I love a good creamy goats cheese and I love whipped goats cheese even more. Whipping it with a little cream gives it this fluffy texture and it’s perfectly spreadable and dippable. Drizzled with this peppered honey, it’s out of this world delicious.

You could also serve it in a cob loaf just like this popular spinach cob loaf dip and if you’re after more dip recipes, try this homemade ranch dip.

Goats cheese spread over a large grey plate with a small bowl of roasted peppers next to it. Sliced baguette in the background.

Why you’ll love this recipe

With it’s unique creamy, cheesy, tangy flavour, goats cheese is a wonderful ingredient on everything from pizza to pasta It’s just as lovely, served as the star of the show with some sliced baguette and crudites. It’s amazing as a dip for your chicken wings too.

With just 5 minutes of effort, you’ll have this creamy whipped goats cheese ready to serve. Spread it over a large plate then pour a glass of something refreshing.

The peppered honey (with a touch of coffee – believe me, it works), takes the sharp edge from the goats cheese dip and who doesn’t love a good sweet and savoury touch.

Ingredients

All you need is 5 ingredients and anything you want to serve it with.

Ingredients for whipped goats cheese on a marble surface.
  • Goats cheese: You’re after a soft goats cheese here, not firm. In oil or not is fine but if you do use goats cheese in oil, you’ll need to use paper towel to remove all the oil before whipping.
  • Cream: Thickened, whipping or heavy cream are what you need.
  • Honey: Get your hands on your favourite. You could also use maple syrup.
  • Pepper: Regular cracked black pepper.
  • Instant coffee: A lesson I learnt from Jamie Oliver, – cheese, honey and coffee work so good together. Try it. Grab yourself a piece of cheese, drizzle a touch of honey on top, then a pinch of instant coffee. So so good. You can leave it out if you don’t like coffee though.

How to make whipped goats cheese

Are you ready to see how simple this is?

A collage of 4 images showing how to make whipped goats cheese.
  1. Place the cream and goats cheese in a bowl (photo 1) then beat for less than a minute (photo 2) until it’s smooth and a little airy (photo 3).
  2. Spread it over a nice plate (photo 4) and serve it up.

Tips and tricks

I mean, there is nothing to this easy appetiser recipe but;

  • Beater: I use a handheld electric beater but you could just as easily use a balloon whisk – it’ll just need a little extra elbow grease.
  • Don’t overwhip: Don’t be tempted to whisk it for too long or it can have a tendency to become runny.
  • It will keep 3-4 days in the fridge, covered well with plastic wrap.

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Goats cheese spread over a large grey plate with a small bowl of roasted peppers next to it.

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Goats cheese spread over a large grey plate with a small bowl of roasted peppers next to it.

Whipped Goats Cheese with Peppered Honey

5 from 1 vote
Just 5 ingredients and 5 minutes total and you can have this whipped goats cheese with peppered honey ready to serve. With the classic tangy goats cheese flavour but a light and fluffy texture, this creamy spread is the perfect appetiser or grazing platter dip.

Ingredients

  • 200 g soft goats cheese (7oz)
  • ½ cup thickened (or heavy, or whipping) cream
  • ¼ cup honey
  • ½ teaspoon pepper
  • ¼ teaspoon instant coffee (optional)
  • Roasted peppers, crusty bread, crudites or crackers to serve.

Equipment

Instructions
 

  • If the goats cheese is in oil, drain and soak up any excess oil with paper towel.
  • Place the goats cheese and cream in a bowl and beat with electric beater until smooth and whipped. This takes less than a minute – don’t whip too long or it may become runny.
  • In a small saucepan over low heat, heat the honey, pepper and coffee, stirring until it runs freely. It should be just slightly warm.
  • Spread the whipped goats cheese over a serving dish, then drizzle half the honey over the top. Leave the rest of the honey on the side in a warm jug so guests can add more if they like.
  • Serve with crusty bread, roasted peppers, crudites and / or crackers.

Notes

  1. Beater: I use a handheld electric beater but you could just as easily use a balloon whisk – it’ll just need a little extra elbow grease.
  2. Don’t overwhip: Don’t be tempted to whisk it for too long or it can have a tendency to become runny.
  3. It will keep 3-4 days in the fridge, covered well with plastic wrap.
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