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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One of my all time favorite appetizer recipes is crab meat dip and I have learned in the past few years that if you whip the cream cheese before it takes it to another level - so good.
ReplyDeleteI have not seen cream cheese here I always use fromage blanc or fromage frais nowadays! It is quite cheap bought in 1 kg tubs. Diane
ReplyDeleteCream cheese is great in recipes and your tips are also. It used to amaze me years ago, with a nephew when he was very young, grabbing cream cheese and eating it straight out of the wrapping, as fast as he could. I could hardly stand the smell and taste of it back then but love it now when cooking.
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