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Combining swiss meringue butter cream and cream cheese frosting?

post #1 of 7
Thread Starter 

I am planning to make a dark chocolate layer cake and I wanted to experiment with swiss meringue butter cream since I have never made it before.  I know it has a very "butter" taste, I was wondering if anyone has ever tried using cream cheese frosting between layers and the SMBC to frost the outside of the cake.  Good or bad idea? Any SMBC advice is appreciated! Thanks!

post #2 of 7

I just add cream cheese directly to the SMBC.  Delicious!

post #3 of 7
Do you add the cream cheese before or after the butter and before or after it comes back together?
post #4 of 7

Make the SMBC as directed, I normally add a little bit of vanilla. In separate bowl, whip the cream cheese. Once it's light and fluffy add to the SMBC and blend together. This is the only way I have found to make it that does not separate. It's amazing. 

When life gives you lemons, make grape juice and let everyone figure out how you did it!
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When life gives you lemons, make grape juice and let everyone figure out how you did it!
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post #5 of 7
Make the SMBC first and see what you think. It's a sweet and delicate frosting IMO. You can always add a bit more vanilla to make it sweeter.

If you do decide to fill with one and frost with another I do recommend a dam of the frosting like you would with any filling.
post #6 of 7
Thank you for the clarification, I can't wait to try it!
post #7 of 7
Quote:
Originally Posted by Vista View Post

I just add cream cheese directly to the SMBC.  Delicious!

What ratio of cream cheese for SMBC do you use? I'd love to try this. TIA

After Jesus, there is nothing better to ease the pain than a good piece of cake!!!
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After Jesus, there is nothing better to ease the pain than a good piece of cake!!!
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