So, I Accidentally Fell In Love With Whipped Brie
You ever start a recipe not really thinking it'll be a home run—then next thing you know, your friends are emailing for the "fancy cheese thing" you made? That was me the first time I made whipped brie. I literally only tried this because I had a sad wheel leftover from a party (Brie always looks so perfect, then suddenly, poof, someone's spreading it on chips). Anyway, one night I blitzed it in my old food processor out of pure curiosity. Let me tell ya, it went from average to “Oh, so this is what living tastes like.” Pretty sure my cousin still talks about "that cloud cheese on toast" three holidays later. Also, you know how sometimes brie can be a bit... well, stinky? Whipping it changes everything. Actually, let's get into why you'll probably be whipping cheese by next week too.
Why You'll Love This Silly Simple Whipped Brie (Seriously)
- I make this when I want to look like I've got it together, even if I haven't swept the floors in a week (who's looking at the floors when there's cheese?).
- My family goes absolutely bonkers for this, especially if I've jazzed it up with a splash of honey or some roasted garlic. Even my picky uncle who claims he “doesn’t trust soft cheese”—he's obsessed.
- This recipe is a miracle for when you're this close to ordering takeout, but also want people to think you put in actual effort.
- Big game changer for me—once I figured out it's OK if your brie isn’t the fanciest. It’ll still be spreadable and gorgeous.
P.S. If your kitchen gets a bit chaotic, you’ll be right at home. Mine does too.
What Ingredients You Need (Like, Not Much)
- One wheel brie cheese (about 200g to 250g) — I’ve used cheap grocery store brie and splurgy versions from a little French cheese shop uptown. Both fine, although my grandmother swore by Président; honestly, use what’s on sale.
- A dollop of cream cheese (2-3 tablespoons, optional) — I add this when I want an even fluffier spread, or the brie is a bit sad and crumbly. Mascarpone also works if you're feeling fancy.
- 1 tablespoon honey or a drizzle of maple syrup — totally optional. Sometimes I leave it out if I’m adding sweet toppings later.
- Pinch of salt (only if you think it needs it. Most brie is salty enough.)
- Optional flavor boosts: Fresh thyme, black pepper, a bit of lemon zest, or even a roasted garlic clove. I went through a phase putting chopped chives on everything. Made no sense, but I did it anyway.
(In a pinch, I've used Camembert, but honestly, it’s just… not quite the same. Not bad though!)
Let's Whip It Up! (Instructions That Aren't Too Fussy)
- Let your brie get real soft. Take it out of the fridge and ignore it for at least an hour. No shortcuts here—cold brie just clumps together. Trust me, I learned this one the hard way.
- Remove the rind… or don’t. Ok, technically, most people cut off the white rind (I usually just scrape most of it off with a cheap knife). Little bits left behind are fine. If you like a tiny kick of earthy flavor, leave some on.
- Break up the cheese and toss it into a food processor. If you’re adding cream cheese, honey, or anything else, chuck it in now.
- Blend, baby, blend! At first, it’ll look weird and thick—don’t panic. Scrape down the bowl a couple times (this is when I sneak a taste; who can help it?). Keep going until it’s cloud-like, smooth, and fluffy.
- Taste and adjust. Now’s when you can add a touch more honey or lemon zest if the mood strikes.
- Scoop into a bowl or pile it onto toasty bread. Eat it. (That’s an official step.)
And that’s it! You may have a mild cheese-induced epiphany. Or you may just want more brie. Both are valid.
Little Notes I've Picked Up Along The Way
- If you use a stand mixer instead of a food processor, it works; just takes longer. I actually prefer the processor for less cleanup, but you do you.
- Some days the cheese doesn’t want to whip smoothly—add a touch (seriously, like half a teaspoon) of heavy cream to help it along.
- If it tastes a bit bland, don't panic; salt and a whisper of lemon zest transform things.
Variations I've Tried (Confession: Not All Were Genius)
- Whipped Brie with herbs: Chopped fresh basil or dill. Yes, yes, yes.
- Add roasted garlic: Makes it just a tad fancier. My friends think I went to culinary school!
- Jalapeño “experiment”: Don’t do it. Sorry, it just didn’t work for me; the flavors fought each other.
- With toasted pecans: Fancy holiday vibes. Good with dried cranberries too.
If You Don’t Have The Gear...
No food processor? No worries, mate. Mash everything together with a fork and beat it with a whisk (takes longer, still delicious—think of it as a quick arm workout). I’ve even used the back of a mug in a rental kitchen before—takes some elbow grease, but hey.
How To (Maybe) Store It—If You Somehow Have Leftovers
I’m supposed to tell you to store whipped brie in an airtight container in the fridge for up to 2 days. In reality, it never sticks around that long in my house. But if you’re really disciplined, it does sit nicely and gets even tastier. (Ok, maybe I think so because I can snack straight from the fridge, who knows?)
Serving Ideas That Make My Heart Sing
- Heap it on toasted sourdough. Personal favorite.
- Spoon onto crackers, with a bit of fig jam. Or apricot if you’re feeling wild.
- Use as a sandwich spread! Seriously, try it with leftover roast chicken.
- Sunday tradition: Spread on warm baguette, sprinkle sea salt, chase kids away with a spoon.
Real-Pro Tips (After A Few Flops)
- I once tried to use cold brie and just got a chunky mess; let it go soft, or you’ll regret it.
- Don’t rush the blending; it takes a minute or two. When in doubt, blend longer.
- Taste, taste, taste—sometimes my brie tastes wildly different batch to batch.
Whipped Brie FAQs As My Friends Ask Them
- Can I make whipped brie ahead of time?
Oh, totally. Actually, I think it tastes even better the next day (just give it a good stir if it looks a bit dense). - What else can I add in?
Gosh, so many things! Try truffle oil, a dab of harissa, or lemon pepper. Go nuts. - Does this work with goat cheese?
It does, but you lose that melty brie magic. Goat cheese is… well, a little sassier. - Is this gluten free?
The cheese itself is, absolutely. Just watch your crackers or bread. Oh, and if you want GF ideas, Serious Eats’ gluten-free appetizers guide is super helpful. - What’s the best way to top whipped brie?
I’m partial to a drizzle of honey and cracked pepper, but my mate is obsessed with pomegranate seeds. It’s whatever floats your boat.
And A Quick Side Note
I know this was supposed to be all about cheese, but if you’re into making board snacks, check out Cheese Grotto’s guide to cheese tastings. I got some great party tricks from them. Ok, back to the brie.
Ready to whip it up? Honestly, I'd love to hear about your variation that works (or doesn't—makes me feel better about the jalapeño incident!).
Ingredients
- 8 oz (225 g) brie cheese, rind removed
- 2 tablespoon cream cheese, softened
- 2 tablespoon heavy cream
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon sea salt
- ⅛ teaspoon cracked black pepper
- To serve: sliced baguette or crackers
Instructions
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1Cut the brie cheese into small pieces and remove as much rind as possible for a smoother texture.
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2Place the brie, cream cheese, and heavy cream in a food processor or stand mixer.
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3Blend or whip on medium-high speed for 2-3 minutes, scraping down the sides as needed, until the mixture is smooth and airy.
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4Add honey, fresh thyme leaves, sea salt, and black pepper. Blend briefly to combine.
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5Transfer the whipped brie to a serving bowl. Drizzle with extra honey and sprinkle with more thyme if desired.
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6Serve immediately with sliced baguette or crackers, or refrigerate for up to 2 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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