I am on the hunt for a recipe for cream cheese frosting. I have always made mine with 10x sugar. Now that I know how to make IMBC I always use that on my cakes. I would love to know if anyone here has used some cream cheese in their IMBC and if it tasted good???

Also, how would I put peanut butter in IMBC? I'm thinking that I would have to cut back on the butter since peanut butter contains so much fat. I should also probably cut back on the butter when I add the cream cheese don't you think?

TIA,
Chrissy

It would most likely break the butter cream.

Can you explain to me why that would happen????

I have never tried it myself, but I agree, I think it will cause the IMBC to break down and separate.

European buttercreams are more delicate than a American Buttercream. I add fresh Raspberry Puree it my Swiss butter cream and it really struggles to accept it. Ic ould be wrong but I know that you cannot add confectioners sugar to make it more sweet.

Thank you very much for your help. I guess I won't give it a try as I don't want to waste all of the ingredients.

If I want an icing that is smooth and creamy like an IMBC but I want it made out of cream cheese which icing would you recommend?

I really don't like the 10x sugar icings.....they seem more gritty and I don't like that feeling....

Thanks

Chrissy

I actually can get my cream cheese pretty smooth. I have a higher ratio of cream cheese to sugar. You will notice a smoother application.

http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html

this is a nice one, made using lots of heavy cream and cream cheese. it is so fluffy and light, so so yummy, and pipes really really well. just make sure you follow the instructions to whip them separately then fold together or you'll have a big soupy mess!

"Cake Makes Everything Better!"

maryann, i have this picture in my head of duff goldman saying that with a cheesy grin on his face and that goofy giggle of his!

So, you have added it to your SMBC....I've never made SMBC but I'm very willing to try it.

When you add the cream cheese do you omit any of the butter that the recipe calls for. When I make cream cheese icing I like the tangy flavor that the cream cheese lends to things, and I am interested in having that flavor come through. I'm thinking that the butter would make the cream cheese flavor alot lighter. What do you think?????? I'm in the need to know....LOL

Thanks,

Chrissy

Cream Cheese huh! I am sticking to no for Peanut butter still!

i have a great recipe for a bc w/ cream cheese it works great for me!

1/2 c unsalted butter @ room temp
1/2 c shortening
8oz cream cheese
1 tbsp white vanilla
2 lbs 10x sugar
1/2 tsp salt

cream together butter, shortening and cream cheese; add vanilla into mixture. sift sugar and salt, add gradually into mixture until all combined.

this has to be my favorite icing to work with. just though i'd share!

yes it does beautifully!! if you look at my pics the orange cake is iced w/ this frosting. it's fabulous!

chrissy,
i don't cut down on the butter when i'm making cream cheese smbc. however, i only used 2 sticks of butter and 1 cup of hi-ratio shortening in my smbc recipe anyways. then i add 8 ounces of cream cheese...tastes very light and tangy.

holly,
i add the cream cheese at the very *end* of the process of making the smbc. i love smbc because its so much *less* finicky then imbc!

Hi Chrissy,

I have successfully substituted peanut butter for part of the butter in my IMBC for years!! Never, ever had a problem with it. Just leave out some of the butter at the end & add PB to taste...although my bakery is mostly organic, I admit this works best for me with a national brand (the one with 3 letters ) rather than the "natural"-type peanut butters.

If you want a cream-cheese frosting without the 10X, I suggest the white chocolate cream cheese buttercream in The Cake Bible. I wouldn't feel right posting the recipe, but the book is fantastic & a "must-own" (IMO) for any serious baker.

Best of luck,

Jen N