Trying to make a recipe that calls for cream cheese at room temperature and you have your cream cheese in the fridge? No worries at all. Try my easy tried and tested methods that tell you how to soften cream cheese.
When a recipe calls for softened cream cheese and you realize that you have chilled cream cheese in the fridge. What a bummer, right? Well, not any more.
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What is Cream Cheese?
Cream cheese is one of the most commonly used dairy products invented in the year 1872 by Philadelphia Cream Cheese company.
It is made from milk and cream with a mild flavor and soft texture. It is a commonly used ingredient in baking and cooking.
Who doesn't like cream cheese. I love baking cheesecakes. It is also great when used as frosting because of its smooth texture. And guess what? You can enjoy this amazing Cheesecake Milkshake too, which is simply irresistible.
Why is it Necessary to Soften Cream Cheese for Baking
The cold cream cheese straight out of the refrigerator is firm and solid. It cannot be incorporated in baking in this state or you will get a lumpy batter.
The cream cheese is at room temperature when it is around 70 F or when you press you finger into the cream cheese, there will be a dent in it.
Following are my few tried-and-tested methods that will soften the cream cheese pretty quickly.
Quick Methods to Soften Cream Cheese
# 1 - Countertop or Outside the Refrigerator
Time: 30 minutes - 2 hours
This first method is perhaps one of the most commonly used and classic way to soften the cream cheese. Take out the slabs or bucket of cream cheese and place it on your kitchen countertop. Let it sit there for a couple of hours to bring it to the room temperature.
# 2 - Cubing Cream Cheese
Time: 30 - 45 minutes
Another easy and great way to bring the cream cheese to room temperature is to use the small cubes or small pieces method.
Take out the whole block of cream cheese out of the foil wrapping. Take a sharp knife and cut the block in 1-inch cubes or bite sized pieces (roughly 10 pieces). It will ensure quick thawing of the cream cheese.
# 3 - Warm Water Bath
Time: 5 - 15 minutes
This quick method is the fastest method that I use to soften my cream cheese often.
Take a large bowl and fill it up with warm water. Place the packages of cream cheese (wrapped in foil) into the bowl until it sinks to the bottom and fully dipped in water. Let it sit there for around 10 minutes.
At this point take the block out of water and press the finger into it. If you can press your finger easily making a dent into the cream cheese block then it has softened properly. If not, give it another 5 - 10 minutes more.
Tip: Make sure that you are using a sealed package of cream cheese for this method or water will seep into the cream cheese and ruin the texture.
# 4 - Pressing with Hands
Time: 10 - 20 minutes
As the name suggests it requires some hands work out. That's the reason I do not use this method frequently.
Take out the cream cheese block from the refrigerator. Place the package between the palms of your hands and start pressing it using one palm and then the other. Repeat this process for a few minutes until your cream cheese is soft.
# 5 - Microwave
Time: 1 - 1:30 minute
Remove the foil packaging of the cream cheese. Place the cream cheese block in a medium-sized microwave-safe plate. Microwave it in 30-seconds increments and take it out once the cream cheese has softened.
Remember each microwave has different wattage and time to cook. Keep an eye and check the cream cheese after each 30-second interval. My microwave usually takes two 30-second increments.
Common Questions
Yes, it is an option but I do not recommend it. By freezing the cream cheese you can increase its shelf life but the texture will change as well. Once the cream cheese block is out of the freezer and you leave it in the fridge or over the counter to thaw, it will have more water content. This water will change the texture of cream cheese, which can alter the baking results.
I wouldn't recommend it. I would not leave it on the counter for more than 2 hours. After that bacteria can start to grow on to the cream cheese, which can be harmful.
