This week’s edition of Making Groceries is super simple and super yummy: Homemade Strawberry Cream Cheese. Have you noticed that food manufacturers keep coming up with more and more whipped items? The whole idea is that by adding air, they cut their costs. We stupid consumers end up paying for air when we think we are paying for spreadability. Hmm, many of us have also been duped into paying for water for the past 15 years. Grandmothers everywhere must be rolling over in their graves.
Whipped Technique
This is the simple technique for whipping butter or cream cheese. I love whipped spreads because it saves bread from tearing and allows you to store food in the refrigerator.
It is very easy to do, but will require you to wash a bowl, mixer paddle and spatula. Other than that, there is virtually no effort involved.
1. Allow butter or cream cheese to sit on the counter for an hour or two, until it reaches room temperature.
2. Using a hand-held mixer, mix it for a minute, until all the product is smooth and spreadable.
3. Transfer to a container with a lid. You can spread some now, but the rest should be stored in the refrigerator. Use whenever you like, it’ll spread like, well, butter.
- 3-4 strawberries
- 8 oz cream cheese, at room temperature
- Pulverize strawberries in a food processor or blender.
- Add room-temp cream cheese and blend completely.
- Enjoy now or use within a week.
Just about any fruit will work, or try sun-dried tomatoes, caramelized onions or freshly snipped herbs.
The Bottom Line
Nobody should pay for air. Nobody should be selling it either. By taking the slight inconvenience of creating a convenient texture to butter or cream cheese you can have the same product the food manufactures create, but you’ll save about 60¢ a pop.
As far as the strawberry cream cheese is concerned, fresh flavor trumps the processed every time. This is truly amazing. Smoked salmon would also be nice, but if I have some, I’d probably just add a schmear of plain, whipped cream cheese to a bagel, then pile on the lox and capers whole. But that’s just me. Experiment, then share with a comment.
Bon appetite!
I was looking for how to make cream cheese – I have lactose allergies in my family and they don’t want to be taking a pill just to have a smear of this on their toast or a dessert.
Great idea, Montnan! You can also use defrosted frozen berries.
When I don’t have fresh berries or other fruit on hand, I like to whip in a tablespoon or three of jelly, jam, marmalade, Nutella chocolate sauce, or whatever sounds good. Start with 1 or 2 T/8 oz cream cheese, then add to your taste.
I looove strawberry cream cheese, so I am all about this! Looks so good!
Heck YES! Love this and love saving money!! Looks amazing.
Uuuum HELLO. This is so easy, and looks delicious. I’ll definitely have to give this a try soon. I’m hosting a brunch party next weekend, and I think it’d be a great addition to the food.
OH my gosh this looks delicious!! I LOVE strawberry cream cheese!
xo Kelsey | http://www.chasingcinderellablog.com
Yum! My kids would love this! So great for breakfast.
Soooooo much better than store bought junk! Yummmmmmm I love strawberries and cream cheese!
You had me at cheese. I love the idea of making your own and my kids would really love this too!
Cream cheese is love! These all look cute and yummy!
This looks so good! I love strawberries, so this would make such a good treat!
Give me all the cream cheese! Looks so good!
Love this. Strawberry cream cheese yummy.
Oh yum, It is one of my favorite cream cheeses to use.
this looks so good!
I love strawberry cream cheese so much! It’s like a little dessert that you don’t have to feel that guilty for! I am definitely going to make this soon!
Yummy! My little guy would love this!
This is the only cream cheese I’ll buy, so even better to be able to make it!! Thanks!
Glad you liked it!
Delicious.