A chef friend of mine gave me a couple of tips for when I use cream cheese in a recipe. He said to always use cream cheese at room temperature. That's not a new tip; my mom taught me that one, and I am sure yours did too. The chef also said to beat the cream cheese until it is light and fluffy, before you add it to your recipe. Don't add eggs or other ingredients, just beat it by it's self.
Measure the room temperature cream cheese before you whip it. After it is whipped, you will not get a correct measurement, and it could affect your recipe.
Do you have any other cream cheese tips you could share?
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Creamy Caramel Dip recipe.
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