I love cheese! I could make a meal out of cheese every night and be the happiest person ever! Whipped brie has been on my radar for a while. I like the idea of it being so soft you can use it as a dip for veggies or spread it on some bread and crackers. If you make it in advance be warned it will firm up in the fridge so you’ll have to take it out in enough time for your party. I suggest making it right before so it’s not sitting out twice.

Whipped Brie Cheese
(Adapted from Just a Taste)

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3 (8-oz.) wheels Brie cheese, cold
Honey or jam, for garnishing
Toasts or crackers, for serving

Using a serrated knife, remove the entire rind from each wheel of Brie. Let the cheese come to room temp then add it to the bowl of a stand mixer fitted with a paddle attachment.

Beat the cheese on medium speed until it becomes smooth and creamy, scraping down the sides as needed, about 10 minutes. (See Kelly’s Notes.)

Transfer the whipped Brie to a serving plate then drizzle with honey or jam and serve with toasts or crackers for dipping.

Do not try to halve this recipe. You need a minimum of three wheels of Brie so that it beats together in the stand mixer bowl and becomes light and pillowy.
The Brie will be very stiff once you start beating it. After 10 minutes, it will lighten in color and texture.

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