Italian Meringue Buttercream Cream Cheese Frosting

Cake Size	6"	8"	9"
Frosting for 4 Layer Red Velvet	800 g	1200 g	1600 g
Hot weather suggestion is to use Vanilla Cream Cheese Frosting instead.	800 g	1200 g	1600 g

Cake Size

Frosting for 4 Layer Red Velvet

Hot weather suggestion is to use Vanilla Cream Cheese Frosting instead.

Make Italian Meringue Buttercream with following ingredients only.

Reserve into another bowl if you only have 1 mixer bowl.
See Italian Buttercream for procedure.

Sugar to 245F/118C. Mix for 15 minutes until cooled to at least 27C/81F. Change to paddle to mix in butter.

67 g ( 2 )

egg whites

100 g

sugar

27 g

water

180 g

butter

2.5 ml / 1/2 tsp 0 g

vanilla

Make Cream Cheese with following ingredients only:
See Vanilla Cream Cheese Frosting for procedure.

400 g

cream cheese

80 g

butter

100 g

icing/powdered sugar

1/2 tsp 0 g

vanilla

954 g ??4040 Calories

Total(!??423 Calories/100g !)

Should try:

1/4 tsp {1.1 g}

almond extract

Slowly add buttercream mixture back into cream cheese mixture and blend well.

Note	Recipe should be approx .83g/ml density.

Note	2015-12-24 Reducing powder to 75% of previous value makes for a more "tangy" cream cheese frosting.

Note	2016-02-09 Maybe try all butter in the buttercream and just mix it with softened cream cheese + extracts.. Less likely to have butter lumps. Still a little sweet.