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Discussion Overview
The thread explores the differences between block cream cheese and tub cream cheese spread, with participants sharing their personal experiences and observations regarding texture, convenience, and nutritional aspects.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant notes that the tub cream cheese is more convenient if not using the whole block.
- Another participant shares their experience that the tub contains more air, resulting in a lighter texture compared to the block.
- Several users mention that the tub is generally more spreadable right out of the fridge.
- One participant points out that the tubs may contain less product by weight due to the incorporation of air.
- Another participant discusses the calorie differences between block and tub cream cheese, suggesting that the tub is whipped and requires more weight to match the block's calories.
- One participant expresses a preference for the block cream cheese for better value, despite enjoying the airy versions.
- Another participant shares a nostalgic memory related to eating cool whip, which leads to a side discussion about flavor preferences.
- One participant raises a concern about substituting tub cream cheese for block cream cheese in recipes, particularly for dough or cheesecake.
Areas of Agreement / Disagreement
Views differ regarding the preference for block versus tub cream cheese, with some participants favoring the block for its value and others appreciating the convenience of the tub. No clear consensus emerges on which is better overall.
Contextual Notes
Participants discuss their personal experiences with different brands and types of cream cheese, including generic and Philadelphia products, and how these experiences may influence their preferences.
Who May Find This Useful
Consultants and community members interested in cooking and product usage may find the shared experiences relevant when considering which type of cream cheese to use in various applications.
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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.
Nope, I have both bricks and tubs of cream cheese in my fridge right now. Both are 8oz packages.
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dianevill 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
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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
I agree! Now if I could just get my DH to stop buying all the flavored cream cheese tubs...
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When I was a little girl - me and my cousins - they were 7 & 9 years older than me - each of us would get a tub of cool whip out of the freezer and but into the refrig just before Wednesday Night movie came on and then about half way through the movie we would get the cool whip and eat it - we each had our own tub. If was better than potatoe chips and dip
Sorry to hijack
:chef:
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dianevill 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.
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Frequently Asked Questions
What is the main difference between cream cheese in a block and cream cheese in a tub?
The main difference lies in their texture and consistency. Block cream cheese is firmer and denser, making it ideal for baking and spreading. Tub cream cheese is softer and creamier, which makes it easier to spread on bagels or use in dips.
Can I substitute block cream cheese for tub cream cheese in recipes?
Yes, you can substitute block cream cheese for tub cream cheese in most recipes, but keep in mind that the texture may be slightly different. If the recipe requires a creamy consistency, you may need to soften the block cream cheese first by letting it sit at room temperature or microwaving it briefly.
Is there a difference in taste between block and tub cream cheese?
Generally, there is no significant difference in taste between block and tub cream cheese, as they are made from the same ingredients. However, some brands may add flavorings or preservatives to tub cream cheese, which could slightly alter the taste.
Which type of cream cheese is better for baking?
Block cream cheese is typically better for baking because its firmer texture holds up well in recipes like cheesecakes and frostings. Tub cream cheese may result in a lighter texture, which might not be desirable for certain baked goods.
How should I store leftover cream cheese from a tub?
Leftover cream cheese from a tub should be stored in the refrigerator with the lid tightly sealed. It is best to use it within a week or two for optimal freshness. If you notice any off smells or mold, it’s best to discard it.
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