The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cream cheese spreads... favorites and the mixing technique?

luc's picture

Cream cheese spreads... favorites and the mixing technique?

Cream cheese.
But not just any cream cheese.
The kind you find in deli's and good bakeries.

Ones like:

Honey Walnut or Jalapeno-Cilantro or Cinnamon-Raisin.

Here's my question - when I mix these up at home - the cream cheese never comes out as light and fluffy as what you see in the deli's. It's almost as if theirs was aerated somehow. I seem remember hearing that the trick they did was to mix in a tad of selzter water with the mix. But I can't remember where I heard it.

Anyone here have a favorite spread that they like on their homebaked bread?
Anyone with any pointers on cream cheese spreads?

best regards,

KP Crumbworth's picture
KP Crumbworth

I start with the whipped cream cheese, and found it works much better. I've also whipped my own in my Kitchenaid.

Jalepno& salsa, and bacon & cheddar are my favs.


maggie664's picture

I buy in really beautiful ciabatta rolls for my cafe, slice them in half horizontally (they are about 5cm high before slicing), then spread over a premixed spread of finely chopped mushrooms, cream cheese, chives, garlic, a little blue cheese, salt and pepper. I then lightly sprinkle with a meltable cheddar cheese and top with semi cooked bacon pieces. They are then baked in an oven (180ºF or 150ºC) until the cheese melts. They are sold from the pie-warmer and can stand at least 1-1/2 hours at 90ºC) before the quality is affected. They sell quickly. 

chickenscratchfarm's picture

I just wanted to say that this ciabatta sandwich sounds absolutely heavenly!!

MADE ME SO HUNGRY!! LOL i can sure tell why they sell quickly!!!

marc's picture

When I worked in as a pastry chef, we always would add just a bit of milk & mix with the paddle, and whip it! whip it good!

The paddle puts the air in to make it fluffy.

The milk keeps the creme cheese from forming back into a solid chunk once it's refrigerated again.

2 Tablespoons for and 6oz of cream cheese.

Careful not to get it too thinned out, otherwise you end up with a running cream cheese as opposed to a fluffy one!

Add in the rind of 1 fresh lemon, for a light zesty spread.

My favorite spread for homebaked bread comes from my days working at the Metropol in Eugene. Hollow out a french hard roll. Fill with some cheddar and top with freshly ground black pepper. Bake until the cheese starts to bubble and burn and get a tad crusty on the edges.

MNBäcker's picture

I got hooked on Famous Dave's Salmon spread when I had it once, and I think I found a pretty simple recipe to duplicate it:

1 8oz package of Cream Cheese

1 small can of Red Salmon

Famous Dave's Smokey Chipotle Sauce (or similar) to taste

Drain the salmon, add the cream cheese, whip it all together. Add sauce to taste (I use about 4 Tbsp). I ahve also made this recipe with Tastefully Simple's "Pomegranate Chipotle Sauce".

Great stuff - we usually finish it in one sitting...:)


EvaB's picture

mixed with a block of cream cheese, and about 1/4 cup of sour cream, adding dill, salt and pepper as desired. This makes a great spread, and if thinned with more sour cream or yogurt can become a dip.

The best thing is to beat the whole works in a food processor with the knife blade, and soften it well,  and process long and hard, it adds lots of air to the mix, and makes it simply deluxe.

Another one is green olives (I use a whole small jar, but the recipe said half a cup) with pimento, and blend the cream cheese with it, along with some sour cream (the original recipe was for a dip or for putting on baugette chunks and heating in the broiler) about the same as the first one, 1/4 of sour cream for spread, and more for dip.

AnyAnnie's picture

(Though the thread's been dead for a while, new information that's on-topic doesn't hurt, I hope?) 

At my workplace, we mix ours with club soda to keep its fluffiness even when chilled. The amount depends on the mix-in---3 ounces to 3 pouds of cream cheese for dried mix-ins that need to be rehydrated (like dried dill), 2 ounces to 3 pounds for most things (scallions and minced garlic with some red pepper), none at all for wet mix-ins like jam or jelly. Mix at slow speed til everything's incorporated, then up to high until it's fluffy. 

I'm personally a big fan of garlic/scallion and sundried tomato/pesto spreads, and dried cherry + walnut.