1pkg.(8 oz.) cream cheese, softened(low fat is fine, don't use fat-free)
3tablespoonswhole milk, or heavy cream
seeds of 1 vanilla bean, scraped out(see note)
1tablespoonhoney, more to taste
dashfreshly grated nutmeg(optional)
Instructions
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.
Notes
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.