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In summary, Paula recommends that if the cream cheese is too thick, it is difficult to mix with a whisk. She also recommends that the cream cheese be softened in the microwave before using it. The chef on the cooking show recommended using a utensil known as a "mix-n-scraper."
The other night I was whisking together my cream cheese, sour cream, and seasoning for Touchdown Taco Dip, and it all basically stuck inside my whisk. So I ended up having to dig it all out with the edge of my mini spatula. What could I have done to prevent this?
I think it's more the temperature of your cream cheese than it is the whisk. Cream cheese is a really difficult cheese to mix unless it has been allowed to really soften. Try keeping it out of the fridge until it comes to room temperature. It should then be soft enough to mix with your whisk.
I have had the same problem but if you pop the cream cheese in the microwave for about 15 to 20 seconds to soften it and it whisks easily!
After a show that I had to dig cream cheese out of the whisk I happened to see a cooking show on TV where the chef was doing the exact same thing to get the cream cheese out of his whisk! Now I say that even professional chefs do it this way (if it sticks) and I boast that they have now learned a tip that even some of the TV chefs don't evidently know if it doesn't stick!