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

Submitted by luc on March 22, 2006 - 1:09pm

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,
Luc

Filed under:

Toppings

Submitted by KP Crumbworth on March 23, 2006 - 10:01am.

I start with the whipped

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.

Submitted by maggie664 on December 30, 2006 - 10:03pm.

Topping for ciabatta rolls

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.

Submitted by chickenscratchfarm on August 25, 2009 - 6:36pm.

Sounds heavenly!

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!!!

Submitted by marc on September 4, 2009 - 4:45pm.

A little bit of milk or half n half

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.