Hi, I was making the Swiss-Meringue Buttercream recipe found in The Confetti Cakes Cookbook, which was going great until I added the cream cheese.
Now I cannot get the buttercream to have a smooth texture, it just stays liquidy. I have chilled it and then reconstitutued it, tried to mix it at a low speed and a medium speed.
Any suggestions??!!!
Here's another SMBC with cream cheese frosting recipe:
http://cupcakemuffin.blogspot.com/2009/02/playing-around-with-swiss-meringue.html
(Scroll down.)
Did you add all of her vanilla and then the cream cheese? I've found for her cream cheese version, only add 1 tbsp of vanilla then 6 oz of the cream cheese. I think SMBC can only take so many additions and that might be over the top. I've had the same issue! It wouldn't come back together. So, limit the vanilla and the cream cheese a bit.
Good luck!
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