Comments on KitchenSidecar: Swiss Meringue Cream Cheese Frosting - Better Than...

I've just tried this amazing recipe twice. And...

2011-03-11T19:48:31.239-08:00

I've just tried this amazing recipe twice. And it seems the key to avoiding the whole curdling stage is to put the bowl of frosting on ice as you start adding the butter and then cream cheese. The consistency stays great through out. It was even better when I did it with an egg yolk buttercream instead of egg whites. It's smoother and sturdier. Too bad the egg yolks don't grow in size as much as the whites. Thanks for the great recipe.

Hi there~ I would love to try this recipe. But, do...

2010-12-07T23:52:06.104-08:00

Hi there~
I would love to try this recipe. But, do you think that this frosting would be a bit too sweet? So, let's say, IF, I reduce maybe 10grammes of sugar, do you think that will actually effect the stiffness of this frosting?

Thanks so much for posting this recipe. I used mas...

2010-09-13T14:06:43.922-07:00

Thanks so much for posting this recipe. I used mascarpone instead of cream cheese and made it as an Italian meringue buttercream, not Swiss. It turned out beautifully! Can't wait to try it with cream cheese for a tangier flavor :)

This is funny. I tried doing the same exact thing ...

2010-05-12T21:51:50.422-07:00

This is funny. I tried doing the same exact thing about a year ago but was declared defeat when I saw how watery my buttercream looked after adding the cream cheese. Little did I know that I just had to keep on beating!

Is the 80g really right, that seems like two very ...

2010-04-24T07:05:22.142-07:00

Is the 80g really right, that seems like two very large eggs?

yeah jamieanne! hope it came together! how long ...

2010-04-05T00:37:32.531-07:00

yeah jamieanne! hope it came together! how long did it take?

lol, I loved reading this post, it's encouragi...

2010-04-01T16:18:17.760-07:00

lol, I loved reading this post, it's encouraging. I'm making cream cheese swiss meringue buttercream as I type this and searched online to see how long it would take to come together - I'm at the oddly iridescent stage now! Anyway, just saying thanks for posting this, I hope mine comes together soon! :)

Unfortunately mine never quite came together. It w...

2009-10-23T13:38:36.907-07:00

Unfortunately mine never quite came together. It was still quite runny after running in my cuisineart for about 45 mins - 1 hour on high speed, then regrigerated for 2 hours and tried to run in cuisinart again for about 30 mins. It was unfortunate because the taste was amazing. I ended up adding about 2 c of powdered sugar and another 4 - 6 oz of cool (slightly chilled cream cheese) and mixing another 10 mins on highest for it to be able to dirty ice for the fondant cover. The taste was wonderful though.

Simply wonderful, thanks for sharing. I searched f...

2009-07-25T23:26:53.277-07:00

Simply wonderful, thanks for sharing. I searched for a buttercream frosting made with cream cheese, this is the only one I could find, and it was perfect. It would be nice to have measurements in (cup) ratios also for americans.

LOL you beat me to it:-) I've been working on ...

2009-07-12T21:59:16.202-07:00

LOL you beat me to it:-) I've been working on a recipe for creamcheese frosting using a swiss meringue! It's the only part of my bluebery olive oil cake that worked out last week.

i love the idea of beating it until it looks like ...

2009-07-09T11:43:27.361-07:00

i love the idea of beating it until it looks like buttercream. brilliant suggestion.

You've said it all... and it shows ... moist-f...

2009-07-09T07:03:06.309-07:00

You've said it all... and it shows ...
moist-fluffy-light-soft-and flavorful!