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.

Hope this helps,
Steph

 

Good question. I normally reserve the wisk for more liquidy things that have the consistancy of pancake batter or brownie batter. Not so sure on the thicker things.

 

I have had the same problem before. You just have to make sure your cream cheese is really soft!

 

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!