Light And Fluffy Whipped Cream Cheese - Gemma’s Bigger Bolder Baking (2024)

FAQs

Can I substitute regular cream cheese for whipped cream cheese? ›

THE BOTTOM LINE: In recipes for which cream cheese is cooked, we recommend sticking with the traditional block. In cases where it is not heated, the whipped product is acceptable provided you substitute by weight. TAKES THE CAKE: Block cream cheese makes luxuriously creamy, dense cheesecake.

Regular cream cheese has a fair amount of fat, especially the artery-clogging kind, for a pretty moderate serving. But cream cheese can still grace your morning whole-wheat bagel. Reach for the whipped type in the dairy case. You can save about half the calories and saturated fat.

It's the cream's milkfat content that makes this possible. As you whisk the milk, the fat molecules start to join together and form pockets of air, gradually making a stable structure: whipped cream. (And if you whip too long, you can actually break the fat apart again and make butter!)

Cream whips up to at least 3 times its volume (so 1 cup cream will yield about 3 cups whipped cream), and it tends to splatter quite a bit while being whipped, so be sure to use a very large bowl.

Unlike regular cream cheese, cream cheese that has been whipped incorporates much more air into the cream cheese due to the whipping process. This additional air gives it that light and fluffy texture, making it perfect as a spread. It's also different from regular cream cheese based on the manufacturing process.

Whipped cream cheese is available, packaged in a tub already softened, though this may only work as a swap for block cream cheese in recipes that aren't cooked since the moisture content is different. Just like butter, when cream cheese is cold, it can be difficult to spread or combine with other ingredients.

The difference: a normal tub of Philadelphia contains 23% fat (of which 14% is saturates), while the 'Light' version (which is not even the lightest version that Philadelphia makes) contains 11.5% fat (of which 7.6% is saturates). The Light version has added citric acid and flavouring.

Peanut butter may be higher in calories than cream cheese (95 calories per tablespoon versus 50), but it delivers what cream cheese doesn't: heart-healthy fats, fibre, B vitamins, vitamin E, magnesium, potassium and phytochemicals. Peanut butter is also a much better source of protein than cream cheese.

Made with milk and real cream, Philadelphia Lightest has only 3% fat and is packed with 11% protein. Spread it over crispbread and top it with fresh cherry tomatoes for a wholesome snack, or spread it over wraps as a delicious and healthier alternative to sour cream or mayonnaise.

The clumping first allows tiny air bubbles to be trapped in the cream, forming a light and airy product you might have had, called whipped cream. But if the shaking continues, the fat particles start to clump so much that the air can no longer be held by the cream, and butter forms.

What is the US equivalent to double cream? ›

The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.

Depends on how much butter. Adding too much butter, the resulting frosting will be very rich & heavy, basically a buttercream frosting and not light and airy like a whipped cream frosting. My guess is around the ratio of 3:1, whipped cream to butter should be ok if at all you want to add butter to whipped cream.

Start with a cold bowl and beaters (or a cold balloon whisk, if you're whipping by hand). It's the fat in cream that helps trap the air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes.

I recommend making whipped cream in a chilled metal bowl using the chilled whisk attachment. Since cream whips best when cold, the chilled bowl will give you the best results by making the most volume from the cream. To chill the bowl and whisk, simply place them in the freezer for about 15 minutes before starting.

Whipped cream will hold for 2 to 3 hours in most cases, although this time is shortened in warmer weather. The point is that unless you are making your topping more than a couple of hours ahead, you don't need to worry about your whipped cream deflating.

It's the perfect topping or filling for cakes and cupcakes, and makes the most amazing fruit dip. You'll still get a little bit of tang from the cream cheese but as opposed to cream cheese frosting, this is much much lighter, fluffier, and far less sweet.

Incorporate it into baked goods like cheesecakes, pastries, or frosting for a rich and decadent taste. Its spreadable consistency also makes it a convenient addition to pasta sauces, providing a creamy and cheesy element.

Cream cheese frosting will be thin and runny if you're not careful about the type of cream cheese you use. Make sure you use an 8 ounce (226g) brick of full-fat cream cheese, not low-fat cream cheese and not cream cheese spread sold in a tub. Save cream cheese spread for bagels and low fat cream cheese for cooking.