Description
Light, fluffy, and perfectly spreadable, after you make this deli-style whipped cream cheese at home, you may never go back to buying it at the store!
Ingredients
16 ounces cream cheese (full-fat; if you use light cream cheese, it will fall apart), slightly softened (leave it out of the fridge for about 30 minutes)
1 1/2 tablespoons sparkling water
See instructions below for variations
Instructions
Place the cream cheese blocks in the stand of your stand mixer. Using the wire whisk attachment, beat on the highest speed possible for a total of about 5 minutes. During the first few minutes, you will need to stop the mixer and scrape down the sides of the bowl. Eventually, it will start to be light and airy and look like frosting.
Add the sparkling water and continue beating for about 20 seconds. If desired, add mix-ins (see below). Immediately transfer to an airtight container and refrigerate at least 30 minutes before serving. Store in the fridge up to 3 days.
Notes
Chive-onion cream cheese
4 tablespoons minced chives
2 tablespoons minced red onion
1 clove minced garlic
garlic-herb cream cheese
2 cloves minced garlic
3 tablespoons minced fresh dill or 1 1/2 teaspoons dry dill
2 tablespoons minced green onions
1/4 teaspoon freshly ground black pepper
veggie cream cheese
2 tablespoons minced red onion
2 tablespoons minced or shredded carrot
2 tablespoons minced red or green bell pepper
1 tablespoon minced parsley
cranberry cream cheese
2 tablespoons jellied cranberry sauce
3 tablespoons chopped Craisins
Optional: 1-2 teaspoons orange zest
Cinnamon-Raisin Cream cheese
3/4 teaspoon cinnamon
1/4 cup chopped raisins
2 tablespoons chopped, toasted walnuts or pecans (optional)
2 tablespoons honey
pesto
2-3 tablespoons pesto
jalapeño
1 large jalapeño, seeded and minced (you can add some seeds back in for heat if you’d like)
1 clove garlic
Optional: 1 teaspoon lime zest