The recipes will usually direct you to let the cream cheese come to room temp, then beat it until it is smoothe. I use either a fork or my mixer to do it. It becomes the consistency of creamed butter, as in when you cream butter and sugar together for cookies.
Rhonda ----- Original Message ----- From: "Claudia" <[email protected]> To: <[email protected]> Sent: Friday, December 02, 2011 5:35 PM Subject: [CnD] Getting lumps out of Cream Cheese! Hi, When using cream cheese for baking, how do you ensure that you get all of the lumps out of the batter? Thanks. I have a Kitchen Aid electric hand mixer, and I think I did get the batter very smooth, but I'm just wondering if there was anything else I could do. Claudia _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
