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Phoenix Smith
  • Providence, RI
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Cream Cheese Swiss Buttercream

Started this discussion. Last reply by Naana Hayford Jan 13, 2015. 5 Replies

Hi! Does anyone know how to make a successful cream cheese swiss meringue buttercream? I tried making it by replacing half of the butter with cream cheese but the buttercream never came together.…Continue

Tags: cheese, cream, meringue, swiss, buttercream

 

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Naana Hayford replied to Phoenix Smith's discussion Cream Cheese Swiss Buttercream
"Hi ..I just chanced upon this..were you ever able resolve this issue you had with cream cheese Swiss Buttercream..I had the same problem and finally have a fail safe method. I first make a cream cheese frosting with regular granulated sugar - so its…"
Jan 13, 2015
Melissa Ayers replied to Phoenix Smith's discussion Cream Cheese Swiss Buttercream
"Don't over beat your cream cheese as it will separate it  has a higher water content so you must take that into consideration  incorporate lastly into mixed meringue in small amounts on low speed. I find working with a sugar syrup…"
Feb 17, 2014
Judy Tallant replied to Phoenix Smith's discussion Cream Cheese Swiss Buttercream
"Maybe you solved this by now. But I use Italian Meringue BC because it's more stabile than Swiss. I make a regular cream cheese frosting, and incorporate some into finished buttercream. Both need to be at room temperature."
Jul 17, 2013
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Jul 10, 2013
Phoenix Smith's discussion was featured

Cream Cheese Swiss Buttercream

Hi! Does anyone know how to make a successful cream cheese swiss meringue buttercream? I tried making it by replacing half of the butter with cream cheese but the buttercream never came together. Instead, it stayed a soft, separated mess! I even let the mixer go for over 15 minutes and it just looked like a soft meringue. I thought maybe i didnt let the meringue cool down completely so I put the buttercream in the fridge and it never set. I even left it in the freezer for 4 hours and it stayed…See More
Jun 27, 2013
John Applegett replied to Phoenix Smith's discussion Cream Cheese Swiss Buttercream
"I used to change up my recipe for cream cheese icing by replacing the powdered sugar with granulated sugar which was cooked to a high temp with water and cream of tartar, to maybe 260*, then putting it in a 20 quart mixer to cool a while, then…"
Jun 11, 2013
Wendy DeBord replied to Phoenix Smith's discussion Cream Cheese Swiss Buttercream
"You need to make your buttercream frosting first, then add in some cream cheese. You need to have the full amount of butter to make a swiss meringue butter cream.   How much cream cheese to add? Depends upon how large of a batch of frosting…"
Feb 26, 2013
nisantha kumara dhammika and Phoenix Smith are now friends
Feb 16, 2013
Phoenix Smith posted a discussion

Cream Cheese Swiss Buttercream

Hi! Does anyone know how to make a successful cream cheese swiss meringue buttercream? I tried making it by replacing half of the butter with cream cheese but the buttercream never came together. Instead, it stayed a soft, separated mess! I even let the mixer go for over 15 minutes and it just looked like a soft meringue. I thought maybe i didnt let the meringue cool down completely so I put the buttercream in the fridge and it never set. I even left it in the freezer for 4 hours and it stayed…See More
Feb 16, 2013
Phoenix Smith shared a profile on Facebook
Feb 15, 2013

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Johnson & Wales Alumni '11
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