Swiss Meringue Buttercream With Cream Cheese

Last weekend, I was planning to decorate a cake for the evening. The cake itself was already decided, but I was still thinking about what frosting I wanted to use.

I opened my refrigerator and noticed a package of cream cheese on the middle shelf. I immediately thought about making cream cheese frosting. But I wanted something smoother and lighter than the usual cream cheese frosting I make.

I started looking through my baking ingredients and found some egg whites and butter as well. That reminded me of Swiss meringue buttercream. I love how smooth and silky Swiss meringue buttercream can be, but I also wanted that slightly tangy cream cheese flavor.

So, instead of making a regular cream cheese frosting, I decided to combine cream cheese with Swiss meringue buttercream.

I took out my mixing bowl, saucepan, thermometer, and stand mixer and started preparing the meringue. At first, I was a little careful because Swiss meringue needs some attention, especially when heating the egg whites and sugar and adding the butter later.

After a little patience, everything came together into a smooth and creamy frosting. The texture was silky, and the cream cheese gave it a delicious tangy flavor without making it feel too heavy.

This Swiss Meringue Buttercream With Cream Cheese turned out to be exactly the kind of frosting I was looking for. It is creamy, smooth, and perfect for spreading or piping on cakes and cupcakes.

In this recipe, I’ll show you how to make it step by step, along with the tips I use to get a smooth and stable buttercream every time.

Why You’ll Love This Recipe

• Smooth and silky: Swiss meringue gives this frosting a beautifully smooth texture.
• Creamy and tangy: Cream cheese adds just the right amount of tanginess.
• Less sweet: It is not as sugary as many traditional American buttercream recipes.
• Easy to pipe: The finished buttercream is suitable for decorating cakes and cupcakes.
• Versatile: Use it with chocolate, vanilla, carrot, red velvet, or spice cakes.
• Make-ahead friendly: You can prepare the buttercream ahead of time and store it until you are ready to use it.

Ingredients

You only need a few simple ingredients to make this Swiss Meringue Buttercream With Cream Cheese:

• Egg whites
• Granulated sugar
• Unsalted butter
• Full-fat cream cheese
• Vanilla extract
• Salt

Ingredient Notes

Egg whites: Use fresh egg whites for the best meringue. Make sure there is no egg yolk mixed into the whites because even a small amount of fat can make whipping difficult.

Granulated sugar: Sugar sweetens the meringue and helps create a smooth, glossy texture.

Unsalted butter: Use good-quality unsalted butter that is softened to room temperature. Butter that is too cold will not blend smoothly into the meringue.

Cream cheese: Use full-fat block-style cream cheese for the best texture and flavor. Avoid cream cheese spread from a tub because it contains more moisture and can make the frosting softer.

Vanilla extract: A little vanilla gives the buttercream a warm flavor and balances the tanginess of the cream cheese.

Salt: A small pinch helps balance the sweetness and brings out the flavor of the butter and cream cheese.

How to Make Swiss Meringue Buttercream With Cream Cheese

Now that you have your ingredients ready, it’s time to make the buttercream. The key is to take your time when making the meringue and make sure the mixture is at the right temperature before adding the butter.

Step 1: Combine the Egg Whites and Sugar

Add the egg whites and granulated sugar to a clean, heatproof mixing bowl. Place the bowl over a saucepan filled with a small amount of simmering water.

Make sure the bottom of the bowl does not touch the water. Whisk the egg whites and sugar constantly until the sugar has completely dissolved and the mixture reaches about 160°F (71°C).

You can check by rubbing a small amount between your fingers. It should feel completely smooth with no sugar grains.

Step 2: Whip the Meringue

Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until you have a thick, glossy meringue with stiff peaks.

Continue whipping until the outside of the mixing bowl feels cool to the touch. This step is important because adding butter while the meringue is still warm can cause the buttercream to become too soft.

Step 3: Add the Butter

Switch to the paddle attachment. Add the softened butter gradually, one piece at a time, while mixing on medium speed.

The buttercream may look curdled or separated as you add the butter. Don’t worry. This is normal.

Keep mixing until the mixture comes together into a smooth and creamy buttercream.

Step 4: Add the Cream Cheese

Make sure your cream cheese is softened but still cool and firm. Add it gradually to the buttercream and mix on low speed just until combined.

Avoid overmixing at this stage. Once the cream cheese is fully incorporated, add the vanilla extract and salt.

Mix briefly until the frosting is smooth.

Step 5: Finish the Buttercream

Give the buttercream a final mix on low speed for a few minutes. This helps remove some of the air bubbles and creates a smoother texture for spreading and piping.

Your Swiss Meringue Buttercream With Cream Cheese should be smooth, creamy, silky, and easy to spread.

Expert Tips for the Best Cream Cheese Swiss Meringue Buttercream

Use a clean bowl: Any grease or traces of egg yolk can prevent the egg whites from whipping properly.

Don’t rush the meringue: Make sure the sugar has dissolved completely before whipping the egg whites.

Cool the meringue completely: This is one of the most important steps. The meringue should be cool before you start adding butter.

Use room-temperature butter: Cold butter can leave small lumps, while melted butter can make the buttercream too soft.

Use block cream cheese: It contains less moisture than spreadable cream cheese and gives you a thicker frosting.

Don’t overmix after adding cream cheese: Mix only until everything is smooth and combined.

Don’t panic if the buttercream looks curdled: Swiss meringue buttercream often goes through several stages while the butter is added. Keep mixing and it should come together.

Why Did My Buttercream Turn Soupy?

If your Swiss meringue buttercream is very soft or soupy, the meringue may still have been warm when you added the butter. The butter could also have been too soft.

Place the bowl in the refrigerator for about 10–15 minutes, then continue mixing. Repeat if needed until the buttercream becomes thick and creamy.

Why Is My Buttercream Curdled?

A curdled appearance is usually normal during the butter-adding stage. Keep mixing on medium speed and give it some time to come together.

If it remains curdled after several minutes, check the temperature. If the mixture is too cold, let it sit at room temperature for a few minutes before mixing again.

How to Use Swiss Meringue Buttercream With Cream Cheese

This frosting is delicious on:

• Red velvet cake
• Carrot cake
• Vanilla cupcakes
• Chocolate cake
• Spice cake
• Pumpkin cupcakes
• Banana cake
• Cinnamon cupcakes
• Layer cakes
• Sheet cakes

It is also great for piping borders, swirls, rosettes, and simple cake decorations.

How to Store It

Store the finished buttercream in an airtight container in the refrigerator for up to 5 days.

Before using it, let it come to room temperature and mix it again until smooth and creamy. If the buttercream feels too firm, a short mix with the paddle attachment will usually bring it back to the right consistency.

You can also freeze the buttercream in an airtight container for up to 2 months. Thaw it in the refrigerator, then bring it to room temperature and re-whip before using.

Frequently Asked Questions

Can I make Swiss meringue buttercream with cream cheese ahead of time?

Yes. You can make the buttercream ahead of time and keep it refrigerated. Before using it, let it come to room temperature and mix it again until smooth and creamy.

Can I use cream cheese spread instead of block cream cheese?

I recommend using full-fat block cream cheese. Cream cheese spread usually contains more moisture, which can make the buttercream softer and harder to pipe.

Why is my Swiss meringue buttercream too soft?

The most common reason is temperature. If the meringue was still warm when you added the butter, the butter can melt and make the frosting soft. Chill the buttercream for a short time, then mix again.

Can I use this frosting for piping?

Yes. Once properly chilled and mixed, this buttercream is suitable for piping cupcakes, cake borders, rosettes, and other simple decorations.

Can I use salted butter?

You can, but unsalted butter is better because it gives you more control over the final flavor. If using salted butter, you can reduce or skip the added salt.

Does Swiss meringue buttercream with cream cheese need to be refrigerated?

Because it contains cream cheese, it is best to refrigerate the finished buttercream when you are not using it. If you are frosting a cake, follow safe food-storage practices and avoid leaving it at room temperature for extended periods.

Can I freeze cream cheese Swiss meringue buttercream?

Yes. Store it in an airtight, freezer-safe container for up to 2 months. Thaw it in the refrigerator, then bring it to room temperature and re-whip until smooth before using.

Serving Suggestions

This Swiss Meringue Buttercream With Cream Cheese pairs especially well with cakes and cupcakes that benefit from a slightly tangy frosting.

Try it with:

• Red velvet cake
• Carrot cake
• Chocolate cupcakes
• Vanilla cake
• Banana cake
• Pumpkin cake
• Spice cake
• Cinnamon cupcakes

For a simple finish, spread the buttercream over a layer cake and decorate the top with a few piped swirls. You can also use it between cake layers for a creamy filling.

Final Tips

The most important part of this recipe is temperature control. Make sure the sugar is dissolved, whip the meringue until it is glossy and cool, and use softened butter and full-fat block cream cheese.

If the buttercream looks strange while you are making it, don’t throw it away too quickly. Swiss meringue buttercream often looks curdled or separated before it becomes smooth. Keep mixing and adjust the temperature if needed.

Once finished, you should have a silky, creamy buttercream with the rich texture of Swiss meringue buttercream and the tangy flavor of cream cheese frosting.

See This Also

Chocolate French Buttercream

Black Buttercream Recipe

Wrap Up

This Swiss Meringue Buttercream With Cream Cheese is a delicious alternative to traditional cream cheese frosting. It has a smooth, silky texture, a balanced sweetness, and just enough tanginess from the cream cheese.

Use it to frost cakes, decorate cupcakes, or fill your favorite layer cake. Once you get comfortable with the Swiss meringue method, this recipe is a great one to keep in your baking collection.