– 8 oz cream cheese, room temperature
– roughly 4 cups (no need to measure) Sue’s Swiss-ish Meringue Buttercream (see recipe page).


  1. in a large mixing bowl, whip cream cheese until lump free and fluffy.
  2. Add buttercream and whip until well combined.
  3. 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. *