Cream Cheese Icing Masterclass! Classic & Chocolate recipes | Cupcake Jemma

[@jocelynh799]

the chocolate cream cheese was so good. i added 2 more tablespoons of cocoa because my icing was a bit runny and i didn't want to add more sugar. It became really chocolaty and delicious.

[@taurusiger1667]

For anyone struggling with runny icing due to humidity, these few techniques helped me : 1. Beat room temperature butter for a few minutes 2. Beat cold cream cheese along with butter until fluffy 3. Add in the icing sugar and beat until everything is fully incorporated p.s. I made the icing sugar at home using 1 cup of granulated sugar + 1 tbsp cornflour ☺️☺️☺️

[@balaramanan7285]

Thanks

[@lyngracereyes3130]

that's such a great tip! im gonna try that.

[@brittno19]

I am a decent home baker who is venturing into more professional baking techniques and this frosting recipe fixed a problem that I was constantly having. I followed the plain cream cheese recipe to the letter. Weighing the ingredients over scooping with measuring cups made clean up easy and I like how precise the recipe can get. The recipe I was using before called for less powdered sugar and resulted in super sweet frosting. This recipe on the other hand required more and was nowhere near as sweet. Thanks for include precise instructions especially in regards to mixing times. My icing technique has been elevated and I am thrilled about it!

[@dianeeharris]

Here's how to soften butter in a quickness. . run hot water over a glass bowl,dry it,then place over a plate with your hard refrigerated butter,let sit 5 minutes under warmed bowl. Lift bowl off,and butter is softened without melting... you're welcome.🙂

[@ayasbakingadventure2821]

Amazing work 👏🏼

[@sugarcoder]

You are such a great teacher, Jemma! Thanks for making these videos for free!

[@americanmommabear7793]

Before these recipes I started trying to decorate & failed miserably. I did both the cream cheese recipes. Finally some progress! I had the perfect consistency to do the basic piping on cupcakes. Still need more practice, but I don’t feel like giving up. So thank you! For the plain cream cheese frosting I switched out the regular cream cheese for Philadelphia Strawberry Cream Cheese for the strawberry cupcakes. It tastes great.

[@yayitsyiying8354]

Just made this cream cheese frosting and I love it so much! So delicious and perfectly thick for piping and cake covering 🙌🏼😍

[@aaira941]

Hi can you please tell me for how long did you beat/mix the icing???

[@yayitsyiying8354]

@@aaira941 doesn’t have to be long, just until all the ingredients come together

[@aaira941]

Thank you 😊

[@adinahelenflorescu6551]

If you're like me and you live in a place where Philadelphia cream cheese is quite soft, you still might end up with a runny cream cheese icing. Here are some tips: - leave the cream cheese in the fridge until the last minute - cream room temperature unsalted butter with powder sugar until creamy and pale - (optional) add vanilla extract and lemon zest and mix - add cream cheese and mix until everything is incorporated and doesn't have any lumps - taste, taste, taste :D Extra: add a fun twist by taking out some of the sugar and replacing some cream cheese with mascarpone. Hope this helps! P.S. - Cupcake Jemma, you rule! ^_^

[@nirmalqamar]

Adina Helen Florescu correct

[@SA-cq9du]

Adina Helen Florescu thank you!! i keep getting really runny cream cheese icing its so annoying!!

[@elva66]

Thank you so much for this tip! I'm from Germany and our Philadelphia here is rather soft, too. I will try your method tomorrow, I actually have never managed to make a good cream cheese frosting, so I'm a little worried :/

[@agoogleuser2249]

Thank you for the advice, I appreciate it a lot.

[@kikitss6746]

i live in Holland and thanks for you tip🤗

[@donalskehan]

Great tips! Cream cheese icing is a tricky one to get just right!

[@duanhe2561]

Donal Skehan '

[@parinaaz7100]

Hi Donal I am your big fan

[@wajihbadri5112]

Jemma, you are a star . After I did try a couple of your recipes ,now when I want to make any recipe, I do search if you have it on your channel . A big thanks 🎉

[@marissarizal9527]

Here's a tip i learnt: whisk the butter and cheese separately. the butter needs more whisking. while the cheese nees less. and THEN mix it together with the sugar.

[@JojoplusBo]

... I saw that on Gretchen’s channel. I’ve done it and it’s a great tip too!

[@corneliafick1736]

That’s exactly what I do!

[@thureshnia6181]

Terima kasih

[@kimze1989]

Or just start beating the butter and add the cheese later

[@hcaticha_]

The chocolate cream cheese frosting is so good! No one in my family really likes frosting, usually buttercream, but they all enjoyed this one. Now this is my go to recipe! Thanks a lot

[@grateful1968]

The chocolate frosting is to die for. Thank you so much for sharing recipe!

[@joer.3712]

If you want to cut the super sweet taste & grainy texture of American buttercream & creamchease icing , I like to cook 1/2 cup of milk with 2 tbsp of flour until it thickens then I pour the cooled mixture into the icing. it doesn't changes the consistency at all, what you're left with is a smooth, not so sweet icing. Give it a try!

[@анниелниф]

+joe romero i like yr suggestion - i dont like supper sweet thx ))

[@punipunistuff]

+joe romero this is a very nice advice, thanks!

[@Ama538]

im a cup of joe vbhxmc bag. G The

[@1810Ivano]

im a cup of joe 6a

[@MsRaheel01]

im a cup of joe could u plz tell me, with how much icing will this work ??

[@InTheKitchenWithJohnny]

I love cream cheese icing, specially on my red velvet cupcakes

[@cassi2066]

Sameeeee

[@InTheKitchenWithJohnny]

Cass Candy ;)

[@katiechan7348]

+In The Kitchen With Jonny You changed your profile pic.

[@xolio1993]

PRO TIP: Instead of using room temperature butter and cream cheese (it can lead to a runny icing), use COLD cream cheese and SOFT butter, when both beaten together you get a great consistency and it's nice and stiff, no chilling required ~ ^^

[@Jodha1]

That's what I do too

[@samm9792]

When i do that my butter cream splits because off the temp difference

[@Hannah-ng5qs]

I did this and it split

[@elizanearn]

mine curdled when i did this

[@earlettegarcia3802]

Won’t it make the icing lumpy?

[@sophiescakes4698]

WOW ! this cream cheese frosting turnd out so good !!! thanks your THE best

[@HolgerAp]

You should write a book! I would buy it!

[@haysefernandes8528]

She does have a book :)

[@21z3jbyrd]

I just made this frosting, and it was excellent as it drew quite a few compliments from friends. After frosting the cake, I even ate the leftover icing with a spoon. It was so good!

[@pokieste]

Thank you so much for this amazing non fail cream cheese icing! Serioulsy it's the best one! My sister & I have made previous frosting from different chefs and it's always running and not thick. But yours is just perfecto! Thanks again Gemma, you rock :)

[@simeonkarlev3766]

I really love making chocolate muse leave it in the fridge over night and the next day add cream cheese really great for cakes and cupcakes

[@CARTOONFREAK34]

I'm from Texas and if I left butter on the counter overnight I think it would be almost melted lol😂 definitely kealous of the London climate

[@CARTOONFREAK34]

jealous*

[@usagi18]

+Madeline M Well, as someone who lives in the Sonora-Arizona desert, one of the perks of our climate (besides not being afraid of going to hell after dying, since we will only need a jacket there to get comfy), is that if you want to soften your butter 15 minutes over the counter will do the work ;)

[@user-gw1bk1dw3z]

I live in Mexico and every time i want to cook, I leave the butter out of the fridge for 45 mins and it gets squishy

[@nrdgrl]

+Madeline M Ditto. Currently in Southern California. It's gonna be 90 today, so I did all my baking for the weekend between 4 and 7 am (and nothing requiring a frosting, because it will all be a runny mess). I can leave butter out for 10-15 minutes and have it sufficiently squishy for a food processor; 20-30 if hand mixing. I've just given up on some recipes for now because even with AC on, "room temperature" is 80 F. And that's once the oven's cooled back down. Meh! I'd take London gloom over this ridiculousness any day. lol

[@ceederella]

I'm in Texas too

[@anastasiaredinaar]

my chocolate cream cheese frosting was perfeccttt thanks Gemma! first time making it too, changed it up a little with some added mint extract. i learned that I definitely need to invest in a stand mixer, as i doubled the recipe and only had my hand one 😆

[@musicmom6295]

+Anastasia Redina HI can you tell me how long you mixed each ingredient since your came out so well? Jemma does not tell on this video so I am not sure how to compare it to her other ones. Thanks!

[@anastasiaredinaar]

+Music Mom I don't really go by how long, I go by how it looks. i only have a handmixer and each time I've used this recipe I've doubled the amount, so it was a little tricky and probably took longer. Basically, I beat the butter and cream cheese until it was fully smooth and combined, sifted in the powdered sugar (I used less) in 4 stages, then slowly added the chocolate. Because of the hand mixer I have to stop and scrape everything down. If you have a standing mixer it'll definitely be easier! but mine was amazing 😄 hope I could help! don't see how much i could though honestly 😞

[@csutyholzer3125]

Hi Jemma! I was really excited about this recipe, and I have followed it perfectly. To tell you the truth, this is so so sweet that it’s inedible for me. We had 1 each with my boyfriend and felt sick after. I don’t want to believe, that this is the only solution for the right consistency. Do you really it this sweet yourself? I would appreciate your answer and your tips. Thank you!

[@danbev8542]

To cut the sweetness, add lemon juice and vanilla. Of course, the lemon will add flavor & may not go with your cake. Buttercreams are less sweet (I don’t like buttercream, myself). Chocolate ganaches are also lot less sweet - just chocolate and butter or cream. Not sure if you would find white chocolate ganache too sweet.

[@debbiekonichek5368]

Not too sweet and a deep rich flavor. Excellent recipe. Thank you so much for sharing!

[@laurenspeller6454]

Hi Gemma! Could you do a banana cupcake recipe? I tried your banana cake and put into cupcakes but didn't turn out amazingly well. 😀

[@catibacache]

I support this idea all the way!! Pleeeeeease banana cupcakessss

[@postabalone3394]

Hello!! She has already made a video on that, it's called the banana maple pecan cupcakes, it's on Jamie Oliver's channel!! And I've made it so many times it is really good!!

[@laurenspeller6454]

+Victoria Wee thank you Victoria! 😊

[@postabalone3394]

+Jess Stanton then, bake it in a bread tin!!

[@keithgestat8721]

Hi Cupcake Jemma!! I'm Keith from the philippines and your recipes are really helpful to is amateur baker and loves baking especially cupcakes! Your icing recipes And tips helped me a lot in perfecting it thou I can't control the temperature in our country because it's tropical here. Thank you cupcake Jemma!

[@sandy1345]

I love all of your recipes!! They all work really well and go well for me when I bake them :D

[@7683414c]

You're a blessing, my grandfather's birthday is next month and cream cheese frosting is his favorite! I can make him the cake he deserves now! Thank you!:)

[@MsKLani]

Cream cheese icing is my all time favorite :) Now I can make chocolate, even better! Thank You

[@MrForhay]

Excellent! To the point with clear instructions. Love it

[@samarahani2988]

Hi Jemma, question, do you use the frosting right away ? you put it on the fridge or you leave it at room temperature before putting it in the pipping bag? thank you

[@Onekitchenblogfood]

Never tried cream cheese icing! Always a joy to learn something new! :-)

[@krismilko]

They're extremely delicious and much better tasting than buttercream frosting, but that's just personal preference :)

[@Onekitchenblogfood]

+Kris Milko well I love homemade buttercream , so this must be good then!

[@whatdacurl94]

+Kris Milko i agree

[@AyshG]

American cream cheese is a lot like butter and you can't get it in many countries like that. Most countries have a whipped cream cheese with added moisture, I find straining your cream cheese through a cheese cloth gets rid of that leaving your icing stiff. It saved my life knowing this. I wish I could tell everyone who has left comments about runny icing. I hope they come back and read this. Also, doing this allows you to cut back on all that extra icing!

[@SholtoAtIncunabulum]

Alpha Bravo That is what worked for me. Definitely a top tip

[@balaramanan7285]

Thanks, I love to watch your program every time. from Melbourne Australia

[@lilyswerdlow1080]

I have a problem. I never have enough icing for all my cakes by the time I'm done becuse I've eaten it all. 😢😢😢

[@анниелниф]

+Lily Swerdlow And how is you liver doing ? Mine is aching by just looking at this butter-creams )))

[@serapia1976]

анни елниф liver is for detoxification of alcohol not sugar. That's intestines hahaha

[@josephinemiler6362]

Lily Several years of

[@YawaTsagli]

Getting high on your own supply 😂😂

[@nightandday7704]

I cant do that because i always feel sick after just a spoonful of frosting on its own

[@Jzander79]

Jemma, I cannot believe it took me so long to find this recipe of yours! It is certainly the most delicious beautiful looking cream cheese frosting! Thank you so much for sharing your knowledge 💕

[@punipunistuff]

Hey Jemma! I live in Germany and I've recently tried your cream cheese icing and I used it on low sugar cakes. The cheese cream icing was too sweet for most of my guests, including myself. Now, I don't know if it's because the Germans aren't used to too sweet things or.. I don't know. I used the exact recipe from this video.

[@SweetCakeLover]

I think it's the Germans but honestly it's WAY better. That's why UK and USA is full of diabetics and health disasters. Just TOO MUCH SUGAR!

[@eminepp2998]

I Am from the netherlands. It's what you are used too. I am asked to make about 100 valentinesday cupcakes. Vanilla is always a safe choice, this time I want to make 50 of them red velvet with creamcheese frosting. I always try and adjust my recipes. (I love SWEET DESERTS, i am Turkish 😂). What I try to say is, taste and experiment before you serve. It's not the recipe. It's perfect actually. The challenge is how can you make it to your own taste? It requires a lot of research and fun practice. Good luck neighbour

[@marigeobrien]

I was taught to add the confectioner's sugar a little at a time because -- similar to flour when making bread -- the precise amount depends on the humidity while making it. And this, of course, varies all the time. BTW, I was looking through some old recipe books recently and remembered that, in the old days, the various speeds on a mixer had specific names. Low speed was "blend" or "cream," medium was "beat" and high was "whip." This is from my first cookbook, Betty Crocker circa 1974. Also, BTW, if using a hand-mixer, a better way to add confectioner's/icing sugar is to stop the mixer and incorporate 1/2 of the Conf. sugar by hand, using a spatula (which you need to scrape the edges of the bowl anyway), then resume beating once it's combined. Repeat that for the 2nd 1/2 of the Conf. sugar. This prevents the mixer from kicking all the sugar everywhere and making a mess.

[@missen7278]

Hi Jemma! I love your videos so much but I love you most!

[@sheilamore3261]

Oh yes I need to do this I did it with condensed milk and it was delicious

[@YeahManMillionaire]

Can I add in some corn starch to make the icing hold its shape but not too sweet? Because I want to lessen the icing sugar but don't want to make the icing runny.

[@NaveedAli-ql9xk]

hi

[@naj7873]

Yamin Thein me too :(

[@naj7873]

Yamin Thein me too :(

[@brkitdwn]

YES.. for that extra chalky taste!

[@yvonneesther2981]

this cream cheese frosting recipe is too sweet

[@Amyamyc72]

Hi, can I reduce the icing sugar to just 200gr? Would that impact the consistency of the cream cheese buttercream?

[@kimberleyroseee]

Amyamyc72 if you did you would have to change the rest of the recipe to match the measurements, as yes it would change the consistency of the icing

[@MaryKelly-ji8ve]

Thank you jemma ❤

[@fionaparry6042]

Hi! Once you've iced your cakes with this, how long can they be kept out of the fridge for?

[@deepika308]

Hi. If you have tried can you plz help me with this answer? I live in a humid place not sure how stable this is.

[@rajakr2096]

@@deepika308 Won't advice to have it out for more than 8 hours. Especially if you are in subcontinent. Starts to loose texture and shape after 4 hrs.

[@deepika308]

Raja KR thanks for your reply. Would you suggest to use this for cupcakes frosting ?

[@rajakr2096]

@@deepika308 Sure. I have tried it once way back and it went good. But I have widely seen and I too mostly prefer pure buttercream frosting for cup cakes. But again, this too goes well.

[@deepika308]

Raja KR thanks so much for your time and suggestions.

[@crazyduckquack]

Thanks Jemma I am sure that it will be helpful and I will be sure to give it a try

[@primitivostevesaet6479]

Can you do banana cupcakes recipe video please?

[@katetibayan5697]

aaahhh..thank you for putting your recipe here with the measurements before when I bake one of your cupcakes I would watch and write down the measurement and then watch and write down the measurement until i get eveything..thank you very much! i love you videos by the way. We placed 1st runner up in a cooking contest because I remember the tips you give in your videos on baking! thank you!

[@dimples9t8]

Why the heck can't Philadelphia provide the UK with the firm cream cheese blocks....then we wouldn't have to deal with the cream cheese buttercream disasters ...this has way too much sugar for me

[@xolio1993]

ikr!!

[@ahamed1232002]

i only used 300g Sugar and still found WAY too sweet, added some cornflour and Salt to try compensate. I live in a hot country and found it to be slightly melty after 30 mins from the fridge... needed to put in fridge often to have the consistency.

[@lisaflower5994]

If you beat the sugar with the butter before adding the cream cheese, the frosting stays a little firmer. Reducing the sugar helps too as it’s the sugar reacting with the proteins that make the cream cheese go runny. Hope this helps

[@thehappyfoodie]

We probably shouldn't be watching this first thing in the morning. We're now craving cupcakes for breakfast. Great, helpful video Jemma!

[@sebastianpeace3607]

Great video's Jemma! Greetings from the Netherlands 😘

[@mrsjcunha]

Great tip to soften butter fast is to pour boiling water in a glass and let it be for a couple minutes, then empty it and place your stick of butter vertical on the counter and slide your hot cup over it. Give it 5 to10 minutes and viola! Soften butter!

[@joannethong2323]

do not follow the 560g icing sugar measurement! It's too crazy sweet. measurement should be 3/4 cups only! Just saving your purchase on icing sugar. You're welcome.

[@xolio1993]

thnx :D

[@natalieeis9284]

That is what i thought. Yuk, it is sickly sweet. Rather follow Mary Berry's recipe

[@Re.bake.a]

No. Do not measure anything in cups. Grams only, it's more accurate 🤦‍♀️

[@MLucyLuna]

Too late 😖

[@xolio1993]

@@Re.bake.a yes! But it’s ok when it comes to frosting especially icing sugar.

[@lifewithcc4153]

hey jemma ma did came to it shop few days ago and brought chai tea cupcakes and they were delicious

[@adrianah5929]

Hi Jemma! I wondered if you can teach how to make the Korean icing that the Korean bakers use for piping flowers. They look like real flowers, glossy and translucent! I have been searching all over the internet and it is hard to find the recipe or someone who teach like you how to make it. I know that they do not use butter or egg. Their main ingredient is beans. Please if you know how to make the Korean icing make a video for us and do a demo how to make the flowers on the flower nail. Thank you so Jemma!

[@rachelkim92]

adriana hernandez try searching for 앙금플라워 on KZbin. You'll find loads of videos on them!

[@genevia]

You can also go watch GG cakraft for her recipe

[@876hj7]

Came out just perfect! Everyone LOVED it. Thanks Jemma!!

[@yellowobject]

here's my issue with it and this video hasn't quite solved that for me: every recipe uses a lot of icing sugar, like this one, usually 400 grams is the minimum i can find and i understand it's to help the icing get thicker and smoother but it always makes it so overpoweringly sweet that i honestly just can't use it. the same issue happens with buttercream icing which also requires lots of sugar added. any advice?

[@kupkakeandko8325]

Instead of buttercream, try Swiss or Italian Meringue buttercream!

[@yellowobject]

+KupKake And Ko thank you I'll give this a try! (While still stay on the hunt for a cream cheese frosting recipe that doesn't require so much sugar 😂)

[@kupkakeandko8325]

Yay, give it try! It will be fun... :)

[@yellowobject]

I have a friend's birthday coming up that i need to make a massive cake for, i'll try it then!

[@snoozebug]

You could just lower your sugar?

[@Annie-wn1cc]

Thanks a Lot, Teaching us Perfect recipes, I've learnt a Lot from Your Chanel.

[@sarambrose]

I just made this frosting, and it tasted quite grainy like this sugar hadn't been incorporated well, but I mixed it for the longest time! At least 10 minutes in total. Both my butter and cream cheese was at room temp, and my sugar was sifted. I used a hand blender. Does anyone know what went wrong, or any remedies?? Thanks!

[@wardanaeem6647]

are u sure it was icing sugar? because you cant use caster sugar or anything else

[@sarambrose]

yeap it was icing sugar

[@daimchughtai2963]

Try a different brand of icing sugar. Not all brands give you a smooth frosting. x

[@pastyblobpastyblob1251]

Was it full fat cream cheese? I made a grainy version once when I used full and half fat cream cheese to make up the amount

[@haileyalexander4672]

I've used name brand as well as generic powder sugar and haven't noticed a difference in graininess of the icing. I sift it as well then measure it out.

[@airaortiz3206]

thank you for sharing your recipe its very helpful for me as a beginner on baking..i do always watching your video and thats where i start baking like a pro..thanks a lot ate gemma..

[@claireburns6760]

Jemma I seen u yesterday

[@CupcakeJemma]

Oh where?

[@izzajunnaid3732]

+CupcakeJemma please can u make a Layering squared cake i dont have a turn tabl it is difficult for me and i need serious help :(

[@markoneill3719]

Izza Junnaid just put your cake. On some baking paper and turn the paper when your frosting it hope this helps :)

[@claudiadiaz6713]

Jemma I absolutely love love love your frosting recipes. Exactly what I was looking for. Silky and delicious! Can’t thank you enough 😘

[@FreakyBlond]

hey jemma.. I just think that that amount of sugar is too much for me.. is there any way I could make cream cheese frosting that would have consistency like yours but with less sugar ? gelatin maybe ?

[@0nliiMarcel]

500g sugar. Urgh :s

[@Sweetthang9]

+FreakyBlond Gelatin sets, but is not elastic enough to be spread. This specific consistency depends on the confectioners' sugar, but you could play around with flour-based buttercreams (sometimes called ermine buttercream). I've tried beating cream cheese/sour cream into various recipes (Italian buttercream, French buttercream, etc), but haven't tried it with ermine. Another option is using truvia or other non-sugar sweeteners, although they have their own set of issues. I often add buttermilk powder to my cream cheese buttercream, too, so I can bump up the tang without adding liquid. You could remove some sugar and add buttermilk powder. All strange methods, but in search of lower sugar options.

[@FreakyBlond]

+Timmy G ahh nah I wouldn't even think about non-sugar sweeteners but combined with a buttercream it should work it's just that I don't rly like buttercream and never use it + additional process of making buttercream. I'll probably still try to make it. But there is the difference in flavor between regular cream cheese frosting as this one and the one combined with the buttercream right ? How do you like it ? (and this is the first time I hear about buttermilk powder and there is no way I'm getting it in my country x)) I'll try ermine next time, thnx :)

[@Sweetthang9]

This is pretty much an "American-style" buttercream with cream cheese added in...that's why I often use a bit of sour cream or buttermilk powder, it bumps up the tang factor. Its tricky, though, because cream cheese loses its elasticity the more you beat it, especially in the presence of sugar, so it gets droopy easily. Its one of those things that you'll probably have to play around with....but it can be worth it if you get a sugar-light recipe out of it. My go-to "cream cheese" buttercream (and I do cakes for a living) is an Italian meringue buttercream with sour cream and melted white chocolate (or dark chocolate for a chocolate version) added in. Its not light in any sense of the word, but its super stable, easy to spread and delicious.

[@DsandresDIAZ]

hey this is my recipe you should try it, it has less sugar hope u like it, 70grams butter, 90gr icing sugar, 210gr cream cheesse, whisk everything and its done! if is too runny set in the fridge, my English is not soo good sorry for that.

[@jennifercgraf5304]

Great job!!! I love how you are having a conversation with us. First time I realized it was a two way street, if that makes sense. Thank you!! Keep up the great work

[@haranjung5190]

That huge amount of sugar really holds me back 😔

[@仟林-i9o]

Jemma frosting recipe tends to use quite a lot of icing sugar. Usually I'll put half of that amt and add ore if needed

[@albinabur8010]

@@仟林-i9o yeah, that's what I do. I just add and taste, add and taste, until it gets to a good enough taste

[@starsintrash9218]

Same and not only in the frostings but also her cake batters i think has alot of sugar

[@anniegeorge7595]

Hi. I tried the chocolate version and it is so yummy and great to pipe!

[@jillhbaudhaan]

I need small stainless steel bowls like those

[@esmeraldamaldonado7434]

jillhbaudhaan they have them at Ikea.

[@beatamikoajczuk9111]

cream cheese and chocolate........ life has just become brighter:) thanks

[@suzychocolate7]

the real life Jessica Day from The New Girl. :P

[@HH-mx3th]

What do u meen

[@suzychocolate7]

@@HH-mx3th it is a show called 'The New Girl' whose main character's name is Jessica Day. Check it out to see what I am saying.

[@BiancaMartell]

You should definitely do a video like this with buttercream! I bet many struggle with that too

[@DragXGaming]

my icing tastes like cheesecake i just eat it plain. Im so unhealthy

[@snoozebug]

I sneak downstairs and eat it plain (:

[@dearporcupinesstophurtingm2573]

I go on a airline to eat it plane..... GEDDIT like Plain? Plane??? Ok I'll go now

[@barbh8543]

Dear Porcupines, STOP HURTING MY PHANDOM Ok? lol

[@LustfullBubbelgum]

i make mine the same way....i reaaly loe putting vinella bean paste in it..it sets it off to a whole new world!

[@arabella5613]

+Bubbsy Tsubaki You should consider proofreading comments in the future

[@LustfullBubbelgum]

Arabella well when you are died tired from watching children all day long and then cooking dinner and cleaning and such you tend not to really care....so no i shouldn't.

[@CupcakeJemma]

+Bubbsy Tsubaki your response totally rules girl! People can be so unnecessarily mean. You are brilliant! ; )

[@arabella5613]

Oh man

[@LustfullBubbelgum]

+CupcakeJemma ((fan girls for a moment!!!)) :D...thanks!...Its just like..im human and its the internet im allowed to have typing errors when im tired and checking for new videos before bed >_> ....point is i love putting vanilla in my cream cheese frosting! You are brilliant and creative!

[@eiskalterEngel86]

If it has to get fast i use 250g cream cheese (Buko), 100g white chocolate (Lindt) and one vanilla bean. I melt the chocolate and let it cool for a few minutes, then i just add the vanilla bean and the cream cheese and beat it until it's combined and smooth. Really delicious! If you want a little fresh kick you can add lemon or lime zest!

[@lisalisa3110]

Love her recipes but I wish she had them listed also in ounces/cups which we use in US. Just a thought.

[@bobbyfitzgerald4138]

Me too!!

[@dianeolson3098]

Weighing your ingredients will give u better results on your baked goods. I've been baking for 50 years and just recently started to measure by weight instead of cups etc. Far more accurate with less failures.

[@09maarie]

just made this by hand. .love it!

[@suadie1]

Thank you for this Creamcheese frosting recipe. Can’t wait to try this 😍❤️

[@lorenzo8495]

In Arizona, butter softens in 30 min during the the summer in room temp :D

[@charm4836]

I have been looking for a fail proof recipe for cream cheese for some time. It would always become runny as I didn't combine the butter and cream cheese first. I did have a Lil mishap with using cold cream cheese which solidified the butter giving the appearance of bits in the icing. I now whip the butter then add the cream cheese...happy days 😄

[@lukahillisch1723]

I just never know for how many cupcakes this is!

[@lydiaderesse9742]

I actually made the chocolate cream cheese icing. I’m shook cuz I’m usually one to watch and never do 😂 It’s great btw and very simple for us beginners! 10/10 recommend, 10/10 will make againn 🙌🏽

[@Madacuisine]

Can you add food colouring to the plain cream cheese frosting?x

[@karamills2283]

Can u do a video explaining different types oh frosting and what each is good for??

[@melodymoonrio]

Best method ever!!

[@michellebeer1604]

i love you Jemma, you inspired me to bake

[@blankitapimentel6801]

Gracias Jemma adoro tus video tutoriales aprendí mucho 🙏😊

[@indiarogers9057]

I've only just started watching you and already love it❤️

[@lilygerbitz4224]

Could you make a masterclass on simple royal icing and the different types? For example, border icing for cakes and for outlining cookies, flooding icing for filling and how to pipe it easily and avoid air bubbles

[@tinaroo7469]

That's a great idea :D

[@PathwaytoJannah_7]

Love the chocolate cream cheese frosting, I always follow your recipe, it’s the best out of all. 👍🏻👍🏻❤️

[@periwinklepony5625]

Hello Gemma! Thank you for sharing your creamcheese icing recipe! May I know how I may prevent it from becoming runny or soupy? This consistency happens when i put in the icing sugar. I have put it in the fridge and in the freezer to chill and help it set but it still turns out runny when out of the fridge. It doesn't hold up when frosted on cake. I wish it would just stay put. Please help! Thank you.

[@LilyMcQueen93]

thank you so much!! I have been so desperate for a good cream cheese icing!

[@cat1305]

Can you please post a recipe for White chocolate cream cheese frosting

[@tinaroo7469]

Wouldn't you do it the same as the chocolate one but instead of melting dark you would melt white chocolate?? :/

[@beautifulbeautiful7556]

do you think the cream cheese frosting taste like normal whipped cream ?what tastes does it like? does the tastes of chocolate cream cheese frosting taste like normal chocolate frosting ? many thanks

[@samarssweets6670]

I add some corn starch to my cream cheese icing, to stiffen it up and lessen the sweetness too.

[@mamajijah3333]

Love u Jemma!!!! Love all your cakes!!

[@laurazeller2014]

Thank you for the recipes, Jemma!

[@MajesticFlower]

Love the chocolate one. Totally need to try out! Yum!

[@ainismail4123]

i love ur video.. its simple and every easy to understand.

[@sarahandemmalemoignan9449]

Do you have a video on how to flavour smbc in different flavours? I'm certainly trying these recipes 😃