I just wanted to tell you that I just made some cream cheese frosting for my sisters birthday cake. Your recipe worked! it came out tasting just right thank you so much ! :)
@MONTANOMARILU You may put less sugar if you will add more cream cheese. The sugar is necessary for consistency. You don't want it to come out runny, which is what will happen with less sugar. But, if you increase the cream cheese and decrease the sugar, it should hold together well.
@MrBoy219 You might be interested in trying this recipe on your birthday. It is not hard to make; it just looks intimidating. I hope you enjoy the recipe.
@MsVenus533 You don't need to sift the sugar or flour. Some people do that, but I never have with this cake, and it comes out perfectly every time! Thanks for your question!
@Silkenrain I try to use fat-free ingredients when they do not lessen the quality of the food. Artificial butter just doesn't work right in this recipe, and I never sacrifice flavor or texture with a substitution. My philosophy is that you should save every calorie that you can, even if it is in a dish that is naturally rich. This has always helped me stay at the weight I want. Other people don't like to use fat-free ingredients, and that's fine--just use what works for you!
@Alexsinger99 Yes. You'll need to refrigerate it, and that means you will have to let it sit and come to room temperature the next day, in order for it to be spreadable.
@cutiechloe12345 8 ounces of cream cheese is 1 cup; 6 ounces of cream cheese is 3/4 cup. For 1 3/4 cups of cream cheese you will need a total of 14 ounces, or one 8-oz. package + 3/4 of another 8-oz. package.
hi betty, if I make this frosting ahead of time and I put in the refrigerator for some hours until I frost the cake, will it set up in the fridge or will it be still spreadable? thanks :-)
@giamm11 The icing will set up; that's okay, but you will need to let it sit at room temperature to let it come to spreading consistency. Stirring occasionally will speed up the process.
@yunaaukail89 You can make a frosting by adding confectioner's sugar to whipped cream, but it will not be as sturdy as this frosting and it will not have the cream cheese taste--but it could be used.
It appears to me that caster sugar isn't produced and sold in the USA. It's simply granulated sugar that has been processed to be finer than the sugar that would go in tea or coffee. It's still too coarse of icing (unless the icing is heated at some point) so it would have to be blitzed by a blender to powder if you wanted to use it for a frosting like this.
@sya0705 I don't know much about castor sugar. You can, however, put regular granulated sugar in a blender and blend it until it becomes usable as powdered sugar.
I made this frosting yesterday...for my red velvet cupcakes....I was concerned at first..because there was no liquid in this recipe ( milk or evap. milk) I was pleasantly surprised how amazingly creamy...and smooth this frosting was...and SO tasty!! I cut the recipe in half which was perfect to frost 18 cupcakes!!! I will always use this frosting for my cakes & cupcakes!!! =)
I want to use this frosting for the Italian Dreamy Cream Cake you posted for Easter, and was wondering about how much I should divide it by for that cake since it is a three layer..
I was thinking 1 and a half stick of butter, 1 and a half block of cream cheese, etc..does this sound about right?
@LittleMisss15xI made the same frosting for the Italian Cream Cake, and it was in the proper proportions for that cake. You will find it uploaded after the cake.
Hey Betty so this is what used for velvet cake i saw it from your background. Is there anyway that I can substitute the powder sugar to artificial sugar? what do u recommend?
@cindyhlim Yes, this is the frosting I used. I have never tried to make a frosting like this with artificial sugar. I think it would be difficult to get good results. I would stick with the original recipe, reducing the sugar, if it still spreads well.
I just tried making this and my naivety I used granulated sugar....let me just say I wasted 1 whole block of cream cheese, 1 stick of butter and 2 cups of sugar -____-
@piggiesmalls4 I'm sorry you wasted your ingredients. I hope you will be able to get the ingredients later and try it again--it is an excellent recipe. Thanks for letting me know...
Hi Betty! you use 2 ounces of powdered sugar..I'm italian, I've the suspect that powdered sugar I can find in italy is different in taste from yours because I think that if I put 2 ounces of "my" icing sugar it will come out so sweet that nobody could eat it..I tell this because I made your chocolate frosting some days ago but it was way too sweet.. I made another frosting cutting on the sugar amount but then it came too runny .don't know what to do..Is your frosting actually so sweet or what?!
@giamm11 No, the frosting is not too sweet; it is the correct balance of butter and confectioner's sugar--I don't know how that compares to the icing sugar you use, but people from countries all over the world have used this recipe with excellent results.
Hi Betty!! i have a question... if I use this frosting... can i add some artificial flavor on it?? ... like, strawberry flavor, or maybe some artifical food color?... so that it cn be pink instead of white?? ..
thanks for this recipe. i have a question what happen if my frosting is too soft? can i put more sugar to get an little hard frosting?or what i can to use to get the frosting a little hard and decorate my cake with pipe decoration.Tkanks
@yanni5473 If it is too soft or if you want it the consistency to pipe decorations, just add more confectioner's sugar--to the amount that is appropriate for your needs.
Opps! Some how it only posted 1/2 my msg. lol Betty I'm wondering about the cream cheese icing, can it be smoothed out like butter cream can with parchment paper once it has set? Or will it just stick to the paper? I'm trying to make an elaborate B-Day cake and need to know if this icing will work or if I should just stick with butter cream. Thanks so much!
Thank you for your red velvet cake recipie! It's delicious! I didn't use self rising flour but added the Salt & Baking Powder as you suggested and it worked wonderfully!
Betty! I would love you to make a seasonal gingerbread house! It would be so cool to watch how you made and decorated it. Thanks so much i'm a long time subscriber!!!
@tuamorcito11 This is powdered sugar; regular sugar will not work with this recipe. The powdered sugar contains cornstarch, which gives it a different consistency from regular sugar.
@HannahJonasPerry Yes, you can substitute the cheese. Just watch for the consistency to be right for spreading, and if it is necessary, add more confectioner's sugar, so that it spreads nicely.
@starbuckgeisha The cream cheese in this frosting can be piped. It just needs to be the right consistency. You can always add a little milk to thin the icing, or add more confectioner's sugar to thicken it.
@bear46no I think you would be more successful adding some grated orange peel for flavor (and it is attractive). If you add orange juice, you will need to add more confectioner's sugar to maintain the consistency.
@ndnflava It needs to be completely cool. Room temperature is okay, or you can even refrigerate it for a short time. (Longer may make it hard to remove from pans.)
Hello, Betty! I am going to make your carrot cake recipe tomorrow at last! A have a couple of questions. I am going to use full fat cream cheese. Do I have to put the frosting in the refrigerator too? I only found Philadelphia. Is that going to work? :) Thank you, doll !!!!!!!!! :)
@Kralitse Full fat Philadelphia cream cheese will be wonderful in this frosting. You do not need to refrigerate the frosting before you ice the cake. You can let the cake and frosting sit out all day, but I would refrigerate it overnight, just to keep it fresher. If you are keeping it a long time, it freezes very well!
i am really enjoying all of your recipes and videos! i am able to follow your steps and tips wonderfully and easily!
my question for you is :) - if i were to purchase a kitchen aid stand mixer (because i already do have a hand mixer but it does'nt always do the trick) which do you think would be the best one to buy? 5qt or 6 qt? and bowl lift or tilt head?
@shaNayNatkin You may have noticed that I use an electric hand mixer much more than my KitchenAid stand mixer--just because it's more convenient. I really don't have a preference between the bowl lift and tilt head, and your choice of 5 or 6 quart would depend on whether you plan to mix large mixtures or smaller ones. It's really an individual decision.
i am really enjoying all of your recipes and videos! i am able to follow your steps and tips wonderfully and easily!
my question for you is :) - if i were to purchase a kitchen aid stand mixer (because i already do have a hand mixer but it does'nt always do the trick) which do you think would be the best one to buy? 5qt or 6 qt? and bowl lift or tilt head?
Tried this recipe yesterday for a dinner evening with gals.... Absolutely a-ma-zing frosting. My own red velvet cake recipe did the rest :) thank you, Betty!
BETTY! whoa. whoa. girlll. girll. dang! yuummmmsizzle. in my nizzle! must you make such amazing freakin items?! Is Rachel Ray better then you? FALSE! You are number one in our hearts! We have gotten 7 cookbooks of yours and kept some and given others as gifts! THEY WERE A HIT! (: never stop cookin' girl! You make it or break it! AND YOU MAKE IT LIKE NO OTHER! WE love you Betty! Never stop! <3, haianey
OMG This looks sooo delicious! Thanks a lot for sharing this frosting recipe and for making these videos for us. I really like the variety of your recipes.
this is really good i used this last year and the ingredients are the same as paula deens and it was really good i just always have trouble with the electric mixer because even when i use it on low it makes everything fly. am i doing something wrong?
Try doing what Betty did and stir the mixture with a spoon a little first, to sort of "pre-mix" the powdered sugar in. Then use your mixer on it. Also, make sure that you put the mixer all the way down in the bowl before you turn it on. You can also try wrapping plastic wrap over the bowl and around the beaters if you must. It will at least catch some of the stuff. Just be careful not to cover any of the air vents on the machine, it could burn up your mixer.
I love cream cheese frosting - it is delicious! To some of my fellow folk here in the UK, cream cheese can be used in a variety of desserts, cheesecake for example or even ice-cream. Try it - it's delicious.
Betty, I'm practically drooling over here. I love me some yummy cream cheese frosting, but don't have a recipe for it.. well, until now! Thanks for posting this one, too!
cream cheese frosting is something that has baffled me for a while! We NEVER have it here in the UK, but it seems quite common all over the US! Does it taste like cream cheese? x
Bloogreenpony, cream cheese frosting is so very yummy! Since it's mixed with butter and sweetened with the confectioner's sugar, it definitely alters the taste of the cream cheese. I can't even explain the taste, but It's just a super yummy smooth and creamy sweet, but not too sweet frosting. It's good stuff! =)
Betty oh my gosh you have a recipe for like EVERYTHING!
like every food search i've made on youtube i always see a video from you
and each time i try one of your recipe's
i <3 them!!! :]
thank you so much
metapixusion 3 weeks ago
This chick is hilarious
phatboy534 1 month ago
I'm making this again for Christmas!!!
treyatl2006 2 months ago
can i put food coloring to it.?
01ishie01 4 months ago
@01ishie01 Yes, food coloring is fine with this frosting.
--Betty :)
bettyskitchen 4 months ago
can i use this at cupcakes.?
01ishie01 4 months ago
@01ishie01 Yes, this frosting is great for cupcakes!
--Betty :)
bettyskitchen 4 months ago
Hi, Betty
I just wanted to tell you that I just made some cream cheese frosting for my sisters birthday cake. Your recipe worked! it came out tasting just right thank you so much ! :)
mizzsassythang 4 months ago
@mizzsassythang You're welcome! Thanks for letting me know!
--Betty :)
bettyskitchen 4 months ago
Thanks.
MONTANOMARILU 4 months ago
Hi, thanks for sharing, but can i put less suggar?, or it has to be like this? i'll use it for cake.
MONTANOMARILU 4 months ago
@MONTANOMARILU You may put less sugar if you will add more cream cheese. The sugar is necessary for consistency. You don't want it to come out runny, which is what will happen with less sugar. But, if you increase the cream cheese and decrease the sugar, it should hold together well.
--Betty :)
bettyskitchen 4 months ago
My Mother would make red velvet cake on my birthday... She passed away 10 years ago. Have not had any red velvet cake since then..
MrBoy219 5 months ago
@MrBoy219 You might be interested in trying this recipe on your birthday. It is not hard to make; it just looks intimidating. I hope you enjoy the recipe.
--Betty :)
bettyskitchen 5 months ago
can I use philadelphia cheese??
WWEDivasHD 5 months ago
@WWEDivasHD Yes, Philadelphia cream cheese is great for this!
--Betty :)
bettyskitchen 5 months ago
So by looking at this i'm guessing that you don't need to sift the sugar, am I right?!
MsVenus533 5 months ago
@MsVenus533 You don't need to sift the sugar or flour. Some people do that, but I never have with this cake, and it comes out perfectly every time! Thanks for your question!
--Betty :)
bettyskitchen 5 months ago
Comment removed
MsVenus533 5 months ago
What's the point in using FAT-FREE cream cheese, when you have 1 CUP of BUTTER in the mixture? Just asking...
Silkenrain 6 months ago
@Silkenrain I try to use fat-free ingredients when they do not lessen the quality of the food. Artificial butter just doesn't work right in this recipe, and I never sacrifice flavor or texture with a substitution. My philosophy is that you should save every calorie that you can, even if it is in a dish that is naturally rich. This has always helped me stay at the weight I want. Other people don't like to use fat-free ingredients, and that's fine--just use what works for you!
--Betty :)
bettyskitchen 6 months ago 5
Betty you look beautiful in that outfit. Thanks for all you do for us :)
TheGlossyglitz 6 months ago
@TheGlossyglitz Thanks for your sweet comment! You are welcome for the recipes!
--Betty :)
bettyskitchen 6 months ago
@Alexsinger99 Yes. You'll need to refrigerate it, and that means you will have to let it sit and come to room temperature the next day, in order for it to be spreadable.
--Betty :)
bettyskitchen 7 months ago
How do you mesure 1 3/4 cups cup of cream cheese because it is not liquidy so i dont really know ?
cutiechloe12345 7 months ago
@cutiechloe12345 8 ounces of cream cheese is 1 cup; 6 ounces of cream cheese is 3/4 cup. For 1 3/4 cups of cream cheese you will need a total of 14 ounces, or one 8-oz. package + 3/4 of another 8-oz. package.
--Betty :)
bettyskitchen 7 months ago
@bettyskitchen Thank you very much :)
cutiechloe12345 7 months ago
@cutiechloe12345 You're welcome!
--Betty :)
bettyskitchen 7 months ago
hi betty, if I make this frosting ahead of time and I put in the refrigerator for some hours until I frost the cake, will it set up in the fridge or will it be still spreadable? thanks :-)
giamm11 7 months ago
@giamm11 The icing will set up; that's okay, but you will need to let it sit at room temperature to let it come to spreading consistency. Stirring occasionally will speed up the process.
--Betty :)
bettyskitchen 7 months ago
How many cups is 1 4oz cream cheese?
110cottoncandy 8 months ago
@110cottoncandy 14 oz. = 1 3/4 cup.
--Betty :)
bettyskitchen 8 months ago
How many cups is 2 pounds of confectioner's sugar?
110cottoncandy 8 months ago
Can't wait to make this for red velvet cupcakes never made that before either.
mhuertazayas 8 months ago
@mhuertazayas I hope you enjoy them both!
--Betty :)
bettyskitchen 8 months ago
Can this frosting be use for decorating the a cake or just for frosting/filling? Thnx
josephc100279 8 months ago
@josephc100279 It can be swirled, etc., but it is not appropriate for making roses and decorations like that.
--Betty :)
bettyskitchen 8 months ago
Never made cream cheese frosting before.
mhuertazayas 8 months ago
@mhuertazayas It is one of my favorite frostings!
--Betty :)
bettyskitchen 8 months ago
Never made cheese cream
mhuertazayas 8 months ago
can i use whipping cream instead of cream cheese?
yunaaukail89 8 months ago
@yunaaukail89 You can make a frosting by adding confectioner's sugar to whipped cream, but it will not be as sturdy as this frosting and it will not have the cream cheese taste--but it could be used.
--Betty :)
bettyskitchen 8 months ago
I'm going to use this on top of some rainbow cupcakes! Thanks Betty!
loripotkay 8 months ago
@loripotkay This frosting will be great on rainbow cupcakes!
--Betty :)
bettyskitchen 8 months ago
For the icing sugar what would 2 pounds be in cups?
Jessica908170 9 months ago
@Jessica908170 Each pound is 3 3/4 cups. If you double that, you get 7 1/2 cups.
--Betty :)
bettyskitchen 9 months ago
@bettyskitchen Thank you so much for all your help!
Jessica908170 9 months ago
It appears to me that caster sugar isn't produced and sold in the USA. It's simply granulated sugar that has been processed to be finer than the sugar that would go in tea or coffee. It's still too coarse of icing (unless the icing is heated at some point) so it would have to be blitzed by a blender to powder if you wanted to use it for a frosting like this.
ScrewFoxNews 9 months ago
@ScrewFoxNews Thanks for the great information!
--Betty :)
bettyskitchen 9 months ago
can we use this recipe for cupcake frosting? or will it be too much? thx :)
kamaratih21 9 months ago
@kamaratih21 It makes great cupcake frosting; just use an appropriate amount on each cupcake!
--Betty :)
bettyskitchen 9 months ago
hi..can i use castor sugar?
sya0705 9 months ago
@sya0705 I don't know much about castor sugar. You can, however, put regular granulated sugar in a blender and blend it until it becomes usable as powdered sugar.
--Betty :)
bettyskitchen 9 months ago
@bettyskitchen thank you betty...
sya0705 9 months ago
@sya0705 You are very welcome!
--Betty :)
bettyskitchen 9 months ago
Comment removed
Adrienne20able 9 months ago
@Adrienne20able Yes, this is the same as icing sugar.
--Betty :)
bettyskitchen 9 months ago
Bettyskitchen can i use icing sugar
Adrienne20able 9 months ago
@Adrienne20able Yes!
--Betty :)
bettyskitchen 9 months ago
I made this frosting yesterday...for my red velvet cupcakes....I was concerned at first..because there was no liquid in this recipe ( milk or evap. milk) I was pleasantly surprised how amazingly creamy...and smooth this frosting was...and SO tasty!! I cut the recipe in half which was perfect to frost 18 cupcakes!!! I will always use this frosting for my cakes & cupcakes!!! =)
tinaloveseddie 10 months ago
@tinaloveseddie Thanks for your great feedback! I really appreciate it!
--Betty :)
bettyskitchen 10 months ago
Betty skitchen your videos are so nice please also watch my video the names are adrienne's life cast eyd's life cast and subscribe
Adrienne20able 10 months ago
@Adrienne20able Will do!
--Betty :)
bettyskitchen 10 months ago
Hi Betty!
I want to use this frosting for the Italian Dreamy Cream Cake you posted for Easter, and was wondering about how much I should divide it by for that cake since it is a three layer..
I was thinking 1 and a half stick of butter, 1 and a half block of cream cheese, etc..does this sound about right?
Thanks :D
LittleMisss15x 10 months ago
@LittleMisss15xI made the same frosting for the Italian Cream Cake, and it was in the proper proportions for that cake. You will find it uploaded after the cake.
--Betty :)
bettyskitchen 10 months ago
Hey Betty so this is what used for velvet cake i saw it from your background. Is there anyway that I can substitute the powder sugar to artificial sugar? what do u recommend?
cindyhlim 10 months ago
@cindyhlim Yes, this is the frosting I used. I have never tried to make a frosting like this with artificial sugar. I think it would be difficult to get good results. I would stick with the original recipe, reducing the sugar, if it still spreads well.
--Betty :)
bettyskitchen 10 months ago
betty plz plz plz make a video with marshmellow icing plz
britzchamby 10 months ago
@britzchamby I will make marshmallow icing, but it will be awhile. Thanks for your request!
--Betty :)
bettyskitchen 10 months ago
@bettyskitchen ok thankz and dot worry i will wait :) <3
britzchamby 10 months ago
I just tried making this and my naivety I used granulated sugar....let me just say I wasted 1 whole block of cream cheese, 1 stick of butter and 2 cups of sugar -____-
piggiesmalls4 10 months ago
@piggiesmalls4 I'm sorry you wasted your ingredients. I hope you will be able to get the ingredients later and try it again--it is an excellent recipe. Thanks for letting me know...
--Betty :)
bettyskitchen 10 months ago
@Alexskitchen99 Use the whole 32-oz. bag. The complete recipe is with the video. Just click "show more."
--Betty :)
bettyskitchen 11 months ago
Hi Betty! you use 2 ounces of powdered sugar..I'm italian, I've the suspect that powdered sugar I can find in italy is different in taste from yours because I think that if I put 2 ounces of "my" icing sugar it will come out so sweet that nobody could eat it..I tell this because I made your chocolate frosting some days ago but it was way too sweet.. I made another frosting cutting on the sugar amount but then it came too runny .don't know what to do..Is your frosting actually so sweet or what?!
giamm11 1 year ago
@giamm11 No, the frosting is not too sweet; it is the correct balance of butter and confectioner's sugar--I don't know how that compares to the icing sugar you use, but people from countries all over the world have used this recipe with excellent results.
--Betty :)
bettyskitchen 1 year ago
Hi Betty!! i have a question... if I use this frosting... can i add some artificial flavor on it?? ... like, strawberry flavor, or maybe some artifical food color?... so that it cn be pink instead of white?? ..
Thank you!
Shornaidaida 1 year ago
@Shornaidaida Yes, you may add any flavor and color that you like!
--Betty :)
bettyskitchen 1 year ago
Hi Betty!
thank you for the video, that makes easy...you save my life today!!
chandlerbernice 1 year ago
Mmmmmmmmmmmmm! yummy! this looks good! thanks
keleese1999 1 year ago
thanks for this recipe. i have a question what happen if my frosting is too soft? can i put more sugar to get an little hard frosting?or what i can to use to get the frosting a little hard and decorate my cake with pipe decoration.Tkanks
yanni5473 1 year ago
@yanni5473 If it is too soft or if you want it the consistency to pipe decorations, just add more confectioner's sugar--to the amount that is appropriate for your needs.
--Betty :)
bettyskitchen 1 year ago
Betty makes baking so much fun!
Rikmp 1 year ago
hi betty,
is covectionatet sugar like powdered sugar
elizabeth4everish 1 year ago
@elizabeth4everish Yes confectioner's sugar is the same as powdered sugar or icing sugar.
--Betty :)
bettyskitchen 1 year ago
SOOOO Good and easy
MistressDivine 1 year ago
Hi Betty,
I really want to thank you for all the wonderful videos. Could I use this frosting for fondant cakes?
judytan65 1 year ago
@judytan65 Yes, this frosting can be used with any cake.
--Betty :)
bettyskitchen 1 year ago
i am going to try this with your red velvet recipe/video too
thank you so much
RosauraH57 1 year ago
whoaaa that is alot of sugar =/
kukidoe1 1 year ago
Thank you for this recipe :) I just made it and Is thee BEEEESTTT frosting I had ever tried ;)
2sicklittlemonsters 1 year ago
@2sicklittlemonsters Thanks for your great feedback! I really appreciate it!
--Betty :)
bettyskitchen 1 year ago 3
Opps! Some how it only posted 1/2 my msg. lol Betty I'm wondering about the cream cheese icing, can it be smoothed out like butter cream can with parchment paper once it has set? Or will it just stick to the paper? I'm trying to make an elaborate B-Day cake and need to know if this icing will work or if I should just stick with butter cream. Thanks so much!
LadyVDesigns 1 year ago
Hi Betty!
Thank you for your red velvet cake recipie! It's delicious! I didn't use self rising flour but added the Salt & Baking Powder as you suggested and it worked wonderfully!
LadyVDesigns 1 year ago
Betty! I would love you to make a seasonal gingerbread house! It would be so cool to watch how you made and decorated it. Thanks so much i'm a long time subscriber!!!
ballietbran 1 year ago
Would you suggest this frosting for a birthday cake... I will be adding food coloring to it and I will be using it to top the cake (no fondant)
Labella9685 1 year ago
@Labella9685 This frosting would be great for a birthday cake. Adding the food coloring is fine, also.
--Betty :)
bettyskitchen 1 year ago
possible to flavor the frosting?
instead of traditional vanilla...i mean
BloodyGaaraOfSand 1 year ago
@BloodyGaaraOfSand Yes, if you like lemon, use lemon extract; it you like almond, use almond extract. Just about any flavor will work.
--Betty :)
bettyskitchen 1 year ago
hi betty i have a question is this powdersugar or regular sugar.
and whats the difference..would it taste differente
tuamorcito11 1 year ago
@tuamorcito11 This is powdered sugar; regular sugar will not work with this recipe. The powdered sugar contains cornstarch, which gives it a different consistency from regular sugar.
--Betty :)
bettyskitchen 1 year ago
OOOHH MYY GOODNESS!!
this is one of the best recipes EVER.
i made this today for some cookiemonster cupcakes.. it was delicious~
its sooo easy & its perfect consistency.
woow thanks alot. i love you<3
soosoup 1 year ago
@soosoup Thanks for your lovely feedback! I really appreciate it!
--Betty :)
bettyskitchen 1 year ago
@TheArabiandesert Thanks!
--Betty :)
bettyskitchen 1 year ago
Can I use Mascarpone instead of Cream cheese? I really want to make cupcakes but in my country you can`t buy cream cheese.
Thanks
HannahJonasPerry 1 year ago
@HannahJonasPerry Yes, you can substitute the cheese. Just watch for the consistency to be right for spreading, and if it is necessary, add more confectioner's sugar, so that it spreads nicely.
--Betty :)
bettyskitchen 1 year ago
@bettyskitchen thank you very very much. And thank you for all your videos they are very useful!
HannahJonasPerry 1 year ago
Betty, do you know how you can make cream cheese icing that you can pipe?
starbuckgeisha 1 year ago
@starbuckgeisha The cream cheese in this frosting can be piped. It just needs to be the right consistency. You can always add a little milk to thin the icing, or add more confectioner's sugar to thicken it.
--Betty :)
bettyskitchen 1 year ago
@starbuckgeisha Thanks so much Betty, much appreciated.
starbuckgeisha 1 year ago
This is classic and wonderful for so many dessert toppings!
cshockley10 1 year ago
@cshockley10 Thanks so much!
--Betty :)
bettyskitchen 1 year ago
Thumbs Up for your Cream Cheese Frosting!!
lauracollinsxyz 1 year ago
thank you for your great videos :3 i made my auntie a cake(no help) and im 11
darkforeverxy2 1 year ago
@darkforeverxy2 That's wonderful! Making a cake is not an easy task! I am proud of you!
--Betty :)
bettyskitchen 1 year ago
going to make carrot cake today and i hope the frosting turns out well :)
thanks for the super helpful videos, Betty! xxx Ola from the UK
holaola21 1 year ago
ur the bomb diggity baby
lumimobb 1 year ago
is there an idea to add orange juice to the frosting?
bear46no 1 year ago
@bear46no I think you would be more successful adding some grated orange peel for flavor (and it is attractive). If you add orange juice, you will need to add more confectioner's sugar to maintain the consistency.
--Betty :)
bettyskitchen 1 year ago
@bettyskitchen thanks a lot. i realy is going to try to make this wonderful cake on an occation.
bear46no 1 year ago
my cupcakes came out yummy thanks to your cream cheese frosting recipe!! thanks so much!!
UlquiorrasMurcielaga 1 year ago
im making this right now on some red velvet cupcakes i made
UlquiorrasMurcielaga 1 year ago
how long do you let the cake cool before frosting it?
ndnflava 1 year ago
@ndnflava It needs to be completely cool. Room temperature is okay, or you can even refrigerate it for a short time. (Longer may make it hard to remove from pans.)
--Betty :)
bettyskitchen 1 year ago
Hello, Betty! I am going to make your carrot cake recipe tomorrow at last! A have a couple of questions. I am going to use full fat cream cheese. Do I have to put the frosting in the refrigerator too? I only found Philadelphia. Is that going to work? :) Thank you, doll !!!!!!!!! :)
Kralitse 1 year ago
@Kralitse Full fat Philadelphia cream cheese will be wonderful in this frosting. You do not need to refrigerate the frosting before you ice the cake. You can let the cake and frosting sit out all day, but I would refrigerate it overnight, just to keep it fresher. If you are keeping it a long time, it freezes very well!
--Betty :)
bettyskitchen 1 year ago
Hi Betty!
How long should I let the Cream Cheese and Butter soften for?
harrypotterlvr8 1 year ago
@harrypotterlvr8 It usually takes about 2 hours at room temperature for the cream cheese and butter to be perfect.
--Betty :)
bettyskitchen 1 year ago
Hey Betty!
i am really enjoying all of your recipes and videos! i am able to follow your steps and tips wonderfully and easily!
my question for you is :) - if i were to purchase a kitchen aid stand mixer (because i already do have a hand mixer but it does'nt always do the trick) which do you think would be the best one to buy? 5qt or 6 qt? and bowl lift or tilt head?
thanks so much Betty
shaNayNatkin 1 year ago
@shaNayNatkin You may have noticed that I use an electric hand mixer much more than my KitchenAid stand mixer--just because it's more convenient. I really don't have a preference between the bowl lift and tilt head, and your choice of 5 or 6 quart would depend on whether you plan to mix large mixtures or smaller ones. It's really an individual decision.
--Betty :)
bettyskitchen 1 year ago
i noticed you don't really like to use mixers. if i had a kitchenaid, i'd be using it all the time! :D
mannequin12 1 year ago
@mannequin12 Actually, I really like to use a hand mixer; I find the KitchenAid too clumsy, and difficult to move around.
--Betty :)
bettyskitchen 1 year ago
Hey Betty!
i am really enjoying all of your recipes and videos! i am able to follow your steps and tips wonderfully and easily!
my question for you is :) - if i were to purchase a kitchen aid stand mixer (because i already do have a hand mixer but it does'nt always do the trick) which do you think would be the best one to buy? 5qt or 6 qt? and bowl lift or tilt head?
thanks so much Betty
shaNayNatkin 1 year ago
you should make a cupcake please
zalon145 1 year ago
Thank you so much! i cant wait to make the cake! I am making for my moms 31 birthday :D
twirlgirl0604 1 year ago
is this recipie moist?
twirlgirl0604 1 year ago
@twirlgirl0604 The cake is moist. The icing is just right for this type of cake.
--Betty :)
bettyskitchen 1 year ago
Tried this recipe yesterday for a dinner evening with gals.... Absolutely a-ma-zing frosting. My own red velvet cake recipe did the rest :) thank you, Betty!
Evelyn40420 1 year ago
i love u mrs betty,can u please show me a cheese cake recipe?
yellalemus1 1 year ago
@yellalemus1 I have a cheesecake recipe in bettyskitchen. Just search for cheesecake in bettyskitchen!
--Betty :)
bettyskitchen 1 year ago
BUTTER
WolvenMusic 1 year ago
@WolvenMusic Butter?
--Betty :)
bettyskitchen 1 year ago
What a great recipe! Thanks so much for sharing!
LoveMyPhilly 1 year ago
@LoveMyPhilly Thanks! I appreciate your comment!
--Betty :)
bettyskitchen 1 year ago
hanianey 1 year ago
@hanianey Thanks for your lovely comment! I really appreciate it!
--Betty :)
bettyskitchen 1 year ago
OMG I want to taste :D
cookiekoen 2 years ago 6
You can make the frosting (maybe 1/2 the recipe), even without the cake. It's a nice (very sweet) snack! Thanks for your comment!
--Betty :)
bettyskitchen 2 years ago
@cookiekoen
BUTTER
WolvenMusic 1 year ago
Oh man. I would just eat a bowl of this frosting. No cake necessairy! :D Looks amazing!
PaisleyGiraffe 2 years ago 2
OMG This looks sooo delicious! Thanks a lot for sharing this frosting recipe and for making these videos for us. I really like the variety of your recipes.
ultraAr 2 years ago 2
Hi Betty,
thank you for this recipe...
I'm always looking for homemade frostings!
and yes, i will use this one on cupcakes....
at special times of the year maybe with food coloring...
Joe from Germany
JoeHell67 2 years ago 5
Is there anything else you can use instead of all the butter?
xsliceofheavenx 2 years ago
You can cut down on the amount of the butter, down to 1/2 cup, and it will still be very good. The only other reasonable option is to use margarine.
--Betty :)
bettyskitchen 2 years ago
Thanks so much!!! Have a great day Betty!!!:D
xsliceofheavenx 2 years ago
it looks very yummy but it containes alot alot of calories , unfortunatly one spoon contains 300 calories :(
thanks alot :)
umkoki 2 years ago
nice, looks great! Thanks for sharing!
JimboJitsu 2 years ago
one of my favorite frostings :)
AmberEats 2 years ago
this is really good i used this last year and the ingredients are the same as paula deens and it was really good i just always have trouble with the electric mixer because even when i use it on low it makes everything fly. am i doing something wrong?
Melohhdee 2 years ago
Try doing what Betty did and stir the mixture with a spoon a little first, to sort of "pre-mix" the powdered sugar in. Then use your mixer on it. Also, make sure that you put the mixer all the way down in the bowl before you turn it on. You can also try wrapping plastic wrap over the bowl and around the beaters if you must. It will at least catch some of the stuff. Just be careful not to cover any of the air vents on the machine, it could burn up your mixer.
garciajennifer223 2 years ago
You need to make sure that you have a large *deep* bowl,; otherwise, expect it to disperse some.
--Betty :)
bettyskitchen 2 years ago
I love cream cheese frosting - it is delicious! To some of my fellow folk here in the UK, cream cheese can be used in a variety of desserts, cheesecake for example or even ice-cream. Try it - it's delicious.
Nemie125 2 years ago
Betty, I'm practically drooling over here. I love me some yummy cream cheese frosting, but don't have a recipe for it.. well, until now! Thanks for posting this one, too!
DeeFrootloop 2 years ago
Americans always seem to use very heavy icings on the cakes. We always just use whipped cream.
Kheiik 2 years ago
cream cheese frosting is something that has baffled me for a while! We NEVER have it here in the UK, but it seems quite common all over the US! Does it taste like cream cheese? x
Bloogreenpony 2 years ago
You should follow Betty's recipe and try it! You'll never go back to regular frosting.
tuffydoodle 2 years ago
Bloogreenpony, cream cheese frosting is so very yummy! Since it's mixed with butter and sweetened with the confectioner's sugar, it definitely alters the taste of the cream cheese. I can't even explain the taste, but It's just a super yummy smooth and creamy sweet, but not too sweet frosting. It's good stuff! =)
DeeFrootloop 2 years ago
Yes, you should try it! It is AMAZING! It most reminds me of a cheesecake flavor than just actual plain cream cheese.
garciajennifer223 2 years ago
Thank you soooo much
lildude8210 2 years ago
Did you get a new camera? :-)
LinnCosmetics 2 years ago
No, the lighting is better when there is sunlight reflecting off the snow on the ground outside!
--Betty :)
bettyskitchen 2 years ago
fan - tast-tic!@
Xiia0Sn00pY 2 years ago
My favorite icing
wholefoodsrecipes 2 years ago