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Why You’ll Love My Recipe

Cream cheese is a criminally underutilized ingredient, capable of enriching basically anything it’s used in. However, its thickness can sometimes make it difficult to work with—so why not try making it insanely light and fluffy by whipping it?

Looking for something more substantial than a dip? Use your cream cheese to make this Cream Cheese Pastry! If you find yourself with leftovers, or cream cheese happens to go on sale at your local supermarket, why not learn how to Freeze Cream Cheese so that you have ready-to-use cream cheese on hand the next time you need it?

Reader Review

So simple! Thank you for the various ways to make basic cream cheese come alive.

– Elizabeth

Karlynn’s Recipe Notes

Skill Level: This recipe is so easy to make that you’ll never have to look again at pre-made whipped cream cheeses!
Total Time: You can have this creamy, fluffy dip or spread ready in just 5 minutes!
Variations: Cream cheese is such a neutral base that the sky’s the limit regarding flavorful additions! Beyond my recipes for garlic-herb and vanilla whipped cream cheese, you could add pretty much any fresh or dried herbs, spice blends like Garam Masala, pesto, spicy chilis (jalapeño and lime are great!), and even apple or pumpkin pie spices and a little drizzle of honey!
Tools For This Recipe: You’ll want an electric hand mixer or stand mixer to make whipping your cream cheese easy!

A hand holds a poppy seed cracker with a generous dollop of creamy, chive-topped dip above a bowl of dip, with more crackers blurred in the background.

What You’ll Need for Ingredients

Cream Cheese: One eight-ounce block of plain cream cheese is all you need! Look for when they go on sale and feel free to stock up! You can freeze blocks of cream cheese in their original packaging for up to two months, and even though the texture will be slightly impacted, you’ll never notice once you’ve whipped it!

A block of tofu on a cutting board surrounded by bowls of dried herbs, plant-based milk, garlic cloves, fresh chives, basil leaves, parsley, an onion, and heads of garlic on a white marble surface.

Flavorings: Whether you choose to make your whipped cream sweet or savory, set aside a little time to allow it to rest in your fridge after you’ve finished whipping everything together! This will allow the flavors to come together and give you the best bite for your buck!

Whipping Cream: A little whipping cream helps transform your cream cheese from smooth to light and fluffy! Don’t worry too much about the added fat; you’ll only need one or two tablespoons at most!

How To Make Whipped Cream Cheese

This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.

A glass bowl with creamy mixture sits on a white surface, surrounded by fresh herbs, garlic, seasonings, a mixer with beaters, and a striped towel, suggesting ingredient preparation for a recipe.

A glass bowl of creamy whipped mixture is surrounded by fresh herbs, garlic cloves, various seasonings in bowls, and a hand mixer on a white marble surface with a striped kitchen towel.

Place your block of room-temperature cream cheese in the bowl of a stand mixer or a bowl large enough for a hand mixer, and beat until smooth.
Add the first tablespoon of whipping cream and continue to beat until light and fluffy, adding another tablespoon if necessary.
Add in any seasonings you want, mixing in thoroughly.
Transfer to an airtight container and keep in the refrigerator.

A hand dips a square cracker into a bowl of creamy herb dip, surrounded by more crackers and garnished with fresh parsley; jars of spices and garlic are visible in the background.

Karlynn’s Tips and Tricks for the Perfect Whipped Cream Cheese

Start at Room Temp: Take your cream cheese out of the fridge ahead of time to make it easier to whip. If the cream cheese is too cold, your mixer will struggle to work air into it.
Whip It Good: It might seem odd to add whipping cream to a spread like this, but the little bit of added liquid (and fat) helps keep the final product at a dreamy, spreadable and fluffy consistency even after you’ve stored it in the fridge!

A close-up of a spoonful of creamy dip garnished with chopped chives, held above a bowl of dip with crackers and herbs arranged around it on a table.

Storage Instructions

I don’t recommend freezing your cream cheese once you’ve whipped it; it’ll lose its light and airy texture and separate once you try to defrost it. Once your whipped cream cheese is fluffy and ready to go, you can transfer it into an airtight container and keep it in the refrigerator for up to 5 days—though I’m sure you’ll find that you use it up before it has the chance to go off!

More Delicious Cream Cheese Recipes

Sweet, tangy, and rich, you need to try out my recipe for The BEST Cream Cheese Icing next time you’re making cupcakes!
If you love cinnamon rolls, you’ll love my Cream Cheese Glaze!
Looking for something a little lighter but just as dreamy and fluffy? Try my Strawberry Whipped Cream as a topping for scones, muffins, cakes, and more!

There you have it! Next time you’re hankering for a bagel with a schmear of something extra special, there’s no reason to reach for expensive pre-whipped cream cheese spreads or dips! The best part of doing it yourself at home is that you can add anything you like for a bite that’s perfectly customized to your tastes! I love herb and garlic whipped cream cheese as a dip for chips and crackers, and cinnamon-sugar cream cheese on a slice of toasted raisin bread or a raisin bagel for a quick sweet treat!

Try this recipe out and let me know what you think in the comments below!

Happy Cooking!

Karlynn