I have found having the cream cheese nearly room temperature helps with
blending. I first cream the cheese before adding it to other
ingredients. Mixers work best, but this can be done by hand with a
fork, if you are patient. If a recipe calls for sugar and eggs, blend
in the sugar and make sure it is smooth before adding in eggs.
The cream cheese can be softened in the microwave, but be careful not to
over-warm it. If it gets too warm, it will be sort of runny and will
not work as well. Try putting it in the freezer for a few minutes,
checking after 5 to 10, so it will thicken a bit.
Carol
On 3/29/2012 3:44 PM, Claudia wrote:
Hi,
Do you all that use cream cheese have consistent results, when it comes
to putting it in batter and getting all of the lumps out?
it seems that sometimes, I can do this fairly easily and other times,
it's not that easy.
Any suggestions would be great!
Thanks.
Claudia
Please Sign Petition!
I am truly hoping that you can assist me in this matter. Our local bus
services are in danger of being terminated, due to lack of funding.
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Please take the time to sign the petition to refrain from the cancelling
of services. Also, feel free to post to your sites, Facebook, etc., if
you would
like to assist us in this endeavor!
Thanks so much!
https://www.change.org/petitions/regional-bus-authority-of-northwest-indiana-refrain-from-eliminating-all-bus-service-after-june-30th-2012
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