When my husband and I first got married, our mornings often started with blueberry bagels and strawberry cream cheese before we headed off to college. Those early habits probably contributed to me gaining about 25 pounds during the first few months of marriage. I hadn’t really had a bagel since I worked in a bakery three years ago — and those bakery bagels were the best.
On vacation last month the hotel breakfast buffet always offered bagels, and my nearly four-year-old son absolutely loved them. Recently, while grocery shopping, he asked for bagels when we passed the bakery, so I gave in and picked some up. I decided to make a homemade flavored cream cheese to go with them, so I bought a plain block and flavored it at home.
This whipped strawberry cream cheese turned out light, slightly sweet, and bright with a touch of strawberry. My kids would happily eat it by the spoonful, but I only let them have it on their breakfast bagels. It’s delicious on bagels and also works well as a dip for fruit or graham crackers. The texture improves after chilling in the refrigerator, so you can make it ahead of time and let it firm up. Enjoy!
Whipped Strawberry Cream Cheese
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Ingredients
- 8 oz (226 g) block-style cream cheese, (I used Neufchatel)
- ½ cup (60 g) powdered sugar
- 3 Tbsp strawberry jam
- ½ cup (38 g) whipped topping, (I used light whipped topping)
Instructions
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Using a stand mixer with the paddle attachment, beat the cream cheese and powdered sugar until smooth and lump-free. Scrape the bowl and mix again if needed. Mix in the strawberry jam until evenly combined.
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Switch to the whisk attachment and add the whipped topping. Whip until the mixture is light, airy, and holds stiff peaks—about 1 minute. You’ll see ripples form in the cream cheese when it’s ready. Spread on toasted bagels and enjoy!
Notes
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