Best Creamcheese Buttercream Recipe- Crusting 

crystaljoe Glad you liked!

i don't like american buttercream because it's overly sweet. That's why i like french/Italian buttercream. Howsweet is this buttercream?

It's sweet.

Can this be use in hot humid climate for 6 hours

You welcome!

Thanks!

Gracias!

Also, do you have any fondant suggestions? Ive tried Wilton's fondant and i don't really like it. Do you have a specific one you use?

Amen!

jlnriddick Once you try high ratio, you will never go back! Thanks for the complements!!

+Fre Lo No more!!! :D

I am glad!!!

+danito1981 Thanks! Glad you did!

You welcome!

+MrLisztian It's really good too!

That will change depending on how much icing you apply. I can say that this recipe will cover a tall 8 inch cake with some leftover. Thanks for the complements. Good luck with your business!

I live in a hot climate. It works. But always keep in mind that sugar and heat is not a good mix. Good luck!

It's really good!

Edna De la cruz I'm sure it is :) all your recipes are wonderful! I already shared this link with my friends on facebook and one said that they were going to make it today. Have a great week!

Have a great day!

Learning to ice a cake does have a learning curve but once you learn it, yes it's a lot easier than fondant!

You welcome!

How many cream cheese do i need to add if i'll use it as cake filling?

Sadly enough I agree with you. Crisco is better health wise but high ratio makes it taste better and smoother. Tough choice. Then again sugar is not great for the body either so there's no winning here..lol

+Margaret Garner You welcome!

+Leigh Howard That measuring cup I got from the Pampered Chef but I use mostly a scale and it's a lot faster!

Is mostly use in restaurants and bakeries.

Thank you it's a fantastic buttercream

I'm glad you like it!

Yes it can!

Thanks!

Mil gracias!

Yes you can!

Thank you!!!!

Soy bien picky con mis bizcochos, el de vainilla no es el mas que me pide pero estoy trabajando en una receta mia personal. Hasta que no la perfeccione no la pongo. Pero si estoy trabajandola!

Samuel Lewis It might be enough but really depends on how much icing you use. Some people use less, some more.

Hazlo todo con high ratio y no uses la mantequilla. Anade extracto de mantequilla. Es el mas fuerte para los calores

You can use crisco but it might make it less smooth and more grainy. So if you feel it more grainy then you know where it's coming from.

It will be a little more grainy but it's usable. Some people have tried Spectrum and they say it works well, I haven't tested it yet. This is how it looks: amzn.to/3kovHUv

En mi website bajo recetas tengo una receta que tiene mas cream cheese. La vas a encontrar bajo Recipes/cake fillings

Gracias!!! Me alegro te haya gustado!

La puedo usar cubrir el pastel y luego ponerle fonda

*of

I haven't added the meringue since it crust well without it. But you can always add it if you want!

+Edna De la Cruz appreciate the fast response 😉

I try! You welcome!

I had Chicken Pox..took me down for a whole month!

oh noooo!!!! glad to know you are better!!

Thanks!

Gracias! Si es muy firme!!!

Tan linda. Seguire viendo tus recetas a ver. 😚😚

I know this stays out of the fridge well as long as you have AC running. Texas cottage law has a recipe that is very similar to mine and they say it's safe to leave outside too. I have left one batch for over 2 weeks outside the fridge and still tastes good. I rather save the leftovers on the fridge, but I'm testing it!

For other flavors, you can add extracts. If you want chocolate you can add some powder cocoa. I used to add some fudge to it also and it was delicious. These days I use another recipe for my chocolate buttercream. It's all posted on my website.

Yes it can be kept at room temperature. (AC running) But if it's gonna be store for long periods you can freeze it too.

Yes you can!

Edna De la Cruz .....what do I do after I take it out of the fridge?

Leftovers will last in the fridge easily for over a month!

You can but just keep in mind that it will be very soft and it won't smooth as well. What I do is that I add more creamcheese extract or I put a very strong creamcheese filling inside the cake that complements the cake

I am glad you like!

This one will do well under fondant. Just make sure is a not a soft consistency

Try adding 3/4 cup before you add all the sugar and see how you like it.

+Margaret Garner Yes, this one its safe to leave over night. Make sure to have AC running.

Yes, just make sure the icing is not soft. just a good strong medium consistency

This icing holds pretty well! I have another one that is softer but this one is pretty strong

Thank you. Also do you have a shop I can visit in Florida? I live in Florida too, and would like to try your desserts. :-)

I don't own one. I go to my friends bakery if I need to do so.

Oh stinker well I used some of your recipes and decorating tutorials. And it was great. I had compliments allll night. Thanks for helping me to be a better baker. I would send some pictures but the only ones I have are after the party. So the flowers aren't perfect looking. (they where messed with too much)

Don't worry, cake skills grow with practice and time. I am glad all worked great!

Yes but be careful. Using the wrong mix paddle will bring air into it. Also it might be harder on the motor of it.

It really depends on how much icing you use when icing a cake.

Yes you can but use gel color or liqui-gels, don't use liquid colors.

See if they sell Spectrum vegetable shortening. If not, you can always try Amazon

@@EdnaDelacruz thank you so much for your time in answering my question😊your so patient and kind😊

Good luck with your business!!

It's really hard for me to help you when I don't know the market and the quality of the products that are sold there. You might have to test products until you find one you like. If you can't find a good quality vegetable shortening, try a a fat Palm oil shortening. Here in the States they have one called Spectrum that works really well.

Yes, I have used it as grass. But keep in mind that margarine is a lot softer so if you see the the buttercream is too soft, then switch to butter.

Ok! so if I dont get shortening I should use all butter? Thanks!

The shortening will make it a lot stronger so if you try it with just butter and is too soft even after adding more sugar, then you will know the shortening is needed.

Thanks a lot! :)

One of the first Cake decorating channels. With the years there are so many! Glad you like it. Send my love to Krazy Kool Cakes. Yes, you can use over red velvet!

Edna De la Cruz Thank you very much! I'll be binge watching your videos now! LOL! I'll let you know how the cake tasted with your icing! thanks again😇

Carolina Bodden Bizcochos que tienen rellenos que usan leche o huevos no se pueden dejar fuera de la nevera. Si esa es la situacion, es mejor que uses mermeladas o pastry bags que son hechas especificamente para poder dejar fuera de la nevera por periodos mas largos. Yo hago mis bizcochos en area a con Aire acondicionado. El azucar y el calor no son muy amigos. Tampoco me gusta terminar un bizcocho con muchos dias de anticipacion. Prefiero hacerlos el dia antes.

Margie De Lara Yes, you can but if the taste is gritty, you know why. High ratio is of better quality and it's smoother. You would have to substitute the butter and add butter extract.

4 oz

Yes, this is a sweet frosting and reducing the sugar won't help fixing that. Is meant to be sweet. I have tried doing it with Swiss and Italian buttercream but they are way too soft and this one is great for covering the cake smoothly.

Lo puedes usar para rellenar pero por lo regular yo hago uno con mas creamcheese para el filling.

I do but I have only a few videos at the moment! ru-vid.com/show-UCWJRgPSHTGQbt9do7wIoymA

In the fridge even over a month.

Yes it does!

Shady area is best but there is no real way to prevent it from melting other than leaving indoors until last minute. Sugar and heat don't mix

Can i leave out the butter???

yes, the sugar acts as a preservative in this recipe

Si agarra color. Asegurate que el color que usaste es de buena calidad o que sea fresco. Yo lo hago todo el tiempo sin ningun problema. Que marca de olor usastes?

You can but the consistency might be a bit more grainy.

Do half a recipe. If you change the recipe too much then you might encounter a recipe that might be too soft and not crust well.

@@EdnaDelacruz Okay Thank You.

+Nayasgift I use butter in my buttercream but is not just butter based, it has shortening too, and I've never had problems with that unless I use certain colors. For example, sometimes the black from wilton comes with a green base and won't give you a grey. I use instead chefmasters black or americolor. As far as violet, I had never had an issue with not getting the color with my recipe even when I use butter unless it's margarine. Margarine has a deeper yellow than real butter. The only problem I had with violets is that they go lighter when in contact with UV light.

Spend a month sick with Chicken Pox.. Trying to catch up with work and trying to renew my website so I can do more with it!