Non-runny, pipeable, and quick cream cheese frosting

For the full blog post on how to make this frosting go here www.sugarologie.com/recipes/q...
✌🏼 SOCIALS
--------------------------
INSTAGRAM / sugarologie101
TIKTOK / sugarologie101
PINTEREST / _saved
WEBSITE www.sugarologie.com
THE CAKECULATOR cakeculator.sugarologie.com
--------------------------
Happy baking, friends ♥️
-------------------------
This description may contain affiliate links. I get a small commission at no extra cost to you.

[@Sugarologie]

For full written instructions and all my tips on how to use this frosting, you can check out my blog post here: www.sugarologie.com/recipes/quick-cream-cheese-frosting

[@bil8647]

Thank you for the link. I love your scientific approach to better baking.

[@Ifitmatters52]

The quantities are different in the clip than the online recipe 😮

[@Sugarologie]

@@Ifitmatters52 With my videos, always go with what I post online on my blog. I'm always refining recipes and so the blog will always have the latest version for you :)

[@goodman854]

full size links don't appear in shorts.

[@Sugarologie]

@@goodman854 KZbin took away the ability to link out on Shorts :(

[@tylerwilliam97]

i love this! it's like the reverse creaming method for cakes, i'm definitely going to have to try this. thank you!

[@Sugarologie]

Omg you described it perfectly ☺️

[@that._sag._ray5042]

@@Sugarologie Hi I don't mean to bother and I hope u reply soon cause I have to make some deserts soon - Can I substitute the powdered sugar with regular sugar? Thanks in advance!

[@hyde1893]

@@that._sag._ray5042 hi! since it's unlikely she'll respond i'm just gonna let you know that you shouldn't. it'll make the texture really grainy and will end up being like sugary sand, from my own experience

[@nortexevents]

@@that._sag._ray5042 I don’t know this for sure, but I heard if you use a good processor on all white sugar it’ll turn into a powdered sugar substitute.

[@that._sag._ray5042]

@@nortexevents That was 3 months ago but thanks?

[@I.love.chease]

I tried this and it’s so insanely perfect🤯🤯🤯 it taste a bit more on the sweet side and there’s not as much cream cheese flavor as usual but it’s definitely for piping and has a nice texture and pretty good flavor

[@Sugarologie]

I bet you could get away with adding a little less sugar - I’ve never tried and yeah I don’t like overly sweet frostings so I’d be interested in doing that as well. I based this off my American buttercream, which is why the amounts are what they are ❤️ but now I want to try too!

[@bonvivantsweets3411]

@@Sugarologie When you added that tsp of fresh lemon juice in the other video you did, would that make it less sweet and still bring out the cream cheese flavor? I LOVE your content by the way!❤️

[@UbeFlavoured]

​@@bonvivantsweets3411 Yes! Lemon would be a great addition, because the citric acid will round out and push forward the flavour of the lactic acid in the cream cheese. I would look out for signs of the frosting becoming too loose, however you might not need that much lemon juice depending on your starting ratios. I wish you good luck on your next baking adventure!

[@Charlie__Warlie]

I added about 3 cups of sugar and it came out the same. It still tasted sweet and had a nice consistency

[@kundaigogoma9420]

best creamscheese frosting that isnt sweet is suing condensed mil, butter and cream cheese, perfectly smooth and silky

[@butterflyjunkie73]

I love the way you not only demonstrate how you make your frosting but you explain the science behind it! 2 lessons in 1 tutorial!! 🌻

[@AestheticJem]

Omg i tried it and it really works, I defiantly do recommend adding a bit less powdered sugar, I doubled the recipe and only needed 6cups of powdered sugar. And also add a dash of heavy whipping cream at the end for a more mind blowing taste, I doubled the recipe and used about 1/3 cup of heavy whipping cream. HOPE THIS HELPS HAPPY BAKING ❤

[@ljjumble]

I live in the tropics where it's not only hot but humid. When I do a cream cheese frosting I use this method but I also only use half the butter and sugar and add a generous amount of vanilla paste. It gives a less sweet and more tangy finish that suits my non American palette better and holds it's shape longer when not refrigerated

[@13Shadow_LV23]

I love how scientific baking is.

[@pia9236]

I tried this today!! Love the flavour the texture the lightness everything!! This is the first time I've been successfully able to make ANY frosting at all and I've been trying for years on and off thank you soo much for sharing this !!

[@Sugarologie]

💕

[@homebodymarsx]

I made this for my partner's bday ! They loved it and I enjoyed making it

[@HoobyG]

Just tried this and it’s turned out beautifully, better than my usual frosting that requires cream and a little corn starch to hold its shape. 👍🏻

[@sagittariusque8932]

I will keep that in mind

[@nyurma_eden]

We can’t thank you enough for revealing all your secrets 🙏🏼🙏🏼🙏🏼 really thank you

[@EmorettaRobinson]

The thought process, time and effort that you put into this amazes and impresses me on so many levels. One of the cakes that I used to stay up until 3 and 4 a.m. to make with my mother every Thanksgiving and Christmas (sometimes New Year's eve) is a red velvet cake. Those are some of my fondest memories that I have of her. So this really does mean a lot to me. ❤

[@gi_herna]

By far the best most tastiest cream cheese frosting! I just add less powdered sugar to my preference but the consistency is PERFECT

[@asherrogers2687]

Will this weep though? Where does the water eventually go, other than evaporate? I mean it sounds like a perfect recipe. I have learned SOOOO much from your videos. I'm 52yr old Grandma and really wish I had you for a teacher! Thanks for making learning fun!

[@kimmattler2419]

Thank you for your amazing explanations. I appreciate the chemistry lessons that go with the recipes 🦋 Kim in New Zealand 🇳🇿

[@gato8008]

Thank you for this! I'll definitely be trying this out in case I plan on reopening my small baking business in the future! Total lifesaver!

[@lexiii8557]

This is my new fav cream cheese frosting recipe!! It is great for frosting cakes and cupcakes and it tastes great!! I only made two mods which were a little less powdered sugar and vanilla extract!! Thanks so much for sharing this recipe

[@andysawy]

I am so glad I found your channel! I love all the science talk behind cakes and frostings, makes my inner cake nerd so happy ☺️ you are awesome, keep up the amazing work!

[@virginiafreeman6388]

I just tried this for a wedding cake I'm doing. I was really nervous about the stability of a 3 tier cake with all cream cheese frosting. The bride wanted red velvet with cream cheese frosting only, despite my warnings. This was the PERFECT solution! I added more butter to ensure structural integrity, and it worked perfectly! It holds so nicely! I'm not worried at all about the cake sliding. Thank you!

[@Sugarologie]

Wow! Three tiers! You are amazing

[@jackiedelvalle]

Yeah, yesterday I found a girl who essentially makes a buttercream and then minimally FOLDS IN the cream cheese afterwards. Perfection! Pipeable!!!

[@creeperizak8971]

The first video I've found so far that actually tackles this problem

[@SS-ly2bn]

Bless you! I love how you are telling us how to make delicious frostings! ❤

[@Lkitten68]

I did this on accident! Thinking I was so smart and didn't need a recipe lol. My FAVORITE icing! With the exception of CHOCOLATE cream cheese icing!

[@jennd9091]

I thought this was impossible in the UK where we cannot get firm blocks of Philadelphia cream cheese. Our Philadelphia is sloppy and smooth to make it spreadable. So I tried 250g of mascarpone and 175g of the soft Philadelphia.... and it is perfect!!!... It works !!!! Doing cartwheels of joy here xxxxxxxxx

[@aliciahunter1973]

Omg where have you been all my life, you have no idea how much I needed this. Thank you, you cream cheese goddess you xxxx

[@kellymoyer1409]

Your videos are so informative. Thank you so much for sharing your knowledge

[@forthelove77]

Holy cow! Girl, that makes a huge difference. Thank you.

[@chelseagirl30]

I love your tips and tricks, you are so smart with how you do things and explain them in an understandable way

[@Appaddict01]

Emma’s goodies always uses cold cream cheese. That’s how the bakery she worked at did it.

[@jasminecarrington6471]

You just solved all of my icing problems. Who knew there was science to perfect icing

[@fionalee337]

Love the explanation of it. Totally makes sense

[@rms5993]

This is the way my aunt taught me to make it decades ago.

[@beckycrockett9055]

Just followed this and omgosh - the best!!! Thank you - perfect!!!!

[@tessmichel7788]

You are so brilliant. Giving this method a try RIGHT NOW.

[@ipoetry5718]

Once again,SO SMART🤓👌

[@smitanambiar6418]

Yes, been doing this for years! The higher the water content, the less mixing should be used. You also end up using far less sugar than other recipes

[@cynthiaarce6164]

Thank , I made it before and it was super runny. Im going to try it ! Thank you❤

[@nachocheeba]

That's absolutely genius!

[@chaeyoungisoppar8316]

YES THE SCIENCE. I LOVE IT

[@jamj4r]

You absolute genius.

[@kath976]

You are a genius !!!! Thank you so much!

[@gretheb1673]

Pure Magic 🎉 made a huge difference! Tnx

[@user-bt3mt5hx9h]

Good advice! I'll try it!

[@kathymyers-host6187]

Good Tip! I will remember that for next time 🥰

[@naomiz625]

Thank you so much . A must try 😊

[@deshannsears5392]

Good information, I need help with working on my frosting

[@angelajudd9891]

The science of baking!❤

[@alexandralukas5406]

You are a genius!

[@DNB7227]

There's definitely a science to this.

[@celine4evauk]

May have to try this one! I've been looking for a good cream cheese frosting to top a ginger cake 😀

[@butterflyslyqueen6715]

I love your videos

[@vickieadams6648]

Thanks for the tip. That's the problem I have with my frosting.

[@franktalk2]

love your work!

[@Shmeggles]

Oh my gosh, thank you! It's my daughter's 14th birthday day, abc I trying REALLY hard this year.

[@kelleyscrutchfield4504]

Absolutely the B-E-S-T stable, cream cheese frosting! I’ve made it several times now and it pipes like a dream and maintains its shape. It’s so easy to make. Where have you been all my life? 😊. Thank you for your recipes and explanations of how you got there

[@bosslady3210]

Can you also use this frosting for cakes or is it just for piping?

[@ophalynocampo4848]

Oh my! So sweet..

[@Pika-Chu64]

I want this as my bday cake

[@andyj3061]

I love it!

[@gulagp1309]

If only I watched this yesterday

[@westcoastboastreg6263]

Brilliant!

[@sgg1549]

Thank you for sharing ❤

[@Yaya-nc2eh]

Thank you! 👍🏽😍🥰

[@franklyscar7959]

Nice. Thank you. 🙏🏻🙌🏼

[@DraGnFly007]

Clevuh gal!💗

[@carolinew.8835]

You’re so smart 🥳🤓

[@ml9682]

Way roo sweet

[@rachaelcook7306]

Yay for Science Girl!

[@michelebradley7813]

Reverse Creaming! 🎉🎊

[@katinapactol-baez1317]

Thank you!

[@jessy7093]

Queen

[@nwuolle71]

I use ermine frosting on my red velvet cake.

[@saramenjivar1875]

Can you use this frosting on cookie? Love your videos!!❤

[@watermelon4944]

i like how u pronounce sugar

[@abigailpradin5958]

How many cupcakes can this pipe

[@HeavenDelights]

Can we pipe flowers with this? @sugarologie

[@jasminecarrington6471]

❤

[@theashleylouise]

😮❤

[@cheesequeen.]

When do you add the salt and vanilla? And how much of it

[@user-qg6hp5yc7o]

Hello! Will this colour ok with a gel colour and remain stable and thick? Add the gel at the end? 😊

[@kanad.2921]

OMG 🎉

[@RK-cb8ol]

Can u make a cream cheese frosting low in sweetness plz

[@L1ttlef0ot]

Is it possible to make this if I do not own a stand mixer or electric hand mixer?

[@arrrlyy]

Does it matter if the butter is cold?

[@Jessica-rp6yu]

Can adding cocoa powder change the texture?

[@gameseeker6307]

Chemistry!

[@dhrlh]

Does this apply to making cheesecake batter too?

[@yvaineho8332]

Would this work for cakes tho? Please replyyy i really need cream cheese buttercream/frosting but i saw your other recipe that’s suitable for large cakes and I don’t have time for that😂 this is simple but you said this is for piping or cupcakes.Pleaseee anyone helpppp

[@bebelindo777]

Is the stability because of the amount of powder sugar as thats whats creating the firmness, my only concern is the richness????

[@evanpeaked]

Is this good for icing cakes? Like crumb coat, and the coat above that?

[@Sugarologie]

Yes, you can see me use it here :) www.sugarologie.com/recipes/quick-cream-cheese-frosting

[@evanpeaked]

@@Sugarologie thank you so much!! I’m planning on making my birthday cake this year and I don’t like buttercream very much so this will help

[@clairressagoad2789]

How long is it stable?? How long can it sit at room temperature before becoming runny?? Also, do you think this would also work with whipped cream??

[@Sugarologie]

With cream cheese frosting it’s supposed to be fridged after 4 hours at room temp - and this will def be stable during that time. It’s not gotten runny for me. Hmm that’s a good question - not sure if it would work for whipped cream but I haven’t tried :) you’d prob need some extra stabilizer

[@jenniferwilliams4969]

I want to try this! Is there a printable version available? I searched your website, but did not see this particular recipe.

[@Sugarologie]

Here's the stuff recipe for You: www.sugarologie.com/recipes/quick-cream-cheese-frosting Thanks for reminding me! I need to add it to the Cakeculator 🙂

[@jannabaty4533]

G E N I U S

[@victoriamartin5414]

Can you explain why it needs to be cold butter and cream cheese?

[@Sugarologie]

It's because keeping the cream cheese cold keeps it stable and easier to work with when making this frosting. Although it looks like and feels like (soft) butter, cream cheese has an entirely different molecular composition and, therefore, has to be treated differently than butter. So instead of using it while soft or at room temperature like most recipes do, for maximum stability, keep it cold. Cream cheese has a high water content stabilized by gums, which can create an overly soft or runny texture when warmed, overmixed, or exposed to high amounts of sugar. Hope that helps :)

[@Stella42942]

Looks really good, can vanilla extract be added?

[@Sugarologie]

Yes you can!

[@Melanierose21122]

Tigga Mac used your recipe!!! People told her about you and she gave you a shout out. People be sending love to you in the comments!!! ♥♥♥

[@Sugarologie]

I saw 🥹🫶🏼 I’m flattered that she would try my recipe 💕

[@sadioarnett8707]

You said don't overmix in the final stage. At what point can you add color?

[@Sugarologie]

Good question. If I were to color it, I would add during the butter-sugar stage, knowing that it will lighten as I add cream cheese in the last step.

[@sadioarnett8707]

@@Sugarologie Thanks so much for the quick reply!

[@amydelaforce7828]

Light bulb moment. Makes sense because sugar is hygroscopic.

[@za6287]

Can I get away with this on room temp butter since cold butter is difficult to mix with a hand mixer. It flies everywhere

[@ymjenxvlog254]

Do you think instead of icing sugar can I put dry milk instead?

[@vickyl7980]

Yes! I sift a tiny amount of icing sugar & powdered milk (full fat) together for ALL my frosting. They are less sweet, but more stable (I live in the tropics) ... I also prefer the creamy texture & flavour.

[@andrewb3882]

Where’s the second recipe

[@shinemensah352]

On her page...its wonderful