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Old 25.11.2020, 16:06
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Re: Cream cheese for Frosting?

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I'm a bit late joining this, but have just gone through the same issue, and now realise why some of my past cooking efforts have failed miserably.

As others have noted, the spreadable cheeses here seem to be made spreadable by adding water. This tends to leave things cooked with them a bit....watery.
Not sure how much it's changed since this thread was last active but I'm pretty sure that Philadelphia is now generally available, and Kiri a la Creme much more so. I've seen them both in Lidl, so I'm guessing they must not be unusual in the mainstream food shops.
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