Cream Cheese Imbc???

Lounge By camomama5 Updated 18 May 2011 , 11:50am by camomama5

camomama5 Posted 10 May 2011 , 9:28pm
post #1 of 6

Anyone try that?? Cream cheese Italian Meringue Buttercream?

5 replies
pmarks0 Posted 10 May 2011 , 9:53pm
post #2 of 6

Take a look at this thread. It's actually for cream cheese SMBC but I don't know why you couldn't use IMBC instead since the cream cheese is added after you make the icing. I haven't made this although I was tempted to try it this weekend.

AngelFood4 Posted 11 May 2011 , 1:34am
post #3 of 6

I used the recipe posted on the link above from pmarks0 but with IMBC and it's delicious!

camomama5 Posted 14 May 2011 , 11:34am
post #4 of 6

I was thinking because of the consistency of cream cheese and butter....should I substitute maybe 2 of the sticks of butter for the 8 oz of cream cheese or is good without doing that?

aviles2005 Posted 15 May 2011 , 3:27pm
post #5 of 6

I tried this with SMBC.. I came out delicious! I loved it. I beat 16oz cream cheese in one mixer and made a fresh batch of SMBC in another, when theBC was perfect I add it into the cream cheese mixer and whipped it all up...yummers.. I think ima always do it this way..
CAMOMAMA 5 if u try to add the cream cheese in to replace a portion of the butter could u please let us know how it comes out... I would like to know, its a great thougt..

camomama5 Posted 18 May 2011 , 11:50am
post #6 of 6

Is it too soft with 16 oz of cream cheese? I don't want to GUESS what the flavor icing is. So I used 12 oz instead of 8 oz but it was soft. Though that could have been due to using 1 less stick of butter? Not sure. The flavor was outstanding!!! Just wish it could have been the same perfect consistency of that. So nice to work with.

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