I finally made a cream cheese frosting for layer cakes: stable, smooth, and non-runny

FULL WRITTEN RECIPE:
www.sugarologie.com/recipes/c...
For those curious about the egg white powder, here is the one I use: amzn.to/35QweJC
Using egg white powder is a great way to get all those useful proteins (also called albumin or ovalbumin) into your baking without adding any water (egg whites contain up to 90% water!) Cream cheese already has a high water content and so trying to use regular egg whites will end up making the frosting too runny.
*UPDATE as of Feb 12, 2022*
Confirmed that Philadelphia full fat cream cheese works and meringue powder (from Wilton) works in place of powdered egg whites. Also tested Philadelphia in the tub - the result was ever so slightly runnier in the end. Still workable for piping and smoothing, but if you have issues, add a little bit more butter to offset the decrease in fat content they use for this kind of cream cheese.
This frosting is now available in my Cakeculator here, choose "ButterCream Cheese" and any cake flavor and size you need:
cakeculator.sugarologie.com/
TIMESTAMPS:
00:00 Intro
01:27 Recipe Begins
01:55 What kind of cream cheese to use
03:40 Heating the cream cheese
05:49 Emulsifying the butter
06:21 What the finished buttercream looks like
07:34 Assembly and Decorating: Red Velvet Strawberry four-layer cake
08:52 Can you chill Cream Cheese Buttercream?
09:26 Finished cake
🌈 TOOLS USED IN THIS VIDEO:
-------------------------------
Large Piping Bags
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Turntable
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Kitchen Scale
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✌🏼 SOCIALS
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PINTEREST / _saved
WEBSITE www.sugarologie.com
THE CAKECULATOR cakeculator.sugarologie.com
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🎵 MUSIC
Stan Forebee, The Field Tapes, Josh Jacobson - Snowland Sunset chll.to/68784253
Happy baking, friends ♥️
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This description may contain affiliate links. I get a small commission at no extra cost to you.

[@Sugarologie]

Ok update on the buttercream cheese frosting - confirmed that Philadelphia full fat cream cheese works and meringue powder (from Wilton) works in place of powdered egg whites. Also tested Philadelphia in the tub - the result was ever so slightly runnier in the end. Still workable for piping and smoothing, but if you have issues, add a little bit more butter to offset the decrease in fat content they use for this kind of cream cheese.

[@teresahaugen3974]

@@tama3442 Amen. And God bless you in sharing His word.

[@dwainte]

Oh God thank you!!!! Tub Philadelphia is literally the only kind available in my country, so this is a huge help 👍❤️

[@TheSimplyCooking]

@@dwainte you can also put it in a cheese cloth and drain it for a bit to get more water out

[@zerokalvin2573]

@@TheSimplyCooking Agreed, I've never had an issue with the cream cheese named after the city of brotherly love. Full disclaimer, I don't use a lot of sugar in my frostings, that could be one of the reasons I've never had an issue. But for other brands, I'd always end up with runny frosting until I started draining it overnight, wrapped in cheese cloth and weight on top.

[@genesissilva5064]

Can I use full fat powdered milk or will that throw off your recipe. Thanks! ❤

[@KP-nx8lo]

I’ve always said cooking was an art and baking was a science! I love that you explain the actual science behind baking. Thanks so much!

[@anitrachere7024]

Same! I’ve always said that too. It really is a science! Baking involves a lot of factors like humidity, temperature of ingredients, altitude etc. A lot of trial and error when it comes to baking. But it’s so fun!!

[@shanai5711]

I said the same thing Baking is definitely a science ( experimentation)

[@Fredbakes3567]

Easy firm cream cheese icing recipe - 250g butter, 250g icing sugar (confectioners sugar) beat together then add 500g Philadelphia cream cheese. Firm for layer cakes, chill after two layers to firm up. Can be coloured with concentrated gel or oil colour.

[@jimsales3743]

I followed your instructions to a "T", the result was the most delicious, beautifully textured frosting like Swiss Meringue Buttercream. I substituted lemon juice with vanilla. For years I had been making my cream cheese frosting with cream cheese, butter and powdered sugar and had to work fast when frosting the cake otherwise it runs especially during summer. There is a little more work but the result is more than worth it. Thank you so much, I am adding this recipe to my repertoire.

[@Sugarologie]

You’re so welcome ☺️

[@fernandoballadares8082]

I’ve been studying baking for 7 years now, finally I found someone who’s actually explaining the science, this is what I was missing. You habe no idea how pleased I am. I subs btw 😊

[@cjsrescues]

YOU ARE THE ALTON BROWN OF BAKING!! LOVE YOUR VIDEOS.

[@nazia9687]

As someone living in the UK, this is perfect. Its alot harder to make cream chesse frosting because we dont have the full blocks of cream cheese, only the spreadable kind.

[@anironariron6839]

I make my own version by mixing 1 part Swiss meringue to 1 part crème cheese frosting made the same way we make Swiss meringue but substituting the butter with crème cheese. One tip, for the crème cheese part, before adding the crème cheese to your meringue base you need to whip up the creme cheese for a couple of minutes and drain out the excess liquid if its a store bought brand, but since I make my own crème cheese from scratch I control the water percentage from the beginning so this isn't a problem for me, I just add the crème cheese straight away. Its a bit more work but since I make very large batches at once for my bakery, it works out. Best tasting frosting in my repertoire and this pipes and holds up better than a Swiss meringue frosting even in hot tropical climates.

[@Sugarologie]

That’s amazing! I thought about making my own cream cheese too …but I was thinking I might be going overboard. Now I’m glad Im in good company 😊 when it comes to perfecting cream cheese frosting. I really want to try your method now 👍🏼 and I love how you say it holds up - that’s so inventive and I love it

[@patrickwentzell4638]

@@Sugarologie there is something beautiful about red cake in such frosting absolutely delicious I love to eat cake enjoy baking I'll keep watching more of these videos.

[@damarisbg5856]

Would you share your Swiss meringue cream cheese with us? I've always wanted to know it because I prefer cream cheese flavor than butter

[@patrickwentzell4638]

@@Sugarologie beautiful as the winter snow on a mountain wouldn't you say.

[@jake111zzz]

Hi.. how do you make your own cream cheese?

[@anamariella0117]

You deserve a pastry Grammy for this recipe 🫶🏽♥️ thank you for sharing!!

[@monaicameron664]

You’re a blessing! ❤

[@hayleyp2553]

I’ve made this recipe, and it works! I used a bit less butter to maintain more of a cream cheese taste rather than buttery, and I used the lemon juice. It tastes delicious, and does pipe really well when done in batches and kept cold. I was able to do a vertical ruffle design up the sides of my cake. I live in a cold dry climate, which helps. Just wanted to say it worked for me. 👍🏻 Thanks for the recipe!

[@The-Velvet-Lair]

yum! that looks great ! thank you for all of that info ! I'm definetly trying this !

[@bakergirl68]

So beautiful 😍 and yummy cake

[@chantalhenderson6994]

Thank you, Looks fantastic.!

[@MegaPinklady11]

Thanks for this amazing recipe.

[@roxyrock5]

Wow great video learned a lot

[@francinesandino2579]

Thank you so much for the info👏

[@jennygholson]

I like your baking cakes 🍰

[@fayep8846]

I love baking now loving all the science behind it ❤️

[@victorialeonard5275]

GIRL. you are a savior!! I was just thinking about why not make cream cheese frosting using the swiss meringue method. And this is definitely similar!! Thanks for all your hard work and keep this up! Baking science is more interesting than the actual decorating! 💜💜💜

[@CancelaGarcia]

The best recipe ever thank you so much

[@denisemoreno2634]

I love your channel, you teach us the science of baking 💖💖 which im so grateful for

[@valeriereyes8953]

Omggg thanks so much this is the best creamcheese frosting I ever try thanks so muchhhhh

[@igiveupfine]

wow, i want to try this out now. great breakdown of the cream cheese frosting.

[@NKTran83]

Just in time for Valentine’s Day! 🥰

[@rabuie]

WOW! I made this frosting today for a cake and I am LOVING it.

[@nikitasutton5437]

This was good to watch. Thank you! I'll be trying out the Red Velvet soon!

[@youngeshmoney]

This deserves a sub, holy crap. I've never been able to make a successful cream cheese frosting. I'm gonna have to try this

[@suchnerve]

I love your channel SO much. You cut straight to the point, you’re concise without overlooking details, and you structure information in easy-to-follow ways. ❤️

[@jorgepena8286]

I can't love your content any more. The science approach is the cherry on top for recipes.

[@Midge421]

I love your videos! I’m a firm believer that baking is a science and I love your explanations!

[@Loveinthewild3]

I am delighted by your science and experimental approach thank youuuuuu ❤❤❤

[@Krystalfaye]

This reminds me of German buttercream. It looks delicious and beautiful!

[@jamifitz]

I needed this info !!! 😁 thank you for your time & very informational videos !!

[@Sugarologie]

You are so welcome!

[@bxnycutie]

This is my go to Cream Cheese frosting.

[@iramontero9695]

I found this channel after watching your tiktok. 😊😊 I will definitely try this! thank you for your patience experimenting with cream cheese and grateful that you are sharing it with us. 😘

[@cml222444]

Thank you for this. This is nothing short of genius. I appreciate ALL your work and can't wait to try this. Youre the best!!!!

[@rosefinikin5620]

Excellent recipe. No other beats this one. My new go to. Many thanks!!!

[@Stella42942]

Absolutely Beautiful cake, all that experimenting is so awesome to me, I totally love it. Thank you for sharing your knowledge dear young lady ❤️🍰🎂 Subscriber for 4-ever!!😃👍🏼

[@streetballer8675]

Just made the yellow cake and cream cheese frosting and it turned out perfect! Thank you!!!

[@lillix9424]

i just made this... best cream cheese butter cream ive ever made its so good

[@iamandreabalke1605]

The absolute best cream cheese frosting I've ever made ❤ THANK YOU for sharing ❤❤❤

[@merciasimeon5729]

Greetings from sunny Seychelles. Thank you so much Adriana for explaining the science behind your recipes. I’m a fan and you never disappoint. Keep it up!❤

[@tarras3292]

I'm amazed how talented you are with such a amazing channel ❤️ and I'm glad that I follow you 🥰🥰🥰

[@Sugarologie]

Thank you so much 😀

[@rubyc.4311]

Thanks for sharing this video. I’ve never seen anyone make this kind of cream cheese frosting. It looks a lot like Swiss or atleast stable enough to frost a cake.

[@stardroplet9499]

Your channel is wonderful! You deserve millions of views!

[@Sugarologie]

That is so nice ❤️❤️❤️

[@Brandi_the_Baker]

Thanks for the info. Yes. I have struggled with cream cheese also and I will have to try this but mainly I find that refrigeration is key.

[@bernadineb5444]

Saw you on tiktok so I knew I had to subscribe! Omg thank you for the info!! Literally making red velvet cake this weekend ❤️

[@Sugarologie]

Welcome!! And I hope you enjoy your lovely red velvet cake this weekend ❤️

[@pohaver]

I just made this tonight for chocolate cupcakes for the holidays and must say this deserves a chef's kiss! Please let us know how to make it a chocolate version like your quick cream cheese frosting. Even my husband's ears perk up when he hears your voice in the background because he enjoys the science behind it all. Thank you so much for breaking down everything that many of us can easily understand and follow.

[@louiselemon9717]

This was a frosting that I did not want to make because of the issues you described in the video. I am so excited to try this, it's a game changer. I so appreciate your scientific mind!!😃

[@bethanymorrell4435]

Oh my gosh, the piping of the frosting at 1:05 is absolutely stunning. Unbelievable how I'm only finding your channel now, and how you don't have more subscribers! Your recipes are amazing, and I can't wait to try a few out! :)

[@sweetflakes]

As a nerd who is super analytical, I LOVE your videos!

[@Xirdnehynnej]

New subscriber! I’m so excited for this recipe! I’m a home baker and I’ve been making my hubbys favorite-carrot cake with cream cheese frosting for about 15 years and I never know what I’m gonna get lol. Sometimes it just slides sometimes it’s stable…ugh. Thank you so much for sharing the science. It’s speaking to me and I’m learning so much! Thank you! ❤️

[@cleanhd]

10-28-2022 WOOHOO I am going to try this method, I was never happy with the texture of cream cheese frosting...way too soft. Thank You!!!!!

[@User-mq5fz]

Omg thank you so much!!! I always struggled with cream cheese frosting and there wasn’t any informative videos about it!!! Really love your channel!!🥺🥺💕💕

[@Sugarologie]

Glad it was helpful!

[@megmanolio7848]

That was some neat moves making buttercream cheese frosting! I am going to try it and I am positive it will be perfect! Thanks for sharing your time. God bless you! Have a great week!

[@Sugarologie]

I hope you do try ;) And thank you so much for the kind words

[@lenorbradley8549]

🤔 I never did this method Cannot wait to try it..

[@rachelboothe5075]

I absolutely love the scientific approach you take to baking. You make is all make sense. I have been looking for a long time for a cream cheese frosting that I can pipe. Thank you.

[@rachelboothe5075]

@@tama3442 AMEN! I am saved. I believe that Jesus is the only way to God.

[@samanthatorres9325]

I just want to say I’ve been making cream cheese frosting for years…never been able to frost it in a non rustic way…this was a game changer! Thank you

[@dilarakaymakci4238]

Thanks so much for this! Have you tried using Xanthan Gum, Gelatin or any other stabilisers to help with the setting and firming? I'm curious about the other 21 ButterCream Cheese frostings and why they didn't work 😊

[@yoshughes5342]

Hi, Adriana! Thank you so much for formulating this recipe. I tried making it for the first time today and I can confirm that this is the best buttercream frosting that I have ever tried. It's got the perfect balance of buttery sweetness with a subtle tang. The only tricky part for me was heating up the cream cheese & sugar mixture on the double boiler just because it took a while but apart from that, the rest of the steps were easy and very doable. I am afraid this might become my go-to frosting now. Just amazing. Again, thanks a million! x

[@sweettiersify]

Its amost like a Swiss Meringue Buttercream!! Your a Genius!!!

[@Sugarologie]

;) Yes that's what I was aiming for - a cream cheese frosting I could treat like SMBC 🥰

[@forrest_ation]

So cool I'm a pastry chef and I'm so happy to have learned something completely new about a commonly difficult product to work with. I wonder if a vegan version of this would be possible to achieve?

[@mazzamo5337]

Very informative video! I made a red velvet cake with cream cheese frosting a few days ago and I’ve struggled with frosting the cake because it kept melting, i’ll try to use this method next time and hope for the best. Thank you!

[@cml222444]

YOU.... are a GENIUS…. Tried it and it works beautifully!!!! You are smart ….:Smart …… SMART

[@kiridrain24]

So my favorite frosting I created I whip heaving whipping cream with powdered sugar light sweetened then I whip softened cream cheese into the whipped cream together so go so light airy

[@AnthonyLeighDunstan]

Awesome vid! Nothing like it (as far as I’m aware). I’ve had failed Swiss/Italian meringue buttercream cheese frosting fails largely time and time again because I hadn’t understood the science behind it (and just kinda winged it). Will excitedly try this recipe for my kids’ combined b’day unicorn party on Saturday! 😂🎉🎉🎉

[@ChessKombat]

I've been trying to figure out the same thing! I was talking with a food scientist and she suggested mixing the sugar and butter together first. The fat coats the sugar so it cannot pull out the water as easily. But in 22 tries I imagine that was one of them!

[@SyidahSyoda]

Omg thank u so much for this video! I really did had problems frosting a cake with cream cheese frosting before. But anyway I hope u have something about Philadelphia cream cheese becuz where i'm from thats the only cream cheese i can buy easily. ☺

[@shamilashafiq551]

Great video!! Learned a lot. I was wondering if you could try this with brown buttter

[@vittoriabakes]

I tried out this frosting and your carrot cake recipe yesterday, and I've got to say Wow! This frosting came out to be the silkiest, lightest, most dreamy cream cheese frosting I've ever had. It's a bit of work to put together, but once you start getting the butter emulsifying in the last step and see it come together, it's well worth it. I didn't feel like there was enough lemon to make it tangy enough to my liking, so I added just a touch more along with some citric acid and it was perfect. I wonder if it's possible to add cocoa powder or melted chocolate at some point to make it a chocolate cream cheese frosting? Now I'm very curious to try out some of your other recipes. This cream cheese frosting will be my go-to!

[@teresaamueller]

Hi there! What an incredible recipe, thanks so much for sharing ❤ I have a big tub of milk powder which isn't non-fat. Do you think I would be able to use it or would I have to adjust the butter amount to make up for the added fat? Thank you!

[@yasaniy316]

Great recipe! Better explanation than other videos I have seen! Going to try for a friend's bday cake. I wanted to know if I add 3/4 of peanut butter how do I incorporate in this recipe? Thank You!

[@catanarchist25]

I just discovered you and your website! I'm looking forward to trying some of your recipes! #sciencerules

[@farrex0]

Cream cheese might be harder to work with it... but it is worth it. Cream cheese frosting is so good.

[@NitrateDream]

Can confirm that this has worked for me even when trying to fix a runny frosting my mother had made from tub cream cheese, I used buttermilk powder instead because that's what I had on hand and the whole thing worked brilliantly. Thank you for changing how I make cream cheese frosting for the better, forever!

[@Sugarologie]

Ohhhhh that is so cool. Now I want to try this trick

[@violapastuszyn1349]

@@Sugarologie I also used buttermilk powder and, yup, works great!

[@mmL16]

Hi Adriana! I made your carrot cake recipe with this yesterday and it was INCREDIBLE! I need to know though- do I store the cake leftovers in the fridge like regular cream cheese frosting or out on the counter like an Italian Meringue buttercream?! Looked all over your videos and website but couldn’t find an answer 💕 it’s in the fridge for now just in case 🥰

[@Thecakeboxgoa19]

How do you store & work with this frosting later on? Specially in climates which are humid. It will be a great help to know this part. Thank you 🙏🏼

[@isabellacullen1349]

Wow 🤩 the cake looks so good! I have use Philadelphia cheese it’s good it just makes it thicker and creamy and it’s with frosting too u should try it. That’s very interesting of how you make cheese cream frosting and thanks for showing us this video. ❤️🍰👏🏽

[@Sugarologie]

Oh yours sounds so good tho ;)

[@julio_slaslaslaslasla]

Olá. Muito obrigada por compartilhar. Esse creme serve para rechear cupcake?

[@dianakot]

Wow amazing!! Thank you so much I really love how you explain it scientifically and visually! This helps soo much! We appreciate all your hard work 🤗

[@Sugarologie]

You are so very welcome! 🥰

[@christyshaw8825]

I love the science of this! I always just mix my sugar and butter until stiff, then add cream cheese at the end on low so the cream cheese doesn’t breakdown. Its easy to work with, but not nearly as silky and its a lot of sugar. Will definitely try! I appreciate the effort that went into this!

[@dominiquesmith9648]

I absolutely love this recipe and this video!!! This is the only cream cheese I use now for my baking bnizz. Thank you for explaining everything in great detail. Also, are you will to work with bakers to make their own unique flavors and stable buttercream????

[@OldLadyBakes]

You are terrific! How long can this frosting be frozen?

[@Quelacindy]

That’s good information sometimes I just add Crisco to make the batter ticker but I having this option ☺️

[@damarisbg5856]

I just want to thank you for this recipe. I've been looking for this recipe a long long time, since I like cream cheese flavor more than butter. I am very thankful. Can I color this frosting? Can I get bright colors like red and black? Wich ones are the stabilizers we need, so I can read the cream cheese ingredients and choose the perfect one? And can this recipe works for hot weather, like 35-45⁰C? If not, what's the highest temperature it can resist? I hope I'm clear, since I'm from México and My English is not that good. Greetings ❤️💜💙

[@AlexHamlett]

If you use a quick icer in a piping bag it really helps with icing a cake, im not sure if you’ve tried it or not but it’s a tool that I like to use when frosting cakes

[@AlexHamlett]

It’s a tip #789 I believe

[@iDislikeNames]

I like the idea of this recipe, but when I tried it, there were a lot of butter chunks that wouldn't go away, so ended up having to use the hair dryer. The also consistency ended up being a lot softer that I would have liked, after initially seeming ok. Put it in the fridge a few times only to have it get too soft again after a few minutes. It was fairly large batch, so maybe that's why? Either way, not sure how to solve the issues.

[@annmarie6588]

Thank you for sharing your expertise! I look forward to trying this recipe. Question: Do you have a video on making cannoli cream? Whenever I try to make it, I let the ricotta strain in cheesecloth for a few days, but when I add the sugar, it becomes runny and is a nightmare to use as a filling. Any suggestions would be most appreciated :)

[@janicepujol4297]

Thank you! I’m a chronic follower! Any recommendations for after you put it in the fridge? Do I whip it again? TIA

[@Jonsofjons]

I would love to see you breakdown a vegan cream cheese. I need the help.

[@naomiz625]

Worth the try. Any substitute for powdered egg whites?

[@SheilaR.08]

I need to be eating an entire layer cake while I watch these videos. 😋

[@kimmbrown596]

I made this frosting last night. In the end it tasted and looks amazing but I couldn’t get it to reach 180 degrees. It was on the double broiler forever. It must have been about 20+ min. And it was really thick. It got to about 155 degrees. I felt it and there was no grainy-ness so I proceeded to move on. I added the meringue and milk powder but I didn’t see in the instructions to mix on high for 5 min. So I proceeded to add the butter. Now I’m not sure if skipping the step of mixing it on high for 5 min was a problem but it was so loose. (After adding all the butter which was cold from the fridge) I did whip on high til it was a nice white color. It was smooth and really white but still so loose. I was able to use it and kept putting in fridge to harden up. In the end the cake looks wonderful and the frosting hardened up. I’m just not sure about the cooking part and what I might have done wrong. Any suggestions, because I really want to use this frosting again but it was so time consuming. And I love hearing about the science of all your recipes. It’s been helpful for me so thanks so much.

[@rochelleconcepcion7351]

I waa having similar issues when I started putting the butter it didn't get to the same results but I did follow all instructions including the high mix 5 mins but mine came out still runny. I put it in the fridge for 20 mins before putting it on my cake then starts to melt again. Place it on the fridge again. So I don't know what I did wrong. I will try again :(

[@kadyfadel6638]

There are a variety of options for powdered egg white substitutes such as fresh egg whites, chia seeds, meringue powder, aquafaba, gelatin, agar powder, flax seeds, silken tofu, and even fruit purees. I found this..

[@dawnhalligan]

Add the Butter at the End and You can use Cold Cream Cheese. I did it returned out Stable to frost.

[@carolfenton3912]

Thanks for the video! I wonder if you could just cook the cream cheese as a component of the paste in an ermine icing. I ask because I don't usually have milk powder or egg white/meringue powder on hand...?

[@krireshin]

I wonder if you could keep more tangy flavor by using a little buttermilk powder in addition to or in place of some of the milk powder 🤔

[@ChelX]

Would you recommend this for warm climates like in the caribbean? I usually add shortening to buttercream rather than 100% butter.... would adding shortening to this help stabilize it further?

[@92TampaChick813]

The first time I have every single ingredient for a baking recipe. The cream cheese frosting Gods answered my prayers 😂