- Bagels, or as part of a bagel brunch spread.
- Toast.
- Sandwiches.
- Dip for pretzels, crackers or chips.
- Dip for veggies or fruits.
Tubs of whipped cream cheese are just as common in refrigerators as the more conventional blocks of cream cheese. In our Foolproof New York Cheesecake (see related content) and cream cheese frosting, we used both kinds (measured by weight) to see if they could be substituted for one another.
While all tasters agreed that the frosting made with whipped cream cheese was acceptable, some thought the frosting made with block cream cheese was slightly less tangy. In fact, many people preferred its lighter, smoother texture. The cheesecake was another story. Both cakes were visually appealing, but the cake made with whipped cream cheese had an unacceptably granular and slightly wet texture compared to the cake made with block cream cheese, which was dense and creamy.
These differences can be explained by the manufacturing process. When milk and cream are combined with a cheese culture, the proteins slowly coagulate to form a rich, smooth mass that is used to make block cream cheese. Lactic acid is used to coagulate whipped cream cheese, which is a quicker (and less expensive) process. It creates a dense web of tiny, tightly packed protein spheres, giving the cheese a grainier texture. However, because the cheese is whipped, this graininess isn’t very apparent when eaten as is or when used in applications that don’t require cooking, like frosting (additives also assist in maintaining that lighter, spreadable consistency). However, the tight networks will become even more tightly packed and release water when baked. Hence, a cheesecake that is grainy and watery. The whipped product has a higher pH, an indicator that it contains less lactic acid, as a result of being coagulated significantly more quickly. Finally, a test using our pH meter confirmed why the whipped cheese tasted less tangy than the block style.
THE VERDICT: In recipes requiring cooked cream cheese, we advise sticking with the conventional block. The whipped product is acceptable when it is not heated as long as you substitute by weight.
Infuse It with Booze and Pair with Fruit
Beat your cream cheese with a splash of Tuaca or another liqueur (or liquor), then use it to top fresh fruit—or invert the idea and use a bit of whipped, lightly sweetened cream cheese to layer under drunken prunes, bruleed bananas, poached pears, or macerated strawberries for an easy dessert. Layer them in a glass with crushed cookies or graham crackers for a fancier trifle that’s no more difficult to make.
Stir Some into Mac and Cheese
By the same token, a bit of cream cheese makes a bechamel base for mac and cheese that much more rich and delicious. This Cauliflower Mac and Cheese recipe calls for half a block (and happens to be keto), but try it in your favorite recipe too.
Mix whatever amount of cream cheese you have left with an equal amount of sour cream, Greek yogurt, or mayo (or some combination thereof)—or just thin it out with a little milk or heavy cream—and mix in whatever else sounds good. Fresh herbs and scallions are always a sure bet. Caramelized onions, chopped roasted peppers, or olives also work. Basically, use any full-batch dip recipe for flavor inspiration. These make great sandwich spreads too.
Or, you can make a small-batch sweet cinnamon fruit dip for jazzing up berries and sliced apple and pears.
The classic Southern shredded cheese spread doesn’t always include cream cheese, but our Pimento Cheese recipe incorporates half a brick; if you have a little less, you won’t notice the difference, but you can always add a bit more mayo if it seems too dry.
Make a Mini Batch of Cream Cheese Frosting
You can scale down any cream cheese frosting recipe to work with an odd amount of cream cheese (this one starts with just half a brick), but our Whipped Cream Cheese Frosting recipe makes it even easier—just whisk the cream cheese (or beat with a fork) until light and fluffy and sweeten with powdered sugar (which also helps stiffen the icing) to taste; a dash of vanilla makes it even better. Eat it on anything from a slice of toasted banana bread to an English muffin.
FAQ
What does cream cheese pair well with?
- Kimchi & Cheese. Unexpected? …
- PC & PBJ. Jelly, we gonna upgrade ya! …
- Avocado & Chocolate. Avoca-don’t mind if we do! …
- Apricot & Basil. …
- Basil Pesto & Cream Cheese. …
- Bacon & White Chocolate. …
- Peanut Butter & Pickle. …
- Popcorn & Hot Sauce.
What can you eat with cream cheese Besides bagels?
- Miso spread. …
- Soup. …
- Mac and cheese. …
- Moussaka. …
- Pasta sauce. …
- Crêpe filling. …
- Pastry dough. …
- Before baking, swirl cream cheese with an egg yolk and sugar on top of the brownies.
What food goes good with whipped cream?
- of 16. Brownie Sundaes. …
- of 16. Pumpkin-Ginger Waffles. …
- of 16. Bursting-With-Berries Lemon Curd Cake. …
- of 16. Oatmeal-Chocolate Chip Cookie Pizza. …
- of 16. Shortcake with Peaches and Cream. …
- of 16. Banana and Pear Milk Shake. …
- of 16. Molten Chocolate Cakes. …
- of 16.
Is whipped cream cheese healthy?
Cream cheese is a versatile dairy spread. It has a high vitamin A content and contains little lactose. However, because it’s low in protein and high in calories and fat, it’s best to use it sparingly. Particularly, variations like whipped cream cheese have fewer calories and fat.
