Judee's Gluten FreePowdered Cream Cheese - 1.5 lb (24 oz) - Delicious and 100% Gluten-Free and Keto-Friendly - Great for Dips, Spreads and Baking - Made from Real Cream Cheese

This is a great product for adding a creamy, cream cheese flavor to sauces, smoothies, gravies, desserts, etc. I haven’t tried creating “cream cheese”, but stir the powder into various things - like scrambled eggs or mashed potatoes - to add a depth of flavor. I was surprised that it really does taste like cream cheese and love the product. I will definitely keep this on hand and want to try Judee’s other products. Recommend.

This powder is perfect for making my cream cheese buttercream. Perfect taste and doesn’t clump very smooth.

Mixes up nicely. I would buy again.

I was a little disappointed. It had a fairly good taste but it was very gritty.

I liked this product even more than I expected I would. I make complicated 3D cakes and it turns out that cream cheese swiss meringue buttercream is an oft requested frosting.Unfortunately, cream cheese and Swiss meringue (Sm) don't pair well, when you need a stiff frosting. Sm can be extremely temperamental and when you design cakes like mine, the chosen frosting has to withstand a lot of pressures, from the weight of the modeling chocolate covering it as well as the heat and force, from my hands, when sculpting.Regular cream cheese makes the frosting too liquid and causes the modeling chocolate to slide around and become less predictable. Your frosting can improve on or completely wreck weeks of work disappointing everyone involved.This powder was my hoped-for solution. And I'll be darned if it didn't work and well. I used 1/3 of the water the directions called for and let the mixture sit, overnight, in the refrigerator, before mixing it into my frosting mixture. It was dense and tacky, but that wasn't an issue, in this case. The less water in a frosting recipe, the better and I was going for that lovely, salty, cream cheese flavor and this powder really delivered on that count!Now... the first time I just added the powder, mixed with a bit of water, directly to my frosting mixture. That was an epic and costly mistake! The frosting turned out grainy and lumpy and no matter how long I wisked that frosting (nearly 20 minutes more than usual) those powder filled globs flatly refused to behave and break up.Despite two days of resting in the refrigerator and then being wisked so ferociously that any other frosting would be screaming for mercy, the grainyness remained. Sad day...Luckily I heated the mixture, added some milk and turned the failure into a sweet glaze for pound cakes. Delicious! (And the heating and milk seemed to disperse the graininess.) Thank goodness because a dozen egg whites and a pound of sugar isn't as inexpensive as it once was and my poor hens worked hard, delivering those fresh eggs!Definitely let your cream cheese mixture sit in the fridge for several hours, before using or serving. You may very likely regret the results if you do otherwise.Truthfully, I can say that this powdered cream cheese isn't far from the whipped version, that you'd expect from your local grocery. You can even choose to make tge flavor more or less concentrated, depending on how much liquid you choose to add. Additionally this stuff can last a really, really long time, way past the suggested expiration date, if vacuum sealed, in small batches and tossed into the freezer.It's convenient, customizable, cost-effected and has an outstanding tatse. There may be a bit of a learning curve if used in a more exciting way than expected, but hopefully, sharing my mishap, will help straighten it out a bit.