I use philadelphia for cream cheese icing (also for cheesecakes) - can get it in the coop in the normal cheese section (probably migros, I don't shop there).
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The German word is Frischkäse or Doppelrahm Frischkäse or Dänischer Frischkäse. Exact same thing as cream cheese. Migros even has an M-Budget version in 300 gram packs.
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Marscapone is the same thing, isn't it? I've never had it, but always thought that it sounds marvelous.
No, mascarpone is a bit different as it tends to be softer, sweeter, richer and tangier. They are often used in the stead of the other but they aren't the same. Given that the mascarpone around here is so good, I'd use it for frosting with a slight adjustment to the amount of sugar.
The philly cream cheese here is also a bit off...am I the only yankee who finds it so? It's a bit...grainy? Not sure how to define the strange taste/texture in it.
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No, mascarpone is a bit different as it tends to be softer, sweeter, richer and tangier. They are often used in the stead of the other but they aren't the same. Given that the mascarpone around here is so good, I'd use it for frosting with a slight adjustment to the amount of sugar.
The philly cream cheese here is also a bit off...am I the only yankee who finds it so? It's a bit...grainy? Not sure how to define the strange taste/texture in it.
Grainy? Um...no? I've always had normal cream cheese here.
The philly cream cheese here is also a bit off...am I the only yankee who finds it so? It's a bit...grainy? Not sure how to define the strange taste/texture in it.
Those are the secret Swiss flavor crystals that make you think it tastes better than what you had back home. You weren't supposed to notice those. Quality Control has been alerted.
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Those are the secret Swiss flavor crystals that make you think it tastes better than what you had back home. You weren't supposed to notice those. Quality Control has been alerted.
Oh, now, don't go too over the edge - the philly cream cheese is made in Germany and the texture is different. I can't quite put my finger on it but it's not the same. I'm sure all the toxic bits that are used in the US are illegal in the EU....
Oh, now, don't go too over the edge - the philly cream cheese is made in Germany and the texture is different. I can't quite put my finger on it but it's not the same. I'm sure all the toxic bits that are used in the US are illegal in the EU....
It does seem a tad different to me but I've just chalked it up to difference in packaging. It isn't so different in texture from the tubs of "spreadable" we'd get in the US, which although shaped different (small round instead of small oval) seem to be pretty much the same.
Meanwhile, I do tend to get the store brand "Frischkäse" rather than Philly these days. Tastes as good AND costs less. The recipe I most often use for cheesecake calls for a little more than 3 packages, at something over 3chf per package for the Philly, it stings a bit.
(Message to friends: I do tend to get Philly if I'm cooking for folks, but for just hubby and I, I do the cheap & local. )
One time my wife (only once and I hope she won't read it) made a cheese cake cream out of Philadelphia cheese and it didn't settle well as the whole mass was too watery. Instead of chucking it away, I suggested to freeze the whole mass and serve it later with ice-cream. Needless to say it was very delicious and this is how we discovered new cream for ice-creams. It's nearly as genuine idea of ours as the one of someone who discovered how to make wine out of the fermented grapes
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One time my wife (only once and I hope she won't read it) made a cheese cake cream out of Philadelphia cheese and it didn't settle well as the whole mass was too watery. Instead of chucking it away, I suggested to freeze the whole mass and serve it later with ice-cream. Needless to say it was very delicious and this is how we discovered new cream for ice-creams. It's nearly as genuine idea of ours as the one of someone who discovered how to make wine out of the fermented grapes
Sorry, but cheesecake ice cream has been around awhile. I know, I've made it myself. :-)
Sorry, but cheesecake ice cream has been around awhile. I know, I've made it myself. :-)
Oh Lordy, that's plagiarism and infringement of our culinary ideas. It calls for litigations. Where is my frying pan when I need it the most to bang few cheese heads
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It does seem a tad different to me but I've just chalked it up to difference in packaging. It isn't so different in texture from the tubs of "spreadable" we'd get in the US, which although shaped different (small round instead of small oval) seem to be pretty much the same.
Meanwhile, I do tend to get the store brand "Frischkäse" rather than Philly these days. Tastes as good AND costs less. The recipe I most often use for cheesecake calls for a little more than 3 packages, at something over 3chf per package for the Philly, it stings a bit.
(Message to friends: I do tend to get Philly if I'm cooking for folks, but for just hubby and I, I do the cheap & local. )
Did you notice as well, that the actual weight of the Philly cream cheese without the packaging is considerably less than 200gr, my lot weighed in at 183gram per a tub...........what a rip off!
And a quick question, is cream cheese frosting supposed to be a tad salty?
Did you notice as well, that the actual weight of the Philly cream cheese without the packaging is considerably less than 200gr, my lot weighed in at 183gram per a tub...........what a rip off!
And a quick question, is cream cheese frosting supposed to be a tad salty?
No, not with the amount of confectioner's/powdered sugar you add in with it. It's just that mascarpone is much sweeter naturally and philly is a bit salty.
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The philly cream cheese here is also a bit off...am I the only yankee who finds it so? It's a bit...grainy? Not sure how to define the strange taste/texture in it.
Not at all. I totally agree and in fact, started this thread because of it:
The cream cheese or Frischkäse here is the one that is spreadable. Not the one in blocks (like in US). If you use it as it is, your icing consistency will be very much like a liquid. But, you could do the trick by draining the water inside the creamcheese and store the icing in the fridge for a few hours before using it.
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