Silky Swiss Merengue Cream for Cake Decoration

Start by taking the unsalted butter and placing it in a mixing bowl. Beat the butter with the powdered sugar using a whisk until it is light and fluffy. This should take about 3-5 minutes.

Ensure that the mixture is smooth and free of lumps for best results.

Once the butter and sugar mixture is ready, it's time to add the cream cheese. Switch to a paddle attachment on your mixer and mix until it reaches a smooth and homogenous consistency. This is crucial for the texture of your cream, ensuring it will be silky and stable.

Next, take the white chocolate and melt it carefully. You can do this in a microwave or over a double boiler, making sure not to overheat it. When the chocolate is warm, incorporate it into the butter-cream cheese mixture.

Immediately whisk on high speed to combine all the ingredients properly. This will help to create a light and airy cream.

If you notice that there are many air bubbles in your cream, it’s a good idea to gently fold them out using a silicone spatula before use. This step helps to create a smooth finish on your cake.

Your silky Swiss meringue cream is now ready to use for decoration. Make sure to keep it at room temperature when working with it, as it may melt from the heat of your hands.