Easy Whipped Cream Cheese recipe

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It's smooth, creamy, and unbelievably easy - this whipped cream cheese transforms an ordinary block into a light, spreadable dream. If you've ever wondered how to make whipped cream cheese at home, this is it. No stabilisers, no fillers - just two ingredients and five minutes for the fluffiest cream cheese whipped to perfection.

Whipped cream cheese in a small white bowl

Perfect for bagels, dips, or desserts, this simple recipe for whipped cream cheese is the kind of kitchen basic you'll use again and again.

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Ingredients for whipped cream cheese
How to make whipped cream cheese
Why you will love this recipe
Substitutions
Variations
Equipment
Storage
Top Tip
FAQ
Whipped cream cheese recipe
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Ingredients for whipped cream cheese

All you need is cream cheese and a splash of cream or milk (salt to taste). Using Philadelphia cream cheese gives the best, lightest texture, but any block-style cream cheese will do. The cream softens it slightly, making it airy and easy to spread.

Cream cheese (block, full-fat, softened) I use Philadelphia cream cheese.
Cream or milk
Salt

See recipe card for quantities.

How to make whipped cream cheese

Making whipped cream cheese is honestly as easy as it gets - just soften, whip, and you're done! No fancy tools, no special ingredients, and it's ready in five minutes. You'll be amazed at how something so simple can taste this smooth and feel this luxurious.

Block of soften cream cheese in a glass bowl with a electric whisk on the side.

Step 1: Soften your cream cheese by letting it sit at room temperature for about 10-15 minutes. This helps it whip smoothly.

Mixing the cream cheese with an electric hand held mixer.

Step 2: Beat the cream cheese in a medium bowl with a hand mixer or stand mixer for 2-3 minutes, until smooth and creamy.

Adding salt to the cream cheese in a glass bowl with a hand held electric mixer on the side.

Step 3: Add a pinch of sea salt, or a little more to taste, and mix again until smooth.

Adding cream or milk to whipped cream cheese in a glass bowl with a hand held electric mixer on the side.

Step 4: Add the cream (or milk) one tablespoon at a time while continuing to beat until light and fluffy.

Now that you've whipped it to this perfectly light and fluffy whipped cream cheese stage, it's smooth, airy, and ready to use - the ideal creamy base for spreading, dipping, or topping.

Fluffy whipped cream cheese on a spatula.

Hint: For the best texture, keep whipping until the cream cheese looks glossy and forms soft peaks - that's when it's perfectly light and spreadable.

Why you will love this recipe

When it comes to easy entertaining, this little bowl of creamy goodness fits right in. For Christmas brunch, it's perfect spread over toasted bagels with smoked salmon or topped with a few slices of cucumber and dill for something fresh. On game day, keep it simple - serve it alongside crackers, pretzels, or veggie sticks and let everyone dig in. It's one of those things that quietly steals the show without any fuss at all.

Cream cheese spread on a toasted bagel with bowl in back ground and silver butter knife in front.

Substitutions

Lighter version: Use milk instead of cream for fewer whipped cream cheese calories.
Dairy-free: Use a vegan cream cheese and oat milk.
Sweet: Add honey or maple syrup.
Savoury: Mix in herbs, garlic, or lemon zest.

If you're counting whipped cream cheese nutrition for meal prep, note that using light or low-fat options reduces the calories in whipped cream cheese without losing that creamy texture.

Variations

Garlic Herb Whipped Cream Cheese - fold through minced garlic and chopped parsley.
Add Honey - ideal for pancakes or waffles.
Sundried Tomato Cream Cheese Whip - a savoury twist for sandwiches.

See my Cream Cheese with Salsa post for another easy way to use this whipped cream cheese recipe. (coming soon!)

Equipment

Hand or stand mixer - for smooth, airy results.
Mixing bowl - glass or metal.
Spatula - to scrape sides and prevent lumps.

Storage

Store your homemade whipped Philadelphia cream cheese in an airtight container in the fridge for up to 5 days.
Not suitable for freezing - it loses its airy texture once thawed.

Top Tip

Start with room-temperature cream cheese and don't rush the whipping. The longer it beats (within reason), the lighter your cream cheese whipped cream becomes.