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Cream Cheese Frosting – Swiss Meringue Buttercream Recipe
This light and fluffy as clouds cream cheese frosting is a mix of traditional cream cheese frosting and Swiss meringues buttercream.
Servings Prep Time
1batch 5minutes
Cook Time
20minutes
Servings Prep Time
1batch 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Put all ingredients into a food processor. Pulse the a few times then scrape the sides. Repeat pulsing and scraping a few times until all ingredients are just incorporated. DO NOT OVER MIX!!
  2. Prepare a batch of my Swiss Meringue Buttercream (link below in notes).
  3. Gently fold cream cheese frosting base into the Swiss meringue buttercream. Mix until just incorporated. DO NOT OVER MIX! The texture of your frosting will change a little. The more you mix the more it will separate. Be gentle!
  4.  If you are coloring the buttercream it’s best to color the Swiss Meringue first before folding in the cream cheese frosting.  Color it darker than what you want your end color to be, when you fold in the cream cheese frosting base it will lighten the color.
  5. Since this is a cream cheese based frosting it will need to stay refrigerated. Maximum time out of the refrigerator should be no more than 4 hours.
Recipe Notes

You will need one batch of my Swiss Meringue Buttercream recipe >>> Link <<<  Just omit the fresh strawberry juice.