Almost two years ago, I made a wedding cake for my good friend and frosted it with cream cheese Swiss meringue buttercream. The cake turned out great, but the frosting was another story. Turns out that cream cheese doesn’t work so well as a replacement for butter, which I realized after having made two giant batches of frosting, posting about it, and then having it go all weird and curdled when I actually tried to frost the cake with it. It was so unsuccessful that I wouldn’t recommend the recipe to anyone, but it is obviously a topic of interest to many because that post generates a lot of traffic for my blog….