America's Test Kitchen made a pound cake using the brick form of cream cheese (softened). She said 6 oz, but it looked like she was dumping in the whole brick.
I happen to have a container of Raley's Soft Cream Cheese, but I'm worried that it might not be a good idea to use that product. Your thoughts?
Go for it. The worst that can happen is you'll have to throw it out!
I would assume that it would be okay. It's cream cheese and it's softened.
View my blog:
I've used cream cheese in quick breads in lieu of butter. It works well and lightens the recipe nicely.
I googled it. For baking, it said to always use the brick version when recipe calls for cream cheese. I think there are different "properties" in the spreadable soft cream cheese.
Soft cream cheese has air whipped into it. I don't know how much that will affect the results, if at all. Try it and let us now. And, good luck.
I prefer using Classic Foods'cheese products.
As you are representing a company that is supposedly known for its honesty, I am surprised you would use such means as posting here when advertising IS NOT ALLOWED.
Well, I made their cake yesterday. Licking the bowl was delicious, but the cake was awful. It's the first cake I've made that wound up in the garbage!
|Powered by Social Strata|