FULL WRITTEN RECIPE:
https://www.sugarologie.com/recipes/c...

For those curious about the egg white powder, here is the one I use: https://amzn.to/35QweJC
Using egg white powder is a great way to get all those useful proteins (also called albumin or ovalbumin) into your baking without adding any water (egg whites contain up to 90% water!) Cream cheese already has a high water content and so trying to use regular egg whites will end up making the frosting too runny.

*UPDATE as of Feb 12, 2022*
Confirmed that Philadelphia full fat cream cheese works and meringue powder (from Wilton) works in place of powdered egg whites. Also tested Philadelphia in the tub - the result was ever so slightly runnier in the end. Still workable for piping and smoothing, but if you have issues, add a little bit more butter to offset the decrease in fat content they use for this kind of cream cheese.

This frosting is now available in my Cakeculator here, choose "ButterCream Cheese" and any cake flavor and size you need:
https://cakeculator.sugarologie.com/



TIMESTAMPS:
00:00 Intro
01:27 Recipe Begins
01:55 What kind of cream cheese to use
03:40 Heating the cream cheese
05:49 Emulsifying the butter
06:21 What the finished buttercream looks like
07:34 Assembly and Decorating: Red Velvet Strawberry four-layer cake
08:52 Can you chill Cream Cheese Buttercream?
09:26 Finished cake

🌈 TOOLS USED IN THIS VIDEO:
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Large Piping Bags
https://amzn.to/32DaJe2
Turntable
https://amzn.to/3g72Vo0
Kitchen Scale
https://amzn.to/3ACfSQh


✌🏼 SOCIALS
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🎵 MUSIC
Stan Forebee, The Field Tapes, Josh Jacobson - Snowland Sunset https://chll.to/68784253

Happy baking, friends ♥️
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