Skip the deli counter and make this delightful spread at home, customizing it however you like.
Have you ever wished you could get nice, fluffy whipped cream cheese at home the way they have it at some restaurants? You can—and it’s easier than you think. Even if you don’t have a stand or hand mixer, you can probably accomplish this goal with a sturdy whisk and some muscle power. It will take effort and won’t get as whipped as with a mixer, but you will achieve some good results and end up with a slightly fluffier consistency.
There’s nothing better than spreading pillowy cream cheese on a freshly toasted bagel. I know what you’re thinking. Since I’m gluten-free, you probably don’t think I eat many bagels. Thankfully, plenty of great gluten-free brands are available in the stores, plus I make my own, so cream cheese is a necessary staple in my home.
The more you whip the cheese, the softer, airier, and fluffier its consistency will become. Don’t rush the process. Use a spatula to scrape the sides and bottom of the bowl, folding the cream cheese back in as it whips. The combo of a warm, slightly salty toasted bagel and light-as-air cream cheese is a flavorful delight—creamy, savory, tangy, and deeply satisfying.
You can use cream cheese from a container or a block (brick) for this recipe. I prefer the brick, as I find it easier to tear open the package and let the block of cheese drop into my mixing bowl where it can come to room temp before whipping.
The versatility of whipped cream cheese
Sunday brunch at a deli can be quite a treat. But my favorite thing used to be taking home a dozen bagels and tubs of different cream cheeses. Now, I create that delicatessen experience at home by whipping up some cream cheese and customizing it with various add-ins. You can even turn it into frosting by adding mascarpone or powdered sugar.
If you like sweet toppings, try blending chopped fruit, nuts, honey, and cinnamon. My daughter loves strawberry cream cheese, while I gravitate toward blueberry, cinnamon-raisin, or honey-cinnamon. For savory options, try chive and onion, veggie (chopped carrots, celery, red bell peppers), nova (lox), sundried tomato, garlic herb (garlic, dill, and green onions), or jalapeño (with garlic) for those who like things spicy.
How do I store leftovers?
Gently scoop your whipped cream cheese into an airtight container (do not pack it down) and refrigerate it for up to 5 days. If your cream cheese contains garlic or other mix-ins, use it within 4 days. If it loses some fluffiness after refrigeration, you can whip it with the mixer again for a minute or two. I do not recommend freezing whipped cream cheese, as it will lose that light texture and become grainy.
Serving suggestions
Whipped cream cheese has many uses. But first and foremost, it’s a spread. Some fantastic options for topping include Cheese Crackers, Gluten-Free Crackers, or Keto Flatbread. Spread a savory version of the cream cheese on Gluten-Free Flatbread or Yogurt Flatbread and top it with your favorite sandwich fillings for a fun roll-up lunch or snack. Use a sweet and fruity version, such as strawberry or blueberry, to spread on this delicious Apple Bread Recipe. The possibilities are endless.
Ingredients
- 1 cup full-fat cream cheese softened at room temperature for 1 hour
- 4 teaspoons milk plus more to taste
Instructions
- In a bowl, add the softened cream cheese. Begin mixing with a handheld mixer or stand mixer, and slowly incorporate the milk while beating on high speed until the mixture is light and fluffy, for about 2-3 minutes. Pause to scrape the bowl as necessary and add more milk to reach your desired consistency.
- Use right away for spreading, or transfer to an airtight container and refrigerate for up to one week.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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