Cream cheese is a versatile ingredient that is sometimes used as secret weapon in recipes. Frostings and baked goods can be made with a small amount of cream cheese to increase the richness of the dessert. Sauces, such as Alfredo sauce, can be made simply by melting cream cheese into milk and adding seasoning. Melting cream cheese and milk without a double boiler can be done by melting the cheese slowly so that it does not burn.
Things You'll Need
Whisk or fork
Remove the cream cheese from its packaging and place it in a bowl. Allow the cream cheese to sit at room temperature for at least 30 minutes, but not more than an hour. Once it reaches room temperature, cut it into small pieces.
Fill a pot with water and place it on the stove over high heat. Bring to a rapid boil.
Add the required amount of milk to a metal or glass bowl and set the bowl on top of the pot of water. Make sure the bottom of the bowl doesn't touch the water. Turn the burner down to medium heat to prevent the water from boiling over.
Use an instant-read thermometer and check the temperature of the milk. Add the cream cheese to the bowl in small pieces once the milk reaches 110 degrees Fahrenheit. Heating the milk over a pot of water keeps the cream cheese from sticking to the pan, curdling or possibly scorching.
Stir the milk and cream cheese mixture until the cheese is fully incorporated. Remove from the heat and add to your recipe immediately.
To melt the cream cheese quickly, put the milk and cream cheese in a microwave-safe bowl. Heat the milk and cream cheese mixture on high for 30 second intervals. Remove and mix well until the cream cheese is fully incorporated into the milk.