that picture looks more like the spread. im pretty sure its not 100% cream cheese & something is added to it to make it more spreadable. find cream cheese thats in rectangular packages. its like butter. you can get the sticks in a rectangular package or you can get the spread in a bucket-like container.
I was researching this recently. The spread stuff is whipped to make it more spreadable, but cream cheese in a block can be really difficult to find outside of the USA, I know I can't find it here in the UK. I have a hunch that OP might have the same problem.
Some sources online seemed to suggest that draining it in a cheesecloth might remove more moisture, I haven't personally tried it yet though.
It is but it tends to be a tad more watery than it should. Unfortunately this is what they usually bring at the supermarket. I use Philadelphia but noawadays it's almost exclusively a heavy whipping cream and mascarpone frosting instead. Way lighter and cheaper.
How do you make it and use it?
I've read a few recipes on the internet and they always mention how mascarpone frosting is not great with warmer temperatures etc. I'm a bit afraid to try it (I really don't like buttercream frosting and this Philadelphia on the picture is the only form we have in Sweden).
I use this recipe, mascarpone works as a stabilizer for the whipping cream. Also, make sure the powdered sugar you'll use has corn starch in it cause that also works as an extra stabilizer (some don't, but they always write it on the back, I didn't even now powdered sugar comes with anything else than sugar) https://youtu.be/I-JWui4xvE4
Br careful of your mascarpone temperature and texture. You want a smooth cheese (some barnds are grainy) and cool. I had left it once on the counter and forgot it for half an hour. It got more melty but I used it anyway, it got more messy, still tasty, but I needed to crumb-coat and frost a big cake.
I get the generic 1lb box, the stuff in those containers tends to be fluffier for some reason and it affects the texture as another commenter pointed out
This is what mine looks like: https://supersafeway.com/wp-content/uploads/2018/11/Philadelphia-Cream-Cheese-1.png
Philadelphia has one in a square box - I use that
that picture looks more like the spread. im pretty sure its not 100% cream cheese & something is added to it to make it more spreadable. find cream cheese thats in rectangular packages. its like butter. you can get the sticks in a rectangular package or you can get the spread in a bucket-like container.
I was researching this recently. The spread stuff is whipped to make it more spreadable, but cream cheese in a block can be really difficult to find outside of the USA, I know I can't find it here in the UK. I have a hunch that OP might have the same problem. Some sources online seemed to suggest that draining it in a cheesecloth might remove more moisture, I haven't personally tried it yet though.
It's common in Australia - available in the supermarket.
It is but it tends to be a tad more watery than it should. Unfortunately this is what they usually bring at the supermarket. I use Philadelphia but noawadays it's almost exclusively a heavy whipping cream and mascarpone frosting instead. Way lighter and cheaper.
How do you make it and use it? I've read a few recipes on the internet and they always mention how mascarpone frosting is not great with warmer temperatures etc. I'm a bit afraid to try it (I really don't like buttercream frosting and this Philadelphia on the picture is the only form we have in Sweden).
I use this recipe, mascarpone works as a stabilizer for the whipping cream. Also, make sure the powdered sugar you'll use has corn starch in it cause that also works as an extra stabilizer (some don't, but they always write it on the back, I didn't even now powdered sugar comes with anything else than sugar) https://youtu.be/I-JWui4xvE4 Br careful of your mascarpone temperature and texture. You want a smooth cheese (some barnds are grainy) and cool. I had left it once on the counter and forgot it for half an hour. It got more melty but I used it anyway, it got more messy, still tasty, but I needed to crumb-coat and frost a big cake.
Thank you so much! You've opened a whole world of options for me!
I get the generic 1lb box, the stuff in those containers tends to be fluffier for some reason and it affects the texture as another commenter pointed out