I am planning to make a dark chocolate layer cake and I wanted to experiment with swiss meringue butter cream since I have never made it before. I know it has a very "butter" taste, I was wondering if anyone has ever tried using cream cheese frosting between layers and the SMBC to frost the outside of the cake. Good or bad idea? Any SMBC advice is appreciated! Thanks!
I just add cream cheese directly to the SMBC. Delicious!
ADo you add the cream cheese before or after the butter and before or after it comes back together?
Make the SMBC as directed, I normally add a little bit of vanilla. In separate bowl, whip the cream cheese. Once it's light and fluffy add to the SMBC and blend together. This is the only way I have found to make it that does not separate. It's amazing.
AMake the SMBC first and see what you think. It's a sweet and delicate frosting IMO. You can always add a bit more vanilla to make it sweeter.
If you do decide to fill with one and frost with another I do recommend a dam of the frosting like you would with any filling.
AThank you for the clarification, I can't wait to try it!
I realize this post is way old, but since I came across it because I was doing a search to check on a recipe that I have, I figured I'd add this link to anyone who might check this out and still be in need of an answer.