OK, from searching various sites, it seems it's strongly recommended to NOT freeze cream cheese but that cream cheese FROSTING freezes perfectly. Does the butter make THAT much difference? Especially when everyone's different preferences probably means there are many different ratios of butter-to-cream cheese out there?
If I really can't freeze the straight cream cheese, how long can an opened block last in the fridge? I was able to get a 3lb block for less than the price of three 4oz blocks so I went for it, but now it's been opened and I'm wondering if the plastic wrap I put around it is enough to make it last.
Or another option, if I already know I only want to use it for frosting and cheesecake mixture for topping/swirl, should I just mix that up and freeze THAT? The butter (in the frosting) and the egg (in the cheesecake), or possibly the sugar in both is enough to help the cheese freeze well?
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