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#1
01-04-2005, 11:59 AM
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 Softening Cream Cheese Can someone please tell me how to soften cream cheese so that it will be spreadable after it is refrigerated? I was thinking on mixing the cheese with some kind of liquid, like corn syrup, but not to change the flavor. Please help. Thank You.
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#2
01-04-2005, 12:30 PM
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| Leave it out at room temperature for a little while. Or nuke it very briefly. If you mean spreadable while it's still cold: put it in the bowl of a mixer and beat air into it -- that's basically "whipped cream cheese" which is soft enough to spread when cold. (The commercial "soft cream cheese" has all sorts of gunk mixed in, including water. You don't want that.) But remember that you can't use that in cooking with the same volume measure you would use if it were not whipped. Hope this helps.
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 |
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