Has anyone used this in an attempt to produce a shelf stable cream cheese frosting??? If so, where do you buy it and is it working???
AWithout seeing the ingredients involved....my bets are on that it is very similar to powdered milk. Once you mix it with water, it is not shelf stable any longer.
You're probably correct. I'll just need to do more research. Thanks
AI have not tried it but I have seen cream cheese emulsion when I was purchasing extracts recently.