Judee's Powdered Cream Cheese - 1.5 lb (24 oz) - Delicious and 100% Gluten-Free and Keto-Friendly - Great for Dips, Spreads and Baking - Made from Real Cream Cheese

Not that I make cupcakes or muffins every day, but the fact that I can have 8 minute cupcakes/muffins is an amazing thing to me! I use silicone muffin cups that make it an almost no clean up deal, too. So of course, once those cupcakes are made, I will need some icing of course...what's a cupcake without icing, I ask you? Having this powdered cream cheese and a bag of confectioner's sugar - I will often use a bit of powdered butter, the cream cheese powder with theconfectioner's sugar and very slowly add a little cold water at a time, mixing the water in really well so that I don't mistakenly make it too thin to put on the cupcakes. Depending on the cupcakes, I may add a drop or two of flavoring - especially if I make plain yellow/white cupcakes, like peach or cherry. If I make chocolate, I have used a couple of drops of caramel flavoring - yum! That's why I love having this powdered cream cheese on hand (along with the confectioner's sugar) for fast and easy and very tasty icing when I have a hunger for some cupcakes! I haven't made this cream cheese up for bagels as I haven't made bagels in a while - they require some time and a routine (making the yeast dough, letting it rise, then shaping the bagels, then dropping them into boiling water, loading them on a baking sheet after the boil for their baking...so yeah, they are like making tamales - several steps to get to the final product, but of course, worth it if you prepare for the time requirement! But I imagine this cream cheese would be wonderful spread on home made bagels, but for me, the 8 minute cupcakes are my primary way to use it and I love the icing it makes!

I’m excited to use it this summer in my county and state fair entries. It’s a wonderful, tasty product with a great texture!

I liked this product even more than I expected I would. I make complicated 3D cakes and it turns out that cream cheese swiss meringue buttercream is an oft requested frosting.Unfortunately, cream cheese and Swiss meringue (Sm) don't pair well, when you need a stiff frosting. Sm can be extremely temperamental and when you design cakes like mine, the chosen frosting has to withstand a lot of pressures, from the weight of the modeling chocolate covering it as well as the heat and force, from my hands, when sculpting.Regular cream cheese makes the frosting too liquid and causes the modeling chocolate to slide around and become less predictable. Your frosting can improve on or completely wreck weeks of work disappointing everyone involved.This powder was my hoped-for solution. And I'll be darned if it didn't work and well. I used 1/3 of the water the directions called for and let the mixture sit, overnight, in the refrigerator, before mixing it into my frosting mixture. It was dense and tacky, but that wasn't an issue, in this case. The less water in a frosting recipe, the better and I was going for that lovely, salty, cream cheese flavor and this powder really delivered on that count!Now... the first time I just added the powder, mixed with a bit of water, directly to my frosting mixture. That was an epic and costly mistake! The frosting turned out grainy and lumpy and no matter how long I wisked that frosting (nearly 20 minutes more than usual) those powder filled globs flatly refused to behave and break up.Despite two days of resting in the refrigerator and then being wisked so ferociously that any other frosting would be screaming for mercy, the grainyness remained. Sad day...Luckily I heated the mixture, added some milk and turned the failure into a sweet glaze for pound cakes. Delicious! (And the heating and milk seemed to disperse the graininess.) Thank goodness because a dozen egg whites and a pound of sugar isn't as inexpensive as it once was and my poor hens worked hard, delivering those fresh eggs!Definitely let your cream cheese mixture sit in the fridge for several hours, before using or serving. You may very likely regret the results if you do otherwise.Truthfully, I can say that this powdered cream cheese isn't far from the whipped version, that you'd expect from your local grocery. You can even choose to make tge flavor more or less concentrated, depending on how much liquid you choose to add. Additionally this stuff can last a really, really long time, way past the suggested expiration date, if vacuum sealed, in small batches and tossed into the freezer.It's convenient, customizable, cost-effected and has an outstanding tatse. There may be a bit of a learning curve if used in a more exciting way than expected, but hopefully, sharing my mishap, will help straighten it out a bit.

Great got my homemade mixes in jars!

I love this cream cheese powder. This is by far the best tasting. I've tried other brands but this is by far the best. I find it gives my muffins the best taste. It bakes up wonderfully, so far no complaints by me. I bring muffins to church and have people asking for them.

I will admit that I stored this product well beyond the best use date but I thought, properly stored and tightly sealed, it would be usable and decided to vacuum pack and use it up quickly. I never noticed that the seal was compromised and powder poofed out when picked up. My product is sour, I'm sure due to a bad seal. Check your seal and/or vacuum pack immediately.

Who could imagine someone would think of making powdered cream cheese? But that is such a good idea to have shelf stable cream cheese that doesn't need refrigeration.I got this a couple weeks ago, and so far, all I've used it for was to add it to some cottage cheese, along with some Allulose sweetener. I also added a little vanilla, some lemon powder, and a little whipped heavy cream. It turns into my low carb diabetic friendly version of cheesecake! Very yummy to me.

I bake/cook a lot with cream cheese. But, since I am old, I often forget to buy the cream cheese.With this delicious product, I always have a shelf-stable backup!