Why not soften cream cheese?

[weasel!]

Cleo sez do not soften the cream cheese when making your Oopsies.

but

I have found the results to come easiest and turn out best with room temperature cream cheese and cold eggs.

because

when soft, the cream cheese mixes so smoothly and creamily into the yolk

and

when cold, the whites beat stiffer (as in the classic advice to chill bowl and beaters, but I don't bother with all that)

and

when cold, the yolk is less likely to break when I separate the the eggs.

but

when cream cheese is even a little cold, it stays lumpy and subsequently is harder to fold into whites gently and evenly

So please tell me, why the advice to not soften cream cheese?

Thanks!!!

[lisabinil]

She posted she likes the texture and small pieces of cream cheese in the final product. I like my Mock Danish with small cream cheese lumps.

[weasel!]

I guess that would make sense for certain effects and certain recipes. But for the standard oopsie, I like a nice, consistent texture.

is everyone out there using cold cream cheese? Is anyone else using room temp cream cheese and loving it, as I am?

[Mommie22boys]

I use the cream cheese cold. I don't mind the lumpy texture. . .I think she didn't want the cream cheese softened b/c the warmer the yolk mixture, the runnier the batter will be when you try to incorporate the eggs white. I try to get my batter very fluffy when I make my batter "piles" on the pan. But that's me.

Andrea =)

[dointhis4me]

I'm a follower, I use cold cc cause Cleo said too

[nadi namaki]

im sure both have great results.

[Soobee]

I've been using room temperature cream cheese for the oopsies for the reasons you stated.

[LindaSue]

I've made them with cold cream cheese and softened cream cheese and didn't notice any difference other than that it was easier to blend in the softened cheese.

Also, for beating egg whites, they say to have them at room temperature. It's for whipping cream that they suggest using a chilled bowl and chilled beaters. Frankly, I haven't noticed any difference either way for egg whites or whipping cream. If there is any difference, it's only a few seconds of beating time one way or the other.

[cleochatra]

I felt like, in my anecdotal experience, that the softer cream cheese caused the whites to break down.

I wonder, though, if the cheese was whipped (as the whipped cream cheeses are) if it would work out fine, so long as it is cold?

[shadowzip]

I use cold cream cheese but I mix it with my immersion (stick) blender, while my whites are whipping in the mixer, and it stays cold and gets really smooth. I don't really care for the chunky cream cheese in the oopsies.

[AlliCat]

This is great. I am one of the few people on earth that can't stand cream cheese. When using the oopsies for sandwiches, I don't taste the cc, but I tried one cold once and almost lost it while driving down the road. I'm going to try the soft cc this afternoon .

[Yolande]

I did both and I used the immersion blender with the cream cheese and yolks but I hate to clean the blade so now I use a butter knife to work the two to a creamy state.

[luvlowcarb]

I separate the eggs cold and let them sit and warm to room temp along with the cream cheese. I find the eggss don't break as easily cold. I whip the egg whites, then use the same (dirty) beaters to mix the cream cheese mixture on high. It makes a smooth batter to fold into the egg whites. I also add protein powder to the cc for a sturdier roll. I love Oopsies.

[Mallory]

Originally Posted by dointhis4me

I'm a follower, I use cold cc cause Cleo said too

LOL! Me too!

[rhlong]

I microwaved my cream cheese for 30 seconds to make it softer. My oopsies still come out good.

[Kisal]

I've done it both ways now, and the second batch, with the softened cream cheese, came out fine. For my second batch, I left out the Splenda, and added 1/4 tsp onion powder and 2 Tbsps flax meal to the yolk mixture. I think they are less eggy and more like bread, but that's JMO. I wanted them for burger buns.

I would make a sweet version if I intended to use them for french toast or waffles.

[metqa]

I use the CC cold straight from the fridge cause I don't plan very well, but my blender blades beat the heck out of it so it often comes out not smooth but very stringy and blended. Once when I tried to blend it less, the CC lumps didn't incorporate into the whites well. and my oopsies came out half oopsie and half revol-EWWW -tionary!

[AlliCat]

After experimenting for weeks, I finally made some oopsies that I'm proud of. I used 1.5 oz reduced fat spreadable cream cheese, 1.5 oz vegenaise (a type of mayo), protein powder, baking powder, Mrs Dash, and garlic powder in the yolks. In the whites I used xanthan gum, and a pinch of cream of tarter. Here's my chicken sandwich from this afternoon. Yum!!!

[Yolande]

I always put the xantan gum in the yolks and the psyllium husk in the whites, now I am going to try it your way as an experiment.