Cream Cheese Italian Meringue Buttercream

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Cream Cheese Italian Meringue Buttercream

Ingredients

  • 3/4 cup egg whites (about 5 large eggs)
  • 1-1/2 cups (300 g.) granulated sugar
  • 1 lb. (454 g.) salted butter, softened
  • 1 tsp. vanilla
  • 8 oz. (250 g.) cream cheese, softened

Instructions

  1. Whisk whites and sugar together with a hand whisk and heat, whisking continuosly, over the top of a double boiler until the mixture is HOT, about 130 degrees.
  2. Remove bowl and beat egg mixture on MEDIUM speed until cooled down, about 5 minutes, or until the eggs are forming stiff peaks and the mixture and bowl are cool to the touch.
  3. On LOW speed, add butter in 10-12 additions until smooth and blended and mixture is light and fluffy.
  4. Increase speed to HIGH and continue beating for another 5 minutes; the volume will double. When completed, add the vanilla or any other flavourings and just blend to incorporate.
  5. Add softened cream cheese and blend on LOW until incorporated, about 3 minutes.
  6. Note: Adding 1 Tbsp. almond extract at the end to the cream cheese frosting will accentuate the tang of the cheese.

Comments (7)

on

This does not work. I must have tried to make a cream cheese SMBC a dozen times. I don't care if I add 1 Tablespoon of cream cheese, it breaks down the meringue to soup.

And this is not an Italian meringue. This process is a swiss buttercream.

on

This turned out so yummy and so easy to work with. If you are having a problem with this getting soupy, it is probably because your eggwhites aren't cool enough before adding your butter. 

on

For cream cheese buttercream, dont add it directly. Whip your cream cheese until fluffy, then add your buttercream 1/3 portion at a time. Mix until incorporated and then stop. Do not overmix. If you are scared that it ll break, then jus fold the buttercream into whipped cream cheese.



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