This frosting took me the longest to figure out 

This channel is a godsend. First time I’ve seen a content creator discuss baking with such depth and science.

WOWZA!! What a beautiful recipe! I'm so, so glad you made a recipe that can keep the flavour while not losing the texture!

My gurl out here meringue-ing everything!!

We have Arla brand cream cheese which is fantastic without any hydrocolloids, just dairy and enzymes.

i just made a red velvet cake for my birthday, the cream cheese frosting wasnt stable it wnded up being too runny and falling from the sides and just wouldn't stick to the cake in general, i wish i couldve seen this earlier but thank u so much ! ill make sure to try this way next time

Will you do a full video and recipe for this one? 🙏

The fact that it’s called “thixotropy” fucking kills me💀

Sooo interesting

How is it tricky? I just use cream cheese with no butter whatsoever. I also don't use my mixer, I mix in the powdered sugar straight into the softened cream cheese by hand. Never had any issues.

Wow 😯 This was fascinating! I love learning from you! The way you explain the science behind how you create everything is so fun and easy to understand. Thank you! 🙇‍♀️🍰

I love how you come up with these solutions! Your process is so intriguing. I have always made cream cheese frosting using the cooked flour method. The result is much better than regular cream cheese frosting. They hold up well to piping, just not as well as buttercream frosting. My family loves that its not too sweet too. I am waiting for my son’s birthday mid April to try out your cream cheese frosting recipe. Thank you so much for all your amazing content!❤

These are really high-quality videos! You deserve more subs and attention 😊

your videos make me feel like I'm in culinary school. also "shooketh" lmaooo

As a professional chef this is EXACTLY the kind of cooking content I want. I’m not a baker but the way you break things down to a science is amazing

I love the way you approach baking. Many ppl think it's magic when in reality you just have to dive deep into it to understand it. Also, I recently used your carrot cake recipe and it was an absolute hit and I enjoyed making it so much! The caramelized carrots are a winner; I used brown butter instead of regular and the depth of flavour was enhanced even further. Thank you for sharing all your content 🙏💕

Stable Cream Cheese Buttercream for layer cakes: www.sugarologie.com/recipes/cream-cheese-buttercream I have an easier cream cheese frosting too, which is more akin to American buttercream, but still has some great stability: www.sugarologie.com/recipes/quick-cream-cheese-frosting Which one to choose? The first one is less sweet, more smooth, and has the performance of a Swiss meringue buttercream. The second one has a bit of granularity from the powdered sugar and a more pronounced cream cheese flavor. This is the one that you may be more familiar with, but my version has added stability from the mixing technique. I apologize I have to talk very quickly with these SHORTS, but my blog posts typically go into more detail. 🧁💞

I just discovered your channel and have been watching all your videos! They’re so inspiring and amazing thank you 🙏

The scientific explanation just literally opened up my understanding of cream cheese, but the behaviors of other recipes and why????????? Thank you again!!!🙏🏽

I have a baking certificate. we didn't get all these science-y tidbits you give us. Sure we got some. But you're in-depth dives are awesome. Please start putting all these awesome bits with visual aides into a book. Maybe it will become a required text in the future. arms up, high ten!

My mom and I were just talking about cream cheese frosting yesterday. She refuses to use it because cakes fall apart. I think you've just upped her game.

God, I love this channel. I just started my pastry school journey, and these videos are my "semi productive break treat" 😄

There’s a way to have a stable cream cheese frosting (it works for me). - Whip the butter - Add the powdered sugar and mix until it’s like a normal American buttercream - Make sure your cream cheese is soft and combine it with the butter and sugar at the end, but don’t over mix and that’s pretty much it. You can also chill it before using ⭐️

I thought this was already a thing. My grandma did that with her frosting and she got it from my grandpa’s mother. Maybe not the exact same, but heating it, adding sugar, taking it off the heat, adding salt, confectioners sugar, vanilla, and butter, then beating it until stiff is how she made it. It’s still one of our favorite things to make of hers.

Except I buy organic cream cheese without those added gums. So not applicable.

that loop transition was flawless!

I'm going to try this today for my cinnamon buns.

If you don’t have cream cheese, adding a teaspoon of apple cider vinegar to your normal buttercream does the trick!

Thank you so much for this channel! I've been learning a lot. Have you done a recipe for coconut cream cheese buttercream? As in one made with block coconut cream, cream cheese, butter and sugar? Would the coconut cream be treated in a similar way to butter as an ingredient?

One of the bakes I’ve really struggled to figure out is cheesecake swirl brownies because adding sugar and egg yolk to my cream cheese would always liquify it! I couldn’t figure out if I was doing something wrong but based on this I’m guessing the sugar was just drawing all that moisture out and neutralising the effect of the stabiliser.

You did a science thing and I'm all for that if it takes you to the solution to a problem... But in the end, how does it taste?! 🤔

LOLLLLL @ "shooketh" 😂 thank you for that. it's the little things. 😊

That nourished my brain; and, clogged my heart. 😅

This is so interesting! I have been baking for 17+ years and have never seen this solution for cream cheese. I an going to try this immediately

They say when you don’t really know what you’re doing unless you’re able to explain it to someone and help them understand the subject. You did that. I just found your channel and subscribed, thanks for what you’re doing.

Interesting! I made a wedding cake last year with cream cheese frosting and felt so bad I couldn’t get the icing to stabilize. I told the wedding day coordinator to keep it refrigerated until literally the VERY LAST SECOND. I did not stay at the wedding so I’m not sure what happened but sometimes I wonder what came of that cake 😂

The way you explain the science behind baking is genius!

I just use a previously sweetened well flavoured whipping cream usually soy based (very stable) and add it to cream cheese, whip that together 2-1 ratio ( 2 cream- 1 cheese) and it’s a pretty stable icing, quick to whip up, temperature stable, great flavour less sugar and fat.

sooo glad your videos popped up on my feed, you make food science fun! 😆 i actually want to practice piping, but was looking for a cheap alternative to butter - it’d be interesting if you could come up with a recipe that imitates the consistency of buttercream without using butter!

Your channel needs to blow up already

Woww😮

Thank you so much for explaining the reasons why things work the way they do. You have improved my baking experiences so much.

I love gastronomy and your channel gave me a lot of things to look forward to

i look forward to trying both recipes. I'm always sad when I can't do much decorating with my cream cheese frosting.

Dang!! This is amazing!!! Can you share the recipe!!?!

heavy cream is 102% 🤯

IT'S also DISGUSTING and A BLIGHT UPON CUPCAKES AND HUMANITY. Nothing worse than getting excited for a cupcake and then BAM SECRET SOUR CHEESE IN THE FROSTING. Stop trying to help people commit crimes against food. 👿

Suuuuuper Geeeeenius!!!❤

It's absolutely amazing watching you be so scientific about baking! I have learned so much and appreciate your dedication to this! ❤️❤️❤️

Hi, I've noticed you're using the same music track or at least pieces from the same artist in your recent shorts, could you be so kind as to name the artist and/or song? They have a lovely sound

WOMAN?! Who the heck are you? Do you listen to my conversations 🤨 I use “Unshaken” and “Shooketh”………….. That’s it. I’m subscribing 👍🏾

The easier American buttercream recipe would be KETO friendly with Swerve Powdered "sugar. " Any chance it would substitute for sugar and not change texture?

Also, you sound like me f’ing up a recipe but still somehow working. Like I’ve done this by accident, but with goats milk. Best thing ever. Cannot replicate.

I never realized that american cream cheese is different from what I'd get in a store here. So that's why my frosting was always so... liquid when I used an American recipe! (Ok, I only tried to make some cupcakes YEARS ago from one recipe, I guess I would have gotten it sooner, if I'd've tried it more often 😅)

I hate frosting but can’t stop watching your videos. They’re impressive

Okay no. That's it. Cream cheese should never come wrapped like a brick of butter. The US is officially dead to me.

Woooooowwwwww! I just enjoy how you are scientific about all your baking knowledge. Thanks for sharing!

Gonna try this ASAP... I love the taste of cream cheese frosting, however mine always turns out too hard to squeeze and pipe (one time it literally RIPPED my linen piping bag!!!) And there's always inhomogeneous pieces of butter and cream cheese in it because I've been told so often to not over mix the batch. 😂

I love how you treat your cooking as a science:) Because it is! Though I’ve never really looked at cooking this way, I am very much a scientist and I have been thoroughly loving your channel since I recently discovered it.. I have learned SO much!! ❤

Omg, I have been looking for this kind of cream cheese frosting. I have a very hard time to colour cream cheese especially deep and dark colours. The pigment always turn out grainy. Plus, piping decoration with cream cheese doesn't give a very fine details like buttercream. I am looking forward to try this method. It would be very helpful if you show us the full tutorial. Thanks

That's interesting because my kids and I don't do well with cow's milk but we handle goat just fine. Hence, we use chevre, not cream cheese, and chevre has no additives - what were they called? Hydro colloids? Lol this changes things...

Cream cheese looks nothing like this in Europe... It's more like spreadable butter

Interesting experiment... However.. Have you ever tried buying cream cheese that does not have additives? That is usually just cheap cream cheese. Good quality cream cheese has no additives and I have had no problem making frosting with them.

I live stumbling on her videos. She’s like Anne Rearden but dumbs things down significantly less!

I find this so fascinating. That’s for making these videos and breaking down the science of it. It’s so cool to understand why certain ingredients react the way they do and it’s amazing how you use that knowledge to problem solve and make your ingredients work to your advantage. It’s literally watching a science experiment. I wish this was how we learned chemistry in HS. For the labs of course. Nothing would be better than edible homework. 😂

Wow, as a Pennsylvanian, this is the first time I've seen this method for cream cheese frosting. Usually its a cold preparation with butter, powdered sugar and vanilla. I've never seen someone heat it before.

Ok! Funny story about making a cheesecake: (keep in mind im not great at cooking) I decided I would make a cheesecake because I never had when they were my favourite desert. I was going good until it came time to add the sugar. I read the recipe on my tablet and thought it had said 12 cups of sugar when it only said 1/2 cup. Later I was eating it and I realised my mistake only then! (I also was low on sugar so I only ended up adding like 3 cups also because I was extremely confused

I don't think I have ever followed one of your frosting recipes to a T but your entire concept of making frosting with a syrup instead of a solid form of sugar has absolutely blown my mind and I will probably never buy powdered sugar again.

If you find the right cream cheese, you can make a stable cream cheese without melting it. Walmart cream cheese makes the best frosting. Cream the cream cheese until smooth then add the butter. Add the powdered sugar, salt, snd vanilla. 1pkg to 1stick/cream cheese to butter and a half cup of powdered sugar, add salt and a heap of vanilla and my frosting is done.

YES HONEY!!! PLEASEEEEE keep helping us out!!!! ❤❤❤❤❤❤

Question for you: Does this method alter the flavor at all? There's far less cream cheese than I was expecting to see in this recipe, and a lot of stabilizing elements, so what does it taste like? I'm asking because I'm also able to make a stable cream cheese frosting by simply creaming regular sugar and butter together until pale and fluffy first, then adding the cream cheese and any extracts or lemon juice after. The goal is to coat all the little sugar molecules in a layer of fat, so that the sugar's hydrophilic properties are primarily occupied by the butter, which has a much lower moisture content than the cream cheese (16% on average vs up to 55% for the cream cheese). Some moisture is still lost to the cream cheese once it's added, but only really enough to finish dissolving the sugar into the finished frosting, which leaves most of the moisture in the cream cheese intact. The result is both stable and full of cream cheese flavor. Unfortunately, I only bake as a hobby, so I haven't heavily experimented with adding more sugar after the fact (though I have added a tablespoon or two in the case that it needed to be sweeter for whatever reason with no adverse issues), but I'll try to get around to that eventually.

Not every cream cheese has the extra ingredients......I only buy the cheese with the natural ingredients

Wow? Why is American cream cheese so hard? You couldn't press like that in an English cream, will be a hole straight away, with a gentle press, and you certainly can't just drop it on a surface

Wow! So glad I found you a year or so ago. I love your inquisitive nature that leads you to such amazing discoveries

And... why was a r*pe kit collection performed on Stephen's body?

Sticky. I spent 14 hours decorating a cake with my standard cream cheese frosting that would have done awesome if I could have done a rough finish on the cake. Smoothing it out? That was a nightmare. I'm gonna try this one

I make cream cheese 🧁🧁 frosting all the time and never had any issues,I don't know what she's talking about

When in doubt, turn it to syrup! I love all of your baking experiments so much 😁

Trickiest. Not most trickiest. That’s a double comparison.

Not me shaking my Chick-Fil-A sauce from now on to get the most out of it! 👀 What a great hack! And thank you the explanation and icing trick!

These videos are amazing. Thank you for breaking down the information behind the actions

So simple, that’s it’s genius! I find even a small amount of icing sugar makes the cream cheese loose. Using this as a SMB method is smart thank you and have a great day 👏👏😊

Such an expensive knowledge that not many people could get...this mind blowed me

Have you read the book Lessons in Chemistry? Such a good book that reminds me of your channel!!

Its kind of sad how this is creme cheese now. Originally it’s just sour crème and sour milk.

Cream cheese, powdered sugar, and butter will hold up on its own! You didn't have to do all that...🤐#Pointless

And I bet it tasted primarily of butter and sugar, not like cream cheese, much like most cream cheese frostings, the flavour of them is frankly indiscernible brim buttercream frostings, sugary and oily. My mothers cream cheese frosting actually tastes of cream cheese, you use half as much butter and sugar as cream cheese and is completely stable.

And I bet it tasted primarily of butter and sugar, not like cream cheese, much like most cream cheese frostings, the flavour of them is frankly indiscernible brim buttercream frostings, sugary and oily. My mothers cream cheese frosting actually tastes of cream cheese, you use half as much butter and sugar as cream cheese and is completely stable.

I love this channel because this lady is so fucking smart and she explains everything in the science behind everything in my dumb ass would’ve been like why cream cheese no do what I wanted to do? And then spend like I don’t know 15 days being annoyed, but it’s not doing what I wanted to do and then get a random bout of energy at 3 AM one day to spend like the next six hours figuring out what the hell I need to figure out strange.

Thank you for that tip .. I've never managed to make cream cheese frosting that works out ..

I didn't know this was a thing. I've made my cream cheese frosting like this many times, but the first time was a complete accident of me trying to make a donut glaze without a recipe or ever having made a donut glaze before.

That's really interesting. I wonder if this would work with British cream cheese. We don't have the blocks like in the US, all our cream cheese is like a thick spread that comes in a pot. In order to get vaguely stable frosting you need to add so much icing sugar it overpowers the whole thing.

The fiery rage that I had working with my company’s cream cheese recipe to frost cakes. It was like a balancing game of temperature and creaming method. If I took the cream cheese too far, it would produce a runny frosting. If I refrigerated the large batch I made, I would have to wait a long period for it to soften. Refreshing to see a new method for frosting.

I was watching an old small youtuber and was reading the comment section. There was a link to a discord that said join now and I clicked it. 3 years later that youtuber is now with my cousin romantically. I do wonder how my life would be different if I never joined that discord.😅

BRILLIANT! Love your content!!! 👏🏼🥰

I make cream cheese frosting all the time I have no problem I don't make it by itself 16 oz of cream cheese with one stick of butter it's spreads nicely

Why not make your own cream cheese.... no stabilizers...way better taste

I was just talking to a lady last week about how to make cream cheese frosting without making it syrup and weak (where it won't stand stiff).

Omg this is some America's test kitchen, Alton Brown level food science! Love it!

The effort you put into these is mesmerizing. Thank you!

Ok! Ma’am! This is the science that I care about! (I care about all science but not all science cares about bakers and chefs)