This Whipped Cream Cheese is a versatile topping you can use on all sorts of foods!
Whipped cream cheese is better than regular cream cheese. It’s like frosting and cream cheese at the same time, but it doesn’t have to be sweet like frosting. It’s got a lighter texture than cream cheese while retaining the same taste. It’s even more fun than regular cream cheese because you can whip it up with some flavors and make it a fun and versatile topping for anything, from your breakfast bagel to cakes (if you add sugar).
My preferred way to eat whipped cream cheese is on a bagel. Bagels have a special place in my heart, as a big bag of them was always a fixture at family brunches. We would get a baker’s dozen for Mother’s Day mornings. And if out-of-town family were visiting, they would be welcomed with bagels, cream cheeses of all kinds, and lox. Whipped cream cheese was my spread of choice, so it always reminds me of family.
The best thing about whipped cream cheese is just how easy it is to make. It takes two ingredients, a few minutes of effort, and it’s done! You have the perfect spread for whatever you decide to put it on.
Do I Have To Use Full-Fat Cream Cheese?
Yes, use full-fat cream cheese. None of that “2% fat”, “reduced calories”, or “lite” stuff if you want to get the taste just right. While it may have more calories, it guarantees the best flavor.
How Do I Prep and Store this Cream Cheese?
You can keep this in your refrigerator the same way you would for any other cream cheese. It will last a week covered. Give it a quick re-whipping when you go to use it once again just to make sure it still has that airy texture.
Serving Suggestions
Anything you would put cream cheese on, you can put whipped cream cheese on! Try it on some Delicious Blueberry Muffins, Cream Cheese Biscuits, or a Zucchini Bread. It also goes great on Ritz crackers and makes a nice accompaniment when used as a dip for French fries or Parmesan Roasted Asparagus.
Whipped Cream Cheese
Ingredients
- 8 ounces full-fat cream cheese softened
- 1 to 2 tablespoons whole milk
Instructions
- Place the softened cream cheese in a mixing bowl.
- Using an electric mixer, beat the cream cheese on high speed until it’s smooth, about 1 minute.
- Gradually add 1 tablespoon of milk and continue to beat on high speed. If the mixture is too thick, add another tablespoon of milk.
- Beat the mixture for 2 to 3 minutes, or until it is light and fluffy.
- Use immediately or store in an airtight container in the refrigerator for up to one week.
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