Whipped Cream Cheese
Whipped cream cheese is light and fluffy: perfect for spreading on bagels or toast! Here’s how to make it and a few variations.
- Prep
- 5 min
- Total
- 5 min
- Yield
- 1 cup
Ingredients 3
- 8 -ounce package cream cheese, softened
- ½ tablespoon milk
- Variation: 3 tablespoons chopped chives, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, or Herb Cream Cheese
Method 3
- 01
Make sure the cream cheese is softened. Leave it out at room temperature for 1 hour, or place it on a plate in the microwave, cook 5 seconds, flip over the block of cheese, and cook another 5 seconds. (If it’s not room temperature at this point, cook another few seconds, but err on the conservative side.)
- 02
Whip the cream cheese and milk in a food processor or a stand mixer with the paddle attachment for 1 to 2 minutes until light and fluffy. In a large food processor, you’ll need to stop and scrape a few times.
- 03
If desired, add the chives and seasonings for chive whipped cream cheese, or go to Herb Cream Cheese . Store refrigerated for up to 2 weeks.
Provenance
- recipe-clones/acouplecooks-data
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