Flavored Cream Cheeses 5 Different Flavors Recipes

Steps:

• Combine the cream cheese ingredients in a medium bowl and mix until thoroughly incorporated. The cream cheeses will keep, tightly covered, in an airtight container in the refrigerator for 2-3 days.
• Carrot-Cardamom: Place carrot juice and the cardamom in a small saucepan. Simmer for 10 minutes. Strain the juice and discard the cardamom. Let the juice cool. Add half of the carrot juice to the cream cheese and mix well. (Save the remaining juice for another use or use all of it if doubling the recipe).
• Freezer bags work just as well as traditional pastry bags for piping: Snip one of the corners and fasten the pastry tip as you would on a vinyl bag. Recommended Tips: Closed Star #30, Open Leaf #352, Plain Round #2, Straight #45 or Plain Round #4.

Steps:

• Combine the ingredients in a medium bowl, and mix until thoroughly incorporated. The cream cheeses will keep in an airtight container in the refrigerator for 2 to 3 days.
• For the Carrot Cardamom Cream Cheese: Place carrot juice and cardamom in a small saucepan. Simmer for 10 minutes. Strain the juice and discard the cardamom pods. Let juice cool. Add half of the carrot juice to the cream cheese (reserve the rest for another use) and mix well. Add salt to taste.