I was very skeptical of the whipped brie trend when I saw it going viral on social media. Brie is already so good on its own (or baked) that I didn't think it would be worth it to whip it. I was wrong. This whipped brie is so light, airy and of course delicious spread onto just about anything (although crostini is my go-to). There are a few key tips and tricks to share, because, I definitely learned a few things after making it three times in two weeks. I had to make sure it was perfect for you ;)

If you're also wondering if whipped brie is worth the hype, I can assure you it is. At least it is for me. I love the light and airy texture you get from whipped brie. And I also love not having to bake brie, because to me, baked brie is such a winter type of recipe. This whipped brie is a lighter option in terms of taste and texture and perfect for serving with balsamic strawberries in the spring and summer. Plus, if you're not making the crispy brie rind chips, you don't have to turn your oven on. Simply toss the cubed brie in your food processor and process on high until it's smooth and airy.

This brilliant recipe is courtesy of the amazing Chef Thomas Keller. His version seen here is obviously very rich, gourmet and restaurant-worthy. The technique of whipping the brie is the same and it works for a reason. My version is obviously more basic and easy to replicate at home.

Ingredients

Here's everything you'll need to make this whipped brie with strawberries.

• brie, triple cream recommended
• strawberries
• balsamic vinegar
• honey
• extra virgin olive oil
• fresh basil

How to Make Whipped Brie

Making whipped brie is so, so easy. And after testing multiple times, I can assure you, it's also foolproof as long as you follow these instructions and tips.

The first thing you'll need to do is remove the rind from the brie. If you're a rind lover like me, this is hard to do!

Which is why I saved the rinds and baked them.

The rinds are tossed with a little black pepper and crisped up in the oven until just golden.

Then you can roughly chop them and use them as a topper on the whipped brie.

If you don't care for the rind, by all means, skip this step.

Now for the fun part - making whipped brie!

Add your cubed brie to a food processor and process on high until completely smooth and airy, about eight to ten minutes.

Dollop the brie on a platter or plate and use a spatula to smooth it out.

Top with the balsamic strawberries, a drizzle of extra virgin olive oil and honey. Finish with fresh basil and a pinch of flaky salt. Serve with crostini and enjoy!

Tips

• Triple cream brie: I first tried to make this with a double cream brie cheese and it didn't whip nearly as well. The texture IS NOT the same and for this reason, I recommend only using a triple cream brie. The taste and texture is worth it!
• Process on high and be patient: it takes a little while to process the brie in the food processor and to get it super light and airy. Be patient, it should take about eight to ten minutes.
• Use fresh herbs: to brighten the final dish, a scattering of fresh herbs (I love basil here) is key.
• Keep the brie cold: in order to remove the rind easily, I recommend keeping the brie in the fridge until ready to use.
• Use a sharp knife: to remove the rind as easily as possible. Then use a spoon to scrape up any brie from the rind that was left behind and add it to the food processor with the cubed brie.

Food Processor or Stand Mixer?

I've used both and either works, depending on how much brie cheese you're using.

If you're using a smaller amount, such as the amount I'm using for this recipe, stick to a food processor.

And if you're using a large amount (at least double the amount for this recipe), you can use a stand mixer, with the paddle attachment.

Whipped Brie Topping Ideas

If you don't want to use strawberries, here are some other ideas to consider.

• A drizzle of honey and olive oil.
• Honeycomb, lavender and thyme.
• Chili oil (similar to my whipped feta dip).
• Halved grapes and balsamic.
• Fig jam or another type of berry jam or compote.

Storage

Leftover whipped brie can be stored in an airtight container in the fridge for up to five days.

It will harden in the fridge so let it come to room temperature to be able to smooth it out again. You can whip the brie again if you want, but it should be fine once it's had time to soften again.

More Appetizer Recipes

Looking for more appetizers, check these ones out!

• Air fryer calamari
• Blue Cheese Stuffed Pears
• Baked Feta with Figs & Grapes
• Caramelized Onion Tart with Gruyère
• Prosciutto Wrapped Persimmons
• Air Fryer Brie Bites with Fig Jam
• Whipped Feta Dip with Sweet & Spicy Scallions
• Vegan Cashew Queso Dip
• Air fryer coconut shrimp with Thai sweet chili sauce
• Healthy french onion dip
• Bang Bang Shrimp (air fryer)

Ready to make this? Let's get to it!

If you make this whipped brie with strawberries please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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