No word of a lie, my attempt at a Swiss Meringue Cream Cheese buttercream became one of those failures in which the cost of the repair quickly adds up (white chocolate, butter) and the thought of calling the buttercream quits becomes an awful consideration!! I managed to get it to finally emulsify (the white chocolate was the winner!)—but it never thickened past whipped cream. I’m hoping refrigeration will help it—it will be going on the all occasion yellow downy butter cake so I hope it will be fine at room temperature and not end up sliding or puddling!!
To recap I made a swiss meringue buttercream with some cream cheese added—it was loose. So I thought adding more cream cheese (and then butter) would be the answer—not so…curdled. Then I thought I could use up the extra whites from the cake and add some meringue…not so. Got really runny. Tried adding roux, that helped a loose SMBC one time. Not so…Finally added white choc—that enabled emulsification and then I added extra butter to try and thicken. At this point I’m sure I’ve used 4 lbs. butter, 1 lb. white chocolate, 1 1/2 doz. eggs, and who knows how much else!! OH, 3 pkgs cream cheese. Very expensive whipped cream!! Super smooth and yummy though!!