Have any of you out there tried making this?? I am thinking I would like to use it to fill Red Velvet cupcakes...
Thoughts?? Amounts??
Thanks!!
Stephanie
Yes, I have and I did not like the results. It is soft to the point of being runny. It will not pipe well.
It may work well for a filling, but as far as a frosting, not my cup of tea.
However if you do a search on CC, this did come up before. There are a couple of other people who have made this, but they add no more than 1/3 cup of cream cheese. I wanted more of a tang than that so I have since abaondoned the idea and moved on.
However, after doing an internet search I have read that several people have done this with IMBC and got very stable results, so I might visit it again sometime....maybe...might.
I tried it too, and had the same result...very runny. May have something to do with how much you have to beat it.
Not wasted as I ended up adding lemon and used it as a poured frosting/glaze on mini-carrot cakes.
I also saw the Italian Meringue recipe here on CC, but haven't had chance to try it yet either.
Hmmm....curdling is part of the SMBC process, so I'm not too sure this will work. I am reluctant to try only due to all the bazillion other ways I tried this and wasted tons of eggs, butter, sugar and cream cheese.
My problem was not with curdling, but with it breaking down the meringue and turning to pure soup. Are you sure this will work? And how much cream cheese are you adding?
What recipe are you using? I was wanting to try FromScratch's( JKalman) recipe w/ cream cheese. I have tried the regular version and it was fantastic. She said it would curdle if you used a light version of CC and over beat it. She said to use the full fat version. I'm going to give it a shot today. She is the SMBC queen. 
What recipe are you using? I was wanting to try FromScratch's( JKalman) recipe w/ cream cheese. I have tried the regular version and it was fantastic. She said it would curdle if you used a light version of CC and over beat it. She said to use the full fat version. I'm going to give it a shot today. She is the SMBC queen.
Do you have a link to this site?
I used full fat Philly cream cheese.
And what is the regular version? No cream cheese in the SMBC? Yes you are right, it is awesome. That is why I would love to be able to make a cream cheese SMBC. How much cream cheese does she add?
It's on here. Hopefully this will pull up the page it's on as there are many pages. She said 8oz to the 5 egg recipe. It's page 13 if it's not the correct page. Yes, regular version if what I call plain SMBC.
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=594605&postdays=0&postorder=asc&&start=180
It indeed breaks down the BC and makes it curdle except this curdle, you can't recover from, unlike when making SMBC.
I also use full fat and find using a mixer is always the end of my BC. Just whip it first and then fold it in. Never fails.
I use anywhere from 3 oz. to a whole brick. Just depends how creamy I'm feeling.
The last cake I uploaded is iced in cream cheese IMBC.
It indeed breaks down the BC and makes it curdle except this curdle, you can't recover from, unlike when making SMBC.
I also use full fat and find using a mixer is always the end of my BC. Just whip it first and then fold it in. Never fails.
I use anywhere from 3 oz. to a whole brick. Just depends how creamy I'm feeling.
The last cake I uploaded is iced in cream cheese IMBC.
Okay, you have given me confidence to try again. I'll let you know if this works for me.
It indeed breaks down the BC and makes it curdle except this curdle, you can't recover from, unlike when making SMBC.
I also use full fat and find using a mixer is always the end of my BC. Just whip it first and then fold it in. Never fails.
I use anywhere from 3 oz. to a whole brick. Just depends how creamy I'm feeling.
The last cake I uploaded is iced in cream cheese IMBC.
Okay, you have given me confidence to try again. I'll let you know if this works for me.
Good luck!
I always use JKalman's SMBC recipe, I've never had a failure (unless you count the time it took me 3 shots to remember to add sugar to the whites, don't ask)
So the consensus seems to be that I can add full fat Cream Cheese and have no trouble?? Amount to be determined by how much TANG I want??
I will give it a shot. Personally, I think it's awful to add cream cheese to this heavenly stuff, but what the bride wants...
Thanks for the help!!
It's on here. Hopefully this will pull up the page it's on as there are many pages. She said 8oz to the 5 egg recipe. It's page 13 if it's not the correct page. Yes, regular version if what I call plain SMBC.
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=594605&postdays=0&postorder=asc&&start=180
Thank you for posting that... I searched and searched for "Cream Cheese" instead of the abbreviation, which is probably why I never saw those posts in that thread, which I have already bookmarked previously.
I already made the SMBC last night, so I will whip up the CC seperately and fold it in I think.
Thanks!!
OK, so I just finished whipping this all up...
It is EPIC. So good! I used 16oz of cream cheese to ONE recipe of the SMBC big batch tutorial that's on here.
So that's 16 oz cream cheese to 20 egg whites. I skipped the vanilla.
I just whipped up the cream cheese till it was fluffy, then added in the SMBC a spoonula at a time.
Delish! And I don't even like cream cheese in ANYTHING.
Those RV cupcakes are gonna be gooooood.
OK, so I just finished whipping this all up...
It is EPIC. So good! I used 16oz of cream cheese to ONE recipe of the SMBC big batch tutorial that's on here.
So that's 16 oz cream cheese to 20 egg whites. I skipped the vanilla.
I just whipped up the cream cheese till it was fluffy, then added in the SMBC a spoonula at a time.
Delish! And I don't even like cream cheese in ANYTHING.
Those RV cupcakes are gonna be gooooood.
Glad it worked! A bit time consuming but anything SMBC is and it's always worth it. 
I tried this tonight also. I did 5 egg whites, 7 oz sugar and 4 sticks of butter. I then divided it in half and added 8 oz cream cheese to it. So this means I would add 16 ounces for a whole batch of SMBC. I think I should have added the 4 ounces and let it rest for a bit so that the flavor would have a chance to come out. Still the 8 ounces is not overpowering. It worked great. Thank you for finally breaking the code for me for CC SMBC.
I, however, would have preferred this a bit sweeter. I usually use a ratio of 1,2,3 and I think I will go back to that for the sugar part as everything else was to the ratio except for the sugar.
I hope the client I am meeting with tomorrow likes a less sweet frosting. But that will be something I can easily fix.
Again, thank you. I love it.
I tried this tonight also. I did 5 egg whites, 7 oz sugar and 4 sticks of butter. I then divided it in half and added 8 oz cream cheese to it. So this means I would add 16 ounces for a whole batch of SMBC. I think I should have added the 4 ounces and let it rest for a bit so that the flavor would have a chance to come out. Still the 8 ounces is not overpowering. It worked great. Thank you for finally breaking the code for me for CC SMBC.
I, however, would have preferred this a bit sweeter. I usually use a ratio of 1,2,3 and I think I will go back to that for the sugar part as everything else was to the ratio except for the sugar.
I hope the client I am meeting with tomorrow likes a less sweet frosting. But that will be something I can easily fix.
Again, thank you. I love it.
Glad it worked for you! This combo almost made me pull my hair out as well until I switched to doing this. 
It worked great. Except that my cute little flower fondant melted all over the frosting cause I put the cupcakes in an airtight container. 
I had just enough butter to make a half batch, which I did adding the proper amount of sugar. It actually tasted better. So good that I personally ate the extra cupcake I had left instead of saving it for my DH. He will have to wait for the next batch.
Love it! I had issues with mine being soupy chalked it up to either grease residue in bowl or bad liquid egg whites. Yummm. RV cuppies with CCSMBC!
It worked great. Except that my cute little flower fondant melted all over the frosting cause I put the cupcakes in an airtight container.
I had just enough butter to make a half batch, which I did adding the proper amount of sugar. It actually tasted better. So good that I personally ate the extra cupcake I had left instead of saving it for my DH. He will have to wait for the next batch.
The baker always gets first pick.
Never knew there were suggested ratios for CC only. I've always used my regular recipe. Glad you prefer the normal version; I think it makes it so much easier to stick to one recipe and just tossing in the extra.
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