What is the difference between soft cream cheese and regular cream cheese, and can soft cream cheese be substituted for regular in certain instances?
Now, I’m not talking about making a cheesecake or anything like that. If I have a recipe that calls for a large amount of cream cheese, where cream cheese is one of the main components and the integrity of the recipe would be compromised by a substitution, I wouldn’t ever think to use anything but the regular.
However ... sometimes I want to make something that only calls for an ounce or tablespoon or two of cream cheese, where the cream cheese is just a bit player in the recipe. I got to wondering if the soft cream cheese in tubs could be used instead. Reason: I seldom have regular cream cheese on hand, but my daughter loves bagels, so I always have the soft cream cheese in tubs around.
I hate having to make a special trip to the store just for a small package of cream cheese or, worse yet, not making something I really want to make just because I have everything but a couple tablespoons of cream cheese and I don’t have time to make a trip to the store. It would be really convenient if I could substitute the soft variety of cream cheese in instances like this instead.