- Joined Sep 19, 2010
They're still supposed to be a little liquidy in the middle, right? As long as they start hardening pretty quickly? And is it advised to mix the room temperature cream cheese before you try to mix all the ingredients together? Maybe as long as you don't whip it? Because my final mixture was all sorts of lumpy and I read somewhere that you're not supposed to over mix it, which I most definitely did while straining and beating to get it smooth.