Sorry if I posted this twice but I think I might have posted the first one in the wrong forum.
What is the most successful method to add cream cheese to an Italian Meringue?
Just beat it in along with the butter after you've whipped up the meringue. The only thing I would be careful of would be to make sure it is the full-fat kind, and not something like neufchatel, because the added moisture and reduced fat might mess up the finished consistency or keep it from emulsifying properly. Hope I helped!