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    You are in: Home / Recipes / Whipped Cream Cheese (Homemade) Recipe
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    Whipped Cream Cheese (Homemade)

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    2 Total Reviews

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    • on June 24, 2009

      This worked really well! I had frozen some cream cheese and found that when I thawed it; it separated. So I used this recipe to combine it which really well. I used half and half and milk. I ended up using about 4 tablespoons because of how crumbled it was. Anyways this made a delicious cream cheese, thanks!

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    • on December 29, 2009

      I am getting ready to make dips and spreads for my New Year's celebration. I came across several recipes that call for whipped cream cheese. I had the regular blocks of cream cheese on hand and was curious if I could make my own whipped cream, other than just whipping the blocks I already had on hand. I found this recipe and it worked really well with half and half milk. I will try it later with heavy cream, which should be even lighter. Thanks, sometime the best things are so simple.

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    Nutritional Facts for Whipped Cream Cheese (Homemade)

    Serving Size: 1 (16 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 53.5
    Calories from Fat 47
    Total Fat 5.3 g
    Saturated Fat 3.3 g
    Cholesterol 16.7 mg
    Sodium 45.3 mg
    Total Carbohydrate 0.4 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 1.2 g


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