🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

cream cheese?

can cream cheese be frozen? what happens to texture? can it be used for same recipes before and after thawing?

asked by mcd2 almost 2 years ago
1 answer 543 views
Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 2 years ago

I freeze it often because I order it in in large quantities and can't always use it up. Cream cheese has a relatively low moisture content, so it freezes well without a huge change in its consistency. That said, once thawed, it tends to have a bit more crumbly texture by virtue of its water molecules having been frozen, broken, thawed, and drained off, so its texture will be somewhat "off". But if you plan to use it for baking, as in cheesecakes for example, you won't have any trouble at all.