Sorry - had to let it out. I use cream cheese icing frequently, always made from scratch, always the same ingredients, same mixer, same kitchen, etc. Know that I am also quite a geek and understand all kinds of stuff about temp, humidity, crystallization, etc.

TWICE I have recently purchased the 5lb brick o' cream cheese at Sam's Club (use it all the time) and no matter how much powdered sugar I add - THE ICING IS LIKE THICK SOUP. It will not form a peak and barely sticks to the cake. Any ideas?

What about putting the bowl in the fridge to firm up a bit? My cream cheese icing is always hit-or-miss and such a PITA to work with in warm weather......I once had the shell border melt right off a cake in the car on the way to delivery - and it was only down the block!! Sadly it was a 100 degree day and even running the AC prior to getting in didn't stop it from melting.

Sorry about your crappy cream cheese troubles and I hope it works itself out!

I'm loyal to Philly Cream cheese. i know people SAY generics are the same, but I don't think so in my experience.

Cream cheese is one of the few things I'm a name-brand snob about. I have noticed a difference in taste and consistency. It doesn't matter on my morning toast, but it makes a difference in icing and cheesecakes.

Aren't those blocks at Sam's Club the Philadelphia brand anyway?? Ours are here...3 pound blocks of Philly.

the ones i get at bjs are philly cream cheese (at least thats what mine said).


Off topic...i bought a block the first week fo september and didnt use it all is it still good (oct22). The date says december or something liek that but its open.

The blocks out here are "GV" brand. I get it merely for the fact that it's about 5 cents cheaper per pound that getting 8 oz "patties". I will go the Philly route for a while and see what happens. Thanks for all the comments.