Tuesday, January 24, 2012

Tuesday's Tips & Tricks: Cream Cheese

Cream cheese is one of my favorite ingredients to use in recipes.  Not only does it make decedent desserts, but it also makes sauces taste richer and creamier.  I could go on and on about how I like to cook with cream cheese, but instead I will get right to the cooking tip.

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?

Check back on Friday for my,
Creamy Caramel Dip recipe.

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Joy Bauer's Food Cures Book!

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  1. 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.

  2. I 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

  3. Cream 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.