Melting cream cheese?

Does anyone have actual figures for the temperature at which cream cheese melts?

I want to keep a sauce bottle of cream cheese on hand for pipeing, and I want to keep the cheese at an easily-pipe-able consistency, so I'll stand the bottle in a water bath, but I don't know what sort of temperature I should set the bath at...

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mike.minasian

According to a recent recipe for a salmon dish, holding it at 113F/45C should do the trick.

richard.fine

Ah, cool. I experimented a bit this afternoon and it seems 38C works OK as well, so I guess any temperature within that range. (Or perhaps it depends on the cream cheese fat content or something).

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