Has anyone made a Cream Cheese Swiss Meringue Buttercream??? If so, did it act just a a regular Swiss Meringue in it consistency and workability? Did allow for sharp corners???
I've made it before. I replaced some of the butter with cream cheese. It seemed like I had to add a good bit more cream cheese than just equal weight of butter I was replacing to get it to emulsify. It's much more fluffy than regular cream cheese frosting. I made if for a filling, so I can't say how it works for smoothing and getting sharp corners. But, from what I remember from the texture, I think it would be similar to regular SMBC.
While I've never had much luck with her recipes, http://bravetart.com/recipes/swissbuttercream, scroll down a little past the recipe, and she has a cream cheese version.
AThree little black birds blog has an amazing one.
I think that Sylvia Weinstocks book from 20 years ago had a recipe for SMBC with cream cheese.
I do a cream cheese IMBC. Mine is a little different though, I make a batch of plain old IMBC and a batch of plain old cream cheese frosting (butter, cream cheese, 10x) then mix them together. It hardens up in the fridge just like a regular IMBC and tastes delicious.