Vanilla Bean Whipped Cream Cheese
Vanilla bean whipped cream cheese is perfect on a bagel, English muffin, or your morning toast. It’s so easy to make!
Why you’ll love it: Whipped cream cheese is so light and delicious but not overly sweet. You can sweeten it to your taste.
How long it takes: 5 minutes
Equipment you’ll need: electric mixer, mixing bowl
Servings: 16 (about 2 tablespoons each)
What do you like to eat for breakfast? Cereal? Eggs? Bacon? Bagels?
Every once in a while I really get the craving for a bagel and cream cheese, especially a toasted blueberry bagel (although cinnamon raisin is a close second). I really love everything bagels but they aren’t a good match with this cream cheese. And my son is allergic to sesame seeds, so they’re a no-go.
Usually I opt for eggs and vegetables for breakfast, but like I said, every once in a while that bagel craving hits, and I definitely want some perfectly fluffy, spreadable cream cheese on that bagel.
Who wouldn’t want that in their life?!
This whipped cream cheese is the answer.
About This Recipe
Whipped cream cheese spread is a delicious choice for topping your bagel, toast, muffin, or pancakes. It is subtly sweetened by honey and flavored with vanilla bean and freshly ground nutmeg.
This spread is a great addition to a holiday brunch. The little vanilla bean flecks make the dip look so classy. It’s perfect for Mother’s Day, Easter, Christmas, Monday, Tuesday…. I’m sure you get the point.
It’s so easy to make. Give yourself about five minutes to simply put the ingredients in a bowl and use an electric mixer to whip it into a smooth and fluffy spread.
What You’ll Need
- Cream Cheese: You’ll need an 8 oz. package of either regular or lowfat cream cheese. Avoid nonfat cream cheese; it’s too soft and has additives. Take the cream cheese out of the refrigerator an hour or two ahead of time to soften.
- Whole Milk or Heavy Cream: You’ll blend milk or cream into the cream cheese to make it “whippable” and spreadable. Heavy cream is best but whole milk works well, too.
- Vanilla Bean: Scrape the seeds out of one vanilla bean. The dark flecks really add visual appeal to the dip. If you don’t have a vanilla bean, substitute 1 tablespoon of pure vanilla extract or vanilla bean paste. If you use the paste, use less sweetener because vanilla bean paste contains sugar.
- Honey: This sweetener adds flavor as well as sweetness. If you prefer, substitute maple syrup, agave, or packed brown sugar.
- Freshly Grated Nutmeg: While this is optional, you’ll love the flavor it adds.
Whipped cream cheese has a different consistency than cream cheese. Because it’s been whipped, air is incorporated into the cream cheese, giving it more volume and making it softer and more spreadable. Often it’s sweetened or flavored.
Always use the cream cheese specified in the recipe. If a recipe simply calls for cream cheese, buy a block of cream cheese. Do not substitute whipped cream cheese spread. It will affect the results of your recipe.
Generally, whipped cream cheese has fewer calories and less fat than regular cream cheese. Whipping the cream cheese adds volume (air) so two tablespoons of whipped cream cheese is part cream cheese and part air, if that makes sense.
It’s a little difficult to figure out exactly because it depends on how much it’s whipped and whether you’ve added anything else to it.
How To Serve This Cream Cheese Spread
It goes well on any type of bread: bagels, English muffins, toast, pancakes, muffins, etc. Here’s a few ideas:
- Apple quinoa pancakes
- Pumpkin streusel bread
- Whole wheat banana bread
- Buckwheat pancakes
- Apple cinnamon muffins
- Banana bread muffins
- Homemade English Muffins by Baked by an Introvert
Cream cheese spreads also make a good dip for fruits, graham crackers, or cookies. Try it with sliced apples, graham cracker sticks, or gingersnap cookies.
Make It Your Own
Easy peasy! Add a little more honey or maple syrup to make it sweeter, or try adding cinnamon or a little orange zest. All delicious choices!
Layer it up! After you spread the cream cheese on your bagel or muffin, layer on sliced or chopped fruit. This apple compote is really good.
Refrigerate cream cheese dip in an airtight container for up to 4 days.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 pkg. (8 oz.) cream cheese, softened (low fat is fine, don't use fat-free)
- 3 tablespoons whole milk, or heavy cream
- seeds of 1 vanilla bean, scraped out (see note)
- 1 tablespoon honey, more to taste
- dash freshly grated nutmeg (optional)
- Whip all ingredients together with an electric mixer until smooth and slightly fluffy, 3 to 5 minutes.
- Spread on toasted bagels, pancakes, or whatever else you like! It also makes a great dip.
- If desired, 1 tablespoon vanilla extract or vanilla bean paste can be substituted for the vanilla bean.
- Refrigerate in a covered container for up to four days.
- Nutrition information is a little tricky. It depends on how much air is incorporated into the whipped cream cheese and how much you consider one serving so consider this note a disclaimer.
- Variations: Add a dash of cinnamon, orange zest, or add more honey to make it sweeter. Other sweeteners can be substituted for the honey, such as maple syrup or sugar.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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