Best Homemade Cream Cheese Recipes

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
• Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
• Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
• Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
• Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
• Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.

HOMEMADE CREAM CHEESE

Steps:

• Bring milk and salt very slowly to the boil.
• Remove from heat and stir in white vinegar.
• Leave to cool.
• When cool pour mixture into a muslin bag and allow to drip.

WHIPPED CREAM CHEESE (HOMEMADE)

Steps:

• NOTE: you can try softening the cream cheese in your microwave, or leave it out on your kitchen top for a while (about an hour or two).
• Using your mixer, beat the cream cheese until whipped.
• At this point, you can gradually add in the milk until you get your desired "whipped" consistency.

HOMEMADE WHIPPED CREAM AND CREAM CHEESE ICING

Steps:

• Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer.
• Fit the mixer with the whisk attachment and mix on medium speed until smooth.
• While the mixture is still whipping, slowly pour in the heavy cream.
• Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

EASY GLUTEN FREE RED VELVET CAKE WITH HOMEMADE CREAM CHEESE FROS

Steps:

• Cake:.
• - Pre heat oven to 350 deg (lower to 325 for dark/non stick pans).
• - Spray two 8 inch round pans with baking spray or grease with butter.
• - Combine dry ingredients (cake mix, cocoa powder and pudding mix) in a medium bowl until well blended.
• - In a seperate bowl combine wet ingredients (butter, buttermilk, beaten eggs, vanilla, food coloring) and mix unitl well blended.
• - Now slowly add your wet ingredients to you dry ingredients, mixing and scraping the side of the bowl as you go. Continue until all are well blended and beat for additional 2 minutes.
• Note: Batter will be thick, if you think it is too thick for your mixer to handle you can add more buttermilk to thin it down, but don't add too much.
• - Pour batter evenly split between the two baking pans.
• - Bake according to package directions or until toothpick comes out center clean -- approx 30 minute.
• - Cool.
• Optional Homemade Frosting - Make while the cake is cooking:.
• - Cream butter and cream cheese together until they are light and fluffy.
• - Gradually add the powdered sugar and continue beating until well blended.
• - Add vanilla and heavy cream and beat until fluffy and spreadable.
• Optional: For a thicker frosting you can add more powdered sugar until you get the consistency you are looking for.
• - Place into the refrigerator until you are ready to use.
• Assembly:.
• - Make sure cakes have cooled.
• - Stir the frosting until it is spreadable again.
• - Place first layer of cake on plate.
• - Spread 1/3 of the frosting over this layer.
• - Place the second layer (upside down) on top.
• - Spread the rest of the frosting over the entire cake.
• - Refrigerate until you are ready to serve.

HOMEMADE VEGAN CHIVE AND GARLIC CREAM CHEESE

Steps:

• Soak cashews in a bowl of water, 8 hours to overnight.
• Drain cashews and discard water. Place cashews, nutritional yeast, and salt in the bowl of a food processor; blend until smooth and creamy, 10 to 15 minutes. Add yogurt; mix until well combined. Stir in chopped chives. Let sit at room temperature for 1 hour before refrigerating.

HOMEMADE CHIVES GREEN ONIONS CREAM CHEESE

Steps:

• Drain the yogurt with cheesecloth (papertowel or coffee filter) overnight.
• Mix everything together.
• Spread over bagel or serve as a dip.

EASY, CREAMY, FLUFFY HOMEMADE CREAM CHEESE FROSTING

Steps:

• Add softened cream cheese into large bowl.
• Pour in milk, butter and vanilla extract.
• Mix until well combined.
• Pour in half of the powdered sugar.
• Mix until combined.
• Add the remaining powdered sugar.
• Mix until smooth and fluffy.
• Use a spatula to scrape down the side of the bowl if needed.

HOMEMADE CREAM CHEESE

Steps:

• Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.
• Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.
• The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.
• The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you'd like a firmer cheese, continue to press.)

HOMEMADE LAVASH CRACKERS WITH SHALLOT CREAM CHEESE DIP

Steps:

• Heat oven to 400°F. To make crackers, stir together flour, salt and granulated sugar. Add water, egg and melted butter. Mix well to make stiff dough. Knead about 5 minutes or until smooth.
• Divide into 10 balls; roll each until paper thin. Place on ungreased cookie sheet. Brush with 1/3 cup oil; sprinkle with coarse sea salt and pepper.
• Bake 12 to 15 minutes or until browned.
• For the dip, in 8-inch skillet, heat 1/2 tablespoon oil until hot; add shallots. Cook until caramelized and brown in color. Add brown sugar and honey. Continue cooking until sugar has dissolved. Refrigerate.
• In large bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Add shallot mixture and remaining dip ingredients on low speed until well mixed.
• Serve dip with crackers.

VEGAN HOMEMADE PLAIN CREAM CHEESE

Steps:

• Soak cashews in a bowl of water, 8 hours to overnight.
• Drain cashews and discard water. Combine cashews and salt in the bowl of a food processor; pulse until smooth and creamy, 10 to 15 minutes. Stir in yogurt; mix until well combined. Let sit at room temperature for 1 hour before refrigerating.