Smooth Cream Cheese
16 Jul 2017 - Anneka Manning
When making cheesecakes or frostings using cream cheese it’s a good idea bring the cream cheese to room temperature before you start. If you use it straight from the fridge it will be far more difficult, and take a lot more beating or processing, for it to become lump-free, smooth and creamy. Also make sure you scrape the sides and base of the bowl often and add any liquid ingredients gradually to ensure it remains really smooth.