Simple Secret to Perfectly Pipeable Cream Cheese Buttercream/ cream cheese frosting
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- čas přidán 28. 10. 2020
- **Tub Cream Cheese not Block, block naturally contains less water **
**For PHILADELPHIA see other
150g full fat cream cheese ( not philadelphia)
250g unsalted softened butter
500g icing sugar ( sifted)
1 tsp vanilla
Audio: www.bensound.com
Instagram: / jjsbakerhouse
Facebook: jjsbakerhouse/
Just wanted to comment to thank you for this method. I have spent weeks trying to master cream cheese buttercream in various methods so that it isn't runny and liquidy. Living in an EU country makes it difficult due to the tub version of cream cheese we get. I knew that Italian meringue buttercream would be the ticket, just didn't know how to combine the cream cheese with it properly and wasted a lot of meringue testing various methods.
Just as I was about to give up entirely, I came across your video. Removing the water was the exact thing I needed! It works like a dream. I can now confirm I piped a gorgeous, stiff Italian meringue cream cheese buttercream on top of cupcakes and everyone commented about how perfect they were. In one 270g tub of Philadelphia I removed around 100ml of liquid or slightly more. So I just want to thank you for this information and I am now following your channel.
Awwww I am so pleased it helped you thank you so much for your feedback ❤️❤️❤️❤️❤️
Thank you so much for this, I have battled with unstable cream cheese buttercream for years and have just made the perfect batch complete with piped noisettes using your method 😊
This tutorial is great!! Thank you Sweetie!! ❤❤❤❤
This is a great step by step tutorial! ✨
Fabulous thank you Jinny your amazing
I've almost given up on cream cheese frosting because it's not stable enough I love it because it's not as sweet as buttercream but when I've made it it doesn't pipe well it looks okay at the beginning and then it just melts off the cake going to give this a try thank you so much for this video
Great tutorial.!
I wish I had known this before I made my wedding cake. Oh well...
My daughter's wedding is coming soon, and I will definitely use this technique. Thank you for taking the time to explain everything.
This woman is a genius 👏 🙌
Fantastic tutorial. Thank you so much! How long will this keep in the fridge and can you freeze it?
I moved to the UK from the USA and can confirm that the cream cheese here is way more watery than the blocks you can get in the states. I had loads of water get released from my mixture and the end result was soooooo much better. I could actually spread it!
That’s brilliant xxx
In the US would we have to skip that process?
That's helpful to know why ours here might be more runny than those videos from over there- thanks for that👍🏼😊
This video was just posted in a baking group Im in on fb. Just wanted to say thank you for the tips !! Love it gonna try it 😁
No problem at all. I hope it helps xx
I saw this video three days too late. I tried making a red velvet cake, and when I whipped my butter and cream cheese (I live outside the US) it filled with liquid and I thought I broke the frosting by over mixing. I keep trying to “put it back together” and it didn’t work. So I threw it all out, and started again, making sure to not mix a lot so it didn’t split, and by doing that, all the water stayed in, and I ended up with a cream cheese soup, rather than frosting. AMAZING video, you saved me for next time!
This will be interesting to try. I never really paid attention, but can't wait to try again. I looked up what the percentage of cream cheese was water and found this.... so it makes sense.
Cream cheese.
Moisture -- Not more than 55 percent.
Milkfat -- Not less than 33 percent total fat (as marketed).
pH -- Range - 4.4 to 4.9
Salt -- Not more than 1.4 percent.
I know I'm so pleased with it. I've had so many success stories. I have a Swiss meringue one too once you understand the method. If you have any issues just ask xxx
Thank you for sharing this informative video. I always struggle making Swiss meringue cream cheese buttercream. It always turns out very soft and not pipable.
OMG I thought i'd have to resort to cream cheese flavour oil and make faux cream cheese frosting. Will try this!! Is the cream cheese softened or straight from the fridge?
Thank you❤
I'm looking forward to trying this method. I never have much luck with my cream cheese frosting.
Aww brilliant, I've had lots of pictures of success, so you will be great 👍
I will try it as well, it hasn't been easy for me as well and i was always bining the butter bcz of the water
I live in Canada . Can I still use block cream cheese to make your frosting ?
Will removing the water increase the shelf life of the cream cheese frosting?
I ran across your channel because I have been looking for a cream cheese buttercream frosting. I found one but haven't tried it yet. Your method makes so much sense to me but I have a question. Do you not use Philadelphia cream cheese? That is what I usually use. I'm just a bt it confused about that. However, I am subscribing to your channel and going to explore! I have a renewed interest in baking, having only baked for my husband and 5 kids over the last many decades. Thank you for sharing your recipes and techniques, I appreciate it.
Have a look on the videos as I have one for Philadelphia it is a slightly different method. Thank you so much for your support xx
I did not understand. Is the cream cheese room temperature as well or just the butter? Thank you!
Do you need to use a paddle for this to work? I only own a sunbeam mixmaster compact pro which has dual dough hooks or beaters
I only used a paddle so I wouldn't know it may be worth a go!!! Sorry I can't help xx
But what if you melt cream cheese and then add it to the finished SMB? That's how I usually flavor it with melted chocolate and concentrated coulis.
If I want to take this cupcakes to a picnick , do you guys think the cream cheese it would melt?😢❤ And can I add color to it?
Could you do a better close-up of the frosting? Can’t see how thick it really is.
I love this tutorial but I'm confused when you say see other in regard to Philadelphia. I live in Ireland so we have similar products. What does "see other" mean? Should I not but Philadelphia?
Can I color this frosting????
Thank you for this super tip. 👌
Can I do this with a chocolate creamcheese buttercream too?
Sorry I only just saw this... I haven't tried it but I can amazing adding melted choc or cocoa at the end would be fine xxx
Thank you. Will try. 😃👌
Hi! Just wondering if its possible for me to use mascarpone cheese instead of cream cheese? Or if i mix abit of mascarpone cheese to cream cheese will I get the same result? Thanks
I use mascarpone sometimes xx
Thanks for sharing! Do you soften your cream cheese as well, or only the butter?
The cream cheese I use is soft cream cheese. I can’t get block cream cheese where I am. If this is what you mean xxxx
@@jinnyscakes Thanks! I'm using block cream cheese and following all of the directions, and it's not releasing it's water content regardless of whether I leave it out to soften or if I use it right out of the fridge. It's driving me crazy!
@@brittanyhicks8917 I have not tried this with block cream cheese. It may not hold water as it is in solid form xxx
Do you use cold cream cheese straight from the fridge or is it room temperature like the butter?
Room temp xx
Thank you so so much for this recipe. I tried it and it came out perfectly. Your instructions are so on point and the video is so engaging. Thanks much again😊😊👌👌
Brilliant, thank you so much for your feedback, that’s so kind xxx
Did you use Philadelphia cream cheese¿
@@lamirada90638 no i use the supermarket brand “aldi” x
@@shachiefletcher8272 thank you so much for your immediate reply I think you're the only one that mentioned making the recipe and getting good results I will try this sometime this weekend report back... In the last 2 months I've tried many many cream cheese recipes that stated pipeable but never worked... I was about to give up on cream cheese frosting until I ran into this video thanks again and I will definitely try it 🥰
@@lamirada90638 yes please try and follow to the T. Just be patient as it does take time but the result is very good xx
I don’t have a mixer like this :’( can I use a whisk or spatula ? I made cream cheese frosting today for my sugar cookie bars and the frosting came out so runny and melted so easily I wanted to cry 😅😢
If you freeze cream cheese and thaw it much of the water comes out. Its ugly but whips up nicely..😀
thus looks amazing! Could it be used with Ermine buttercream?
I've not used it Isobel but definitely have a try and see if it works.
can this work with a hand mixer/ an what brand is full fat cream cheese mines don't say if it's full fat
i used pauly brand and i have philadelphia plz help!!! thank you
Yes philadelphia is full fat, so long as it doesn't say reduced fat or light then its full fat. No i really don't think this would work with a hand mixer im so sorry x
Awww that's sad I really wanted to try this method. Thanks for responding 😊💐
Can I use half shortening and half butter?
Yes x
Is the cream cheese softened/room temperature as well to start?
Cream cheese is room temp butter is semi hard x
What brand cream cheese are you using. As it says not Philadelphia. Thank you
Any other store tub brand... I use aldi xx
@@jinnyscakes Thank you for a quick reply . I cant wait to try this.
Do you have to keep it refrigerated if the whole carrot cake is not eaten at one sitting?
If it is covered in cream cheese frosting then yes for upto 3/4 days xxx
Hi jinny. I've tried this and no water came out and now its grainy. The icing sugar hasn't dissolved. Can I fix it
Did you use philadelphia? Xx
@@jinnyscakes not this time. I used lidl store cream cheese
@@leonohanlon3163 It will be the temperature of the butter with the cold at the moment. Try to reverse it, whip it up as much as you can. Then put it in a sieve you will see it’s water ..... do not push it down it will clog the holes. When it stops draining, push down and tip upside down for the top water to drain. Then rewhip in a dry bowl again. Continue this process until it whips back up again, which it will. I am scheduled to do a video next week to show how to fix this. Sorry it’s coming a bit late for you, but I hope this helps.
@@jinnyscakes thank you. I'm just starting so need lot of practice. Love watching your tutorials. You explain things in a simple way. Leon
Is it ok to remove the water content for just a cheese cake
you would need the butter to extract it, so it wouldn't work I'm afraid xxx
@@jinnyscakes ok thank you
should water came out like this if i use block cream cheese? i never experience water coming out and my cream cheese buttercream is not stable ☹️
Unfortunately it will not work with the block cream cheese. I'm so sorry 😞
@@jinnyscakes its okay. i hope u also make italian meringue buttercream.
@@abbiegirl111 doing that in the next 2 weeks x
Anyone in the US tried this recipe?😍
U mentioned meringue buttercream... thats not a meringue buttercream coz it doesnt have egv whites...
Not for this one, I said I have done a Swiss meringue cream cheese buttercream. Its on my channel this one is just regular cream cheese. I was explaining that I have tutorials for both using the same method xx
How come there no water coming out of my cream cheese lol
Hi.. oh I have no idea there should be. Have you used full fat cream cheese, was you butter a soft consistency, are you using a stand mixer on the right speed? Xxxx
I’ll try again step by step. Thank you so much 😊
I hope it turned out ok x
@@kittychan3958 did your frosting turn out good? I am going to try this
You must have a wet cream cheese. Our cream cheese in the USA is not watery. I’ve never had watery cream cheese. We mix our cream cheese and butter together starting out on slow and then increase the speed to whip it together. Never had a problem with water to drain. You don’t always have to sift the powdered sugar. It’s called whipping well.
Strangely enough not everyone lives in the USA, weird!
Loving the video!!! 🤩 could you advise how to save a cream cheese Swiss butter cream when cream cheese very STUPIDLY was added after the butter cream was already made… without removing water first 🫣 Asking for a friend 😂😂😂
Whats wrong with Philadelphia cream cheese?
Absolutely nothing, it just needs a different technique to remove the water content than other brands x
@@jinnyscakes Have you made a video for the other technic when using Philadelphia?
@@MrzAwezome yes it does react differently. This is the video for Philadelphia xx Secret to Perfectly pipeable cream cheese buttercream with Philadelphia/ cream cheese frosting
@@jinnyscakes what brand of cream cheese was this then, just out of curiosity :) ?
@@jem3537 this was Aldi x
My water isn’t coming out to the degree yours did. I don’t know what to do. It has been on the mixer for 10 minutes now. I live in the desert so I wonder if that’s why
Ok so, update: I dumped my butter into a bowl lined with cheese cloth and squeezed as much of the water out as I could. I put it back in the mixer, and mixed it again. Again, not much water in the bowl. This time I dumped the mixture into a sieve lined with paper towel and patted it down, and washed my bowl. To my surprise, the mixture is actually coming together this time and there’s no water in the bowl. I think my altitude and also climate played a big part in why this was difficult for me, so I wanted to share my exact process.
Also, I mixed 225 grams of cream cheese and 375g of butter. So I increased your recipe 50%
Ok so, update number two.
My SMBC did **not** turn out. I’m currently trying to save it. It’s the best flavor I’ve ever got from a buttercream, but the water ruined it. I clearly didn’t get enough out. I’m not sure what I could have done differently to make that happen. I beat it forever lol.
It’s extremely loose, so I’m currently trying to figure out how I can make it pipable so I don’t have to throw it out lol. The flavor is INCREDIBLE.
Update number 3: lol
I may have simply over mixed my frosting.
Apparently “The USDA defines full-fat cream cheese (sometimes called soft white cheese) as having no less than 33 percent total milkfat content by weight and no greater than 55 percent moisture content by weight.”
Do you think these percentages still require water removal?
Any update? I think I’m on the same boat as you, my Swiss meringue buttercream isn’t coming together with the cream cheese 😓
same here😩😩
Instead of showing this lady talking and her watching the mixer for ever, how about showing what's happening inside the mixer?!
Sorry you didn’t find it helpful
I’ve tried many times to make cream cheese buttercream,always failed,I’ve try to whip butter first until fluffy and white color,then I put cream cheese whip together,but then shown up lumps(looked like many holes bubbles in the cream)…I’ve tried to whip cream cheese until smooth,then another container for butter and whip until fluffy,and mix two thing in the end ,still the buttercream just not smooth,looked like many bubbles in ..what’s the reason?🥲🥲🥲