Has anyone made SMBC with cream cheese?

Here's a recipe for cream cheese SMBC:

http://www.cakecentral.com/cake_recipe-6927-49-Very-Vanilla-Swiss-Meringue-Buttercream.html

Cream cheese IMBC:

http://www.cakecentral.com/cake_recipe-6987-6-Cream-Cheese-Italian-Meringue-Buttercream.html

Faux cream cheese meringue b/c:

http://www.cakecentral.com/cake_recipe-7281-32-Marshmallow-Creme-and-Cream-Cheese-Buttercream.html

HTH

I have.. it's quite good too. Soften some cream cheese and whip it up in your mixer then fold in your SMBC. I do it to taste. Experiment and you'll find what ratio you like. It pipes like a dream too.. it stiffens the SMBC. Just be sure to not over whip it. It can get curdled if you do.

Here's Jeanne's recipe for SMBC:

http://www.cakecentral.com/cake_recipe-5453-The-Well-Dressed-Cake-Swiss-Meringue-Buttercream-with-variations.html

HTH

Thanks Jan and Jeanne....Jeanne I would have asked you but I am sure you are pretty tired of all my SMBC questions...you are the diva on the subject tho!

Nah... I never get tired of questions. I usually will add an 8oz brick to my 5 egg recipe. It's been a while since I made a batch that small though.. I'd have 2 bricks at room temp just incase it needs more.

I just made the 20 egg recipe, added 3 (8oz) pkgs. It's very tasty. I am doing a set of dentures so I hope it will hold up with the fondant, thinking of chilling iced cake first before fondant....guess we'll see! thanks again ladies!!!