Perfectly pipeable cream cheese Frosting, Buttercream with Philadelphia/ cream cheese frosting

**Tub Cream Cheese not Block, block naturally contains less water **
150g philadelphia
230g softened unsalted butter
500g sifted icing sugar
1/2tsp vanilla
1tbsp previously boiled water!!! if needed
Audio: www.bensound.com
Instagram: / jjsbakerhouse
Facebook: jjsbakerhouse/

[@tweebie]

I"m so glad I found this video and now I feel more confident to give cream cheese frosting another go. The last time I did cream cheese frosting with philadelphia, I wasted probably 2 tubs of it. I'll follow your method and report back 🙂

[@suzmac1526]

Thank you so much for this flawless recipe.

[@jinnyscakes]

Thank you so much for the support! Remember next time if you can upload them to my Facebook group in the description or upload to Instagram and tag me @jjsbakerhouse I’d love to have a look at your creations!🥰

[@wholenesswholeness9573]

The water is mostly coming from your butter! Try a higher butterfat brand and there will no need to do this. Kind of like the difference between your store brand cream cheese and Philadelphia brand cream cheese. Also using the blocks of Philadelphia instead of the tubs will make a better choice, as the blocks are drier than the tubs. Ingredients matter!

[@jinnyscakes]

The water came from my cream cheese not the butter. Unfortunately we don’t have block cream cheese in my country.

[@TheTyrantanic]

the water is from the cream cheese. You can whip butter all day and the water will never come out of it

[@fufucker9898]

I agree. If you ever made butter at home that liquid looks exactly like buttermilk. That's why it didn't show up in this video until the butter was 3x the cream cheese

[@FL1724]

Hi from Canada… thank you for this recipe and I sure want to try it, so maybe for ounce I would succeed. Thing is, I only have a hand mixer. Will it work ? And also I didn’t quite understood if the cream cheese must be cold or room temperature.

[@patcarroll6878]

Hi Jinny, I love your videos they are so informative, how long will this cream cheese buttercream keep and how would you store it.....thanks Pat x

[@jinnyscakes]

Sorry I only just saw this. Thank you so much x I would only keep it at room temp for no more than 4 hoursor in the fridge for 2-3 days. Keep it in a sealed tub. I hope this helps xxx

[@thecakeparlor2649]

Thank you.

[@jinnyscakes]

No problem at all 💞

[@aggiea7544]

Can you do this method with the store brand stuff too just in case my country's stuff is like Philadelphia? Also, i use bricks of cream cheese. Thank you!

[@glendag8992]

Hi Jinny, Glenda from Australia here ❤ Is the Philly cheese in the tub you use there different to what we have here…I’ve not had any luck really using the block Philly cheese… We do have Philly in the tub but it’s called Spreadable cream cheese 😊

[@edelineavacaritei5921]

Hi Jinny! Thanks for sharing this tutorial, been doing cream cheese frosting a lot lately but in anyway I do it still leaves me with a runny consistency. Will it be okay if I will use a regular paddle attachment without the silicone or it does matter. Unfortunately I have only the regular paddle. Thanks so much again!

[@jinnyscakes]

Absolutely xx

[@edelineavacaritei5921]

Thanks for replying Jinny! One more thing, do you think if I increase the measurement of cream cheese like equal parts to butter, is the result of removing the water will be the same?

[@fa3106]

Hey Jinny! I am excited to try this recipe. However, where do you buy your block cream cheese from? I am also in the UK and can't seem to find it anywhere. Thanks for your help :)

[@jinnyscakes]

I don't use block, I use tub, it won't work with tub, sorry if I confused you. Please make sure you take the cream cheese out for an hour first so it relaxes. I find aldi or lidl the best for this x

[@belle1761]

this is amazing! can this method be used with ermine? I do not like my buttercream too sweet.

[@jinnyscakes]

Oh I’m not sure I’m so sorry xxx

[@PGbunny15]

Great tutorial! Can you use this buttercream to pipe flowers?

[@jinnyscakes]

I would say so, the removal of the water makes it behave like regular buttercream. It is still cream cheese though so would still only be able to be at room temperature for up to 4 hours without refrigeration xxx

[@colezy14]

Would you do this step for smbc?

[@alynkabear]

I just folow your recipe... no water came out... maybe because when I open the phili tub there was water on the top and I drained that, i don't know, but it looks beautiful and tastes really nice... and I love this recipe because even tho it is sweeter than the one I did before, needs less butter

[@_.iamfaithhhh._]

Hi Jinny how many cupcakes are you able to pipe with this recipe?

[@lindyannfarrier8463]

Can you mention at speed number n how long at each stage so I know how long it should take ... I like time

[@IcedCupcakes]

Ok so i think different brand cream cheese acts differently bcs of the stabilizers used in them. Stabilizers (xanthan gum, locus bean bean gum, guar gum etc.) are used in cream cheese spread to prevent syneresis (separation).

[@mlghosam]

Great video and tip. How much icing sugar to you use?

[@jinnyscakes]

Sorry I've just added the ingredients to the description box xxxx

[@lindyannfarrier8463]

I only use Philadelphia creamcheese but only the block. I'm told the block has more fat so it makes your buttercream fluffy. If you use the tub that you have in the video it is more for spreading so it has less fat than the block one...

[@Bakeditmakeit]

Hehehehe beat em up 😘💕

[@supaneedilokworaphat7630]

Can I add lemon juice for1teaspoon?

[@andromedaletourneau5808]

How do I add this to an italian meringue buttercream?

[@llmiami5351]

Awesome, about how many minutes on high speed? Like 2?

[@jinnyscakes]

yes, 2 mins after each addition of butter xx

[@sharonbrown8374]

Omg (sorry I don't know your name) you are a genius 🙏 I can't wait to try this :D P.s your are beautiful ☺️ just saying lol xxx

[@jinnyscakes]

Oh wow thank you so very much, your very kind. I hope you enjoy xxxx

[@ahmadronald6389]

Pro trick: you can watch movies at flixzone. Been using them for watching a lot of movies these days.

[@lukasconor3766]

@Ahmad Ronald Definitely, been using Flixzone for since november myself :)

[@TheDeltaBelle]

Brilliant, thank you for this! I'm wondering though, since you used the tub cream cheese instead of a brick of cream cheese, would the method still be the same with a brick of Philadelphia cream cheese since here in the US it's not quite as soft a their tub cream cheese is?

[@jinnyscakes]

thank you for your comment. If you add small pieces at a time, as in the video, it should work. If there is water to release it should do. Ensure your cream cheese has been out of the fridge for about half an hour and the butter is soft to touch xx

[@TheDeltaBelle]

Thank you so much! I just posted a comment about your style of making cream cheese frosting on a cake decorating site on FB and, with admin approval, was able to include this link with it. :-)

[@TheDeltaBelle]

One more question, can this recipe be doubled?

[@jinnyscakes]

@@TheDeltaBelle yes definitely xx

[@marypenza4292]

Butter is up to 20% water...so is this water from the cream cheese or the butter?

[@TheTyrantanic]

will the water come out by hanging the cream cheese in a muslin cloth?

[@lindabonnette8443]

Could you please make a similar video with the block style Philadelphia? I was not able to get it to work the same. I understand it has a lower water content.

[@jinnyscakes]

It would be so hard due to such a reduced water content xx

[@lindabonnette8443]

@@jinnyscakes You are correct, it is difficult. I tried it again today with a European butter thinking the additional fat might help. It didn’t’. I tried letting it drain over some cheesecloth but never saw any water. However, after refrigerating the very fluffy, soft mixture for a couple of hours, I began mixing it again with a spatula and it began to look curdled and water began coming out. I sopped it up with paper towels and refrigerated again. So far I’ve gone through 3 cycles and there is now less water coming out. Now to see how it behaves as Swiss meringue buttercream!

[@jinnyscakes]

I think the block is as close to the end result of my method as you can get xxx

[@beimnet7340]

Hi Jinny, I couldn't manage to get out any water, can I still add the sugar and use it?

[@jinnyscakes]

Yes of course xx

[@lindyannfarrier8463]

I use Philadelphia creamcheese in the block which I believe is even more solid

[@lisapenney6801]

Hi jinny do you have quantities to fill and decorate a 6in cake? Or would this recipe be enough?x

[@jinnyscakes]

How many layers are you doing x

[@lisapenney6801]

@@jinnyscakes 4 layer 6in x🤩x

[@jinnyscakes]

I would say adding half the ingredients again should be enough. This amount alone wouldn't be. There is nothing worse than not quite having enough, so I always over compensate and then freeze any remaining mixture. If it was me I would double it, to allow for any mistakes and freeze the remaining. I hope this helps x

[@lisapenney6801]

Oohh I didn't know you could freeze creamcheese buttercream! GAME CHANGER! Thanks so much xx

[@jinnyscakes]

@@lisapenney6801 no problem, on defrosting whip slowly and build up more water may come out xx

[@kindafinch9065]

Can this be done using Pauly cream cheese?

[@jinnyscakes]

Hi.. I’m so sorry I’m not familiar with this, if it is a block cream cheese they don’t hold as much water so less will be extracted xx

[@smurfmonster]

By doing this haven’t you just made cream cheese into butter by beating it? The same as beating double cream into butter?

[@chico791]

Did you beat the cream cheese cold or at room temperature?

[@jinnyscakes]

I used cold xxx

[@chico791]

@@jinnyscakes tnks

[@isabellasuarez7326]

Hello, can you double this recipe in cups please I’m having trouble

[@jinnyscakes]

You can double it definitely unfortunately I wouldn’t have cup conversions. I am so sorry xx

[@lindyannfarrier8463]

I used Philadelphia block n there was no wAter

[@kari787pr]

Hello! For how many macarons is this recipe?

[@jinnyscakes]

Sorry I think this is the wrong recipe x

[@RhaenyraTargaryensDragon]

@@jinnyscakes this does work beautifully for macarons, I made some with it just before Christmas and they were amazing! x

[@jinnyscakes]

@@RhaenyraTargaryensDragon ahh I get I now lol, ahh brilliant thank you so much, I’m really pleased you enjoyed it xxx

[@jinnyscakes]

Sorry I realise what you meant now, I do apologise xx

[@RhaenyraTargaryensDragon]

@@jinnyscakes it's a fantastic method, I've done it a few times now and it makes the best cream cheese buttercream ever! I'll never use another recipe/method again! xx

[@fefejohns4587]

Sorry i don’t know grams!! Can you tell us in cups or tablespoons????

[@jinnyscakes]

If you put ingredient conversion chart into Google, you will be able to convert there xxx

[@aggiea7544]

I wonder if this happens because the fat from the cheese binds to the fat from the butter, forcing the water out 🤔🤔

[@kanoithinkicancook]

This was a massive fail. My stand machine kept beating for over an hour had to stop it and get added the icing sugar

[@jinnyscakes]

If you use block cream cheese it won’t work unfortunately xx

[@kanoithinkicancook]

I didn't use block cream cheese

[@2012taa]

I tried this method and no liquid was coming out... I used the exact same cream cheese tub

[@jinnyscakes]

That’s so strange, I’ve never heard this before! The only thing I can think of is was it the consistency of your butter? Eg too soft. Did you add it in slow enough?

[@wholenesswholeness9573]

The liquid is coming from your butter. You need to be using a higher butterfat content butter (like Kerrygold brand). I suggest using the Philadelphia brand cream cheese that is NOT in the tubs as the tubs have less fat content to make it spreadable.

[@dimples9t8]

@@wholenesswholeness9573 We don’t get block cream cheese in the UK …really annoying.

[@IcedCupcakes]

@@wholenesswholeness9573 no its NOT coming from the butter. How do i know? Science. Butter only contains 16-18% water whereas cream cheese contains a whopping 55% water which is comparable to heavy cream (shocking). Butter does NOT contain enough water to exhibit syneresis (separation of liquid). Agitation (mixing in the mixer) encourages syneresis for cream cheese but it actually has an opposite effect for butter by helping to stabilize the emulsion by mixing the fat and water together resulting in a smoother and more uniform texture. Conclusion is NO, the water is NOT from butter but 100% from cream cheese. The more you know! FYI she came up with this method for us UK/EU bakers bcs we do NOT have access to block cream cheese. We only have tub cream cheese here.