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Swiss meringue buttercream question

post #1 of 9
Thread Starter 

Has anyone every added half cream cheese icing to swiss meringue buttercream, if yes, how did it turn out?  Thank's.

post #2 of 9
Search the recipes for cream cheese smbc
post #3 of 9

DON'T DO IT!!! I tried it twice and ended up with a very soft, curdled, but delicious tasting soup. I found some recipes online, tried a couple. When trouble began, I refrigerated it for hours, played with the cream cheese butter quantities, whipped it till my mixer cried, added soo much powdered sugar, and I ended up using it as filling for cupcakes because it just was too soft. :(

A bad day in the kitchen is better than ANY good day at work!
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A bad day in the kitchen is better than ANY good day at work!
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post #4 of 9
Quote:
Originally Posted by SweetAsLemmons View Post

DON'T DO IT!!! I tried it twice and ended up with a very soft, curdled, but delicious tasting soup. I found some recipes online, tried a couple. When trouble began, I refrigerated it for hours, played with the cream cheese butter quantities, whipped it till my mixer cried, added soo much powdered sugar, and I ended up using it as filling for cupcakes because it just was too soft. :(

 

 

I agree. They just don't go together. I've made the same mistake. It was also soup. I have no idea what the chemistry is, but just don't.

 

A very easy cream cheese frosting is Rose's white chocolate cream cheese butter cream. it's perfect!

 

http://www.food.com/recipe/white-chocolate-cream-cheese-frosting-18360

post #5 of 9

Whatever you add to Swiss or Italian Meringue Buttercream will weaken it - I've added powdered sugar, powdered cocoa, flour to stiffen it - all disastrous.............the only things that don't upset the apple cart are Wilton Whitener, LorAnn oil flavorings, gel colors and a half cup of melted wedding white Merkins chocolate nibs.  That's it.  You could use flavored cheese cake oils to get the flavor you want?

post #6 of 9
Quote:
Originally Posted by DeniseNH View Post

Whatever you add to Swiss or Italian Meringue Buttercream will weaken it - I've added powdered sugar, powdered cocoa, flour to stiffen it - all disastrous.............the only things that don't upset the apple cart are Wilton Whitener, LorAnn oil flavorings, gel colors and a half cup of melted wedding white Merkins chocolate nibs.  That's it.  You could use flavored cheese cake oils to get the flavor you want?

 

I've added chocolate, white and brown, caramel, caramel powder, and fruit to IMBC, with no problems,

post #7 of 9

Yes, cream cheese and SMBC do go together.  I invented a recipe, it's posted on here.  I assure you, it works and is delicious - it tastes like cheesecake.

 

http://cakecentral.com/a/jennifer-bratkos-cream-cheese-swiss-meringue-buttercream

 

You can use any SMBC recipe that you normally use and make as directed.  In a separate bowl, beat 8 oz of cream cheese until light and fluffy.  No lumps.  Make sure you scrape the bowl.  Then add approximately 10 oz of SMBC, or a heaping cup, of SMBC to the cream cheese and whip.  It comes together beautifully.

 

 

 

(The red velvet cupcake has CCSMBC).  

 

Good luck!

post #8 of 9
Quote:
Originally Posted by DeniseNH View Post

Whatever you add to Swiss or Italian Meringue Buttercream will weaken it - I've added powdered sugar, powdered cocoa, flour to stiffen it - all disastrous.............the only things that don't upset the apple cart are Wilton Whitener, LorAnn oil flavorings, gel colors and a half cup of melted wedding white Merkins chocolate nibs.  That's it.  You could use flavored cheese cake oils to get the flavor you want?

 

I totally (with respect!!) disagree, I add cups of puree, caramel, pounds of chocolate, booze and nuts to my SMBC.  I have no problems.  

post #9 of 9
I've combined cream cheese and IMBC successfully in the past but I never gave it a measurement.
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