yes
It is a fresh cheese and really should be refigerated to stop it going bad very quickly.
Yes it does need regrigeration.
YES!
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.
Cheese is made of milk, milk needs to be refrigerated, so yeah it needs to be refrigerated.
There are 16 ounces in 1 pound. Therefore, to equal 1 pound of cream cheese, you would need 16 ounces of cream cheese. It is important to note that cream cheese is typically sold in 8-ounce blocks, so you would need 2 blocks of cream cheese to make 1 pound.
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...
"Laughing Cow" needs to be stored in a refrigerator after the cheese has been opened. The pasteurization processallows the cheese to be unrefrigerated for a limited length of time.
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.
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