Here's how to make your own whipped cream cheese instead of paying extra for it at the market. Beat cream cheese in a bowl while slowly adding 3 to 4 tablespoons of milk per 8 ounces of cream cheese. It's as easy, peasy as that. ;-)
By Deeli from Richland, WA
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
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.
By John from Saint Augustine, FL
According to the links below use:
3 to 4 tablespoons milk
1 package (8 ounces) cream cheese, softened
Source:
thethinkingmother.blogspot.com/
I believe the whipped cream cheese is simply that - whipped cream cheese, nothing added. The company is simple "saving" you the whipping step when they sell the whipped product. Soften the cream cheese (leave it out of the refrigerator for about 1 hour) and beat it until fluffy. If you have a stand up mixer with a whisk attachment, this is best.
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 :-)
OK first, in order to make your cream cheese light and airy like what is in the market you must first add air (to make it light and fluffy). I you add ordinary milk it will only make it thin. i do not think that is very appealing.
You need low fat whipping cream. Whipping cream doubles when whipped by allowing air this produces a very light and of course airy product. For example, if you want to make homemade whipped cream you would add confectioners sugar to heavy whipping cream. one sm. carton of cream will produce a lot of whipped cream.
So go with the low fat whipping cream or low fat heavy whipping cream. Thanks, Carla
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.
I end up using less when whipped ..otherwise i could eat the whole block ...:)
Read the label. Surficants and preservatives are added.
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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Does anyone have a recipe for making whipped and spreadable cream cheese like you buy in the grocery store? Thanks for your help.
