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
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I tried this method but the result was too thin for my taste. I suggest slowly adding milk until the desired consistency is achieved. My personal taste is about 1 ounce of milk per 8 ounces of cream cheese.
Can you add half n half instead of milk? Or just cream?
Just wondering, would how long this whipped cream cheese will last in the fridge then be based on the expiration date of the milk? Or is it make it to use, but not really shelf stable or fit for storage in the fridge? Thanks!
It would probably only last a few days, like milk or cream.
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