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Whipped Brie is the easy appetizer recipe you need! Made with minimal effort and one key ingredient, this sweet & savory Whipped Brie is the ultimate recipe for entertaining and always a hit with the pickiest of guests!
Everyone loves my Baked Brie, but for a twist on your charcuterie board, try whipped brie. This easy appetizer transforms brie into a light, fluffy, spreadable treat that's irresistibly good!
Three Things to Note Before Starting
- Use 2-3 smaller wheels or one large wheel of brie (e.g., Costco-sized). Double or triple cream brie works great.
- Remove the rind of the brie cheese while cold, but then let come to room temperature before whipping to achieve a cloud-like fluffy texture.
- A stand mixer works best for whipping the brie, but you can opt to use a handheld mixer or food processor.
How to Make Whipped Brie Cheese
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Remove Rind. Using a sharp knife, carefully cut off the rind of the brie cheese. It is easiest to do this when the brie is nice and cold.
- Let brie come to room temperature. After removing and discarding the rind from the brie, let the brie come to room temperature for 1-2 hours.
- Whip. Place the brie in a stand mixer fitted with a paddle attachment and beat on medium speed for 5 minutes. Keep in mind that the brie will be very stiff once you start beating it. After 5 minutes, scrape down the sides of the mixing bowl, and continue to mix on medium speed, for another 3-5 minutes, or until the brie cheese is light and fluffy. You can certainly opt to whip the cheese in a food processor or with a handheld mixer, but it will take a bit longer for the cheese to become light and creamy.
- Garnish. Spread the whipped brie cheese out in shallow serving dish and top with your toppings of your choice.
- Serve. Another wonderful thing about whipped brie is that is can sit out at room temp for several hours, making it a great option for a holiday party, cocktail party, or entertaining guests. Simply serve whipped brie with crackers, crostini, fruit (think apple slices, strawberries, grapes, etc.), or bread and be prepared for your guests to devour and sing your praises.
My Favorite Variations for Whipped Brie
Let your imagination and taste buds guide you to vary the toppings for whipped brie. A few of my favorite variations are below.
- For the Holidays: Make it festive with pops of green and red by top the whipped brie with a generous drizzle of honey, a light drizzle of olive oil, a sprinkle of sea salt, and for color, pomegranate seeds and fresh thyme leaves or chopped rosemary.
- Sweet and Spicy: Dollop sweet chili sauce over the whipped honey.
- Simple but Elegant: Top the baked brie with a drizzle of honey or your favorite jam and then top with chopped pecans, chopped walnuts, or chopped pistachios.
Leftovers??
On the off chance you have leftover whipped brie, transfer it to an airtight container and store in the refrigerator for up to 5 days. The whipped cheese will harden as it cools, so keep in mind you will need to let the mixture come to room temperature and whip again, in order to replicate the creamy texture. Alternatively, you can slice the leftover brie to make a brie delicious grilled cheese or place the leftover whipped brie into a heat-safe small casserole dish and bake at 350 degrees for 15-20 minutes, or until gooey and warmed.
More Party-Favorite Appetizers
Looking for more easy appetizer recipes to entertain with? Don't miss Bacon Wrapped Dates, Stuffed Mushrooms, Antipasto Skewers or one of the following favorites.
If you enjoyed this recipe for Whipped Brie, I would love for you to leave a comment and review below.
Whipped Brie Cheese
Ingredients
- 18 ounces brie cheese, double or triple cream
- toppings of choice, chopped nuts, honey, pomegranate seeds, fresh herbs, olive oil, salt and pepper, etc.
Instructions
- Using a sharp knife, carefully cut off the rind of 18 ounces brie cheese (be sure it is COLD). Discard the rind and place the cheese the bowl of a stand mixer fitted with a paddle attachment, a large mixing bowl, or a food processor fitted with an s-blade. Let the cheese sit at room temperature for 90-120 minutes before whipping.
- Once the brie cheese is at room temperature, mix (or pulse) the cheese on medium-high speed for 5 minutes. Scrape down the sides of the bowl, and continue to mix (or pulse) on medium-high speed for 3-5 minutes, or until light and fluffy. You ware looking for a similar texture as that of softened butter.
- Spread the brie cheese out into a shallow serving dish. Add toppings of choice. I like to add a generous drizzle of honey, a light drizzle of extra virgin olive oil, a pinch of sea salt, pomegranate seeds, and fresh thyme leaves.
- Serve immediately with with crostini, crackers, apples, strawberries, grapes, pretzels, pita chips, and/or baguette slices.
Equipment
- Stand Mixer (pricey but this one has lasted me 20+ years!)
Notes
- For the Holidays: Make it festive with pops of green and red by top the whipped brie with a generous drizzle of honey, a light drizzle of olive oil, a sprinkle of sea salt, and for color, pomegranate seeds and fresh thyme leaves or chopped rosemary.
- Sweet and Spicy: Dollop sweet chili sauce over the whipped honey.
- Simple but Elegant: Top the baked brie with a drizzle of honey or your favorite jam and then top with chopped pecans, chopped walnuts, or chopped pistachios.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You say to discard the rind from the Brie. I know recipes suggest putting Parmesan rinds in soup for added flavor. I wonder if that might be something to do with the rind from Brie.
Also I'm thinking that cranberries might be a good option for putting over the Brie. I recognize that ANY option COULD be used but would cranberries be a good one?
Dried cranberries or even cranberry sauce would be delicious! As for the rind of brie, great question. However, it is not similar to that of parmesan and will not lend flavor to dishes. It is best to be discarded.