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janezapchef said:Usually, if the air has been whipped in, it is called "whipped".
Liquid Sky said:Yes, indeed....but take a look at the ounces in the container. You'll find the tubs contain LESS weight than the blocks. That's because air is whipped into it. Now, it's not as light and airy as "whipped" b/c even MORE AIR is put into the "whipped" brand.![]()
myinnerchef said:Nope, I have both bricks and tubs of cream cheese in my fridge right now. Both are 8oz packages.
dianevill said:I have a generic brand of block light cream cheese, and I have a tub of Philiadelphia light cream cheese. Both are weight. They're not the same brand, so I don't know if that plays into it. Assuming for a second that the generic block of cream cheese I have is the same as Philadelphia: in the block cream cheese, 1 oz (28 g) is 70 calories. In the tub, 2 T (31 g) is 70 calories. So it looks like the tub cream cheese is whipped a little bit. You would need more weight (3 g) of the tub cream cheese to equal that of the block cream cheese.
Liquid Sky said:Ah, yes....you answered my question. So basically, even tho both containers are 8 oz...you are actually paying more $ for the tubs and getting less product b/c air is incorporated into the cream cheese.
I liked the airy versions too...but I stick to the block....more value for the $n![]()
BlessedWifeMommy said:I agree! Now if I could just get my DH to stop buying all the flavored cream cheese tubs...
Teresa Lynn said:cool whip??? i'm sorry that doesn't sound very good with veggie cream cheese
dianevill said:I have a generic brand of block light cream cheese, and I have a tub of Philiadelphia light cream cheese. Both are weight. They're not the same brand, so I don't know if that plays into it. Assuming for a second that the generic block of cream cheese I have is the same as Philadelphia: in the block cream cheese, 1 oz (28 g) is 70 calories. In the tub, 2 T (31 g) is 70 calories. So it looks like the tub cream cheese is whipped a little bit. You would need more weight (3 g) of the tub cream cheese to equal that of the block cream cheese.
kam said:So the block of cream cheese really has more cream cheese...
I only ask since I have a recipe that calls for 1 8-oz tub of cream cheese - and I never keep the tub. I always have the block on hand. I was concerned about subbing one for the other. I guess for a dip, it won't matter, but if I was trying to make some kind of dough, it would.
Cream cheese block is a solid block of cream cheese, while cream cheese tub is a spreadable version of cream cheese that comes in a tub.
Yes, you can use both cream cheese block and tub in recipes, but keep in mind that the texture and consistency may differ slightly.
Cream cheese block is typically better for baking as it has a firmer texture and holds its shape better in recipes. However, cream cheese tub can also be used in baking with some adjustments.
Both cream cheese block and tub have a similar taste, but some people may find that the block version has a slightly stronger and richer flavor.
Cream cheese block should be stored in the refrigerator in its original packaging, while cream cheese tub should be tightly sealed and also stored in the refrigerator. Both should be consumed within a week after opening.