. Since I am pretty lazy I tend to stay with American buttercream (cut back a bit on the sugar to cut the sweetness), or just a good cream cheese frosting, or maybe a Swiss buttercream. I do not like to go to the trouble of cooking anything on the stove... as I said...I AM lazy! However, I am 65 now and have terrible arthritis in my hands, so I basically do this decorating to keep them somewhat working. Thanks for a lovely video.
Can you make these and store just the flowers in the refrigerator to pull out and use on cakes as needed? Could you freeze them? They are absolutely gorgeous!
I made this frosting and my cake came out tasty and pretty. I made tulip cake. I am new to cake decorating and this frosting was easy to decorate with.
Thank you so much. This recipe is amazing. I wanted something other than buttercream which is not suitable for hot weather, cream cheese flowers are perfect. 😊
Incredible that the flowers withstood such high temperatures. It’s great to know, as I live in a hot humid country. I’m only a beginner and starting to gather information but from all the many many videos I’ve seen, this cream you made looks very smooth, supple, elastic and easy to work with. Thank you got a terrific video. Can I ask if the powdered sugar you use, is pure sugar? Or does it have corn ( or other starch) as part of the ingredients to stop it from caking in the packaging? Thankyou
Thank you so much for this great tutorial. Gives me confidence to make my flower piping. I was struggling to find the right receipt for a butter to use for piping flowers.❤️❤️
wow! new subscriber here! this is what Im looking for! a stable cream cheese frosting because I love cream cheese! 😊 And I also have Russian piping tips which I haven't used yet since I bought it and now I can try them already with this frosting! Thank you for the recipe! 😊
Just want to say thank you for your tutorial,so notice you do not have new video hope you have more subscribers to develop your TH-cam channel. I learn a lot from your tutorial. ❤
I will never use any other recipe for cream cheese frosting. It is the perfect sweetness which allows the cream cheese to be the predominant flavor. It is forgiving if you make a mistake and can easily be corrected if it becomes to warm or cooled below room temperature The seven minutes it takes to make the scalded base is the best investment of time you will ever make when making a cream cheese frosting for creating decorations. This stabilized frosting will not immediately break like others when a temperature change, and with a little attention can almost always be salvaged. It also takes coloring nicely. Can’t say enough how great this recipe is to make and use.
Gorgeous, gorgeous flowers and great tutorial. So well described! I’m definitely going to try this cream cheese buttercream, and I subscribed to your channel!
This is such a great video! You explained things so well and your flowers are absolutely beautiful! I am just amazed at how well this frosting holds up to heat. I live in a hot and humid area so I will definitely try this. Is it fine to put the scalded cream cheese into the refrigerator for about 15 minutes to cool it to room temperature before mixing in the rest of the cream cheese?
Gracias, 👌🏼aunque no entiendo inglés , he aprendido algo, estaba buscando una receta para aprender a hacer flores , lo intentaré, ya me he suscrito a su canal 🌺🌺🌺❤️
Thank you.... deffinetly will use this recipe instead of buttercream now.And cheaper too... Still learning how to pipe...I did create nice flowers but had to pop mixture back in fridge to cool . Then is still workable.If i did that with buttercream.That would not be possible
Hi,million thanks to you for this recipe🙏🙏🙏love love love it 😘it tastes natural and not too sweet,just perfect for piping 🌹I was wondering, if I make flowers with it,can I freeze them and use later?
It works, made it several times already 👍 I'm still working on the texture anyway, since it's not as smooth as seen in the channel, maybe something about the cream cheese i used.
hey there I also encountered the same thing, as mine was still a teensy bit lumpy after coming out of the pan. What are your opinions on the strong cream cheese taste? Is it just like cream cheese buttercream?
@@theena3097 hi Theena, mine too, a bit lumpy after coming out of the pan. But once it reached the room temp, i mixer it well before i add the remaining cream cheese to make sure it will be smooth and there will be no lump when we make flowers etc. Well, about the taste, nothing beats cream cheese buttercream anyway, especially if you add lemon zest into it, it's heaven, believe me. But this scalded cream cheese recipe is still yummy (just a bit too sweet for my taste) and i love how stable my flowers are even if i put it above room tempt (at my country, it will be 30° - 33°C at day light without any air con).
@@ledifairytail hey ledi thanks for your reply :) and that’s awesome!!! I should’ve mixed it a bit before adding the remaining cream cheese next time, thanks for the tip. I can’t wait to make flowers with it
@@ledifairytail hey there. can i know what type of cheese you using? because i done this recipe but my cream cheese became oily. i could see the oil coming out from my cream cheese and it does feel oily when i touch it
@@ledifairytail what brand of cream cheese were you using? What are the ingredients in yours? This didn't work great for me.. too "wet" and pulled like elastic. I would liek to find a way for this to work but I don't know the problem. And she doesn't offer post help after the videos.
This is the only video I have seen that proves that their recipe can withstand heat, now I can make flowers that won't flop in Australian heat in less than a minute. Seriously thank you!
Thank you for TH-cam recipe but Idid’nt see the sugar in cream
Hi. Is this really work . I m beginner baker help me plz .
I am from Oklahoma which is in the United States and we have high, high humidity and lots of 100 F (38 C) days. When I make an American buttercream, I always add meringue powder to the frosting I am going to use for flowers and piping. I have found that it helps with the heat. I also have to make sure that I don’t have too make icing on sides of cake because it will make icing fall off cake especially in heat.
I also add a little Karo Syrup to my piping icing to help it from breaking and increase its stretching.
I added this comment because I have family and friends that do not like cream cheese frosting. I can’t imagine not liking it; I am so excited about this recipe.
@@tarahuddleston2745
Thank you 😊
Wir es bei der Wärme nicht schlecht die fischkäse Creme?
I made this yesterday, it is actually very tasty, not too sweet and it is way easier to pipe tulips with it than with the Italian meringue. I used 32 g of cornstarch and I did not find it stiff enough for crisanthemums, next time I’ll try it with 40g of cornstarch. The quantity in the recipe is just barely enough to cover the top of a 26 cm cake with tulips and a bit of greenery. I hope this helps other beginners. Thank you so much for a great recipe and your very inspiring work! I rarely comment, but I am a big fan of your work!
Supongo que hizo poco, solo para hacer unas cuantas rosas. Saludos
@@cristinaavalos1780 sí, puede ser. A mi me encantó el resultado, pero decidí compartir mi experiencia por si hay otras personas que quisieran cubrir toda una torta con flores. La próxima vez, prepararé el doble de la cantidad 😊
Gracias por compartir tu experiencia❤
What cream cheese you used ? Is mascarpone compatible with this recipe ?
@@na-rt9zq I don't know about mascarpone, I used a cream cheese similar to Philadelphia. Good luck!
I’m glad to see this video and all your videos again and again,you’re the best and the first teacher I learned from you very easily and perfectly. I hope you’re fine and hope you don’t stop your Inspired videos🌹💐.much thanks
Thank you for this very clear tutorial. You explained and demonstrated each step so well! I especially appreciate that you mention things to NOT worry about, too.
I love this recipe. I found it much better to incorporate the 100 grams of cream cheese well with a whisk (until lump free) before adding the powdered sugar. I got a very smooth result this way. Adding the powdered sugar before the cream cheese gave me lumpy results more often than not. This recipe totally freezes perfectly and I left some on the counter overnight and it looked perfect too. Awesome!
Hi CASACASA! does it lose liquid after thawing? Can I put the decoration frozen on a cake?
Hi Annie. It does not lose liquid after thawing. I placed my frozen flowers directly on a freshly frosted cake and there was no condensation. If you're going to freeze the decorations, I would not put them on parchment paper first because the paper freezes on the decorations & it's hard to remove. Happy baking.@@anniew4223
@@CASACASA-mc4qhcan I ask what you put the flowers on to put into the freezer since you say the parchment paper will stick.
Thank you 🥰
God bless from Scotland 🙏🏼❤️🙏🏼
Can I use this recipe for flower sculpture as well?
@@hisnameisthewordofgodrev1982 Just a regular baking pan. Sorry I didn't see your message sooner. God bless from USA.
OMG, I LOVE you!!! Thank you so much for sharing this!!! I have been making buttercream flowers for many many years, but I never found a sturdy enough cream cheese icing that I could pipe flowers with. This worked like a charm and tasted divine. People raved over the cakes I made with these flowers. If I could hug you through this screen I would! Your work and this icing recipe is absolutely amazing!!!!!
Did you happen to make your buttercream and/or flowers ahead of time? I was wondering if I could have the cream or the flowers ready and use the next day.
Does it taste powdery just like what I read in other comments
@@clarissa182 yes Claire I made mine day before so we’re ready to place on cake . I always freeze regular and SMB buttercream flowers for weeks at a time since it’s handy to have roses and peonies always ready fir last minute orders ( or cover a boo boo 😂) but haven’t tried freezing cream cheese ones , though I suspect this would work just as well especially with the cooked base. Open to any advice on freezing cream cheese .
@@Katya-zj7ni hi! How do you freeze scalded cream cheese peonies?
Thanks for the new recipe!!! Now I can make a lovely cake with a frosting that I will eat and enjoy...I think the cream cheese is so much better than butter cream ... especially here in the tropics...love this!!!
Nice
You are so awesome to share this in English. Much appreciated!!
The best flower piping tutorial ever. The step-by-step instructions are so helpful. And such confidence in piping flowers. Just amazing!
I made it and it tastes like a more powdery cream cheese. It holds well and has a nice almost pure white. It pipes super nicely and has no bubbles like smbc or abc.
It looks so beautiful, but does it taste nice, too
This cream cheese cream mixture is perfect for flower piping in tropical country like our country Philippines thank you so much for sharing this recipe..God Bless you always...
hi there, have you tried making the recipe already? How many cupcakes you think you can decorate for making a floral one?
Thank you so much for your tutorial. Ive never seen a recipe for boiled creme cheese before. Im looking forward to trying it out myself.
Wow this is excellent quality video. Clear instructions and demonstration. Thank you!
Thank you for this amazing tutorial! I always struggled my buttercream frosting. This is the kind of frosting I've always wanted for making flowers.
What an excellent teacher! You are a joy to watch. Thank you for sharing your knowledge. Hello from Mexico!
This must be the icing for tropical countries like ours.Cant wait to try this. Thank you.
I thoroughly enjoyed this tutorial!
Such beautiful flowers that can hold up to warmth! Every baker's dream! Thank you for this! 💗💞
I'm glad she does her vids in English.
😁✋🥰🙏thank you so much for this amazing recipe 😅,I love cream cheese 😋thank you for your tutorial very clear and easy to follow , And thank you for your time 👍👍👍👍👍👌👌👌👌 blessings🙏😁🥰🦋 thank you🥰
I am so amazed at the quality of this cream. I will try it today.God bless your generosity.
I love the cream cheese icing recipe. Will try it some day soon.
Thank you for the amazing video. It was so informative! I live in a climate that gets very hot in the summer, this video opened up a whole new way of doing some things.
You are a fantastic teacher, I enjoy to learn and I am very happy to joined your channel, thank you so much.🙏🙏🌹🌸🌻🌺⚘🌼💐
Thank you so much for the recipe and demonstration... I had heard of scalded cream but never really looked for it... now I have another cream cheese icing to use..
Very thank's for those beautiful flowers ❤
Sering lihat bunga dari cream keju orang rusia. Dan akhirnya nemu resepnya disini. Thank u
wonderful, thank you!! totally beautiful execution of these flowers.
This is a new icing to me and your video was excellent in describing and showing how to make it. Your decorating is fantastic! So many beautiful flowers.
Thanks so much! Now i can pipe beautiful flowers using cream cheese on my red velvet cake! 😘
I am spellbound by this talent.
i've never seen a recipe like this either! thank you for sharing with us, and also for the english. : )
this is amazing your art is perfect
Stunning work and VERY useful recipe for making complicated beautiful flowers. Butter cream for flowers can often be too sickly sweet or hard. A cooked frosting like this is a great idea. However I think adding flavoring to the cream is important.
I love to bake birthday cakes for my family and I don't like very sweet frosting, this looks perfect! Thanks for taking the time to make this video and share your knowledge.
Wow!! Es una receta verdadera y por fin pude hacer una flor sin que se derritiera la butter cream, me siento tan feliz!! Mil gracias ❤🎉🎉
Got to try this recipe. Buttercream always melt with my hands
wearing an insulated glove helps too
Butter cream is not nice
Thank You so much for this great recipe! I've been struggling to find the right recipe/and consistency for the Russian piping tips I've had forever and no luck.. until now! I just made this frosting and just amazed at how beautiful it turned out! They all came out perfect! I Will be making again for sure! Thank you for all you do it's greatly appreciated!
Hello dear, may I ask?how about the storing for this frosting?do we need to put it in chiller?and use it for tomorrow?
Same question. How about the taste is it good? Can it be used to cover the entire cake? Tnx!!!
@@normayahalil241 Hi there. I do keep it in the refrigerator/chiller because of the cream cheese is a dairy product. If the cake is out for a few hours before serving is fine but if you won't be using it until the next day I suggest keeping it chilled.
@@normayahalil241 Hi there. It tastes the same to me as regular cream cheese buttercream frosting just more stable and not as sweet. If I was going to use it for a filling or frost all over the cake then I would use a regular cream cheese icing recipe in my opinion, or adjust the icing sugar and add more for the sweetness and add flavoring such as vanilla extract.
Thank you for your comments about the Russian tips. Trying to use them was very frustrating. I will try this recipe and hope I get as good results as you did!
I’m curious about the shelf life of the frosting. How long can it remain refrigerated before it is used? How long can it remain unrefrigerated before spoiling? Can you add any flavoring to the frosting? Can this be cooked in a cast iron pan? Thank you for any guidance!
It looks so beautiful, but does it taste nice, too
Thank u so much for sharing your recipe! Stay safe
Love it.. Goin to try this... Great to use in hot weather
What a fantastic tutorial. 😍I don't like very sweet frosting so I'm excited to try this recipe!
Thank you for making english translation.💕
So beautifully represented. It is so precise and educating. Excellent work,
Bravo ,super, thank you for sharing your great recipes and videos with translating to English 💯💜👌👏
Thank you, the only video I was looking for and his grandmother you have you deserve to follow your channel
Thank you so much for the wonderful English translation for your nice followers cake decorations. We hope to meet you in near future.
Baghdad, IRAQ.
Oh thank you sooo soo soo much .. thanks for listening to our request .. i just love your flowers they are mind blowing
Gracias ☀️ Gracias ☀️ Gracias ☀️
Un saludo desde Colombia Medellín
Sabes? Creo que eres 1 persona positiva llena o saturada de ideas y experiencias que motivas a aprender aca no tenemos donde comprar todo eso pero lo intentaremos gracias bendiciones por siempre de corazon gracias🥰
You do beautiful work. Since I am pretty lazy I tend to stay with American buttercream (cut back a bit on the sugar to cut the sweetness), or just a good cream cheese frosting, or maybe a Swiss buttercream. I do not like to go to the trouble of cooking anything on the stove... as I said...I AM lazy! However, I am 65 now and have terrible arthritis in my hands, so I basically do this decorating to keep them somewhat working. Thanks for a lovely video.
Thank you for sharing this amazing tutorial. I've been searching for a frosting like this to make beautiful flowers 💐
Excelent, thank you since México
Thanks You. Great recip
I can watch whole day and still watch some more😉
Thank you so much , this is the nice cream that I need for piping tulip flowers , I have been waiting for a long time ! Again thank you 🙏 so much.
Wow 😮 l love this recipe
Can you make these and store just the flowers in the refrigerator to pull out and use on cakes as needed? Could you freeze them? They are absolutely gorgeous!
I want to know the same thing 😩😭
@@rayondeneige8 Cream cheese breaks when frozen, but I wonder if cooking it might change that. I guess we'll have to try it to know for sure.
Beautiful and l am so happy watch those channels.
I made this frosting and my cake came out tasty and pretty. I made tulip cake. I am new to cake decorating and this frosting was easy to decorate with.
At last an alternative to Swiss buttercream. Not many people like buttercream, because it's very heavy. Thank you for this recipe.
Swiss meringue and Italian meringue buttercream are both light. This cream cheese will be heavy because of the cream cheese.
@@merika206 have you tryed it then?
You are a decorating genius!
Wow this cream us perfect for piping flowers...
Thank you so much. This recipe is amazing. I wanted something other than buttercream which is not suitable for hot weather, cream cheese flowers are perfect. 😊
por favor pueden tener subtitulos en español?
Incredible that the flowers withstood such high temperatures. It’s great to know, as I live in a hot humid country.
I’m only a beginner and starting to gather information but from
all the many many videos I’ve seen, this cream you made looks very smooth, supple, elastic and easy to work with. Thank you got a terrific video.
Can I ask if the powdered sugar you use, is pure sugar? Or does it have corn ( or other starch) as part of the ingredients to stop it from caking in the packaging?
Thankyou
Thank you so much for this great tutorial. Gives me confidence to make my flower piping. I was struggling to find the right receipt for a butter to use for piping flowers.❤️❤️
Thanks so much
My wife doesn’t like butter cream
So this recipe is wonderful!
Shalom from Israel
wow! new subscriber here! this is what Im looking for! a stable cream cheese frosting because I love cream cheese! 😊 And I also have Russian piping tips which I haven't used yet since I bought it and now I can try them already with this frosting! Thank you for the recipe! 😊
What a fantastic demonstration, it's very clear and I just hope it will work out nicely with me too. Thanks a lot.
Just want to say thank you for your tutorial,so notice you do not have new video hope you have more subscribers to develop your TH-cam channel. I learn a lot from your tutorial. ❤
im making my one year old baby girl birthday cake using this recipe
Love the recipe! Suitable to deco my red velvet cake soon.. Omg thanks again❤️😍
I hate butter cream and to pipe you have to use so much of it so finally thank u for this I’m making it now
How did it go? Hehe
I will never use any other recipe for cream cheese frosting. It is the perfect sweetness which allows the cream cheese to be the predominant flavor. It is forgiving if you make a mistake and can easily be corrected if it becomes to warm or cooled below room temperature The seven minutes it takes to make the scalded base is the best investment of time you will ever make when making a cream cheese frosting for creating decorations. This stabilized frosting will not immediately break like others when a temperature change, and with a little attention can almost always be salvaged. It also takes coloring nicely. Can’t say enough how great this recipe is to make and use.
Is it good to frost a whole cake or just for making flowers?
Thank you so much for the information.
what cream cheese are you using? I had problems as did another lady. The frosting was too pliable and "wet".
Truly amazing 👏🏿 🙌🏿
Thank you for sharing this recipie!!
It's really a good sharing. I'll try it soon ! Thank you so much for the recipe and tips ❤
Gorgeous, gorgeous flowers and great tutorial. So well described! I’m definitely going to try this cream cheese buttercream, and I subscribed to your channel!
Can I freeze this cream?
How long?
Amazing tutorial!
Thank you for sharing ❤
This is such a great video! You explained things so well and your flowers are absolutely beautiful! I am just amazed at how well this frosting holds up to heat. I live in a hot and humid area so I will definitely try this. Is it fine to put the scalded cream cheese into the refrigerator for about 15 minutes to cool it to room temperature before mixing in the rest of the cream cheese?
Gracias, 👌🏼aunque no entiendo inglés , he aprendido algo, estaba buscando una receta para aprender a hacer flores , lo intentaré, ya me he suscrito a su canal 🌺🌺🌺❤️
this is the best guide ever. i always fail using buttercream for which I gave up trying. now, I'll definitely give it a go. thank you so much!
thank you good recipe to have i live in very humid environment
Thank you for English videos. I love you❤❤❤❤❤
Thank you.... deffinetly will use this recipe instead of buttercream now.And cheaper too... Still learning how to pipe...I did create nice flowers but had to pop mixture back in fridge to cool . Then is still workable.If i did that with buttercream.That would not be possible
I have the same problem. I live in a hot area and have warm hands. I have found that just doesn’t do too well with buttercream.
Thank you for sharing this recipe of cream cheese flowers...
This is a mastereclass! I Love it, thanks for share 🥰
Hi,million thanks to you for this recipe🙏🙏🙏love love love it 😘it tastes natural and not too sweet,just perfect for piping 🌹I was wondering, if I make flowers with it,can I freeze them and use later?
I tried freezing the flowers and then defrost them before putting on the cakes! Works well esp if u prep ahead!
I wonder if stiffer pudding plus cream cheese would be the same?
Amazing! Thanks for sharing your recipe.
Thank you for this video. I would love to use cream cheese frosting & can now! Your flowers are absolutely gorgeous. I am a new sub.
This really helpful..you doing always perfect.thank you so much.
I love watching the way you are doing rose petals. Very professional ❤️
Thank you for this recipe! How does this frosting stand up to humidity? I’m in Hawaii where it’s not always super hot but always humid
Dios continúe Bendiciendo tu vida eres encantadora, gracias, aunque no entiendo nada tu dialecto 😮
Fantastic!!! Thank you sooo much for teaching us this!! Never seen this before
Thank u for the translation..its really help me a lot 😁
It works, made it several times already 👍
I'm still working on the texture anyway, since it's not as smooth as seen in the channel, maybe something about the cream cheese i used.
hey there I also encountered the same thing, as mine was still a teensy bit lumpy after coming out of the pan. What are your opinions on the strong cream cheese taste? Is it just like cream cheese buttercream?
@@theena3097 hi Theena, mine too, a bit lumpy after coming out of the pan.
But once it reached the room temp, i mixer it well before i add the remaining cream cheese to make sure it will be smooth and there will be no lump when we make flowers etc.
Well, about the taste, nothing beats cream cheese buttercream anyway, especially if you add lemon zest into it, it's heaven, believe me.
But this scalded cream cheese recipe is still yummy (just a bit too sweet for my taste) and i love how stable my flowers are even if i put it above room tempt (at my country, it will be 30° - 33°C at day light without any air con).
@@ledifairytail hey ledi thanks for your reply :) and that’s awesome!!! I should’ve mixed it a bit before adding the remaining cream cheese next time, thanks for the tip. I can’t wait to make flowers with it
@@ledifairytail hey there. can i know what type of cheese you using? because i done this recipe but my cream cheese became oily. i could see the oil coming out from my cream cheese and it does feel oily when i touch it
@@ledifairytail what brand of cream cheese were you using? What are the ingredients in yours? This didn't work great for me.. too "wet" and pulled like elastic. I would liek to find a way for this to work but I don't know the problem. And she doesn't offer post help after the videos.
Wuuau hasta hoy encontré está receta, tantos tutoriales y nadie da la receta, muchas gracias, la prepararé !!! 😊
Thanks a lot such best recipe.