Philadelphia Whipped Original is a stabilized whipped cream cheese containing natural gums and preservatives. Fortunately, it contains no seed oils - it's already made with clean dairy fats. The DIY version eliminates preservatives and uses organic ingredients, creating a cleaner product with superior nutritional quality from grass-fed dairy sources.
Based on: Whipped Original
· Makes approximately 30 servings
· Serving: 2 tablespoons (22g)
Why This Recipe is Seed Oil Free
Commercial Whipped Original from Philadelphia often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Whipped Original may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic cream cheese
400g (about 14 oz) · Organic Valley Cream Cheese, 8 oz package
Provides the rich, tangy base and most of the fat content that defines cream cheese flavor and texture
Organic heavy cream
200g (about 7 fl oz) · Organic Valley Heavy Whipping Cream
Lightens the texture when whipped and adds extra richness while maintaining the fat profile
Replaces modified food starch as a clean thickener and stabilizer that prevents separation
Sea salt
3g (1/2 teaspoon) · Redmond Real Salt
Enhances flavor and helps preserve the product naturally without synthetic preservatives
Organic xanthan gum
1g (1/4 teaspoon) · Bob's Red Mill Organic Xanthan Gum
Natural stabilizer that maintains the whipped texture and prevents the mixture from deflating
Organic cultured buttermilk
45g (3 tablespoons) · Organic Valley Cultured Buttermilk
Adds natural lactic acid for tangy flavor and beneficial cultures, replacing synthetic lactic acid
Instructions
Step 1. Remove organic cream cheese from refrigerator and let sit at room temperature for 45-60 minutes until softened. This is crucial - cold cream cheese won't whip properly and will create lumps. The cream cheese should yield easily when pressed with a finger but not be completely melty.
Step 2. In a small bowl, whisk together the tapioca starch (12g) and xanthan gum (1g) thoroughly to prevent clumping. These powders tend to stick together, so spend 30 seconds whisking them with a fork until evenly distributed. Set aside.
Step 3. In a large mixing bowl, use an electric hand mixer on medium speed to beat the softened cream cheese for 2-3 minutes until completely smooth and fluffy. Scrape down sides of bowl halfway through. The texture should be light and airy with no visible lumps.
Step 4. Slowly drizzle in the heavy cream (200g) while continuing to mix on medium speed. Add it gradually over 30 seconds to prevent breaking the emulsion. Once incorporated, increase to high speed and whip for 1-2 minutes until the mixture holds soft peaks and has increased in volume by about 30%.
Step 5. Reduce mixer speed to low and gradually add the starch-xanthan mixture while beating continuously. This prevents lumps from forming. Beat for 30 seconds, then add the salt (3g) and cultured buttermilk (45g). Mix on medium speed for another minute until everything is evenly incorporated and the texture is smooth and pipeable.
Step 6. Taste and adjust seasoning if needed - it should have a pleasant tangy flavor similar to the original. The mixture should be light and fluffy but stable enough to hold its shape. If it seems too thick, add 1-2 tablespoons more cream. If too thin, let it rest in the refrigerator for 30 minutes to firm up slightly.
Step 7. Transfer to clean glass jars or containers, leaving 1/4 inch headspace. Cover tightly and refrigerate immediately. The mixture will firm up slightly as it chills. For best texture, use within 1 week since this version contains no preservatives. Always use clean utensils when serving to prevent contamination.
Step 8. To serve, use 2 tablespoons (22g) per serving, just like the original. The homemade version can be spread on bagels, used as a vegetable dip, or incorporated into recipes calling for cream cheese. Stir gently before use if any separation occurs during storage.
Storage
Store in refrigerator for up to 1 week in airtight glass containers. Without preservatives, this has a shorter shelf life than commercial versions. Always use clean utensils to prevent contamination. Can be frozen for up to 1 month, though texture may be slightly different after thawing.
Cost Comparison
Cost per serving (homemade)$0.45
Cost per serving (store-bought)$0.65
Savings31%
Higher upfront cost due to organic premium and specialty ingredients like xanthan gum, but significant long-term savings. The organic dairy provides superior nutrition from grass-fed sources, and eliminating preservatives creates a cleaner product.