I am planning to make a red velvet cake later on this week, and was wondering if I could alter a SMBC recipe to include cream cheese. If the recipe calls for 1 pound of butter, could I use 1/2 lb. butter and 1/2 lb. cream cheese instead? Anyone try this before or have problems? I know meringue-based frostings can be temperamental, but I love the texture and lightness of them!

Not Your Momma's Cream Cheese Frosting:
(Using SMBC, from Sarah Phillips of baking911.com.)

http://tinyurl.com/35rxrk

HTH