Thinning cream cheese - what should I do?

Re:Thinning cream cheese - what should I do? (biker jim)

Tue, 14 Aug 2012 17:12:09 GMT

Rather than thin your cream cheese, why not use the right equipment to dispense your cheese?
Check this out.
http://www.katom.com/005-581NMCC.html
Good Luck

Re:Thinning cream cheese - what should I do? (oqanani)

Mon, 13 Aug 2012 00:10:20 GMT

side note to illustrate my point, if any of you eat cereal. as crazy as it may sound you can thank me later...Try it with half and half instead of milk...

Re:Thinning cream cheese - what should I do? (oqanani)

Mon, 13 Aug 2012 00:08:46 GMT

milk doesnt have the fat content of heavy cream. We use heavy cream to thin it out where I used to work. Sour cream changes the flavor of cream cheese and since its already done in the area you dont want to give them a taste they arent used to. But long story short, why heavy cream over milk can be explained in a simple analogy that was the first thing most culinarians learn in school. "FAT IS FLAVOR"

Re:Thinning cream cheese - what should I do? (mar52)

Tue, 07 Aug 2012 01:17:52 GMT

Milk works fine. A friend used a Kitchenaid Mixer with the paddle attachment to thin the cream cheese she used in her restaurant. She had full control of the thickness that way.

Just soften your cream cheese first (room temperature) or you'll be replacing mixer motors.

Re:Thinning cream cheese - what should I do? (djdawg)

Mon, 06 Aug 2012 21:17:13 GMT

The heavy cream worked great! I added 1/4 cup to 8 oz of whipped cream cheese (adjust for larger amounts of course) and put it in my frosting gun and it worked like a charm! Thanks guys!

Re:Thinning cream cheese - what should I do? (jcheese)

Mon, 06 Aug 2012 18:24:47 GMT

Sour Cream may work. Give it your own signature taste.

Re:Thinning cream cheese - what should I do? (Vic Cardenas)

Mon, 06 Aug 2012 17:48:09 GMT

In Brazil, they eat this thin, cream cheesey spread called "Catupiry". I've reproduced it just by whipping Milk into cream cheese. It's pretty good on pizza and lasagna.

Re:Thinning cream cheese - what should I do? (lleechef)

Mon, 06 Aug 2012 17:17:35 GMT

I would not whip it first.

Re:Thinning cream cheese - what should I do? (djdawg)

Mon, 06 Aug 2012 16:26:16 GMT

Oh yeah! Heavy cream! CC...you're helping me everywhere! ha ha....ok, stupid question, I would just add it as is - the heavy cream that is - I'm not whipping it first? So if I do use that, when I actually hand flavor the garlic cream cheese I mix things up in a food processor....if I add heavy cream it won't "whip" up like cool whip when I mix it all in the food processor?

Re:Thinning cream cheese - what should I do? (lleechef)

Mon, 06 Aug 2012 15:49:55 GMT

I was going to suggest the same thing......heavy cream.

Re:Thinning cream cheese - what should I do? (CCinNJ)

Mon, 06 Aug 2012 15:48:01 GMT

Cream cheese can be thinned with heavy cream. It won't give to more twang like sour cream.

Just gotta check to make sure it's ok for you to do it....and go light and slow until you get the right consistency.

Thinning cream cheese - what should I do? (djdawg)

Mon, 06 Aug 2012 15:22:25 GMT

I'm an up and coming hot dog cart guy and believe it or not, cream cheese on hot dogs around here is a staple and quite delicious!
I want to use a frosting gun in order to dispense this stuff for speed and just because it looks cool - ha - but I'd like to thin down the cream cheese a bit to make it easier. I'm already using whipped cream cheese and it's still a toughy to get out of the gun. Of course I could let it sit out for a bit but the health dept wouldn't love that if they were doing a check. If you've seen the Philadelphia Cooking Creme products that's what I'm going for (maybe not quite that runny) for consistency. I'd rather make my own flavors instead of using something pre-made....

I thought about adding a bit of sour cream but not sure if that would alter the taste too much? Perhaps there is a common other ingredient that is used to think cream cheese so that's why I'd throw up this post...thanks folks!