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Swiss Meringue Buttercream With Cream Cheese
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Swiss Meringue Buttercream With Cream Cheese

Silky, creamy Swiss meringue buttercream combined with tangy cream cheese. This frosting is smooth, less sweet than traditional American buttercream, and perfect for cakes, cupcakes, and piping.
Prep Time15 minutes
Active Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cream cheese Swiss meringue buttercream, cream cheese Swiss meringue buttercream recipe, Swiss meringue buttercream with cream cheese, Swiss meringue cream cheese frosting
Yield: 4 People
Author: Emily Carter

Equipment

  • Heatproof mixing bowl
  • Saucepan
  • Whisk
  • Stand mixer
  • Whisk attachment
  • Paddle attachment
  • Digital kitchen thermometer
  • Spatula
  • Piping bag and tips, optional

Materials

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 8 oz full-fat block cream cheese, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Add egg whites and granulated sugar to a clean heatproof mixing bowl.
  • Place the bowl over a saucepan of gently simmering water, making sure the bottom does not touch the water.
  • Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C).
  • Transfer the mixture to a stand mixer and whip on medium-high speed until glossy stiff peaks form.
  • Continue whipping until the meringue is completely cool to the touch.
  • Switch to the paddle attachment and gradually add softened butter while mixing on medium speed.
  • Continue mixing until the buttercream becomes smooth and creamy.
  • Add the softened cream cheese gradually and mix on low speed just until combined.
  • Add vanilla extract and salt and mix briefly.
  • Mix on low speed for a few minutes to create a smooth, silky buttercream.
  • Use immediately or refrigerate until ready to use.

Notes

  • Use clean, grease-free equipment when making the meringue.
  • Make sure the meringue is completely cool before adding the butter.
  • Use softened but not melted butter.
  • Full-fat block cream cheese gives the best texture.
  • Don't worry if the buttercream looks curdled while adding the butter. Continue mixing until it comes together.
  • If the finished buttercream is too soft, chill it briefly and mix again.
  • Store finished buttercream in an airtight container in the refrigerator for up to 5 days.
  • Freeze for up to 2 months. Thaw and re-whip before using.