Whipped Brie Cheese with Honey and Thyme is one of those party appetizers that looks fancy but takes almost no effort. It’s rich and creamy, a little sweet, a little salty, and always the first thing to disappear when friends come over. You can spread it on warm toast, pair it with fruit, or set it out on a grazing board beside nuts and crackers. It fits right in anywhere.
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All you need is Brie cheese, a drizzle of honey, and a few sprigs of fresh thyme. The Brie gets whipped until it’s soft and airy, then topped with honey and herbs that make it smell amazing. The whole thing comes together in about ten minutes, yet it always feels like something special.
I often make this cheesy appetiser just before guests arrive, but it’s just as easy to prepare earlier in the day and let it soften before serving. Simple, quick, and guaranteed to impress without trying too hard.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Brie cheese - If you can, use a creamy, soft Brie with a smooth interior. Triple-cream Brie gives an extra-rich result, but standard Brie still whips up nicely
- Honey - Choose a honey that’s light and floral; acacia, wildflower, or clover works well.
- Thyme - You should go for fresh thyme if possible; its gentle scent balances the cheese and honey without overpowering them.
How to Make Whipped Brie Cheese with Honey and Thyme
Use cold, chilled brie cheese as it is easier to trim and handle. Remove the rind from all sides with a sharp knife. Try to take just the surface off, keeping as much of the soft centre as possible. Cut the cheese into small cubes; this helps it whip more evenly.
Place the cubes in a bowl and leave them at room temperature for about 10 minutes. You want them soft enough to mix but not warm. If the cheese gets too warm, it can turn greasy instead of creamy.
Thermomix is the best option for whipping the brie cheese in a matter of seconds if you have one, but a stand mixer or a hand mixer would do the job equally nice.
Transfer the cubes to a stand mixer with a paddle attachment or use a hand mixer in a deep bowl. Start at a low speed to break the cheese apart, then increase to medium. Whip for 5 to 7 minutes, scraping the sides a few times so everything combines evenly. You’ll know it’s ready when the mixture looks pale and smooth, with a light, spreadable texture, like thick whipped cream.
Spoon the whipped Brie into a shallow serving bowl or plate. Use the back of the spoon to create soft swirls. Drizzle honey across the top and scatter the thyme leaves and a pinch of sea salt over the surface. If you enjoy a slight peppery kick, finish with a little black pepper.
Serve immediately with toast, crackers, or fruit. The cheese should be soft enough to spread easily.
Recipe Tips From the Chef
- Trim carefully. Too much rind makes the texture rough. Keep your knife shallow for clean cuts.
- Keep the cheese slightly cool. Room temperature that’s on the cool side is ideal; warm Brie can turn oily.
- Whip long enough. Give it time to become fluffy. If it looks dense, keep mixing for another minute.
- Scrape the bowl often. Cheese sticks to the sides. Mixing evenly gives you that smooth finish.
- Serve at room temperature. Cold whipped Brie loses its soft texture. Let it sit for 10 minutes before serving.
- Finish fresh. Add honey and thyme right before guests arrive. It keeps the topping glossy and bright.
Serving Ideas
This spread works in so many settings. It’s one of those recipes that naturally adapts to the moment.
You can make it the centre of a cheeseboard. Set it in the middle and surround it with crackers, nuts, and sliced fruit. The honey and thyme give a soft golden sheen that looks inviting next to sharper cheeses.
It’s also lovely for brunch. Spread it on toasted sourdough, add a drizzle of honey, and maybe a few fresh herbs on top. It pairs well with smoked salmon, poached eggs, or a fruit salad.
For something savoury, spoon a bit of whipped Brie on roasted vegetables such as carrots, squash, or sweet potatoes work well. The warmth softens the cheese and blends the honey into a light glaze.
You can even use it as a base for sandwiches or wraps. Try it with grilled chicken, rocket, and a few thin slices of pear for a balanced bite.
Storage Instructions
If you’ve got leftovers or if you like to prep ahead, here’s how to store whipped brie well.
The whipped Brie keeps for up to four days in the fridge. Place it in an airtight container so it doesn’t absorb other smells. It will firm up slightly when chilled, but that’s normal. To serve again, let it sit out for about 30 minutes so it softens. A quick stir with a spoon will bring back some of its light texture.
Freezing isn’t worth it. The texture changes too much once thawed, and you lose that creamy smoothness.
For a make-ahead plan, whip the cheese earlier in the day, keep it covered in the fridge, and add the toppings when it’s time to serve. It will look and taste freshly made.
Variations
Once you’ve made it once, you’ll start thinking of your own versions. Here are a few to try.
Savoury twist
Skip the honey in the mix and use a drizzle of olive oil instead. Add a little crushed garlic or finely chopped rosemary. Finish with cracked black pepper and sea salt.
Fresh herb version
Mix in lemon zest and a small handful of chopped thyme or basil before serving. The citrus brightens the cheese beautifully.
Sweet with texture
Stir in a spoonful of fig jam or apricot preserve after whipping. Top with thyme and chopped pistachios for colour and crunch.
Lighter option
Blend equal parts Brie and ricotta before whipping. It’s lighter but still creamy and spreadable. Perfect for warmer days.
Spicy honey version
Top the whipped Brie with a drizzle of hot honey and a few thyme leaves. The mild heat plays nicely with the rich cheese.
Recipe FAQs
That usually means the cheese was either too cold or too warm. Cold Brie stays lumpy. Warm Brie turns greasy. Aim for cheese that’s just slightly soft to the touch before mixing.
If you want it gently warm, place the whipped Brie in an oven-safe dish and bake for five minutes at a low temperature. It should soften slightly without melting. Top with honey and thyme before serving.
Related Recipes
For more delicious cheesy part appetizers, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious party appetiser Whipped Brie Cheese with Honey and Thyme as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Whipped Brie Cheese with Honey and Thyme
Equipment
Ingredients
- 400 g brie cheese
- 1 tablespoon honey
- 2 sprigs fresh thyme
- 1 pinch sea salt flakes
Instructions
- Use cold, chilled brie cheese as it is easier to trim and handle. Remove the rind from all sides with a sharp knife. Try to take just the surface off, keeping as much of the soft centre as possible.
- Cut the cheese into small cubes; this helps it whip more evenly.
- Place the cubes in a bowl and leave them at room temperature for about 10 minutes. You want them soft enough to mix but not warm. If the cheese gets too warm, it can turn greasy instead of creamy.
- Thermomix is the best option for whipping the brie cheese in a matter of seconds if you have one, but a stand mixer or a hand mixer would do the job equally nice. Transfer the cubes to a stand mixer with a paddle attachment or use a hand mixer in a deep bowl.
- Start at a low speed to break the cheese apart, then increase to medium. Whip for 5 to 7 minutes, scraping the sides a few times so everything combines evenly.
- You’ll know it’s ready when the mixture looks pale and smooth, with a light, spreadable texture, like thick whipped cream.
- Spoon the whipped Brie into a shallow serving bowl or plate. Use the back of the spoon to create soft swirls. Drizzle honey across the top and scatter the thyme leaves and a pinch of sea salt over the surface. If you enjoy a slight peppery kick, finish with a little black pepper.
- Serve immediately with toast, crackers, or fruit. The cheese should be soft enough to spread easily.
Notes
- Trim carefully. Too much rind makes the texture rough. Keep your knife shallow for clean cuts.
- Keep the cheese slightly cool. Room temperature that’s on the cool side is ideal; warm Brie can turn oily.
- Whip long enough. Give it time to become fluffy. If it looks dense, keep mixing for another minute.
- Scrape the bowl often. Cheese sticks to the sides. Mixing evenly gives you that smooth finish.
- Serve at room temperature. Cold whipped Brie loses its soft texture. Let it sit for 10 minutes before serving.
- Finish fresh. Add honey and thyme right before guests arrive. It keeps the topping glossy and bright.
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