Brie-zy Perfection: Irresistible Whipped Brie!

Whipped brie is a TikTok trend that came about as a version of Chef Thomas Keller’s whipped brie. The delicious, creamy French cheese is whipped up until it is light and fluffy and then spread on toasted baguette slices. But it’s not as easy as just whipping up a wheel of brie-I’ll show you how to make it so that it is foolproof. This whipped brie is perfect to serve for a special Valentines day dinner or party and it is a pushy recipe Dear Reader!

This my loves is a tale of four wheels of brie. Once upon a time, around a year ago, I came across a recipe for whipped brie. I saw it on Tiktok and it looked fantastic because what could be better than brie other than whipped brie? The recipe said to use 3 x250g/8.8oz wheels of brie and garnish it with fresh honeycomb. They also mentioned that this would only work with a double or triple cream brie and so I went off to the shops to buy my ingredients and damnit if cheese isn’t one of the more expensive items to buy. $52 later (including the honeycomb) I returned home with my double brie (I didn’t spring for the triple). They instructed using a knife to cut off the rind. It’s not as easy as you think and you don’t end up with that much cheese after you do that. I placed it in the mixer with the paddle attachment and set it to go.

I waited for 10 minutes while my mixer did all the work. What resulted was a gooey mess. It wasn’t whipped, it was sloppy. I was so disheartened at the mess and I was also annoyed because it wasn’t inexpensive to make. I ended up serving it to the Elliotts at a picnic and calling it “Brie soup”. I mean it didn’t taste bad because all it was just brie, but it wasn’t whipped and it was drippy.

Then last week I saw a version on Foodmymuse and I instantly perked up. I was ready to go. Mainly because all it required was one wheel of brie, some butter and cream. I had a wheel of single cream truffle brie I had bought from Beyond Best Before (not spon, I just love that store) that cost me all of $3.50 and I still had the honeycomb still in my pantry so I felt like there was less at stake even if I did end up with more brie soup. There were three things that made me think that this new recipe had a fighting chance: the inclusion of butter and cream and she also shaved the rind off which left most of the cheese intact.

Dear Reader, this was SO, SO good and yes it was whipped! No more brie soup! The texture was smooth and fluffy and when you add honeycomb on top it is chef kiss delicious!! This whipped brie has the texture of the most luscious buttercream but the flavour of brie and the honeycomb and salt makes it pop perfectly. So make sure to read my tips for making this whipped brie and I promise you won’t be exasperated and frustrated like I was the first time!

Tips For Making Whipped Brie

1 – Use any sort of brie – single, double or triple cream brie works. You could probably even use camembert especially here in Australia where the two are very similar.

2 – Shave the rind from the brie with a cheese slicer but make sure that the cheese is cold. Then leave it for an hour at room temperature along with the butter to become all melty and soft.

3 – Use the whisk beater, not the paddle!

4 – Whisk the room temperature brie and butter with cold cream until there are no lumps and the mixture is silky smooth and light!

5 – Serve with honeycomb and flaky salt or try using chilli oil for a savoury version!

So tell me Dear Reader, have you ever wasted a lot of money buying ingredients for something? Do you like brie? Are you making any special this Valentines Day?

Whipped Brie

An Original Recipe by Lorraine Elliott adapted from Foodbymuse

Preparation time: 10 minutes

Cooking time: 0 minutes

Serves: 2-4 people

• 225g/8ozs brie, cold
• 100g/3.5ozs butter
• 4 tablespoons/60ml/2flozs cream, chilled (not low fat)
• 3 tablespoons honeycomb with honey
• Sprinkle of flaky salt
• Toasted baguette slices

Step 1 – While the brie is cold, slice of most of the rind on all sides with a cheese slicer and let it sit at room temperature for an hour along with the butter. Cut both into cubes and place in the bowl of a mixer fitted with a whisk attachment. Whisk on the highest speed for 1 minute, then scrape down the sides and add the cream and whisk for a minute. Repeat until the mixture is smooth and there are no lumps of brie and texture is fluffy (around 3-4 minutes whisking total).

Step 2 –Spoon onto a plate and add honeycomb and salt on top. Serve with toasted baguette slices.