UA-49664215-1
  Loading... Please wait...

Menu

Almond Cream Cheese Spread

Almond Cream Cheese Spread

 Mountain/Cabin set pressed on mini carrot cake cupcakes

almond-cream-cheese-on-carrot-cake-cookie-press-spritz-moose-cabin-2014-impress-bakeware-.jpg

 4 oz cream cheese

¾ teaspoon almond extract

½ cup finely crushed almonds (slivered almonds are the easiest to pulverize in a blender or similar appliance)

2 Tablespoons finely crushed vanilla wafers (mini wafers are easiest to pulverize in a blender or similar appliance)

¼ cup powdered sugar

Do not pre-soften the cream cheese. With an electric mixer, cream the cream cheese, add the almond extract and cream again. Add remaining ingredients and blend until well combined and smooth. Allow the mixture to sit and “set” for about 15 minutes, or if necessary to achieve a good pressing consistency, place in the refrigerator. Do not allow the mixture tp become too hard as it would be difficult to press.

Spoon the mixture into the press barrel, eliminating air pockets as you go. Test for firmness and pressability. If need be, place back in refrigerator, checking frequently, until the desired firmness is achieved.

Press your chosen shapes onto vanilla wafers, muffins, or graham crackers. Hold the press slightly above the item you are pressing on to, holding the item if you need to, watching for the mixture to stick to it. For best results, wipe any salt or crumbs from crackers or wafers before pressing to make it easier for the mixture to stick. With a little practice you’ll get the hang of it! Don’t worry about having to throw a few bad shapes back in the bowl, It happens to the most experienced pressers!

 *SPECIAL TIPS FOR DECORATOR ICING, ALMOND CREAM CHEESE, TRUFFLES, AND PUMPKIN MOUSSE!*

After pressing, place these shapes in the freezer until firm enough to remove with a wet spatula. We find it easiest to let the cold cookie sheet sit for 3 to 5 minutes, just long enough for the shapes to “let go” of the sheet more easily. If they become too warm and lose their shape as you lift them simply return them to the freezer for a bit then try again. Once you get the hang of this technique, it’s easy! Experiment with a couple of these techniques and see what works for you: wipe the end of the spatula between lifting each shape, try buttering the end of the spatula or dipping it in or running it under warm water. Sometimes keeping it slightly wet helps the shapes lift.

Moose pressed on vanilla wafers                        Carrots presseed on mini carrot cupcakes

almond-cream-cheese-moose-cookie-press-spritz-2014-impress-bakeware-.jpg  almond-cream-cheese-on-carrot-cupcakes-2014-impress-bakeware-.jpg

    There are no products in this category.