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How To Whip Cream Cheese—Even Straight From The Fridge!

How To Whip Cream Cheese—Even Straight From The Fridge!

Here’s a quick tutorial that will have you whipping up fluffy cream cheese in no time—even with a cold block of cream cheese!

Whipping cream cheese is a great way to add a touch of luxury to your favorite dishes. It’s also a surprisingly easy task, even for new cooks. No one starts out in life knowing how to cook, right? 

With just a few simple ingredients and a few minutes of your time, you can whip up a batch of fluffy, delicious cream cheese that will make your taste buds sing.

This quick tutorial will be especially helpful if your block of cream cheese is still cold and firm -cough- if you forgot to take it out of the fridge.

Tip: Cut the block of cream cheese into cubes to increase surface area, which will help the ambient temperature soften the cream cheese faster.

In this recipe post, I’ll show you how to whip cream cheese like a pro. I’ll share my tips and tricks for getting the perfect consistency, and I’ll even give you some ideas for how to use your whipped cream cheese in different dishes.

So whether you’re a seasoned cook or you’re just starting out, read on for everything you need to know about how to whip cream cheese.

  1. Remove your cold cream cheese from the refrigerator, unwrap it, and set it on a cutting board.
  2. With any kind of knife, cut the block of cream cheese into one-inch cubes and separate them so there is space between each one.
  3. If the room is 72 degrees F or so, in 10 to 15 minutes, unwrapped and cubed cream cheese should be soft enough to whip without heating it up or waiting an hour.

Why you shouldn’t use a microwave to soften cream cheese

Even on a low setting, a microwave often overheats cream cheese, or creates very soft or melted spots that make cream cheese very loose and will not whip properly. 

If you are in a HUGE rush and really want to try a microwave, here are a few more ways to help you soften cream cheese.

Steps for how to whip cream cheese

  1. Soften cream cheese using the steps above. You want it SOFT, but not melted!
  2. Add your soft cream cheese to a large mixing bowl.
  3. We use a hand mixer for ours, and I recommend it for more control.
  4. Note: Don’t add any liquid until you have initially beaten your cream cheese so it’s smooth, otherwise it can cause lumps.
  5. On low, beat the cream cheese on medium speed until smooth. 
  6. Stop and scrape the sides of the bowl. 
  7. Restart the mixer and beat on low until the cream cheese becomes one smooth consistency.
  8. Add additional ingredients one a time, so if you are looking for a SOFTER consistency of whipped cream cheese, this is where you will add your T of milk or cream. 
  9. Then add the rest of your recipe’s ingredients as called for, usually heavy cream, sugar, eggs, and vanilla would be added at this stage, AFTER your cream cheese is smooth, creamy and consistent.

Tips for how to whip cream cheese

  • For the best results, use softened cream cheese. If the cream cheese is too cold, it will be difficult to beat. See steps above for softening cream cheese FAST.
  • If you don’t have a hand mixer or stand mixer, you can whip the cream cheese by hand. Just use a large sturdy whisk or a wooden spoon to beat the cream cheese until smooth. 
  • Some of the cream cheese may stick to your beaters, so keep moving the mixer around the bowl. You may need to unplug the mixer and use your scraper to help get the cream cheese out of the beaters; this usually means the cream cheese isn’t quite soft enough. The friction as you continue to beat will help soften the cream cheese the rest of the way, it will just take more scraping and beating, a little longer than it might otherwise.
  • Don’t add anything to the bowl like sugar, liquid or Cool Whip until you’ve beaten the cream cheese to a smooth consistency or it can cause lumps. Wait until it is a smooth, creamy texture before adding vanilla, milk, etc.
  • Add the sugar gradually, tasting as you go. This will help you to achieve the perfect sweetness level.
  • Add flavoring to your whipped cream cheese AFTER it’s the consistency you want it to be.
  • Use the whipped cream cheese immediately, or store it in an airtight container in the refrigerator for up to 5 days.

Supplies to gather

Our success in the kitchen happens when we start out prepared. Pull out your tools and ingredients before starting to cook. Here are the tools and ingredients you’ll need for how to whip cream cheese.


  • Cutting board
  • Knife
  • Large bowl
  • Hand mixer and beaters
  • Bowl scraper


  • Cream cheese
  • Optional: Milk or cream 

Ideas for serving whipped cream cheese

Whipped cream cheese is so light and fluffy, it spreads easily. Doing it yourself saves a bit of money so that you don’t have to buy it from the store already whipped. Whipped cream cheese can be used plain, sweetened, or flavored, and there are lots of ways to use it!

  • Use whipped cream cheese to make cheesecake, frosting, or dips, like our Beer Cheese Dip.
  • Spread whipped cream cheese on bagels, toast, or muffins.
  • Use whipped cream cheese to fill cupcakes or cookies.
  • Add whipped cream cheese to smoothies or shakes, especially if you love them thick and creamy!

The bottom line

Thanks for visiting us to learn how to whip cream cheese! With a little practice, you’ll be whipping cream cheese like a pro in no time!

More About Cream Cheese

How To Whip Cream Cheese—Straight From The Fridge!

How To Whip Cream Cheese—Straight From The Fridge!

Here’s a quick tutorial that will have you whipping up fluffy cream cheese in no time—even with a cold block of cream cheese right out of the fridge!


  • One or two 8-oz packages of cream cheese
  • 1 T cream or milk, as needed


  1. Remove the cold brick of cream cheese from the refrigerator and unwrap.
  2. Remove whole cream cheese from package and place on the cutting board.
  3. With knife, cut into one-inch cubes, separating the cubes from one another.
  4. Let the cubes sit on the cutting board for about 20 minutes.
  5. When soft, add the cubes to your large mixing bowl.
  6. Beat on low with the hand mixer, scraping the sides of the bowl as you go.
  7. In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on low speed until smooth. We used our Hamilton Beach hand mixer for better control. 
  8. Stop the mixer and scrape down the sides of the bowl (and the beaters, as needed).
  9. Continue beating and if you are looking for a slightly looser consistency, add 1 tablespoon or so of milk or cream. Beat to a uniform consistency and scrape the bowl as you go.
  10. Use in your favorite recipe immediately, or transfer to an airtight container and store cold for up to five days.

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