Have you had succes making cream cheese MBC without the BC separating on you? I tried it twice, no luck with. I don't know what I'm doing wrong. I had success with french buttercream, it was stable and delicious, but the meringue version doesn't want to work for me.
I've made SMBC and IMBC sucessfully but I've never tried them with cream cheese. Sounds really yummy.
How did you incorporate the cc - did you put it in the mixer with the IMBC, or fold it in? I've done it by folding it in and it worked fine. I whipped the cc first to soften/lighten it.