When I make cream cheese BC with powdered sugar and butter it is slippery and not easy to work with. Do you think cream cheese Italian meringue buttercream is any easier to use? Im doing an Italian Cream cake for this weekend and wanted to frost it with a cream cheese icing. Ive only made IMBC a couple of times, but I really want to switch from butter/shortening/powdered sugar to IMBC.
Our cream cheese frosting is meringue based and people go nuts for it. Cream chesse frosting just has limitations. If it has enough cream cheese in it to taste good, it's going to be soft and difficult to deal with.