Question about cream cheese

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Question about cream cheese


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Old 07-03-2013, 14:21   #1
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Default Question about cream cheese

Is it okay to use the "whipped" version of cream cheese in recipes in place of the regular block-type cream cheese? I see that the whipped version has additional ingredients and just wondered if this product is considered less acceptable. It seems that the whipped version would be easier to use when blending or mixing, but I'm not sure about the extra ingredients.

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Old 07-03-2013, 14:42   #2
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I would not. Unless ... you use it by weight? Most of my recipes mostly call for regular, but in some, the whipped can be used when you want it to melt quickly ... besides the whipped is more buck for the bang, a nd has those stabilizers in it ...

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Old 07-03-2013, 15:05   #3
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All I ever use is the blocks . . . and they blend easier if they come to room temperature or are nuked for a few seconds in the micro. The whipped is more expensive, and it costs enough as it is - I always buy a coupla cases of blocks when it goes on sale.




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Old 07-03-2013, 16:03   #4
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I think the whipped would contain less cream cheese. They've basically whipped air or water into it. Remember Country Crock margarine? Same thing, it was advertised as fewer calories because it had air whipped into it. You can nuke a block of cream cheese for 20 or 30 seconds, depending on microwave, and it will get plenty soft.

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Old 07-03-2013, 17:01   #5
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Quote:
Originally Posted by foxl View Post
I would not. Unless ... you use it by weight? Most of my recipes mostly call for regular, but in some, the whipped can be used when you want it to melt quickly ... besides the whipped is more buck for the bang, a nd has those stabilizers in it ...
Yes, to both the extra price and the additional ingredients! Thanks for the input - that's pretty much what I was thinking (but I wanted to be lazy and not have to work so hard to beat things together).

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Old 07-03-2013, 17:04   #6
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Quote:
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All I ever use is the blocks . . . and they blend easier if they come to room temperature or are nuked for a few seconds in the micro. The whipped is more expensive, and it costs enough as it is - I always buy a coupla cases of blocks when it goes on sale.
Thanks for the input. I stocked up on the block style a while back but checked out the whipped items last weekend and that got me to wondering if they were okay to use. But it looks like the consensus is "no". I have trouble nuking cream cheese in the microwave, though, I never seem to hit that sweet spot where it's soft enough but not too soft. Guess I'll just have to keep on trying! And room temperature tends not to be soft enough for my still statin-weak arms to work.

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Old 07-03-2013, 17:07   #7
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I think the whipped would contain less cream cheese.
This is so true - classic marketing. Give the customer less, charge them more and trick them into thinking it's a good deal!

I just gotta work on my nuking skills - never seem to get the block to the right consistency.

Thank you for the advice.

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Old 07-03-2013, 18:36   #8
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I have trouble nuking cream cheese in the microwave, though, I never seem to hit that sweet spot where it's soft enough but not too soft.
I'm a sudden fan of 'defrost' for things like this - a button most of the universe was aware of and used eons before I caught onto it!

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Old 07-03-2013, 22:01   #9
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I'm a sudden fan of 'defrost' for things like this - a button most of the universe was aware of and used eons before I caught onto it!
That's okay ... I just realized after three years that there's a defrost button my toaster. Goes to show you how much toast I make!

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Old 07-03-2013, 23:10   #10
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I like to set the bricks on the stove while it is preheating. By the time the oven is ready, my cream cheese is soft and ready to mix. I find it easier to soften the cream cheese that way as opposed to the microwave where I often make liquid cream cheese...

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