I froze some store brand cream cheese. When I let it thaw it came out with little lumps in it. The use by date is not for another week. I beat it and it is smoother. Is it still ok to use for frosting? Has this ever happened to any of you?
Update....I just couldn't trust it and threw it away. Still curious as to why it happened. I thought you could freeze cream cheese??
block cream cheese does not freeze well. i think the water content and the "cheese" content seperate and do not want to come back together.
It was a 3lb block...and that is exactly what it looked like. Watery small curd cottage cheese
I've read that you can freeze cream cheese but that it will not maintain the same texture, so it is better used to cook with than in icings. I have used it for buffalo chicken dip and things like that. The same with sour cream. I have frozen sour cream and used it for WASC but I wouldn't use it for my baked potato because of the texture.
AI have frozen, defrosted and then used block cream cheese in baking and icing with no problem. It was a little wetter but still tasted and looked fine.
AIt seems to randomly happen to me. Most times it defrosts fine, occasionally does the same as you describe. I have never figured out why. It is fine and not spoiled though.
I threw it away anyway. I didn't think the consistency would work well for frosting. It just seemed gross. lol
I have frozen cream cheese frosting and that is fine--but just the cream cheese doesn't work. So I buy on sale, make the product-- cheesecake or frosting then freeze.