Whipped Brie

Whipped Brie
Visitor ratings: 4.5 (90%) 2 votes

whipped brie cones
Oh, all right, this is what we’re making.

This is another part of our appetizer that we’re making. Nope, we’re not saying what it is just yet — that’s tomorrow’s post. But, we will say that this is an integral part. And we’ll tell you that the idea of the whipped Brie comes from Thomas Keller. We think it was in The French Laundry Cookbook, but to be honest, we’re not sure; it may have been another of his books. (Part of tomorrow’s recipe uses something from The French Laundry Cookbook, too, so you might want to watch for that).

At first, we weren’t even going to call this out as a separate recipe, but, as with the balsamic reduction in Tuesday’s post, we felt that whipped Brie is versatile enough to stand on its own. You can use it as a creamy spread for canapes or sandwiches, it’s smooth and creamy enough to pipe onto cucumber slices for hors d’oeuvres, or even to scoop out small balls to accompany a salad. Plus, this is sooo easy, a ten-year old could make it. Really. Scratch it up right along with us and you’ll see.

Whipped Brie

Yield: 8 ounces whipped brie

Whipped Brie


  • 10 ounces Brie cheese

Abbreviated Instructions

Cut rind from cheese and discard. Cut cheese into 1-inch cubes and place in the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium, scraping down the sides of the bowl, until smooth and light, about 10 minutes.


Ingredient discussion:

We just picked up a wedge of Brie specifically for this. As we rarely buy Brie — not sure why that is, as we think it’s very tasty — we selected a triple cream Brie, but we think that any Brie should work just fine.

Procedure in detail:

brie cubes
You’re going to whip this cheese until it’s smooth and silky, ten minutes.

Cut rind. Trim off all the rind from the cheese. If you happen to like the rind — it’s edible, it’s only covered in the mold from a strain of penicillin — you can eat it, otherwise discard. Once the rind is removed, slice the cheese into 1-inch cubes.

whipping brie
In a few minutes, the Brie will smooth out so you can increase the speed of the mixer to medium.

Whip. Place the cubes in the bowl of a stand mixer fitted with the paddle attachment and start beating. You might have to start on low until the cheese breaks up, but, in a minute, you should be able to whip the Brie on medium to medium-high. Let the mixer do the work, but stop it from time to time to scrape down the sides of the bowl. After 10 minutes, the Brie will be super smooth and light and is ready to use.

whipped brie in piping bag
The whipped Brie is smooth and creamy enough to pipe easily, so that’s what we’ll do.

We put ours in a piping bag fitted with a star tip so we could make our appetizers, but, as we said above, you can always just scoop out little balls to place on the side of a salad, or even lightly spread the whipped Brie on a sandwich or bagel. It’s all up to you, so be creative. It is amazing just how smooth and silky the Brie becomes after being whipped. It’s almost as if it’s a completely different cheese; you recognize the taste, but not the texture. This “recipe” is so easy that we have to give it five stars.

Worth the trouble?

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