fill a 6 oz cup about half way.
Awesome Cheese Master a.k.a. Kypsta: It really depends. If you are having a really fancy party or having your boss over you should probably get a nice cheese so in this case you would probably need the Mascarpone cheese. If you were having a regular dinner you would just use cream cheese because good cheese is expensive and if you already have cream cheese then you should just use it. If you are making a recipe you should try and get some Mascarpone cheese because usein cream cheese might ruin the recipe. In this situation, if you have enough materials, you might make two of the recipe and make 1 with Mascarpone cheese and 1 with cream cheese. Here is a suggested substitute for Mascarpone which I use and it is hard to tell the difference: (8 ounce) package cream cheese * 1/4 cup heavy whipping cream, * 2 1/2 tablespoons sour cream Do NOT use low or non fat versions.
Yes anything with dairy in it should be refrigerated.
There are 16 ounces in 1 pound. So if you have 3 pounds of cream cheese, you have 48 ounces. Therefore, if all you need is 5 - 8oz packages (40 oz. total), then you have more than enough.
It is a fresh cheese and really should be refigerated to stop it going bad very quickly.
yes
To much of anything is unhealthy. In moderation everything's fine. But yes cream cheese does have a few calories that it really doesn't need...
You could use cream cheese but it wont work nearly as well.
The big difference between the two cheeses is the savory taste of the Cream Cheese vs. the sweet taste of the Mascarpone cheese. Mascarpone cheese is a bit creamier than cream cheese too. You can use cream cheese as a substitute, you may need to add a little more sugar to your recipe. This is a good substitute for Mascarpone cheese: 16 ounces cream cheese 1/3 cup sour cream 1/4 cup heavy whipping cream Blend all three ingredients together until smooth.
Yes. They main difference between cream cheese spread and cream cheese is that the spread may have been aerated, to enhance spreadability. This makes no difference when you're following a recipe with weight-based measurements (since air weighs very little), but if you're following a recipe with volume-based measurements (e.g cups), you should compact the cream cheese spread as much as possible.
The Betty Crocker Cook Book is exactly what you need. It has great recipes for all kinds of sandwiches that have cream cheese in them. My favorite is the chocolate one.
Well, no, since cream cheese frosting has a lot of cream cheese in it. Could you simulate it? Hmm. you'd need something to give it the cheesy tang. Some sour cream might do it, but too much and it would be sloppy and too soft. You need the firmness. There may be a way to simulate it using well strained yogourt. If you put plan yogurt in a coffee filter in the fridge for many hours it will drain and thicken like cheese. Greek or balkan yogurt is thicker to start and might work.
no fools actually this is not strictly true as you could make a cheesecake for which you would need to use cream cheese