– 8 oz cream cheese, room temperature
– roughly 4 cups (no need to measure) Sue’s Swiss-ish Meringue Buttercream (see recipe page).
- in a large mixing bowl, whip cream cheese until lump free and fluffy.
- Add buttercream and whip until well combined.
- You want to add the buttercream to the cream cheese, not the cream cheese to the buttercream, it will separate.
* Great with carrot cake and red velvet cakes. *