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cream cheese crisis

frenchgirl Feb 7, 2010 02:58 AM

I'm so tired of not being able to find an American type cream cheese that will work properly in a cake frosting. St. Moritz is too thin, and I've been using Kiri but it's just not the same. It's passable on a rectangle cake but I tried to use it on a 3 layer red velvet cake last night and it was a real disaster, actually sliding off the cake. Does anyone have any suggestions? I live an hour from Paris in a small village so anything that can be found in a supermarche would be great.

  1. mangeur Apr 22, 2010 06:57 PM

    I've watched this thread from the sidelines, wondering why something like Petit Billy or similar firm commercial goat cheese might not be a tremendously interesting substitute. (Disclaimer: I am not a fan of Philadelphia cream cheese frostings...)

    1. menton1 Feb 8, 2010 08:51 AM

      Mascarpone is readily available in all the supermarches, and it should work well as a very close substitute for American-style cream cheese.

      6 Replies
      1. re: menton1
        ChefJune Feb 8, 2010 09:11 AM

        Mascarpone is too soft to sub for American cream cheese.

        1. re: ChefJune
          souphie Feb 8, 2010 09:22 AM

          The one you find in here is really not that soft. And in any case, it is truly delicious in pasta.

          1. re: souphie
            ChefJune Feb 8, 2010 09:36 AM

            I'm not dissing mascarpone in any way. Have you ever made lemon cream pasta with mascarpone? Yummy!

            1. re: ChefJune
              souphie Feb 8, 2010 10:34 AM

              I wasn't suspecting you. Just saying to the OP -- buy it anyway, it won't be wasted.

              1. re: souphie
                Laidback Apr 22, 2010 09:35 AM

                The fromagerie Dubois on Toqueville has Philadelphia Brand cream cheese, but the price is about 3-4 times higher than in the U.S.

                1. re: Laidback
                  souphie Apr 22, 2010 12:49 PM

                  Just like French cheese is 3-4 times more expensive in the US, especially in fancy cheese shops. Can't have it all...

      2. souphie Feb 7, 2010 11:28 AM

        Or you can just buy the real deal online. http://www.epicerie-anglaise.com/CATA...

        1 Reply
        1. re: souphie
          frenchgirl Feb 8, 2010 07:27 AM

          Thanks for the link. I'm wondering how they sell a product on-line that should stay refrigerated? Have you ever ordered it? I also saw that they carry Mott's Clamato juice, and this canuck is seriously excited.

        2. Parigi Feb 7, 2010 05:26 AM

          I have seen Philadelphia cream cheese at the épicerie Thanksgiving on 20 rue St Paul (or the same store around the corner on 14 rue St Charles). But it does entail a trip into Paris.

          1 Reply
          1. re: Parigi
            frenchgirl Feb 8, 2010 07:27 AM

            Thanks for the info, I'm definitely going there next time I'm in town.

          2. souphie Feb 7, 2010 05:04 AM

            In big Carrefours, you can find actual cream cheese -- Kraft, mostly.

            1. v
              vielleanglaise Feb 7, 2010 03:28 AM

              At Franprix, they have their own (or maybe Leaderprice) brand "fromage à tartiner". It's the cheapest in the refrigerated industrial cheese section, near more expensive kiri and st moret. A friend who lives in the Styx buys the same thing but with the Carrefour brand. Make sure you get the full fat and not the diet version.

              I use it as a good substitute for American creamcheese, cheesecake, or on top of a carrot cake as icing. You could also make your own: by full fat fromage frais, not low fat, drain it through a cheese cloth, or clean dish washing cloth, add a bit of salt and you have cream cheese. If you add salt to Marscapone, which is basically a cream cheese, it could work too.

              2 Replies
              1. re: vielleanglaise
                frenchgirl Feb 8, 2010 07:28 AM

                Thanks for the tip, there's a Leaderprice around the corner so I'm going to check it out. Not sure about the Marscapone working for frosting as it's on the thin side, but I'm going to explore the fromage frais.

                1. re: vielleanglaise
                  frenchgirl Apr 22, 2010 08:44 AM

                  I found that the leader price fromage a tartiner worked really well, much better than the st-Moret or the Kiri. Thanks for the tip!

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