Originally Posted by icer101
I have tried everyones cream cheese smbc version. Very tasty, but not stable, very soft. I make smbc and imbc all the time. As i say, very tasty , but not stable, From scratch tells you to just use it as a fill, (i think i am correct on that.Yes, try this version, you will love the taste of cream cheese smbc or cream cheese imbc.
Thanks for the clarification, icer101. I was so enamored by the taste/texture I didn't think about the stability issue for things other than cupcakes.
For the record, here is what Jen says in the recipe post:
"Finished CCSMBC is softer then regular but is great for topping cupcakes or using as a filling (damed with regular SMBC I do not put it on the outside of cakes or under fondant (except as a filling) because of the softness, I worry about my layers shifting."