Baking & Desserts
Cream Cheese Buttercream
Prep 30 mins. /Cook 0 mins.
Easy
Cream Cheese Buttercream
Method
- Combine the sugar and egg whites in a heatproof bowl and set it over simmering water (bowl must not touch the water). Stir constantly until the mixture is warm and smooth, reaching 70°C on a thermometer, or until no sugar grains can be felt when rubbed between your fingers.
- Using a stand mixer with whisk attachment, pour the mixture into a bowl and whisk on high speed until stiff peaks form and the mixture and bowl are cool.
- Switch to a paddle attachment and add the butter one cube at a time. Wait until each cube has been incorporated before adding the next.
- Add the vanilla and mix for 8 minutes or until smooth.
- In another bowl, using a hand or stand mixer with padel attachment, beat the softened cream cheese until smooth and fluffy. Add half the Swiss Meringue Buttercream and mix well, then add remaining and mix until smooth.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
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Reheating Hollandaise or Béarnaise sauce?
Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter.