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Email This RecipeCream Cheese Italian Meringue Buttercream  | |
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Serves/Yields: Prep. Time: Cook Time: Category: Frostings Difficulty: Moderate | |
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| 3/4 cup egg whites (about 5 large eggs)
1-1/2 cups (300 g.) granulated sugar 1 lb. (454 g.) salted butter, softened 1 tsp. vanilla 8 oz. (250 g.) cream cheese, softened | |
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| Whisk whites and sugar together with a hand whisk and heat, whisking continuosly, over the top of a double boiler until the mixture is HOT, about 130 degrees.
Remove bowl and beat egg mixture on MEDIUM speed until cooled down, about 5 minutes, or until the eggs are forming stiff peaks and the mixture and bowl are cool to the touch. On LOW speed, add butter in 10-12 additions until smooth and blended and mixture is light and fluffy. Increase speed to HIGH and continue beating for another 5 minutes; the volume will double. When completed, add the vanilla or any other flavourings and just blend to incorporate. Add softened cream cheese and blend on LOW until incorporated, about 3 minutes. Note: Adding 1 Tbsp. almond extract at the end to the cream cheese frosting will accentuate the tang of the cheese. | |
| Average score: 3.09 () Votes: 11 | |||||
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