Whipped Cream Cheese

By

nunley10

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

By

Deeli

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 :-)

By

JulieOM

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.

By

Kaelle

According to the links below use:

3 to 4 tablespoons milk
1 package (8 ounces) cream cheese, softened

Source:
http://thethinkingmother.blogspot.c ... 2/homemade-whipped-cream-cheese.html
http://www.tasteofhome.com/Recipes/Whipped-Cream-Cheese

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