Cream Cheese Italian Meringue Buttercream


Cream Cheese Italian Meringue Buttercream


  • 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


  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 (5)


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.

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