will this recipe set up crusty?
Isnt this a swiss meringue base?
this will not crust.
This sounds more like a Swiss meringue, rather than Italian.
This does not work. I must have tried to make a cream cheese SMBC a dozen times. I don't care if I add 1 Tablespoon of cream cheese, it breaks down the meringue to soup.
And this is not an Italian meringue. This process is a swiss buttercream.
This turned out so yummy and so easy to work with. If you are having a problem with this getting soupy, it is probably because your eggwhites aren't cool enough before adding your butter.
For cream cheese buttercream, dont add it directly. Whip your cream cheese until fluffy, then add your buttercream 1/3 portion at a time. Mix until incorporated and then stop. Do not overmix. If you are scared that it ll break, then jus fold the buttercream into whipped cream cheese.