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!
@jinnyscakes2 жыл бұрын
The water came from my cream cheese not the butter. Unfortunately we don’t have block cream cheese in my country.
@TheTyrantanic Жыл бұрын
the water is from the cream cheese. You can whip butter all day and the water will never come out of it
@fufucker989810 ай бұрын
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
@lindyannfarrier84632 жыл бұрын
I used Philadelphia block n there was no wAter
@nkeen20082 ай бұрын
Click here if this didn’t work For you
@lindyannfarrier84633 жыл бұрын
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...
@cristinacausone38792 күн бұрын
Hie can I ll do roses with this cream? i m from Argentina, Thanks you
@aggiea7544 Жыл бұрын
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!
@TheTyrantanic Жыл бұрын
will the water come out by hanging the cream cheese in a muslin cloth?
@edelineavacaritei59212 жыл бұрын
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!
@jinnyscakes2 жыл бұрын
Absolutely xx
@edelineavacaritei59212 жыл бұрын
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?
@patcarroll68783 жыл бұрын
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
@jinnyscakes3 жыл бұрын
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
@IcedCupcakes Жыл бұрын
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).
@tweebie Жыл бұрын
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 🙂
@andromedaletourneau58083 ай бұрын
How do I add this to an italian meringue buttercream?
@thecakeparlor26493 жыл бұрын
Thank you.
@jinnyscakes3 жыл бұрын
No problem at all 💞
@sharonbrown83743 жыл бұрын
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
@jinnyscakes3 жыл бұрын
Oh wow thank you so very much, your very kind. I hope you enjoy xxxx
@ahmadronald63893 жыл бұрын
Pro trick: you can watch movies at flixzone. Been using them for watching a lot of movies these days.
@lukasconor37663 жыл бұрын
@Ahmad Ronald Definitely, been using Flixzone for since november myself :)
@fa31063 жыл бұрын
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 :)
@jinnyscakes3 жыл бұрын
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
@belle17613 жыл бұрын
this is amazing! can this method be used with ermine? I do not like my buttercream too sweet.
@jinnyscakes3 жыл бұрын
Oh I’m not sure I’m so sorry xxx
@_.iamfaithhhh._2 жыл бұрын
Hi Jinny how many cupcakes are you able to pipe with this recipe?
@kindafinch90653 жыл бұрын
Can this be done using Pauly cream cheese?
@jinnyscakes3 жыл бұрын
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
@colezy142 жыл бұрын
Would you do this step for smbc?
@FL172410 ай бұрын
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.
@kano_Bo9 ай бұрын
This was a massive fail. My stand machine kept beating for over an hour had to stop it and get added the icing sugar
@jinnyscakes8 ай бұрын
If you use block cream cheese it won’t work unfortunately xx
@kano_Bo8 ай бұрын
I didn't use block cream cheese
@lisapenney68013 жыл бұрын
Hi jinny do you have quantities to fill and decorate a 6in cake? Or would this recipe be enough?x
@jinnyscakes3 жыл бұрын
How many layers are you doing x
@lisapenney68013 жыл бұрын
@@jinnyscakes 4 layer 6in x🤩x
@jinnyscakes3 жыл бұрын
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
@lisapenney68013 жыл бұрын
Oohh I didn't know you could freeze creamcheese buttercream! GAME CHANGER! Thanks so much xx
@jinnyscakes3 жыл бұрын
@@lisapenney6801 no problem, on defrosting whip slowly and build up more water may come out xx
@glendag8992 Жыл бұрын
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 😊
@alynkabear Жыл бұрын
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
@fefejohns45873 жыл бұрын
Sorry i don’t know grams!! Can you tell us in cups or tablespoons????
@jinnyscakes3 жыл бұрын
If you put ingredient conversion chart into Google, you will be able to convert there xxx
@suzmac15263 жыл бұрын
Thank you so much for this flawless recipe.
@jinnyscakes3 жыл бұрын
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!🥰
@smurfmonster Жыл бұрын
By doing this haven’t you just made cream cheese into butter by beating it? The same as beating double cream into butter?
@beimnet73403 жыл бұрын
Hi Jinny, I couldn't manage to get out any water, can I still add the sugar and use it?
@jinnyscakes3 жыл бұрын
Yes of course xx
@TheDeltaBelle3 жыл бұрын
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?
@jinnyscakes3 жыл бұрын
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
@TheDeltaBelle3 жыл бұрын
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. :-)
@TheDeltaBelle3 жыл бұрын
One more question, can this recipe be doubled?
@jinnyscakes3 жыл бұрын
@@TheDeltaBelle yes definitely xx
@marypenza42922 жыл бұрын
Butter is up to 20% water...so is this water from the cream cheese or the butter?
@aggiea7544 Жыл бұрын
I wonder if this happens because the fat from the cheese binds to the fat from the butter, forcing the water out 🤔🤔
@chico7913 жыл бұрын
Did you beat the cream cheese cold or at room temperature?
@jinnyscakes3 жыл бұрын
I used cold xxx
@chico7913 жыл бұрын
@@jinnyscakes tnks
@PGbunny153 жыл бұрын
Great tutorial! Can you use this buttercream to pipe flowers?
@jinnyscakes3 жыл бұрын
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
@lindyannfarrier84633 жыл бұрын
Can you mention at speed number n how long at each stage so I know how long it should take ... I like time
@lindabonnette84433 жыл бұрын
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.
@jinnyscakes3 жыл бұрын
It would be so hard due to such a reduced water content xx
@lindabonnette84433 жыл бұрын
@@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!
@jinnyscakes3 жыл бұрын
I think the block is as close to the end result of my method as you can get xxx
@mlghosam3 жыл бұрын
Great video and tip. How much icing sugar to you use?
@jinnyscakes3 жыл бұрын
Sorry I've just added the ingredients to the description box xxxx
@lindyannfarrier84632 жыл бұрын
I use Philadelphia creamcheese in the block which I believe is even more solid
@supaneedilokworaphat763011 ай бұрын
Can I add lemon juice for1teaspoon?
@isabellasuarez73262 жыл бұрын
Hello, can you double this recipe in cups please I’m having trouble
@jinnyscakes2 жыл бұрын
You can double it definitely unfortunately I wouldn’t have cup conversions. I am so sorry xx
@llmiami53513 жыл бұрын
Awesome, about how many minutes on high speed? Like 2?
@jinnyscakes3 жыл бұрын
yes, 2 mins after each addition of butter xx
@kari787pr3 жыл бұрын
Hello! For how many macarons is this recipe?
@jinnyscakes3 жыл бұрын
Sorry I think this is the wrong recipe x
@RhaenyraTargaryensDragon3 жыл бұрын
@@jinnyscakes this does work beautifully for macarons, I made some with it just before Christmas and they were amazing! x
@jinnyscakes3 жыл бұрын
@@RhaenyraTargaryensDragon ahh I get I now lol, ahh brilliant thank you so much, I’m really pleased you enjoyed it xxx
@jinnyscakes3 жыл бұрын
Sorry I realise what you meant now, I do apologise xx
@RhaenyraTargaryensDragon3 жыл бұрын
@@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
@Bakeditmakeit2 жыл бұрын
Hehehehe beat em up 😘💕
@2012taa3 жыл бұрын
I tried this method and no liquid was coming out... I used the exact same cream cheese tub
@jinnyscakes3 жыл бұрын
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?
@wholenesswholeness95732 жыл бұрын
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.
@dimples9t82 жыл бұрын
@@wholenesswholeness9573 We don’t get block cream cheese in the UK …really annoying.
@IcedCupcakes Жыл бұрын
@@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.