Cream cheese frosting was annoying...until this 

Is there a way to use less sugar?

The thing I hate about cream cheese icing is that it's so sticky and hard to smooth! It looks like your recipe solves these problems, too, although I can't tell for sure.

​@@brintesiacirce9414Yes! We add about ½ cup dry buttermilk powder to the beaten butter and cream cheese. It has a similar tang to cream cheese and absorbs some of the liquid from the cream cheese. That means you don't need as much powdered sugar. Another trick I recently heard was to freeze the cream cheese, then thaw it. When it thaws, a bunch of liquid is released. Drain that liquid before adding to the mixing bowl. *I HAVE NOT TRIED THIS YET* , so I don't know what the final texture is like.

​@@CynBH how much less powdered sugar do u add if using the powdered milk?

@@dcordero1984 To make sure you don't use the wrong thing, it's not powdered milk. It's Powdered *BUTTERMILK* . Very different flavors. And usually we add ⅓ cup powdered buttermilk for every 12 ounces (1.5 blocks) of cream cheese. Then add enough powdered sugar to make it as stiff as you want it. Unfortunately, I can't really give you an exact amount, because it'll depend on your local humidity and how stiff you need the frosting. If you're piping (like onto cupcakes or decorative use), you will need more powdered sugar than if you need it spreadable. Even less if you want it to drip like for a Bundt cake.

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I agree! She's like the baking version of Alton Brown🥰

This is my exact same thoughts! Love this channel so much

What is ATK?

@@desertdweller_ America's Test Kitchen

It would help me if I knew exactly what kind it was so I can see the ingredients... is it Philadelphia brand like we have in the US? It's so hard for me to develop recipes with ingredients from other countries :)

@@Sugarologie the main brand in the UK is Philadelphia. In the UK it seems to be called "soft cheese" instead of cream cheese. if you search "Philadelphia Original Soft Cheese UK ASDA" it should come up

@@Sugarologie Ingredients Full Fat Soft Cheese, Salt, Stabiliser (Locust Bean Gum), Acid (Citric Acid)

Per 100g: 21g of fat

I found this info on the Nigella blog: "Cream cheese is a soft white cheese and is sold in most major supermarkets. The USDA define cream cheese as having a fat content of around 33% and a moisture content of 55%. It is usually made by mixing low fat milk and cream with an acid, to cause coagulation, and then heating this mixture to stop the process. Philadelphia is the best-known cream cheese brand as it is marketed very widely across the world and usually states "cream cheese" on its packaging, though some of the packaging is now plastic resealable containers that have "cream cheese spread" marked on them. In the US other brands and own label products tend to be marked as cream cheese. In the UK the fat content of cream cheese can theoretically be as high as 55% which may be why the UK tends to opt for the term "soft white cheese", but most people still think of this as cream cheese and the higher fat content cream cheese tends to be flavoured with garlic and herbs. If you put "cream cheese" into the search engines of most UK supermarket websites then you will find that they will bring up Philadelphia and soft white cheese."

Brown sugar is just coated white sugar (with molasses or whatever the byproducts of refined sugar are). So youd be introducing sugar with extra water content but who knows if the extra ingredients do something special hmm

I would suggest Sugarologie’s other stable cream cheese buttercream recipe! There are more steps but the outcome is delicious, the texture is like swiss meringue buttercream. I’ve used the same recipe multiple times and it is my go to!

Its powdered sugar so its extra fine. Its not regular granulated sugar. Typically buttercreams use powder sugar & incorporate just fine. Regular buttercreams crust over slightly (the outside) when they set.