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Old 25.11.2020, 19:59
nejc nejc is offline
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Re: Cream cheese for Frosting?

Just adapt the procedure, don't beat the fresh cheese in, but fold it by hand. It will work. If you blend any cream (fresh) cheese long enough, you will get a liquid sauce. It's in the nature of it, but it seems that in the one with more water this process happen faster. This lady here agrees:
https://livingoncookies.com/how-to-m...cheese-spread/
And a liitle bit more water will actually made things more compact, not less.

If you wil start buying things from small producers you will soon learn that there are huge differences between products and you always have to adapt something. It's annoying but it's also charm of it.



@bossie big thanks for recipie, I will try it ASAP, I love cheese cake and I love custard, so a combination must be but I will use lemons and not limes as the limes here are mostly tasteless
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