Hi, I was making the Swiss-Meringue Buttercream recipe found in The Confetti Cakes Cookbook, which was going great until I added the cream cheese.
Now I cannot get the buttercream to have a smooth texture, it just stays liquidy. I have chilled it and then reconstitutued it, tried to mix it at a low speed and a medium speed.
I don't have the Confetti Cakes cookbook, but I've never make SMBC with cream cheese. Is that some odd variation they have there?
Yes, it is a variation that they have in their book!!
Here's another SMBC with cream cheese frosting recipe:
Did you add all of her vanilla and then the cream cheese? I've found for her cream cheese version, only add 1 tbsp of vanilla then 6 oz of the cream cheese. I think SMBC can only take so many additions and that might be over the top. I've had the same issue! It wouldn't come back together. So, limit the vanilla and the cream cheese a bit.
I just whip cream cheese into my basic SMBC recipe. And use it as filling only. Never ever ever as an icing.