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Whipped cream cheese

Whipped Cream Cheese

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup 1x


  • 8-ounce package cream cheese, softened
  • 1/2 tablespoon milk
  • Variation: 3 tablespoons chopped chives, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, or Herb Cream Cheese


  1. Make sure the cream cheese is softened. Leave it out at room temperature for 1 hour, or place it on a plate in the microwave, cook 5 seconds, flip over the block of cheese and cook another 5 seconds. (If it’s not room temperature at this point, cook another few seconds, but err on the conservative side.)
  2. Whip the cream cheese and milk in a food processor or a stand mixer for 1 to 2 minutes until light and fluffy. In a large food processor, you’ll need to stop and scrape a few times.
  3. If desired, add the chives and seasonings for chive whipped cream cheese, or go to Herb Cream Cheese. Store refrigerated for up to 2 weeks. 
  • Category: Spread
  • Method: No cook
  • Cuisine: Spread
  • Diet: Vegetarian

Keywords: Whipped cream cheese