Whipped Cream Cheese Recipe
Beating softened cream cheese with a little heavy cream incorporates air and loosens the dense, blocky texture of straight-from-the-package cream cheese, so it spreads on a bagel or cracker without tearing it and tastes noticeably lighter, closer to what coffee shops serve, without any gums or stabilizers.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 12
Ingredients
- 16 oz cream cheese, softened
- 3 tbsp heavy cream
- 1/4 tsp kosher salt
Nutrition per serving
- Calories
- 146
- Protein
- 3g
- Carbs
- 2g
- Fat
- 15g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Let the cream cheese sit at room temperature for 30-45 minutes until it gives easily when pressed, fully softened, not just slightly cool.
- 2Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat alone on medium speed for 1 minute until smooth and no lumps remain.
- 3Add the heavy cream and salt. Beat on medium-high speed for 3-4 minutes, stopping to scrape down the sides once, until the mixture is pale, airy, and has visibly increased in volume.
- 4Scrape the bowl once more and beat for another 20-30 seconds to smooth out any streaks near the sides.
- 5Transfer to a serving bowl or airtight container. Use right away, or chill for 15-20 minutes if a firmer, more scoopable texture is preferred.
Tips & variations
- For a sweet version, beat in 2 tablespoons of honey or 2-3 tablespoons of powdered sugar along with the cream.
- For an everything-bagel version, fold in 1-2 tablespoons of everything bagel seasoning by hand after whipping so the sesame and poppy seeds don't get pulverized by the mixer.
- Roasted garlic and chopped chives make a savory version that works well on baked potatoes, not just bagels.
- Don't run the mixer past about 5 minutes total; heavy cream can overwhip past soft peaks and turn grainy or slightly buttery, which throws off the smooth texture.
- A stand mixer gives the lightest texture, but a hand mixer or even vigorous whisking by hand works, it just takes a couple of minutes longer to get the same volume.
Storage & reheating
Store in an airtight container in the refrigerator for up to 1 week. The whipped texture settles slightly as it chills, so give it a quick stir before serving. Freezing is not recommended, the added air and moisture cause it to separate and turn watery and grainy once thawed.
Tips from the Tulo kitchen
- Full-fat block cream cheese whips up lighter than the tub-style spreadable kind, which already has air and water worked in and won't gain as much volume.
- A splash more cream (up to 1 extra tablespoon) helps if the cream cheese was only partially softened and the mixture looks stiff after the first minute of beating.
FAQ
How is whipped cream cheese different from regular cream cheese?
Regular block cream cheese is dense and about 33% fat with almost no air in it, so it tears bagels and clumps on crackers. Whipping it with a little cream or milk incorporates air and loosens the fat structure, giving the same flavor in a lighter, easier-to-spread texture.
Can I whip cold cream cheese straight from the fridge?
It's much harder to get smooth. Cold cream cheese resists breaking down and tends to stay lumpy even after several minutes of beating, so let it soften at room temperature first.
Can I use this whipped cream cheese for baking a cheesecake?
No. The extra air and liquid change how it bakes, cheesecakes made with whipped cream cheese are more likely to crack or turn out with an uneven, spongy texture. Use plain block cream cheese for baking.
Can I make it dairy-free?
Yes, using a dairy-free cream cheese alternative and a plant-based heavy cream substitute (coconut cream works well), though the texture will be slightly less firm than the dairy version.
