Hi everyone! In this video, I adjust the cream cheese buttercream recipe to make it more stable and less sweet. A regular cream cheese buttercream recipe normally contains higher amount of cheese and sugar than butter. But its taste is too sweet for me and the cream is also easy to separate or too runny for stacking and frosting the cake. So, I hope you enjoy the video!
***The cake (16cm pan x 3)
butter 120g
oil 30ml
sugar 170g
2 eggs
milk 175ml
vinegar 1 tbsp
1tsp red color
230g all purpose flour (230g is the corect amount, there is a typo in the video)
12g cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
***Cream cheese buttercream (both creamcheese and butter need to be at room temperature)
room teperature unsalted butter 300g
room teperature cream cheese 250g
powdered sugar 150g (adjust to your taste)
If your cream starts to separate, add 1-2 tbsp of soft butter and whisk it again
Simple sugar syrup: 100ml water and 30g sugar
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Thank you for watching !