Whipped Cream Cheese

Step 1

If you use cream cheese block, place it at room temperature for about 1 hour (no need to soften cream cheese spread instead).

Step 2

Add the cream cheese to a mixing bowl - if using an electric hand beater - or place it in a bowl of your stand mixer with the whisk attachment, or in a food processor.

Step 3

Add the milk (use ½ Tbs for spread or 1 Tbsp for block) and beat on the highest speed possible for 2-3 minutes or until light and fluffy. During the beating, you might want to stop the mixer and scrape down the sides of the bowl.

Step 4

Once the cheese looks airy like frosting you can use it straight away or you can transfer to an airtight container and refrigerate for up to 1 week.

Step 5

Note: if you fancy some variations, stir in your fav add-ins. Please note: if you add fresh garlic, I recommend to enjoy it within 3-4 days.