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Hi Bold Bakers!
WHAT YOU GET: Incredibly light and fluffy Whipped Cream Cheese. This recipe is simply delicious and time friendly – it can’t get any easier than this!
Bagels with cream cheese are an obvious pairing, especially for breakfast. But if regular cream cheese is a little too dense in the morning for your liking, or you’re just in the mood for something a bit different, try my quick and easy Whipped Cream Cheese recipe!
You can eat this cream cheese as you normally would on bagels, toast, and sandwiches. Since it also has a lighter consistency than regular cream cheese, it goes well as a dip for pretzels, chips, crackers, veggies, and fruits.
Depending on where you live, it may be difficult to find whipped, fluffy cream cheese in stores. No need to worry if this is the case! You can easily make this recipe in under 4 minutes with 2 tools and 2 ingredients. This recipe may be simple, but the payoff is amazing.
What’s The Difference Between Whipped Cream Cheese And Regular Cream Cheese?
Unlike regular cream cheese, cream cheese that has been whipped incorporates much more air into the cream cheese due to the whipping process. This additional air gives it that light and fluffy texture, making it perfect as a spread.
It’s also different from regular cream cheese based on the manufacturing process. Traditional cream cheese incorporates a cheese culture into the cream cheese, coagulating more proteins to create denser cream cheese. On the other hand, the whipped variety comes together with lactic acid.
Does It Taste The Same As Regular Cream Cheese?
Though its texture is airier than regular cream cheese and whips up together through the addition of milk, they essentially taste the same.
Can You Whip Cream Cheese Without A Stand Mixer?
Yes, you can! If you don’t have a stand mixer, feel free to whip this recipe up in a food processor or a bowl with a hand mixer. You can also put in some more elbow grease and try whipping this up with a whisk.
Tools You Need To Whip Cream Cheese:
- Measuring cups and spoons
- Stand mixer with a whisk attachment (alternatively, mixing bowl with a hand mixer or whisk)
Can You Substitute Whipped Cream Cheese For Regular Cream Cheese?
In certain recipes where the cream cheese needs to be baked or cooked, I recommend using regular cream cheese. However, if there is a recipe you want to make that doesn’t involve any heating, you can definitely use whipped and substitute the regular cream cheese by weight.
Is Whipped Light Cream Cheese Healthier Than Regular Cream Cheese?
Cream cheese that has been whipped contains less fat and fewer calories per serving than regular cream cheese because of the whipping process. It’s healthier and great if you’re looking for low-fat dips!
How To Store Whipped, Fluffy Cream Cheese
Refrigerate your cream cheese in an airtight container for up to 1 week.
Gemma’s Pro Chef Tips For Whipping Cream Cheese:
- Make sure the cream cheese is softened, or it won’t whip up smoothly.
- Full-fat cream cheese makes for the best-textured results.
- You can double this recipe for a crowd.
- Make a sweet berry cream cheese by whipping it in a tablespoon of strawberry or raspberry jam.
- Serve this with my Easy New York-Style Bagels!
Want More Cream Cheese Recipes? Check Out:
- How To Make Cream Cheese (Bold Baking Basics)
- 3 Homemade Cream Cheese Flavors For The Perfect Bagel Bite
- How To Make The Best Ever Cream Cheese Frosting
- Jalapeno Cheddar Cream Cheese
Try These Recipes!
Whipped Cream Cheese
Ingredients
- 1 cup (8 oz/225 g) plain, full-fat cream cheese at room temperature
- 1 tablespoon whole milk
Instructions
- Place the cream cheese and milk in the bowl of a stand mixer fitted with a whisk attachment or in a bowl to beat with a handheld electric mixer.
- Whip on medium-high for 2 minutes, until light and fluffy.
- Store in the refrigerator for up to 1 week.
Hello Gemma!
Can I use this Whipped Cream Cheese with your Best Ever Carrot Cake Recipe, and also with your Cinnabon-Style Cinnamon Rolls?
Thank You and Have a Pleasant Day!
I do want to make your whipped cream cheese recipe; however, I did not see if the milk is also at room temperature as is the cream cheese. I have read not to mix room temp ingredients with cold cream cheese–lumps. Thus,the question about the milk—both milk and cream cheese are at room temperature? I would be very appreciative if you would answer my question. I shall thank you in advance.
Hi, If you are comparing (or substituting) regular versus homemade whipped cream cheese by weight then they will have the same amount of calories, etc.
It’s only when you do it by volume (half a cup, a tablespoon, etc) that the whipped has fewer calories, etc.
Hi Gemma! I was nervous to try this ( as I just am with many new recipes lol), but it turned out great. Thanks for all of your recipes. I really love trying them. I have a quick question- the leftover liquid that comes from this recipe, is it the same as buttermilk? I have done your homemade buttermilk hack a few times, but can you use this liquid as the same thing? ( this is the liquid from the homemade cream cheese- I think I posted this comment for the wrong cream cheese recipe) Thanks Gemma and thanks for… Read more »