cream cheese italian buttercream...HELP!! [moved from General Topics]
Im a new pasrty chef and im struggling with creating a recipe for a cream cheese italian meringue butter cream.. i tried to make it and it would whip up correctly but it just looks broken and greasy and i cant figure out why.. i thought maybe it needs more butter because it was obviously a broken emulsion, so i added more..didnt work.. i thought maybe it was too much fat with the butter and cream cheese so i tried adding more meringue to balance out the fat ratio.. didnt work.. then in a last stitch effort i added tapioca maltodextrin to just absorb the unemusified fat ..it kind of worked but it messed with the texture and made it grainy... ugh im at a loss... someone please help me !!.. i hate that it tasted amazing but i just couldnt get it to not look broken lol.. i made this several times in an effort to get it right with different ratios of cream cheese still the same results..unless i add so little that you cant taste it anyway.
To make a cream cheese italian meringue buttercream you need to first make the italian meringue buttercream, then whip the cream cheese, then add some imbc to the cream cheese before you mix it into the imbc. Do not add the cream cheese and butter to the meringue at the same time.
Here's a link with some info for butter-based and meringue-based buttercreams. You may already know some of this, if you're a student. There are some formulas that may give you ideas for a ratio you can experiement with to sub cream cheese for butter, which I think is where your problem lies, too much fat=broken buttercream.
BTW, I made the white chocolate-cream cheese buttercream formula on the link for a wedding cake and folded in gelatin-stabilized whipped cream; it piped beautifully and was stable on a very hot July day. No meringue, though.
Good luck, I think it's doable, you just need to find the right ratio. Skip the tapioca.