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spreadable vs regular

debe5t's picture

spreadable vs regular (post #63385)

in

I have a good idea I may know the answer to this question but as baking is my very weak point,having done poorly in chemistry in school,'May I sub spreadable cream cheese in a cake recipe for regular block stuff or does that throw off the moisture etc.?' I do not mean a proper cheese cake just a lemon bundt cake with cream cheese as one of the ingredients.Deb

Glenys's picture

(post #63385, reply #1 of 5)

It can change the recipe on many levels because the consistency can be achieved without equal weight, moisture or fat content.

sandermom's picture

(post #63385, reply #2 of 5)

I sub stuff all the time.  It all depends on how much you value your time and how bad you need the product to met your expectations.  For instance, if I'm making a batch of cookies to simply feed the masses and I don't care if most of the masses have feathers or fur (birds/squirrels) I'll see if you really can sub mayo for an egg or soda for baking powder or white sugar and molasses for brown sugar.  When I'm working as in being paid to produce and I've set a schedule to follow I don't have time or back-up to redo a screw up.  That's where I'll only use a substitute if I've proven it to myself, not just read it. 

Klaatu Barada Nikto

Jean's picture

(post #63385, reply #3 of 5)

Don't know about a cake recipe, but I tried it for a frosting one time and it tasted OK, but was really runny. Never again.

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Glenys's picture

(post #63385, reply #4 of 5)

One of the problems with "spreadable" cream cheese in our marketplace is pinning down how it's made to be spreadable. Many delis take full fat cream cheese and beat it to aerate (changes volume but not fat and moisture content, also weight is not changed); whipped cream cheese with slightly lower fat content becomes spreadable but not lite; low-fat is always sold as a spread (usually with stabilizers. gums etc added for consistency). Obviously a substituion is possible depending on use, much like subbing low-fat mayo or sour cream.

debe5t's picture

(post #63385, reply #5 of 5)

I think since it is a cake and I bake so seldom I'll just wait until I have the brick of cream cheese.It always turned out well for me in the past.Thanks for the advice,all.deb