i was honestly so scared to try this out because of all the horror stories with cream cheese and buttercream. but this worked amazingly for me! i was planning on making another normal batch of smbc for piping but i thought “might as well test it out” and it piped BEAUTIFULLY! i was so happy that this worked and didn’t have to waste time on another batch! not to mention the flavor was the best! i will be making this anytime i need some cream cheese frosting now. YES
Another solution is to crumb coat with straight cream cheese buttercream and then top coat and pipe with Swiss. It looks and tastes exactly how you want.
Thank you! 💕 Last time I tried to make Swiss meringue cream cheese buttercream it was a soupy mess because the butter and meringue had not properly come together before I started adding the cream cheese and there was no going back. This looks like a much better method I can’t wait to try it.
Yah that's the prob when we use any buttercream frosting esp in our place. it will not stand the heat for so long. That's why i ask my client if they will display it outdoor cause there's a possibility to have a runny frosting.
I'm sorry it didn't work out for you! The cream cheese and SMBC really do need to be room temperature (70F or 20C) in order to mix well. Also, it's kind of hard to see in the video but this buttercream definitely is not as silky smooth as plain SMBC. It won't look perfectly blended but it should be delicious!
Hi there! Instead of using butter in making the plain swiss meringue buttercream, could I just substitute it straight in for colder cream cheese so that it does not make the consistency softer?
Hi! Cold cream cheese is really hard to mix, so I don't think it would work very well. You could try mixing room temp cream cheese with plain meringue, but again I'm not sure it would mix together well and it would be REALLY soft!
When I have this problem I find chilling the bowl and whisk (attachment if you're using a stand mixer) in the freezer for about 15 mins and then whipping it again, it really helps when it falls
It held up really well for this three-layer cake, but I did keep it refrigerated. I would be careful using it for anything too heavy or if it's going to be sitting out a long time.
i was honestly so scared to try this out because of all the horror stories with cream cheese and buttercream. but this worked amazingly for me! i was planning on making another normal batch of smbc for piping but i thought “might as well test it out” and it piped BEAUTIFULLY! i was so happy that this worked and didn’t have to waste time on another batch! not to mention the flavor was the best! i will be making this anytime i need some cream cheese frosting now. YES
Is it really stable? Can it be left out at room temperature for a few hours?
Another solution is to crumb coat with straight cream cheese buttercream and then top coat and pipe with Swiss. It looks and tastes exactly how you want.
Thank you! 💕 Last time I tried to make Swiss meringue cream cheese buttercream it was a soupy mess because the butter and meringue had not properly come together before I started adding the cream cheese and there was no going back. This looks like a much better method I can’t wait to try it.
How long do you think this would last at room temp? Wondering if it would work for a wedding cake in a cool climate Thank you
White on pink is almost impossible to read especially for people with not so god eye sight!
Você é maravilhosa! Só você ensina a fazer essa mistura de Buttercream Suíço com cream cheese!! Deus te abençoe
Wow i thought it would be impossible to make cream cheese smbc! Btw i love ur hair! So glad u started showing yourself in your videos♥️
Thanks! Not impossible, but definitely a very different texture than normal SMBC.
Thank you so much for your so nice teaching videos 🌹👍🌹👍🌹👍
I think this would make a good filling for a keto or carnivore cheesecake alternative.
I don’t know how 80g cream cheese per 100g SMBC is an 8:1 ratio. It’s either a 9:5 ratio or it’s not 80g cream cheese per 100g SMBC.
It's a 0.8:1 ratio
Is it stable like here in tropical country?
This will not hold up sitting out at warm temperatures, you would need to keep it cold until right before serving.
Yah that's the prob when we use any buttercream frosting esp in our place. it will not stand the heat for so long. That's why i ask my client if they will display it outdoor cause there's a possibility to have a runny frosting.
Will it frost cake with smooth finish? It looks not as smooth as SMB tho...
that’s nice 🍰🧁🎂buttercream frosting cake.
Would I be able to make a semi-naked cake with this frosting?
Yes I think this would be great for a semi-naked cake!
@@BakingButterlyLove Thanks!
Finally we could see your beautiful face!
I researched so hard to know this! Finally some body is talking about it
@@lamyaandadam Sometimes you just have to try things out and see if they work :)
Sounds yummy and you explain it very well 🤗
thank you!
Just tried it and it seem the buttercream is breaks looks like they dosent blend
I'm sorry it didn't work out for you! The cream cheese and SMBC really do need to be room temperature (70F or 20C) in order to mix well. Also, it's kind of hard to see in the video but this buttercream definitely is not as silky smooth as plain SMBC. It won't look perfectly blended but it should be delicious!
Hi there! Instead of using butter in making the plain swiss meringue buttercream, could I just substitute it straight in for colder cream cheese so that it does not make the consistency softer?
Hi! Cold cream cheese is really hard to mix, so I don't think it would work very well. You could try mixing room temp cream cheese with plain meringue, but again I'm not sure it would mix together well and it would be REALLY soft!
Baking Butterly Love Oh okay that makes sense! Thank you so much for your advice ♥️. Glad to know this before I try and make a huge mistake.
How does this work!!! Everytime I’ve tried doing that it all just falls and turns into like soup again
It's a VERY soft buttercream. I use Philadelphia brand cream cheese, not sure if that also makes a difference!
When I have this problem I find chilling the bowl and whisk (attachment if you're using a stand mixer) in the freezer for about 15 mins and then whipping it again, it really helps when it falls
Have been finding a good cream cheese swiss meringue buttercream!! Thank u:)
Amei
can i pipe with a rose tip for cupcakes with this recipe?
No, this frosting is really, really soft so I don't think it would hold up for roses.
Is it possible to make rosette icing by doing this recipe?
I don't think this would work well for rosettes, it's just a bit too soft!
Thanks!
How does it hold for layering ?
It held up really well for this three-layer cake, but I did keep it refrigerated. I would be careful using it for anything too heavy or if it's going to be sitting out a long time.