Barbara!
New member
So, I've tried this recipe a few times:
And my most frequent problem is curdling of the sauce. It drives me nuts and ruins the sauce. I usually use more cream cheese than recommended, and heavy whipping cream instead of just cream (is there a difference?), and a little less butter. But somewhere along the way, usually while it is hot, the butter will separate and the cream will start to curdle.
Any idea what I am doing wrong? This is such a good recipe and I absolutely love it when it comes out right. Would love to be able to get it right everytime.
Olive Garden Garlic Alfredo Sauce
1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 -2 teaspoon garlic powder ( start with 1 and taste)
salt & freshly ground black pepper
2/3 cup fresh grated parmesan cheese or 2/3 cup romano cheese
In a medium to large saucepan melt the butter over medium heat. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream. Season with the garlic powder, salt and pepper. Bring to a good simmer and whisk frequently until sauce thickens, around 25 minutes. Remove from heat and stir in cheese. Taste and adjust seasoning's.
And my most frequent problem is curdling of the sauce. It drives me nuts and ruins the sauce. I usually use more cream cheese than recommended, and heavy whipping cream instead of just cream (is there a difference?), and a little less butter. But somewhere along the way, usually while it is hot, the butter will separate and the cream will start to curdle.
Any idea what I am doing wrong? This is such a good recipe and I absolutely love it when it comes out right. Would love to be able to get it right everytime.
Last edited by a moderator: