Whipped Brie

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By now, you’ve probably heard of whipped cream cheese, whipped butter, and maybe even whipped feta. But have you ever heard of whipped Brie? There is something about whipped dairy that completely transforms the texture, making it extra fluffy, light and airy.

Brie is already incredibly creamy and delicious, but imagine taking it to the next level by whipping it 🤤. Pure indulgence!

Why You’ll Love Whipped Brie

This recipe will literally take 10 minutes to whip up (pun intended 😉), and I guarantee it will be a sure way to impress your guests without breaking a sweat.

The whipped texture elevates the already decadent and velvety Brie, and the options for toppings are endless. Whether you are hosting a party or just want to indulge in a tasty treat, this whipped Brie recipe will undoubtedly be on repeat!

How to Prepare Whipped Brie

🧊 Remove the brie from the fridge and cut out the rind.

🧀 Let the cheese come to room temperature.

⭐ Optional: Snack on the rind while you’re waiting!

🥖 Once at room temperature, use a food processor to process the brie until pale and smooth (5-10 minutes).

🍯 Top with honey, hot honey, or a honeycomb.

🌿 Garnish with rosemary and enjoy!

Whipped Brie

Nonna’s Tip

You need to make sure the Brie cheese is not cold and at room temperature for best results.

Whipped Brie Variations and Substitutions

  1. Instead of honey, try maple syrup or a fruit jam.
  2. For a 🌶️ spicy kick, you could drizzle the whipped brie with chili-infused honey or use a homemade chutney. Try my Easy Hot Honey recipe.
  3. Substitute rosemary with thyme, basil, or mint.
  4. Try adding your favorite nuts 🌰 or seeds in addition to the honey.

Other Dip Recipes

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Common Questions

What other toppings can i use?

You can certainly get creative with whipped brie toppings! Feel free to try lemon zest, balsamic reduction, fig glaze, nuts, fresh mint, or something else. The options are endless!

why does the brie need to be room temp?

Bringing the brie to room temperature makes it creamier, improves the flavor, and makes it easier to process for a smoother texture in this recipe.

what can I use the rind for?

You can use the rind for a number of things. You could infuse an oil to cook with, snack on it while you’re waiting for the brie to come to room temp, or toss it into a soup you’re making.

where did you buy the honeycomb?

I purchased mine at a local farm called Little Bee Farmers Market, but you can look online as well.

what else can I use instead of honeycomb?

Instead of honeycomb for your whipped brie, you could try liquid honey, infused honey, hot honey, maple syrup, agave nectar, fruit compote, balsamic glaze, fig jam, or candied nuts.

Whipped Brie

Whipped Brie

This recipe will literally take 10 minutes to whip up (pun intended 😉), and I guarantee it will be a sure way to impress your guests without breaking a sweat. The whipped texture elevates the already decadent and velvety Brie, and the options for toppings are endless. Whether you are hosting a party or just want to indulge in a tasty treat, this whipped Brie recipe will undoubtedly be on repeat!
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Course: Appetizer
Cuisine: American
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients 

  • 600 grams brie cheese, I used two wheels
  • honey , to taste
  • crostini, or fresh bread
  • rosemary , for garnish

Instructions 

  • Take the brie out of the fridge. Cut out the rind as best as possible and let the cheese come to room temperature.
  • Note: you can snack on the rind as I often do.
  • When the brie is at room temperature, add it to a food processor and process until pale and smooth. This step should take around 5-10 minutes.
  • Top with honey, hot honey, or a honey comb. Garnish with rosemary and enjoy!

Video

Nutrition

Calories: 501kcal, Carbohydrates: 1g, Protein: 31g, Fat: 42g, Saturated Fat: 26g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 12g, Cholesterol: 150mg, Sodium: 944mg, Potassium: 228mg, Sugar: 1g, Vitamin A: 888IU, Calcium: 276mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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