Can I use Pasteurized Process Cheese Spread instead of cream cheese in my cookie frosting?
Filed in Category Cheese Spreads
The brand of the cheese spread is La Region Des Vignobles. I’m making my mom mother’s day cookies. Thanks for the help Sorry Anman, but I don’t really get your answer. Should I or shouldn’t I?
The brand of the cheese spread is La Region Des Vignobles. I’m making my mom mother’s day cookies. Thanks for the help
7 Comments so far
but it will be a little bit salty … but i guess it will be much better !!!
If it’s this stuff: http://perrifarmsgourmet.com/laredesvi.html
I really really recommend NOT putting that in icing. Ew.
If you don’t have any cream cheese, I recommend choosing another icing that uses mostly sugar, although I can’t recommend one since I don’t know what kind of cookies you’re making.
I will say no
unless your cookies are savory, i would say no
Rule of thumb with baking, don’t substitute. If the recipe calls for cream cheese, use cream cheese. If it calls for butter, don’t use margarine.
Check out http://www.cakecentral.com. You’ll find some excellent recipes on there.
That cheese is a Camembert cheese, it will make it taste completely different than if you use cream cheese such as Philly. It is much saltier and has a stronger flavour. Don’t think the cookies would taste very nice!
NO! The frosting would be yucky. Instead, if you have yogurt, line a strainer with a piece of paper towel and drain for several hours, stirring gently every half hour or so. When the yogurt is about the texture of cream cheese, use it as you would the cream cheese. The frosting will be delicious, and much healthier than with the regular cream cheese!