Prep 2 mins
Cook 5 mins
I found this recipe scribbled in my mum's cookbook, and I'm sure it works pretty well ;)
- 240 g cream cheese, softened (Low-fat, light, nonfat, regular, anything you wish)
- 29.58-44.37 ml milk
- NOTE: you can try softening the cream cheese in your microwave, or leave it out on your kitchen top for a while (about an hour or two).
- Using your mixer, beat the cream cheese until whipped.
- At this point, you can gradually add in the milk until you get your desired "whipped" consistency.
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!
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.