Can whipped cream cheese be used in place of regular?

Many of us have tubs of whipped cream cheese in our freezers as well as the more typical blocks. To find out if the two are interchangeable, we used both types (measured by weight) in our Foolproof New York Cheesecake (see related content) and in cream cheese frosting.

Whilst some tasters thought the whipped cream cheese frosting to be significantly less acidic than the block cream cheese frosting, they all deemed it to be satisfactory. In fact, many people favored its lighter, smoother feel. The cheesecake, on the other hand, was a different story. While both cakes looked the part, the one made with whipped cream cheese had an unacceptably granular and slightly wet consistency in comparison with the dense, creamy texture of the one made with block cream cheese.

The manufacturing process may explain these variations. Block cream cheese is prepared by combining milk and cream with a cheese culture, which allows the proteins to congeal slowly and yields a rich, smooth mass. Whipped cream cheese is coagulated with lactic acid, which is a faster process (and less expensive). It generates a thick network of tiny protein particles, giving the cheese a grainier texture. Nevertheless, since the cheese is beaten, the graininess isn’t as evident when eaten alone or in raw applications like icing (additives also help it maintain that lighter, spreadable consistency). But, when baked, the tight networks constrict even more and eject water. As a result, the cheesecake is gritty and watery. Finally, a pH meter test revealed why the whipped cheese was less sour than the block style: The whipped product has a higher pH, indicating that it contains less lactic acid due to being coagulated considerably faster.

THE BOTTOM LINE: We suggest using the conventional block of cream cheese in recipes that call for it. In cases where it is not heated, the whipped product is acceptable provided you substitute by weight.