you can over beat the cream cheese and separate the water right out of it. I always whip my butter/hi-ratio first until light and fluffy (and the yellow color has disappeared) then add the powder sugar. Finally, I add my cream cheese the very last.
and there is a method of adding in softened and pre-whipped cream cheese into a meringue based buttercream like was mentioned (and it is so fabulously yummy!). The pic does look like a SMBC or IMBC gone wrong.
© 2011-2016 CakesDecor.com. All Rights Reserved.
DISCLAIMER: Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.