Hi All,
I am very curious about something. When I make cream cheese frosting, the recipe I use calls for cream cheese, butter, powdered sugar, and vanilla. I use my Kitchen Aid hand mixer to mix all ingredients, and it comes out smooth, with no lumps. However, when I make cheesecake, the recipe calls for eggs, cream cheese, sugar, vanilla. When I use my Kitchen Aid hand mixer of course, the batter comes out a little lumpy, no matter how much I mix. There seem to be little lumps of cream cheese, kind of what ricotta cheese feels like, with little round lumps. Why is this, and how can I get the smoothness that I get, from making the cream cheese frosting? Or, am I not supposed to have this same consistency, for cream cheese? Thanks. Claudia _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
