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Whipped Cream Cheese

I cannot find Philadelphia "Whipped" cream cheese in "Fat Free". I bought some Fat Free and am looking on ways to make it into a "Whipped" version. I do not know what to add to the fat free cream cheese in order to whip it; fat free milk? Thanks.


By John from Saint Augustine, FL

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November 27, 20090 found this helpful

According to the links below use:

3 to 4 tablespoons milk

1 package (8 ounces) cream cheese, softened


http://thethink … ream-cheese.html

http://www.tast … ped-Cream-Cheese

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November 28, 20090 found this helpful

I believe the whipped cream cheese is simply that - whipped cream cheese, nothing added. The company is simple "saving" you the whipping step when they sell the whipped product. Soften the cream cheese (leave it out of the refrigerator for about 1 hour) and beat it until fluffy. If you have a stand up mixer with a whisk attachment, this is best.

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November 30, 20090 found this helpful

I am so curious why it needs to be whipped ;-) At any rate, just hand whisk or beat with an egg beater with a couple of tablespoons of non-fat or low-fat milk :-)

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December 1, 20090 found this helpful

OK first, in order to make your cream cheese light and airy like what is in the market you must first add air (to make it light and fluffy). I you add ordinary milk it will only make it thin. i do not think that is very appealing.

You need low fat whipping cream. Whipping cream doubles when whipped by allowing air this produces a very light and of course airy product. For example, if you want to make homemade whipped cream you would add confectioners sugar to heavy whipping cream. one sm. carton of cream will produce a lot of whipped cream.

So go with the low fat whipping cream or low fat heavy whipping cream. Thanks, Carla

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April 6, 20170 found this helpful

My suggesting is to stop using reduced fat,low fat ,fat free products. Full fat is actually better for you. It has more flavor and is more satiating plus when they take fat out they add in sugar such high fructose corn syrup, hfc,sodium such as natural flavors which can be hidden as msg for flavor. The ingredients list is far more important than the cal,sugar,fat,carbs. New research shows that's all a marketing scam. Like the front of the package. Gluten free,fat free, it's all about marketing. Stop believing the old hype go back to the way people grew up eating real food.

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November 27, 20090 found this helpful

Does anyone have a recipe for making whipped and spreadable cream cheese like you buy in the grocery store? Thanks for your help.




Whipped Cream Cheese

What I do is to put some milk or cream in my block of cream cheese and whip it with my mixer until I get the consistency I want. I then transfer it to a covered plastic container. I find this lasts for awhile as well. I sometimes mix some chives or pimentos or whatever you like into it as well. Tastes great and I don't have to pay a high price or whipped cream cheese as it is always more expensive then the block. Hope this helps.

Carolyn (06/29/2005)

By Carolyn

Whipped Cream Cheese

We buy a block of cream cheese and mix in a bit of strawberry syrup. We also use 1 block, 1/2 cup brown sugar, and a bit of Longaberger Cinnamon Pear Caramel sauce. (08/10/2005)

By Kim

Whipped Cream Cheese

I followed Carolyn's recipe, and it turned out great. I added maybe 1/4 cup of skim milk to about 16 oz. of cream cheese and worked it with my stand mixer for about 5 minutes. I started on low and then kept increasing the speed to the highest setting to get a good, whipped consistency. (07/20/2006)

By Jake

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