Cream Cheese

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cream Cheese to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cream Cheese, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 c Softened butter
• 2 T Heavy cream
• 1 1/4 c Flour
• 1/4 ts Salt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Beat the cream cheese and butter together in an electric mixer or by hand until smooth and creamy

Step 2: Technique & Execution

Add the cream and beat one to two minutes

Step 3: Technique & Execution

Gradually add the flour and salt and combine thoroughly

Step 4: Technique & Execution

Form the dough into a ball and wrap in wax paper

Step 5: Technique & Execution

Chill at least one hour before rolling out

Step 6: Technique & Execution

ROLLING AND PRE-BAKING: It is easiest to roll this dough between two sheets of wax papper