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Guys, if you haven’t tried whipped cream cheese, you need to put it on your to-do list, yesterday! I honestly can’t tell you why it’s so good, but it is! There’s just something about that light, fluffy texture that beats regular, none-aerated cream cheese any day of the week, especially on bagels! Making whipped cream cheese at home is super easy and so worth it. With just some cream cheese, a bit of milk, and a mixer, you can get double the amount you usually would if you buy it pre-whipped!
Table of Contents
Why Learn How to Make Whipped Cream Cheese
- Budget-friendly: I’m always up for saving money on groceries these days. And one thing is for certain: making foods from scratch at home is more cost-effective over time. I stock up on cream cheese blocks when they are on sale and whip them at home when I’m ready.
- Easily Spreadable: Light, fluffy, and soft – this whipped cream cheese version is much easier to spread on your favorite bagels, toast, sandwiches, and much more.
- Customizable Flavor Variations: I like to keep mine plain so it goes well with everything, but there are so many fun ways to jazz up this whipped cream cheese recipe. Add chives and garlic powder for savory cream cheese. Or drizzle in a touch of date syrup in to make a whipped cream cheese icing.
Ingredients to Make Whipped Cream Cheese
- Cream cheese: You’ll need an 8-ounce block of plain cream cheese. Let it sit at room temperature to soften it a bit.
- Milk: A couple of tablespoons of milk to help create that light and fluffy texture.
- Powdered Sugar: This is totally optional (I leave it out), but if you want a sweetened whipped cream cheese, powdered sugar is excellent because it dissolves effortlessly.
How to Make Whipped Cream Cheese
- Add cream cheese to a large mixing bowl or bowl of a stand mixer.
- With the whisk attachment, beat the cream cheese until soft and smooth.
- Gradually beat in the milk a little bit at a time, scraping down the sides as needed.
- Beat until light and fluffy. It will look like frosting when completely whipped.
Tips for Whipped Cream Cheese Recipe
- Start with softened cream cheese. Don’t even try beating a block of cream cheese straight from the fridge. It won’t work and you’ll have a mess on your hands. Make sure you pull your cream cheese from the refrigerator 30 minutes before whipping. It should be room temperature and soft to the touch.
- Add milk gradually. Everybody has their own desired consistency of a perfect whipped cream cheese. Start with a tablespoon of milk and add more if needed. It’s always best to go low and slow here to avoid a very runny whipped cream cheese.
- Chill to firm up. If you find that your whipped cream cheese is a little on the thin side, pop it in the fridge to chill and it should firm up.
- Sweeten to taste. I like my whipped cream cheese unsweetened, so it goes with both sweet and savory dishes, but if you want to sweeten it, add a little bit of powdered sugar in step 2. Just remember that the sweetener you use may change the consistency. If you use powdered sugar, you may need to add more milk. On the flip side, if you add a touch of maple syrup or honey, you may need to ease up on the milk or skip it completely.
Recipes to Make with DIY Whipped Cream Cheese
- Cinnamon Stuffed French Toast
- Cucumber Salmon Sushi Roll
- Strawberries & Cream Stuffed French Toast
- Watermelon Pizza
Frequently Asked Questions
Store the whipped cream cheese in an airtight container in the refrigerator for up to 1 week. If it is too firm to spread, let it sit at room temperature for a few minutes before using. You can also give it a quick whip to restore the light and fluffy texture. (I’ll sometimes whip it with one beater on my hand mixer directly in the storage container).
I don’t recommend freezing whipped cream cheese because the texture will be compromised and become gritty and grainy once thawed. If you do freeze it, I suggest using it in recipes like dips rather than as a spread.
While a stand mixer or even a hand mixer makes the job a lot faster, you can whip cream cheese without it. Grab your trusty and very sturdy whisk and vigorously beat the cream cheese in a circular motion, holding the bowl steady with your non-dominant hand. You really need to put some elbow grease to break up any lumps and beat air into the mixture.
Now that you know how to make whipped cream cheese at home, you can avoid the overpriced store-bought tubs of this delicious, luxuriously soft spread. It’s one of the easiest ways to treat your family with your special touch.
More Breakfast Food Tutorials:
- How to Make Crepes
- How to Make Hard Boiled Eggs in Oven
- How to Make Jam
- How to Cut an Avocado
- How to Make Muesli
- How to Make Yogurt
- How to Fry an Egg
- How to Make Granola
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How to Make Whipped Cream Cheese
Ingredients
- 8 ounces cream cheese softened
- 2-3 tablespoons whole milk
- ¼ cup powdered sugar optional
Instructions
- Place the cream cheese in a mixing bowl or bowl of a stand mixer with the whisk attachment. Beat the cream cheese for 1 minute.
- Gradually beat in the milk one tablespoon at a time until light and fluffy, scraping down the sides as needed. It will look like frosting when it is done.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
would this work OK with low fat cream cheese?
Yes!
Thank you for this – I will be forever using this again and again ❤️
So happy you found it helpful, Debbie!!