How to make regular cream cheese whipped

I cannot find Philadelphia "Whipped" cream cheese in "Fat Free". I bought some Fat Free and am looking on ways to make it into a "Whipped" version. I do not know what to add to the fat free cream cheese in order to whip it; fat free milk? Thanks.

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Deli-Style Whipped Cream Cheese
Description
Ingredients
Instructions
Did you make this recipe?
Can I use regular cream cheese instead of whipped?
Is whipped cream cheese the same as regular cream cheese?
Can I use cream cheese instead of whipping cream?
What makes cream cheese spreadable?

By John from Saint Augustine, FL

Answers

(Guest)
Gold Post Medal for All Time! 846 Posts

November 30, 20090 found this helpful

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 :-)

November 6, 20171 found this helpful

Amen! People have been led to believe Low Fat is related to weight loss ... its not. Its all the sugar that gets added in. Go with Janets suggestion. The whipped cream cheese is excellent.

January 24, 20180 found this helpful

I end up using less when whipped ..otherwise i could eat the whole block ...:)

September 21, 20190 found this helpful

Read the label. Surficants and preservatives are added.

March 1, 20200 found this helpful

I agree with not wanting chemicals to take the place of fat in my food so reading labels is uber-important. Skim milk and most low-fat dairy products do not add chemicals, just remove the cream and add water.

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Make Your Own Whipped Flavored Cream Cheese

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This deli-style whipped cream cheese is light, fluffy, perfectly spreadable, and delicious plain or customized just about any way you can imagine it! Keep scrolling after the recipe to learn more!

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Deli-Style Whipped Cream Cheese

★★★★★ 5 from 3 reviews

Author: kate jones

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Description

Light, fluffy, and perfectly spreadable, after you make this deli-style whipped cream cheese at home, you may never go back to buying it at the store!

Ingredients

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16 ounces cream cheese (full-fat; if you use light cream cheese, it will fall apart), slightly softened (leave it out of the fridge for about 30 minutes)
1 1/2 tablespoons sparkling water
See instructions below for variations

Instructions

Place the cream cheese blocks in the stand of your stand mixer. Using the wire whisk attachment, beat on the highest speed possible for a total of about 5 minutes. During the first few minutes, you will need to stop the mixer and scrape down the sides of the bowl. Eventually, it will start to be light and airy and look like frosting.

Add the sparkling water and continue beating for about 20 seconds. If desired, add mix-ins (see below). Immediately transfer to an airtight container and refrigerate at least 30 minutes before serving. Store in the fridge up to 3 days.

Notes

Chive-onion cream cheese

4 tablespoons minced chives
2 tablespoons minced red onion
1 clove minced garlic

garlic-herb cream cheese

2 cloves minced garlic
3 tablespoons minced fresh dill or 1 1/2 teaspoons dry dill
2 tablespoons minced green onions
1/4 teaspoon freshly ground black pepper

veggie cream cheese

2 tablespoons minced red onion
2 tablespoons minced or shredded carrot
2 tablespoons minced red or green bell pepper
1 tablespoon minced parsley

cranberry cream cheese

2 tablespoons jellied cranberry sauce
3 tablespoons chopped Craisins
Optional: 1-2 teaspoons orange zest

Cinnamon-Raisin Cream cheese

3/4 teaspoon cinnamon
1/4 cup chopped raisins
2 tablespoons chopped, toasted walnuts or pecans (optional)
2 tablespoons honey

pesto

2-3 tablespoons pesto

jalapeño

1 large jalapeño, seeded and minced (you can add some seeds back in for heat if you’d like)
1 clove garlic
Optional: 1 teaspoon lime zest

Did you make this recipe?

Tag @ourbestbites on Instagram and hashtag #ourbestbites so I can see!

Have you ever noticed that foods you loved when you were younger just aren’t the same when you get older? As a kid and teenager, I probably could have singlehandedly kept the flavored cream cheese industry in business. Over the last few years, however, either the cream cheese has changed or I have. The texture feels kind of slimy and plastic-y (for lack of a better adjective) and I have a hard time finding my beloved whipped chive onion cream cheese.

Luckily, it’s super easy to make your own deli-style whipped cream cheese at home, just like the schmears you used to get at bagel shops in the ’90s when bagels and Snackwells were health food. You can leave this perfectly fluffy, spreadable concoction plain or add in your favorite mix-ins (I’ve included some of my favorites). I store it in these deli containers–a 16 ounce container will more or less hold one whole recipe, or you can split the flavors into the smaller 8-ounce containers.

How to Make Your Own Whipped Cream Cheese

You’ll need 2 8-ounce packages of slightly softened full-fat cream cheese (I’m not typically a brand snob, but Philadelphia is the gold standard. Unfortunately, I couldn’t find any when I made this.) You’ll also need a tiny bit of sparkling water (use the rest for Italian sodas or soak your apples in it to keep them from going brown!) and any flavor mix-ins. I know it sounds weird to add sparkling water, but it helps make (and keep) your whipped cream cheese light, fluffy, and spreadable, even after it’s been in the fridge.

Add the sparkling water and continue beating for about 20 seconds. If desired, add mix-ins (see below).

Immediately transfer to an airtight container and refrigerate at least 30 minutes before serving.

Store in the fridge for 3-5 days.

Spread on toasted bagels, use it to make tortilla pinwheels, or with this cream cheese and veggie toast.

Can I use regular cream cheese instead of whipped?

THE BOTTOM LINE: In recipes for which cream cheese is cooked, we recommend sticking with the traditional block. In cases where it is not heated, the whipped product is acceptable provided you substitute by weight.

Is whipped cream cheese the same as regular cream cheese?

Challenge Whipped Cream Cheese offers the same great flavor as our regular cream cheese but with half the saturated fat. The whipping process incorporates air which gives our whipped spread that light, airy texture and makes it easier to spread.

Can I use cream cheese instead of whipping cream?

Cream cheese In particular, cream cheese makes a good substitute in frostings and can help thicken cream-based soups and sauces. However, it should not be used as a replacement for heavy cream in recipes that require whipping. Cream cheese will work as a one-to-one substitute for heavy cream.

What makes cream cheese spreadable?

What is Cream Cheese Spread? Spreadable cream cheese is simply whipped cream cheese. The incorporation of air gives the product a light easy-to-spread texture. It is only lower in fat because the air decreases the amount of product you actually use per measure.

make regular cream cheese whipped