Cream Cheese Italian Meringue Buttercream

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.