Whipped cream cheese

[elainegrey]

I am delighted with the results of whipping my own cream cheese. It's far better than the stuff sold as whipped cream cheese -- smoother and more cream cheese-like. And yay, reduced plastic waste.

It was simple, with a hand held mixer, to fluff up a block of softened "Neufchatel" with a little bit of milk. I feared that the once i put it back in the fridge it would firm up and be just as hard to spread -- but no! Easy to spread!

I look forward to adding herbs from the garden this summer.

Comments

[johnpalmer]

Yes - one of the things about whipping is that it fluffs up the whole mixture with air, so there's less solid mass being moved when you spread, and, because heat transfers faster within a less dense material (because less heat is needed to warm the volume that's in contact). So: you're spreading less cream cheese so there isn't as much whatever-it-is that slows down spreading; and on warm goods, you're getting more melting. (That can be a disadvantage when you find your glob of CC sliding across a toasted bagel, leaving a thin trail behind....)