If I were to use fat free cream cheese in a pumpkin roll, would the frosting still be the ok? I only have fat free cream cheese right now. Would I have to add cornstarch?
This is the recipe I am using:
http://allrecipes.com/Recipe/Pumpkin-Roll-III/Detail.aspx
2007-10-19 14:40:34 · 8 answers · asked by Jennifer 5 in Food & Drink ➔ Cooking & Recipes
I think it should be ok. If u let the cream cheese sit at room temp for a few minutes and whip it good enough it should be smooth enough to spread. I use fat free cream cheese on most of the things i make without a problem. Good Luck
2007-10-20 02:11:57 · answer #1 · answered by Devil Doc 5 · 1⤊ 0⤋
You can substitute the fat free cream cheese without any other changes. I always try to buy the fat free cream cheese and use it instead of "Original Philadelphia Cream Cheese". The only time I don't use the fat free or 1/3 less fat is if only the original is on a really good sale price!
Enjoy your pumpkin roll. They're always so good!
2007-10-19 21:48:10 · answer #2 · answered by Dottie R 7 · 2⤊ 0⤋
Hey you..it seems to me you can do it without the starch.
Sounds really umy
What is the recipe?
I thought of a plan to get this RUDE Brit out of my head,,,write me and well talk about it
Have fun with the pumpkin roll
2007-10-20 12:18:44 · answer #3 · answered by neveragain 5 · 1⤊ 0⤋
you can just substitute with fat free cream cheese. i don't think adding butter is such a good idea, although you can do it as well. You will just get less tasty rolls because fat free = taste free. Good luck with the rolls, email me one :-)
2007-10-21 10:14:49 · answer #4 · answered by babigrl22 4 · 0⤊ 0⤋
Fat free means that the "fat" has been removed. Adding corn starch will not change this. Add butter to replace the fat that has been taken out. It should spread and taste fine.
2007-10-19 21:46:28 · answer #5 · answered by Lynn S 3 · 1⤊ 0⤋
Pumpkin Roll Cake with Cream Cheese Filling
Servings: Serves 10 to 12.
Ingredients:
1 cup sugar
3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of salt
3 large eggs, beaten to blend
2/3 cup canned solid pack pumpkin
2 tablespoons powdered sugar
1 8-ounce package cream cheese, room temperature
1 cup powdered sugar
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts
Powdered sugar
Preparation:
Preheat oven to 375°F. Butter 13x9x5/8-inch jelly roll pan. Line pan with waxed paper; butter paper.
Mix first 5 ingredients in large bowl.
Mix in eggs and pumpkin.
Pour batter into prepared pan, spreading evenly.
Bake until tester inserted into center of cake comes out clean, about 15 minutes.
Lay kitchen towel on work surface; dust with 2 tablespoons powdered sugar.
Cut around pan sides to loosen cake.
Turn out cake onto sugared towel, waxed-paper side up. Fold 1 side of towel over 1 long side of cake, then roll up cake jelly roll style.
Cool cake.
Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl; beat to blend. Mix in walnuts.
Unroll cake; leave on towel.
Peel off paper.
Spread cream cheese filling evenly over cake.
Using towel as, roll up cake and place seam side down on platter.
Trim ends of cake.
Dust cake with powdered sugar. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cut cake crosswise into 1-inch-thick slices and serve.
my recipe like yours says sprinkle with confectioners sugar.
hope this helps. enjoy.
2007-10-19 21:49:57 · answer #6 · answered by Ms. Diamond Girl 6 · 0⤊ 2⤋
Yesthe frosting will still be ok
2007-10-19 21:52:58 · answer #7 · answered by boston_history 1 · 0⤊ 0⤋
sounds good
2007-10-19 22:14:34 · answer #8 · answered by Star L 5 · 0⤊ 0⤋