Hints and Tips to overcome difficulty in creaming and to avoid lump formation
- Thaw cream cheese at room temperature for at least 1/2 hour before using
- If you have forgotten to thaw before use, massage the cheese before opening the plastic wrapping
- Cut or break into smaller pieces
- Always best to cream ANCHOR cream cheese with part of the sugar in the recipe
- Scrape the sides of the bowl and paddle attachment with rubber spatula
- Add in other liquid ingredients i.e. Eggs, milk etc in batches.
