Buttery and light as air. This delightful, whipped brie is topped with fresh thyme and sweet, golden honeycomb!
Jump to RecipeThis is one of those recipes that I keep in mind when I want to make an appetizer that’s super simple but is also super impressive. I have to credit the great Chef Thomas Keller of The French Laundry for this technique. When I first saw this technique in his French Laundry cookbook I was immediately intrigued – would this actually work? And amazingly, it did! I have always been surprised that this technique has never quite taken off and I rarely see recipes featuring whipped brie cheese.
Brie cheese itself is deliciously creamy but once whipped it becomes luxuriously silky soft with a taste like butter! It is truly a revelation and a fun recipe to share with others. The brie can be served plain but I like folding in fresh herbs like thyme or savory. The sweetness of the honeycomb is a wonderful complementary flavour to the rich and herbaceous cheese. This brie cheese recipe is perfect for indulging in with a cocktail on the patio!
Ingredient Notes
Brie Cheese: The number one thing to keep in mind with this recipe is to be sure to use triple cream brie cheese. I have made this recipe many, many times with consistent success. Until one time it flopped. The brie didn’t whip so much as liquify. What I hadn’t noticed was that the brie I had picked up was double cream. Double cream brie cheese has a lower fat content which can inhibit the ability of the cheese to whip up into a luxurious, buttery cloud. So make sure you buy a triple cream brie which will never let you down!
Fresh Herbs: The beauty of this brie cheese recipe is that you can easily customize it with your favourite flavours. I love fresh thyme in this recipe – it goes well with both the brie and the honeycomb. This time I used both fresh thyme, which is flowering right now, and winter savory from my garden. Plus, I was able to use the tiny thyme flowers as a pretty garnish!
Honeycomb: It is such a treat to cut into slab of honeycomb and watch all that gorgeous honey ooze out. And yes, the comb is completely edible. It is made from beeswax so there is a different mouthfeel to it, but I really recommend trying it at least once! If you are really unsure about eating the comb or you just aren’t able to source any, then a drizzle of honey will work just fine.
How to Make Whipped Brie with Herbs and Honeycomb
This whipped brie recipe is so simple to make, you can hardly call it a recipe. But, it is a good idea to go over the technique of making the whipped brie itself. Whipping the brie takes some time. Every time I make it I experience some apprehension around the 7 or 8 minute-mark and I begin to doubt it will even work at all! Just keep whipping and you will be rewarded with the most buttery, soft cheese you’ve ever had.
Prepare the Brie Cheese
First, you will need to cut the rind off of the brie. Since brie cheese is so soft, it is easier to cut if you keep the cheese refrigerated right until you want to make it. The easiest way to cut the rind off is to start by cutting the wheel in half. Then stand each half up on the cut side and slice the rind off each side of the brie. Next, lay the cheese down on its side and cut off the edges. Finish by cutting the brie into cubes.
Whip the Brie Cheese
Place the cubed brie cheese in the bowl of mixer. Using a paddle attachment begin whipping the brie cheese on medium speed. The cheese should look dry and a bit gummy and it will stick to the sides and paddle of the mixer. It can take up to 10 minutes for the brie cheese to whip properly.
Stop whipping every couple of minutes and scrape down the sides of the mixer and the paddle. At first the brie cheese will be stiff and sticky and a little bit gummy, but trust me, it will work in the end! Keep mixing and eventually you will start to see the cheese lighten in color and it won’t be quite as sticky when you scrape down the sides.
Keep whipping until the cheese is light and fluffy and the texture of whipped butter. It should be very soft and fluffy. While the brie is whipping you can chop the fresh herbs. Add the herbs to the finished brie and fold in with a spatula. Transfer the whipped brie to a serving bowl.
To serve, you can either make individual crostini by topping a slice of baguette with the whipped brie and a piece of honeycomb or just set out the bowl of brie and a slab of honeycomb and let your guests pile on as much as they want!
Pairing & Serving Suggestions
More often than not I will pair this appetizer with a cocktail – particularly one with a floral or herbal aroma such as my Chamomile Honey Gin Sour or my Rhubarb Lavender Gin Cocktail Recipe.
If you are interested in pairing it with a wine, I suggest an off-dry white wine. An off-dry Riesling has a bit of sweetness to complement the creamy richness of the cheese but also some acidity to balance the sweet honeycomb. Another great choice would be to pair a slightly off-dry sparkling wine. A recipe like this is worth the splurge!
For more seasonal appetizers, try these:
Whipped Brie with Herbs and Honeycomb
Ingredients
- 2 x 300 g wheels triple cream brie cheese
- 1 tbsp chopped fresh herbs such as thyme, savory etc
- 100 g piece of honeycomb
- 1 baguette sliced
Instructions
- Begin by cutting the rind off the brie cheese. Cut the wheels of brie in half and stand them on their cut side. Slice off both sides of the rind and then lay back down and trim off the edge in small pieces. Once all of the rind is removed, cut the brie into cubes.
- Place the cubed brie cheese into the bowl of a mixer. Using a paddle attachment, begin to cream the brie cheese on medium speed. After a couple of minutes scrape down the sides and paddle of the mixer. The cheese will be stiff, sticky and a bit gummy.
- Continue to whip the cheese, turning the speed up to medium high. Scrape down the sides of the bowl every couple of minutes while whipping. It can take up to 10 minutes for the brie cheese to lighten in texture. The cheese is done when the brie is soft and similar in texture to whipped butter.
- While the brie is whipping, chop the fresh herbs. When the brie is whipped, fold in the chopped herbs. Transfer the cheese to a serving bowl and garnish with more of the fresh herbs.
- Serve the whipped brie with the honeycomb and sliced baguette and enjoy!
Notes
Did you make this recipe? I would love to see!
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Delicious! Something tasty and unique to serve with appies or to take to a party. Definitely use the triple cream brie as opposed to the double cream…it’s worth it to achieve the fluffy texture.
Thanks! I’m so happy you enjoyed it 🙂 I just love the luxurious texture of the whipped triple cream brie, so decadent.
This brie is incredible! The texture is light as air but still rich and creamy at the same time. I topped it with the honey comb as suggested and the sweet and savoury result was worth it! It is a unique and easy to make appetizer that does not disappoint!
Thanks Deanna! I’m so glad that you enjoyed the whipped brie 🙂 fresh honeycomb is a favourite of mine, I just love finding new ways to use it!
Easy to make and really tasty. Found honeycomb at my local supermarket and it looked great for presentation but I might just drizzle a good quality honey on the next batch. Going to try the whipped feta recipe next.
Thanks Jake! I’m so glad that you enjoyed the whipped brie 🙂 fresh honeycomb is a fun treat but this dish would absolutely work well with just a drizzle of honey. I hope you enjoy the whipped feta as much as I do!
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I just have to tell you how lovely this dish is!!!! You inspired me! The amount of work that goes into everything you do is truly amazing! Keep up the great work! Your full hobbit feast with the braided bread and this recipe (not to mention the countless others included) must have taken so much time and love and it shows.
– Allyson
Thanks Allyson! I’m so glad you enjoyed the whipped brie 🙂 our hobbit feast was definitely a lot of work but also so much fun and it’s always great to connect with other people who love these themes as much as I do!