Many thanks to our sponsor, Gestura! They're launching the stunning Esa Offset Spatula today. Check out their line of products at gesturautensils.com and use code CLAIRE for free shipping (US only).
Carla recommended the Gestura gold tweezers in her holiday gift guide last year. They were my kitchen gift to myself last Christmas and I still use them almost every day. Great product with amazing utility!
Claire's dessert recipes can be trusted to be well balanced in sweetness and flavor. I didn't realize how needlessly sweet desserts were until I started following her.
I still cut a lot of sugar from her recipes. I'm from Europe, so it's basically a rule of thumb to cut 40-50% of sugar from american recipes. Usually works very well. American palette is insane when it comes to sweets.
40% -50%!?! and it's still considered dessert? lol I'm willing to try, honestly. I love trying new ways of preparing things. Def will cut back next time I may a small batch of something.
@@pheona1164 Alexandra is absolutely right, European desserts focus more on the ingredients' natural flavour and depend much less on sugar. E.g. lemon bars would be really lemon-flavoured and not "sugarcoated" (pun intended)
@@pheona1164 for example, in her carrot cake from Dessert Person I cut both granulated and dark brown sugar exactly in half. The sweet frosting comes on top of that, so it's plenty. I also cut about 40% from butterscoth blondie, which I normally love, but the original is waaaaay too sweet for me. If you are used to "American" quantities, you probably won't like it, but who knows! :) Be aware that this much reduction also impacts the texture, but it never bothered me personally.
@@AlexandraAndStuffThat sounds fabulous, thanks for the tips. I like desserts that are minimally sweet and I always add more salt than is called for. Only use natural salts for exceptional flavor.
I never comment on TH-cam, but I’ve been looking for this type of frosting for forever, with no amazing alternatives! This is actually so innovative, and it couldn’t come from anyone other than the magnificent Claire
i always think about claire saying “don’t be a hero” when i’m grating carrots ever since the orginal carrot cake video! it’s saved my knuckles many times
Grated my knuckle and fingernail once in the same day. From then on I decided I'll just live with the 3% less shredded X and just give that extra nub to my golden retriever.
One thing I LOVE ABOUT CLAIRE is how she perfectly explains the need to wash,save any dishes. Like being a noob home baker, her videos are so self explanatory and forgiving. All my questions are always answered by the end of the video! Truly, love you Claire❤
Claire this is genuinely revolutionary. I hate how gloopy cream cheese frosting is, but otherwise frosting is generally too sweet and somewhat flavorless. I don't even like cream cheese, but in frosting that tang is the perfect compliment to all the sweetness. You can bet that I'll be making this recipe this weekend, and I have a feeling that this frosting will become my new favorite recipe. Great video!
My mom used to make carrot cake all the time. I wasn't fan of it until I got older. When she passed away I found her baking cook book and made her carrot cake and def brought back memories
I really appreciate how Claire knows there isnt a written recipe so she really articulates herself so people can follow. Also I love how vinny and cal are really careful about explicitly *showing* us how Claire is doing everything so we can make it ourself. Love you guys
I have been trying to come up with a recipe for this style of buttercream for YEARS because I really don't like powdered sugar frostings. The amount you need to make the buttercream actually usable makes the overall frosting way too sweet! Thank you SO much for your innovation, Claire; this changes the game!
I just want you to know, I’ve watch you for so many years. Like “ gourmet makes “ 6 years ago ( I’m 25 ) I’ve never lost interest in your videos. But this one, this cream cheese frosting is everything I’ve ever needed in a video! You provide me with so much knowledge! You’re amazing & ily !! 🩷🩷🩷🩷🩷🩷
I've been making Dessert Person carrot cake, but in a form of muffins, for my Christmas gift boxes and it's always the favorite of all the treats. Brown butter frosting, of course. I am so grateful for your recipes, Claire!
This is why I follow Claire Saffitz - I appreciate the technical explanation behind the process. Knowing and understanding why you are performing certain steps, or selecting specific ingredients, can make or break a bake! Claire Saffitz delivers another great recipe with an explanation behind her methodology, to deliver than knowledge and understanding. You can tell by her energy and passion that she is truly proud of what she developed in making this cream cheese buttercream, and I can't wait to try it!
I don’t like cupcakes, or even regular cakes, for that matter. I started baking at age 12 but for some reason lost interest in cake. However, I love this recipe. The easy-eating tip at the end is pure gold. I have made carrot cake with, e.g., all manner of dried fruits (usually diced), roasted walnuts, peanuts, or hazelnuts (chopped), canned chopped pineapple (drained), and chopped candied ginger or orange peel. But I’ve never liked icing, mostly because it’s SO sweet. When I baked cakes, they were usually one layer with a very generous amount of not-too-whipped cream on the side. However, your carrot shredding-and-chopping technique and that I-could-dive-into-the-bowl-and-eat-my-way-out-slowly frosting has revived my interest. Thank you so much! And the Oscar goes to Dessert Person Claire Saffitz!
Claire you are amazing!!! Literally going to a company picnic today. I have about 50 cupcakes to frost and I was like, “mmmm how do I make a cream cheese butter cream frosting? And then fold through some peach compote.” And then you post this! I currently have my cream cheese pressing between to sheet trays with my boxes of peaches stacked on top. (The cookout is at 4 so we’ll see if this press method works fast enough). The frosting is going on some yellow cake cupcakes. You are amazing and the best and inspire my baking. 😊
this new frosting method looks amazing! but i will say, the brown butter cream cheese frosting from dessert person is the greatest cream cheese frosting i've ever had, it seriously changed my life, and up until this video i was convinced i would never make any other cream cheese frosting recipe!
The only thing I wish Claire had done was show how she pressed the cream cheese. Carrot cake is my dad's favorite, so this will be made when I see him next.
I would assume you press it like tofu when you want to remove extra water, either between plates with a weight on top or I wonder if it would fit in an actual tofu press
EDIT: I plan to follow a DIY method to make cream cheese from plain yogurt (that I make anyway). I just wonder if I should use 8 oz. or 5 oz. I’ll try 5 oz. first with my next batch.
I just made the recipe. For the pressed cream cheese, I put the cream cheese spread onto paper towels and covered with another paper towel and pressed down. When the paper towels became completely wet, I changed to new dry ones and put it on a plate in the refrigerator. I changed to dry towels once again and left to dry out for a few days. Worked really well. Started at 7 oz and was 5 oz when I made the buttercream.
Claire, this frosting is exactly what I have been looking for in cream cheese frosting! Bravo! Thank you so much for sharing your innovative mind with us home bakers. I have become a much more confident and successful baker from watching your videos and reading your books. Dessert Person forever 🫶
This frosting is a revelation! I made this recipe last night and my husband and I agreed it's the best carrot cake/cream cheese frosting combo we've ever had. Totally worth the effort, and can't wait to make it for the next gathering!
my offset spatula arrived today just before i made BLTs. the width of it made spreading the mayo so much easier and quicker. it's gorgeous. don't hesitate guys. thank again, claire and gestura.
Everytime I see an american carrot cake I think that you guys should also try the brazilian carrot cake. It doesn't have spices, just a simple cake with carrots, made in a blender. And then we serve it with chocolate frosting. Ganache, brigadeiro, melted chocolate, whatever. It is TO DIE FOR.
Perfect timing. I had literally just spent the past two days looking for a recipe for pipeable stable cream cheese frosting, and was very disappointed with my findings. I'm so excited to try this with my red velvet cupcakes. Claire, thank you for having such great recipes. I get so much use out of my Dessert Person cookbook.
We don’t have the block cream cheese in Ireland - only the spreadable type in the tub - and I could never get a cream cheese recipe to be not a soupy mess. But I picked up this trick from Nigella Lawson; use a food processor. Blitz 500g icing sugar first in the processor to remove lumps. Then add 125g soft unsalted butter and 125g cream cheese spread (left out of the fridge to take the chill off it) and whizz it all together. Add a tiny spritz of lemon juice along with some vanilla. It’s so thick and gorgeous.
@@joelbarish9898 Yes and 250g in total of fat. What do you think buttercream and cream cheese frosting/icing is made from? It's not like you're eating the full amount in one go. That's enough to fill and cover an entire 20cm/8inch cake.
Thanks, Claire! I made six dozen of these Carrot Cupcakes with the Cream Cheese Buttercream to take to a birthday picnic on Sunday afternoon. Here in Virginia it was 97 degrees and although the icing was soft it did not slide off the cupcakes as regular cream cheese icing would have (luckily we were under a park pavilion!) I piped the icing to create a cupcake pull-apart cake - decorated to look like a cupcake! Love your show and recipes! So glad this episode aired just when I needed it! :)
Just made these. They are so awesome. I felt like Claire was directing my icing techniques…never has my bowl been SOOO clean. Thanks for the tofu pressing tip, I pressed 3 ounces of water out, lovely , rich, not too sweet icing. And the carrot cake was excellent also, probably due to that increased surface area after shredding AND chopping carrots. Fun baking day.
thank you for the free shipping code for gestura. i ordered the offset spatula because it's my favorite tool, too. i hope you become known for this frosting, too, claire. your efforts and creativity and chemistry skills are brilliant.
Thank you for the frosting recipe! It’s a bit of extra work, but it’s so stable and tastes really good. I live in Brazil and in hotter temperatures regular cream cheese frosting inevitably gets very droopy, will definitely use this recipe again. For anyone else trying it, I’d recommend not going too crazy with the vanilla (like I did) because it might end up overpowering the cream cheese flavor, which is actually more subtle than I thought. Also don’t forget the pinch of salt.
At my job we make "wedding cream cheese" specifcally only for wedding cakes which is 60% BC and 40% CC so that the cake can survive the hours its hanging out at wedding venues... I have always wanted to make a small scale version of it at home and so glad you made this recipe so i can have a small scale version at home. Cant wait to try this!
the moment you said that you're using cream cheese spread from a tub I was convinced I need to try this one, because all other cream cheese frostings call for the kind that comes in a brick and we just don't have that here in germany. I've found a workaround that at least produces a workable frosting with our tub cream cheese, but this looks incredible! carrot cake is my favorite (been making it for my birthdays a lot) so I'm saving this one for next year :)
I've noticed than when cream cheese is frozen, it tends to "curdle" when it's defrosted. I wonder if that's possibly a way to get around the stabilizers? To the naked eye it looks like solids and liquids have separated, so I think it'd be possible to press it to remove part of the moisture at that point.
Excited to try this! Also wanted to shout out Sugarologie’s ButterCream Cheese frosting. She set out with a similar goal but came up with a different method!
I've made the Sugarologie cream cheese buttercream several times and the texture is amazing. I'm excited to make Claire's version and see if the texture is comparable. In the video it looks very fluffy and airy so I worry it might be hard to smooth on the side of a layer cake. The proportion of cream cheese to butter is a lot higher than in Sugarologie's recipe, so I'm thinking Claire's might taste better.
@@edamamepowerz ooh okay I’d be interested to see! I love sugarologie’s cake and Swiss meringue buttercream recipes but I haven’t tried the buttercream cheese yet
I've noticed when I freeze cream cheese (because it was on sale and I stocked up) it's a bit more of that grainy texture and has released the extra water. I wonder if it would help with pressing out the extra liquid, if all you can get is the stabilized version. The same thing is done to tofu sometimes to make it absorb flavor better and firm the texture.
I just made these exactly as Claire did in the video. I thought I could use store bought egg whites, but immediately, I didn’t like how they looked, so DOH quickly seperated 4 eggs for me and I just made that portion of the frosting recipe over, followed the rest and it was great! I will say, I will leave the salt in the egg white mixture out next time, it was too salty for me. Otherwise, this is a great recipe and well worth the work. Thank you Claire!
i made this today and my family loved it! My son that doesn't eat anything that has veggies in it loved it the most! thank you Claire for making such yummy recipes! Learning alot from you ❤
Love you, Claire! Thank you for this genius invention of cream cheese buttercream :) Would love to see a chocolate variation (if that would taste good haha)
In case anyone is looking for the right cream cheese, I THINK she's referencing Tillamook's cream cheese spread, which lacks any stabilizers and is sold at Hannaford (other places too I'm sure, but that's the only grocery store that carries it in my area).
She noted Nancy's brand cream cheese in the description. Tillamook is also free of stabilizers so im sure either would work great but just in case anyone can't find Tillamook you could also try to find Nancy's:)
I just made these for my dad’s birthday, and it turned out excellent!! I didn’t have a stand mixer, so the frosting was a bit of a challenge, but it was well worth it for that light texture. Hopefully next time I have a stand mixer around to assist with the buttercream
I made your carrot cake last year for my & my dad's birthday last year (our bdays are close together). The frosting was INCREDIBLE. Big hit, everyone loved it!
Clair got me into being braver in the kitchen and really trying to develop my own unique recipes. I have a Oreo brownie recipe that uses mostly crushed Oreo cookies and uses the cream middles to make a drizzle on them. My family loves them and now asks me to make them every holiday. It took me about 5 different try’s to get them perfect, but it is amazing. Its not super sweet, my dad says it taste like a dark chocolate.
VERY recently I was googling "cream cheese buttercream recipe" as a substitute for mascarpone chantilly frosting for a berry chantilly cake and couldn't find anything that looked promising. This frosting is EXACTLY what I was looking for. Can't wait to try making and ofc the carrot cake too!!
The store brand cream cheese at Meijer is super firm and when you bend the block it cracks with dry edges. It is even drier when it is stored until near the sell-by date. I use it for everything.
Love this buttercream! It's actually similar to one I came up with a couple of years ago for a birthday cake where I wanted a cream cheese frosting but that tasted like cheesecake rather than just cream cheese frosting (if that makes sense). Took a John Kanell's French buttercream recipe with egg yolks but replaced I think half of the butter at the end with room temperature cream cheese. Tasted just like cheesecake and very custardy because of the cooked egg yolks
Well done Claire ! I can't wait to try this. I agree that vanilla buttercream will always taste like butter and cream cheese frosting is droopy and does not hold well in the summer temps. I'm so excited to make these.
Made your carrot cake for my birthday - it was incredible! Tenderising the carrots was a new concept for me but it has changed the game. Thank you from Australia 🇦🇺 ❤
I used to love making the cream cheese variation to the simple buttercream recipe in Le Cordon Bleu's Professional Baking textbook by Wayne Gisslen. It was so delicious but it was much looser than Claire's and the recipe is quite different. I think pressing the cream cheese is a great idea. This looks like a huge improvement on what was already amazing! Can't wait to try.
Cool recipe, and cool innovation on the frosting, but I'm mostly just mindblown over the cupcake sandwich at the very end. How did I never think of that?!
Hey Claire, I really like your recipes! But I noticed that the meassurements are often in cups, which I never uns cause I grew up with the SI-System, so kg and g are my go to. Would it be possible to always write additionaly the amount in gramm? This would be really nice, thank you!
Help! Ive tried to make this icing twice now, and both times it's gone smoothly up until I add the cream cheese/butter mixture to the meringue. As soon as I start adding it, the whole thing becomes a soupy mess and never recovers. What am I doing wrong??
Try warming a couple of tablespoons of the soupy mess and then, when warm, add to the rest of the soupy mess slowly while mixing. I different method would be warming the mixing bowl containing the soupy mess while mixing. Or you can try adding some starch while mixing (little at a time). I hope one of my remedies works. I‘m going to be making the buttercream today. I hope I‘ll have more luck, but I often struggle with buttercream.
Carrot cake is my husband's favorite birthday cake, and he also loves ginger. So I add a hefty amount of fresh grated ginger, plus ground ginger, to the cake batter. It goes really well with the carrot cake. I do plan to try your new frosting, though.
Wow. What an achievement. I have recently baked carrot cake cupcakes and my problem was that I wanted to have a nice beautiful frosting, but cream cheese frosting is very runny and also very sweet for my taste, because of such an excessive amount of icing sugar. This looks amazing! Will be definitely trying as soon as I get my hands on the cream cheese that does not have stabilisers in it. Thanks for sharing, Claire!
Claire! This is amazing. I have my own carrot cake recipe (which I've greatly improved thanks to your videos!) but I just never could get the frosting right. This is perrrfect!! tysm for your videos, love them as usual :)
Love your videos, Claire. In this recipe, I did not catch the specific amounts for oil, granulated and brown sugars. Please post answer here. Eager to make these!! Thanks
I love the carrot cake recipe from dessert person, I'll have to try this new frosting. But wonder if it can be brown buttered like the dessert person variations?
@CSaffitz - Instead of cupcakes could you make a cake? If so, what size pan and baking time? Also, could you use pasteurized egg whites and if so, how long would you "cook" them in the pan?
For those curious, you can substitute commercial dairy-free butter and cream cheese 1:1 with still perfect results. Same rule applies for the cream cheese, try to find one with minimal/no stabilizers. I used Vialife unsalted butter and Fynd cream cheese. I’m positive Miyokos butter and cream cheese would work great too, I just couldn’t use those this time because a friend has a nut allergy. Flavoring this with ~1tbsp fresh lemon juice and lemon zest instead of vanilla also works incredibly.
What's the Bach @6:40 / Bach's Lunch? I'm wondering whether it's a bit of the fugue in E minor, no 10, from book one of the Well Tempered Clavier? ... but at quite a clip!!!
I make my cheese cream/buttercream with a similar method, but I use whole eggs (which makes the product yellowish). I don't have an issue with the water content as I add the cream cheese after I incorporate the butter and eggs. I need to try pressing the cream cheese.
the non-stabilized cream cheese, pressed, turns this buttercream into something heavenly. it is worth the search and press. it is outstanding in texture & flavor
I've crossed Italian meringue and buttercream, and buttercream and cream cheese frosting before, and even folded whipped cream into frosting before to fluff it up - but I'd never thought to add meringue to a cream cheese frosting! I'm excited to try this
yeah sugarologie has a recipe for cream cheese buttercream too where she explains the science too, i love the way the cupcakes looked before the frosting was smoothed 😂
Many thanks to our sponsor, Gestura! They're launching the stunning Esa Offset Spatula today. Check out their line of products at gesturautensils.com and use code CLAIRE for free shipping (US only).
Carla recommended the Gestura gold tweezers in her holiday gift guide last year. They were my kitchen gift to myself last Christmas and I still use them almost every day. Great product with amazing utility!
CLAIRE I HOPE YOUVE COPY WRITTEN YOUR METHOD FOR THE FROSTING
just made these. unreal. that cream cheese buttercream is out of this world delicious! claire you've done it again you icon!
Claire you are looking a lot bigger than when i saw you last.
Damn claire got big.
Claire's dessert recipes can be trusted to be well balanced in sweetness and flavor. I didn't realize how needlessly sweet desserts were until I started following her.
I still cut a lot of sugar from her recipes. I'm from Europe, so it's basically a rule of thumb to cut 40-50% of sugar from american recipes. Usually works very well. American palette is insane when it comes to sweets.
40% -50%!?! and it's still considered dessert? lol I'm willing to try, honestly. I love trying new ways of preparing things. Def will cut back next time I may a small batch of something.
@@pheona1164 Alexandra is absolutely right, European desserts focus more on the ingredients' natural flavour and depend much less on sugar. E.g. lemon bars would be really lemon-flavoured and not "sugarcoated" (pun intended)
@@pheona1164 for example, in her carrot cake from Dessert Person I cut both granulated and dark brown sugar exactly in half. The sweet frosting comes on top of that, so it's plenty.
I also cut about 40% from butterscoth blondie, which I normally love, but the original is waaaaay too sweet for me.
If you are used to "American" quantities, you probably won't like it, but who knows! :) Be aware that this much reduction also impacts the texture, but it never bothered me personally.
@@AlexandraAndStuffThat sounds fabulous, thanks for the tips. I like desserts that are minimally sweet and I always add more salt than is called for. Only use natural salts for exceptional flavor.
I never comment on TH-cam, but I’ve been looking for this type of frosting for forever, with no amazing alternatives! This is actually so innovative, and it couldn’t come from anyone other than the magnificent Claire
Same! I’ve been thinking about this for YEARS and wondering why it isn’t a thing. Leave it to Claire to read our minds.
An offset spatula sponsorship is so niche and yet so perfectly Claire.
i always think about claire saying “don’t be a hero” when i’m grating carrots ever since the orginal carrot cake video! it’s saved my knuckles many times
Same! I think about that whenever I use a grater or a zester
Omg I say that too
Grated my knuckle and fingernail once in the same day. From then on I decided I'll just live with the 3% less shredded X and just give that extra nub to my golden retriever.
Every. Time.
One thing I LOVE ABOUT CLAIRE is how she perfectly explains the need to wash,save any dishes. Like being a noob home baker, her videos are so self explanatory and forgiving. All my questions are always answered by the end of the video!
Truly, love you Claire❤
Claire this is genuinely revolutionary. I hate how gloopy cream cheese frosting is, but otherwise frosting is generally too sweet and somewhat flavorless. I don't even like cream cheese, but in frosting that tang is the perfect compliment to all the sweetness. You can bet that I'll be making this recipe this weekend, and I have a feeling that this frosting will become my new favorite recipe. Great video!
My mom used to make carrot cake all the time. I wasn't fan of it until I got older. When she passed away I found her baking cook book and made her carrot cake and def brought back memories
I really appreciate how Claire knows there isnt a written recipe so she really articulates herself so people can follow. Also I love how vinny and cal are really careful about explicitly *showing* us how Claire is doing everything so we can make it ourself. Love you guys
I have been trying to come up with a recipe for this style of buttercream for YEARS because I really don't like powdered sugar frostings. The amount you need to make the buttercream actually usable makes the overall frosting way too sweet! Thank you SO much for your innovation, Claire; this changes the game!
It sounds perfect! Less sugar in reality! Not that it matters in desserts so much. But, for my health!
I just want you to know, I’ve watch you for so many years. Like “ gourmet makes “ 6 years ago ( I’m 25 ) I’ve never lost interest in your videos. But this one, this cream cheese frosting is everything I’ve ever needed in a video! You provide me with so much knowledge! You’re amazing & ily !! 🩷🩷🩷🩷🩷🩷
The editor's subtle sound effects always make me smile. 😍
No I hate it lol
I was wondering what the hell that engine revving sound is lol. Garbage disposal? But she’s putting dishes in the sink not food scraps
@@mirrana491 The little plop of the eggs dropping in the bowl is the best 🤣
18:27 the face on the butter and cream cheese mixture 👁🧈👁
You know the first time around I thought perhaps I'd imagined it.
😂😂😂
I've been making Dessert Person carrot cake, but in a form of muffins, for my Christmas gift boxes and it's always the favorite of all the treats. Brown butter frosting, of course. I am so grateful for your recipes, Claire!
This is why I follow Claire Saffitz - I appreciate the technical explanation behind the process. Knowing and understanding why you are performing certain steps, or selecting specific ingredients, can make or break a bake! Claire Saffitz delivers another great recipe with an explanation behind her methodology, to deliver than knowledge and understanding. You can tell by her energy and passion that she is truly proud of what she developed in making this cream cheese buttercream, and I can't wait to try it!
I don’t like cupcakes, or even regular cakes, for that matter. I started baking at age 12 but for some reason lost interest in cake. However, I love this recipe. The easy-eating tip at the end is pure gold. I have made carrot cake with, e.g., all manner of dried fruits (usually diced), roasted walnuts, peanuts, or hazelnuts (chopped), canned chopped pineapple (drained), and chopped candied ginger or orange peel. But I’ve never liked icing, mostly because it’s SO sweet. When I baked cakes, they were usually one layer with a very generous amount of not-too-whipped cream on the side.
However, your carrot shredding-and-chopping technique and that I-could-dive-into-the-bowl-and-eat-my-way-out-slowly frosting has revived my interest. Thank you so much! And the Oscar goes to Dessert Person Claire Saffitz!
I don’t like cakes/cupcakes because I hate decorating but the natural way Claire does it makes me want to try lol
Claire you are amazing!!! Literally going to a company picnic today. I have about 50 cupcakes to frost and I was like, “mmmm how do I make a cream cheese butter cream frosting? And then fold through some peach compote.” And then you post this!
I currently have my cream cheese pressing between to sheet trays with my boxes of peaches stacked on top. (The cookout is at 4 so we’ll see if this press method works fast enough). The frosting is going on some yellow cake cupcakes. You are amazing and the best and inspire my baking. 😊
What brand cream cheese did you use?
Tillamook
Update us on how it goes!
Don't have a stand mixer, could frosting be made with a hand mixer?
@@princess_4323 Definitely
this new frosting method looks amazing! but i will say, the brown butter cream cheese frosting from dessert person is the greatest cream cheese frosting i've ever had, it seriously changed my life, and up until this video i was convinced i would never make any other cream cheese frosting recipe!
The only thing I wish Claire had done was show how she pressed the cream cheese. Carrot cake is my dad's favorite, so this will be made when I see him next.
I would assume you press it like tofu when you want to remove extra water, either between plates with a weight on top or I wonder if it would fit in an actual tofu press
Agreed! I would really appreciate seeing the process of pressing!
A cheese press, maybe.
EDIT: I plan to follow a DIY method to make cream cheese from plain yogurt (that I make anyway). I just wonder if I should use 8 oz. or 5 oz. I’ll try 5 oz. first with my next batch.
I just made the recipe. For the pressed cream cheese, I put the cream cheese spread onto paper towels and covered with another paper towel and pressed down. When the paper towels became completely wet, I changed to new dry ones and put it on a plate in the refrigerator. I changed to dry towels once again and left to dry out for a few days. Worked really well. Started at 7 oz and was 5 oz when I made the buttercream.
Well done! I’ve been making a Swiss meringue buttercream using cream cheese for years, but your advice about getting the moisture out is genius!
I kept wondering isn’t this Swiss meringue cream cheese buttercream?
Claire, this frosting is exactly what I have been looking for in cream cheese frosting! Bravo! Thank you so much for sharing your innovative mind with us home bakers. I have become a much more confident and successful baker from watching your videos and reading your books. Dessert Person forever 🫶
This frosting is a revelation! I made this recipe last night and my husband and I agreed it's the best carrot cake/cream cheese frosting combo we've ever had. Totally worth the effort, and can't wait to make it for the next gathering!
my offset spatula arrived today just before i made BLTs. the width of it made spreading the mayo so much easier and quicker.
it's gorgeous. don't hesitate guys. thank again, claire and gestura.
I've been watching you for years, Claire. Thank you for making your videos. Please never stop. We love you.
Everytime I see an american carrot cake I think that you guys should also try the brazilian carrot cake. It doesn't have spices, just a simple cake with carrots, made in a blender. And then we serve it with chocolate frosting. Ganache, brigadeiro, melted chocolate, whatever. It is TO DIE FOR.
She’s an icon, she’s an innovator, and she is the moment. 👏🏽👏🏽👏🏽 Magnífico!!
Perfect timing. I had literally just spent the past two days looking for a recipe for pipeable stable cream cheese frosting, and was very disappointed with my findings. I'm so excited to try this with my red velvet cupcakes. Claire, thank you for having such great recipes. I get so much use out of my Dessert Person cookbook.
We don’t have the block cream cheese in Ireland - only the spreadable type in the tub - and I could never get a cream cheese recipe to be not a soupy mess. But I picked up this trick from Nigella Lawson; use a food processor. Blitz 500g icing sugar first in the processor to remove lumps. Then add 125g soft unsalted butter and 125g cream cheese spread (left out of the fridge to take the chill off it) and whizz it all together. Add a tiny spritz of lemon juice along with some vanilla. It’s so thick and gorgeous.
That's half a kilo of sugar mate Christ on a bike
@@joelbarish9898 Yes and 250g in total of fat. What do you think buttercream and cream cheese frosting/icing is made from? It's not like you're eating the full amount in one go. That's enough to fill and cover an entire 20cm/8inch cake.
Thanks, Claire! I made six dozen of these Carrot Cupcakes with the Cream Cheese Buttercream to take to a birthday picnic on Sunday afternoon. Here in Virginia it was 97 degrees and although the icing was soft it did not slide off the cupcakes as regular cream cheese icing would have (luckily we were under a park pavilion!) I piped the icing to create a cupcake pull-apart cake - decorated to look like a cupcake! Love your show and recipes! So glad this episode aired just when I needed it! :)
Just made these. They are so awesome. I felt like Claire was directing my icing techniques…never has my bowl been SOOO clean. Thanks for the tofu pressing tip, I pressed 3 ounces of water out, lovely , rich, not too sweet icing. And the carrot cake was excellent also, probably due to that increased surface area after shredding AND chopping carrots. Fun baking day.
How did you press the cream cheese?
thank you for the free shipping code for gestura. i ordered the offset spatula because it's my favorite tool, too.
i hope you become known for this frosting, too, claire. your efforts and creativity and chemistry skills are brilliant.
I really appreciate this thoughtful sponsorship. The products seem lovely and like you naturally would use them.
You IMMEDIATELY had me at cream cheese buttercream. LOL
Thank you for the frosting recipe! It’s a bit of extra work, but it’s so stable and tastes really good. I live in Brazil and in hotter temperatures regular cream cheese frosting inevitably gets very droopy, will definitely use this recipe again.
For anyone else trying it, I’d recommend not going too crazy with the vanilla (like I did) because it might end up overpowering the cream cheese flavor, which is actually more subtle than I thought. Also don’t forget the pinch of salt.
You can also help by using some vanilla (or cream cheese flavored) instant pudding in the frosting. Just a tablespoon will really help.
Thank you wholeheartedly for always sharing incredibly delicious recipes with us, Claire! 🙏🏼❤️
You are the BEST! ✨
These are fantastic and the frosting is top tier! It's light, it's fluffy, it's smooth, it's creamy, with a hint of cream cheese. OMG.
I love those "More surface area means...more flavor." - Claire Saffitz quotes, it had been a minute since the last one.
At my job we make "wedding cream cheese" specifcally only for wedding cakes which is 60% BC and 40% CC so that the cake can survive the hours its hanging out at wedding venues... I have always wanted to make a small scale version of it at home and so glad you made this recipe so i can have a small scale version at home. Cant wait to try this!
the moment you said that you're using cream cheese spread from a tub I was convinced I need to try this one, because all other cream cheese frostings call for the kind that comes in a brick and we just don't have that here in germany. I've found a workaround that at least produces a workable frosting with our tub cream cheese, but this looks incredible! carrot cake is my favorite (been making it for my birthdays a lot) so I'm saving this one for next year :)
I've noticed than when cream cheese is frozen, it tends to "curdle" when it's defrosted. I wonder if that's possibly a way to get around the stabilizers? To the naked eye it looks like solids and liquids have separated, so I think it'd be possible to press it to remove part of the moisture at that point.
I love the pumpkin colored stand mixer 🧡🧡🧡
I love her recipes, especially the carrot cake and brown butter cream cheese frosting.
Excited to try this! Also wanted to shout out Sugarologie’s ButterCream Cheese frosting. She set out with a similar goal but came up with a different method!
I've made the Sugarologie cream cheese buttercream several times and the texture is amazing. I'm excited to make Claire's version and see if the texture is comparable. In the video it looks very fluffy and airy so I worry it might be hard to smooth on the side of a layer cake. The proportion of cream cheese to butter is a lot higher than in Sugarologie's recipe, so I'm thinking Claire's might taste better.
@@edamamepowerz ooh okay I’d be interested to see! I love sugarologie’s cake and Swiss meringue buttercream recipes but I haven’t tried the buttercream cheese yet
I did Claire’s carrot cake with brown butter cream cheese frosting as cupcakes last spring to share at an Easter party! They were a big hit!
I've noticed when I freeze cream cheese (because it was on sale and I stocked up) it's a bit more of that grainy texture and has released the extra water. I wonder if it would help with pressing out the extra liquid, if all you can get is the stabilized version. The same thing is done to tofu sometimes to make it absorb flavor better and firm the texture.
I have some cream cheese (without stabilizers - Tillamook) in the freezer now. Gonna let it thaw then press - giving it the tofu treatment! 🤞
I just made these exactly as Claire did in the video. I thought I could use store bought egg whites, but immediately, I didn’t like how they looked, so DOH quickly seperated 4 eggs for me and I just made that portion of the frosting recipe over, followed the rest and it was great! I will say, I will leave the salt in the egg white mixture out next time, it was too salty for me. Otherwise, this is a great recipe and well worth the work. Thank you Claire!
i made this today and my family loved it! My son that doesn't eat anything that has veggies in it loved it the most! thank you Claire for making such yummy recipes! Learning alot from you ❤
Love you, Claire! Thank you for this genius invention of cream cheese buttercream :) Would love to see a chocolate variation (if that would taste good haha)
In case anyone is looking for the right cream cheese, I THINK she's referencing Tillamook's cream cheese spread, which lacks any stabilizers and is sold at Hannaford (other places too I'm sure, but that's the only grocery store that carries it in my area).
She noted Nancy's brand cream cheese in the description. Tillamook is also free of stabilizers so im sure either would work great but just in case anyone can't find Tillamook you could also try to find Nancy's:)
Trestelle also doesn’t have stabilizers and is sold in Canada
@@lindsayder THANKYOU I was searching the comments for this
I used “Good Culture” brand - no stabilizers, and it worked well.
Tillamook cream cheese spread tubs only come in 7oz
It's always all about the frosting :) Thanks for the video!
I just made these for my dad’s birthday, and it turned out excellent!! I didn’t have a stand mixer, so the frosting was a bit of a challenge, but it was well worth it for that light texture. Hopefully next time I have a stand mixer around to assist with the buttercream
Claire is always the best, so reliable. Her presentation is also the best- as talented as she is, she is approachable and funny. ❤
I made your carrot cake last year for my & my dad's birthday last year (our bdays are close together). The frosting was INCREDIBLE. Big hit, everyone loved it!
Clair got me into being braver in the kitchen and really trying to develop my own unique recipes. I have a Oreo brownie recipe that uses mostly crushed Oreo cookies and uses the cream middles to make a drizzle on them. My family loves them and now asks me to make them every holiday. It took me about 5 different try’s to get them perfect, but it is amazing. Its not super sweet, my dad says it taste like a dark chocolate.
Congrats Claire. Generations will thank you from here until eternity.
VERY recently I was googling "cream cheese buttercream recipe" as a substitute for mascarpone chantilly frosting for a berry chantilly cake and couldn't find anything that looked promising. This frosting is EXACTLY what I was looking for. Can't wait to try making and ofc the carrot cake too!!
The store brand cream cheese at Meijer is super firm and when you bend the block it cracks with dry edges. It is even drier when it is stored until near the sell-by date. I use it for everything.
Love this buttercream! It's actually similar to one I came up with a couple of years ago for a birthday cake where I wanted a cream cheese frosting but that tasted like cheesecake rather than just cream cheese frosting (if that makes sense). Took a John Kanell's French buttercream recipe with egg yolks but replaced I think half of the butter at the end with room temperature cream cheese. Tasted just like cheesecake and very custardy because of the cooked egg yolks
Okay I've got to try this! Cream cheese is my favorite kind of frosting, but it's always so dense and I would love a lighter, fluffier option.
Well done Claire ! I can't wait to try this. I agree that vanilla buttercream will always taste like butter and cream cheese frosting is droopy and does not hold well in the summer temps. I'm so excited to make these.
Thank you! I am not a trained baker so i couldnt figure out how to make it. I have dreamt of this cream cheese icing❤️ 👏
Sugar and Sparrow made an amazing cream cheese buttercream here on TH-cam 2 years ago. Can't wait to try yours as well.
Made your carrot cake for my birthday - it was incredible! Tenderising the carrots was a new concept for me but it has changed the game. Thank you from Australia 🇦🇺 ❤
Keep up the great work, Claire. I can't bake to save my life, but my wife loves your recipes. We BOTH love the results.
lol I love Bach’s Lunch and Bach for More 😂
I hope you get an award for the cream cheese buttercream innovation because it looks absolutely amazing, and I bet it tastes heavenly ✨️
i would love to see a variation of this frosting recipe with browned butter!!
I cannot WAIT to make this frosting, thank you SO SO much Claire
I used to love making the cream cheese variation to the simple buttercream recipe in Le Cordon Bleu's Professional Baking textbook by Wayne Gisslen. It was so delicious but it was much looser than Claire's and the recipe is quite different. I think pressing the cream cheese is a great idea. This looks like a huge improvement on what was already amazing! Can't wait to try.
Cool recipe, and cool innovation on the frosting, but I'm mostly just mindblown over the cupcake sandwich at the very end. How did I never think of that?!
Hey Claire, I really like your recipes! But I noticed that the meassurements are often in cups, which I never uns cause I grew up with the SI-System, so kg and g are my go to. Would it be possible to always write additionaly the amount in gramm? This would be really nice, thank you!
Help! Ive tried to make this icing twice now, and both times it's gone smoothly up until I add the cream cheese/butter mixture to the meringue. As soon as I start adding it, the whole thing becomes a soupy mess and never recovers. What am I doing wrong??
Try warming a couple of tablespoons of the soupy mess and then, when warm, add to the rest of the soupy mess slowly while mixing. I different method would be warming the mixing bowl containing the soupy mess while mixing. Or you can try adding some starch while mixing (little at a time). I hope one of my remedies works.
I‘m going to be making the buttercream today. I hope I‘ll have more luck, but I often struggle with buttercream.
That cream cheese buttercream looks SO smooth! I’m officially craving carrot cupcakes now! 🤤
Carrot cake is my husband's favorite birthday cake, and he also loves ginger. So I add a hefty amount of fresh grated ginger, plus ground ginger, to the cake batter. It goes really well with the carrot cake. I do plan to try your new frosting, though.
Wow. What an achievement. I have recently baked carrot cake cupcakes and my problem was that I wanted to have a nice beautiful frosting, but cream cheese frosting is very runny and also very sweet for my taste, because of such an excessive amount of icing sugar. This looks amazing! Will be definitely trying as soon as I get my hands on the cream cheese that does not have stabilisers in it. Thanks for sharing, Claire!
Claire! This is amazing. I have my own carrot cake recipe (which I've greatly improved thanks to your videos!) but I just never could get the frosting right. This is perrrfect!! tysm for your videos, love them as usual :)
This is brilliant! Can this frosting be made with a “faux” SMBC (carton pasteurized egg whites and powdered sugar)?
Love your videos, Claire. In this recipe, I did not catch the specific amounts for oil, granulated and brown sugars. Please post answer here. Eager to make these!! Thanks
Sugarologie also has a stable cream cheese butter cream that I’ve used. Can’t wait to try this one too!
The carrot cake from dessert person is my go to birthday cake recipe. Everyone in my family requests it!
I love the carrot cake recipe from dessert person, I'll have to try this new frosting. But wonder if it can be brown buttered like the dessert person variations?
My mom also has that Bach cookbook! It brings back many memories whenever she pulls it out
If you use pre pasteurized egg whites (like from a carton) do you still need to do the heating process or is that necessary for dissolving the sugar?
@CSaffitz - Instead of cupcakes could you make a cake? If so, what size pan and baking time? Also, could you use pasteurized egg whites and if so, how long would you "cook" them in the pan?
"I want every frosting to taste like cream cheese frosting"
I have never felt greater kinship with you😊
For those curious, you can substitute commercial dairy-free butter and cream cheese 1:1 with still perfect results. Same rule applies for the cream cheese, try to find one with minimal/no stabilizers. I used Vialife unsalted butter and Fynd cream cheese. I’m positive Miyokos butter and cream cheese would work great too, I just couldn’t use those this time because a friend has a nut allergy. Flavoring this with ~1tbsp fresh lemon juice and lemon zest instead of vanilla also works incredibly.
used to pray for times like these thank youuuu claire 🥹
Love the cat in the background. Very helpful
Hi Claire, is there a reason why you didn’t use the whisk attachment to incorporate all of the butter mixture and chose to switch half way through?
What's the Bach @6:40 / Bach's Lunch? I'm wondering whether it's a bit of the fugue in E minor, no 10, from book one of the Well Tempered Clavier?
... but at quite a clip!!!
I mean, it's at such a clip it might have been sped up in production and thus maybe the pitch got raised? in which case it's not e minor.
Love the background auto engine starting at around 8 and 9 minutes. It lends real gravitas to the stand mixer.
No I hate it lol
The little faces can stay haha
That frosting is genus, Claire!
I make my cheese cream/buttercream with a similar method, but I use whole eggs (which makes the product yellowish). I don't have an issue with the water content as I add the cream cheese after I incorporate the butter and eggs. I need to try pressing the cream cheese.
the non-stabilized cream cheese, pressed, turns this buttercream into something heavenly. it is worth the search and press. it is outstanding in texture & flavor
YES I WAS LOOKING FORWARD TO THIS VIDEO when I saw hints from the last video 🤩 I'm such a big fan of carrot cake and cream cheese
Good eye!
I made this buttercream with your pumpkin cake recipe you just aired and it was so good!!! James beard award for sure
I've crossed Italian meringue and buttercream, and buttercream and cream cheese frosting before, and even folded whipped cream into frosting before to fluff it up - but I'd never thought to add meringue to a cream cheese frosting! I'm excited to try this
Loved the video, definitely trying the recipe! And you showed the proper way to eat a cupcake at the end!!
I usually never do frosting, but I will try this one... with homemade cream cheese.
yeah sugarologie has a recipe for cream cheese buttercream too where she explains the science too, i love the way the cupcakes looked before the frosting was smoothed 😂
Stable creme cheese frosting is a dream come true! Thank you Claire 🙌