I love easy, show-stopping appetizers, and Whipped Brie with Cranberry and Pistachios is one of my go-tos. It’s creamy, bright, and crunchy all at once — a real crowd-pleaser that’s faster than baking a whole wheel. I first made a whipped version to avoid the soggy-rind issue I’d seen with baked brie and the result stuck; it’s my favorite for parties and weeknight hosting. For a baked take you can compare, see this baked brie with cranberry recipe I like: baked brie with cranberry sauce.
Why Make This Recipe
- It’s quick to assemble (about 25 minutes) and looks elegant without hours of work.
- The flavor balance is excellent: tangy cranberries, rich brie, sweet honey, and toasty pistachios.
- Texturally satisfying — smooth whipped cheese with crunchy nuts — great on crackers or crostini.
- Flexible for occasions from holiday parties to casual apéro nights.
- Personal insight: I love this because it holds up well at a buffet — the whipped texture stays spreadable longer than a baked wheel, and guests can easily scoop it.
Also useful if you want other holiday-style bites is this collection of holiday brie and cranberry bites.
Recipe Overview
Prep time: 15 minutes (plus 30 minutes chilling optional)
Cook time: 10 minutes (for compote and toasting)
Total time: ~25–40 minutes depending on chilling
Servings: 8 as an appetizer (about 2 Tbsp per person)
Difficulty: Easy
Method: Cold-whip cheese in a food processor or stand mixer, make a quick stovetop cranberry compote, toast pistachios in the oven, and assemble.
My Experience Making This Recipe
On my first tests I learned removing most of the brie rind gives a silkier whip, but leaving small bits adds rustic flavor. I also found a quick stovetop cranberry compote (simmer 5–8 minutes) makes the topping bright without being runny. Toasting the pistachios at 350°F for 6–8 minutes brings out flavor and prevents them from tasting flat.
How to Make Whipped Brie with Cranberry and Pistachios
Start by bringing an 8 oz wheel of brie to room temperature for 30–45 minutes. Remove most of the rind and place the cheese in a food processor with 4 oz cream cheese, 2–3 Tbsp heavy cream, 1 Tbsp honey, and a pinch of kosher salt; pulse until smooth and fluffy (about 30–45 seconds). For the cranberry topping, simmer 1 cup fresh or thawed cranberries with 2 Tbsp sugar, 1 Tbsp orange juice, and 1 tsp lemon zest over medium heat until thickened (5–8 minutes). Toast 1/3 cup shelled pistachios on a baking sheet at 350°F for 6–8 minutes, then chop roughly. Spoon the whipped brie into a serving bowl, top with the cranberry compote, sprinkle pistachios, and finish with a drizzle of honey and a pinch of flaky sea salt.
Equipment notes: a food processor or stand mixer makes the smoothest whip; a small saucepan and baking sheet are handy for the compote and nuts.
Expert Tips for Success
- Bring brie to room temperature (30–45 minutes) so it whips smoothly; cold cheese will be lumpy.
- Remove most of the rind for a silkier texture, but leave a little if you prefer a rustic look and slightly tangy notes.
- Use a food processor for the smoothest result; a hand mixer or stand mixer works fine too.
- Toast pistachios at 350°F for 6–8 minutes and watch carefully — nuts go from fragrant to burnt fast. For more baked-brie techniques, this oven-baked brie guide is helpful: oven-baked brie with cranberry sauce.
- If the whipped brie is too loose, chill 20–30 minutes; if too firm, beat in 1–2 tsp heavy cream.
How to Serve Whipped Brie with Cranberry and Pistachios
- Spread on crostini, crackers, or fresh baguette slices and garnish with extra pistachios and orange zest.
- Pair with prosciutto, apple or pear slices, and grainy mustard for a seasonal platter. You can also serve alongside a bright chickpea salad like this quick feta and cranberry side: quick feta and cranberry chickpeas.
- For holiday buffets, spoon into a pretty bowl or hollowed small bread boule and keep chilled until serving.
- For a warm option, spoon the mixture into a small ovenproof dish and bake at 350°F for 8–10 minutes just to warm through, then top with compote and nuts.
Storage and Reheating Guide
Refrigerate leftover whipped brie in an airtight container for up to 3 days. Store the cranberry compote separately in a sealed jar for up to 1 week; it freezes well for 2 months in a freezer-safe container. Avoid freezing whipped brie — the texture changes as dairy thaws, but you can freeze the compote alone. To serve refrigerated whipped brie, let it sit at room temperature 20–30 minutes before serving or warm gently in a 300°F oven for 8–10 minutes to soften without separating.
Recipe Variations
- Gluten-free: Serve with gluten-free crackers or sliced veggies — the base recipe is naturally gluten-free.
- Dairy-free: Use a cultured cashew cheese or dairy-free cream cheese and a dairy-free butter alternative; the texture will be slightly different but spreadable.
- Nut swap: Replace pistachios with toasted pecans or sliced almonds for a different crunch profile.
- Boozy compote: Add 1–2 Tbsp port, brandy, or orange liqueur to the cranberry compote as it simmers for extra depth.
Nutritional Highlights
- Brie provides calcium and protein, making this an indulgent yet satisfying appetizer.
- The dish is calorie-dense and high in fat — aim for about 2 Tbsp per person as a reasonable portion.
- Allergens: contains dairy and tree nuts (pistachios). Offer nut-free alternatives if needed.
Troubleshooting Common Issues
- Whip is grainy or lumpy: Cheese was too cold or overworked; bring ingredients to room temperature and re-whip gently.
- Topping runs into the cheese: Compote was too thin. Simmer longer (5–8 minutes) until glossy and slightly reduced, or chill compote before topping.
- Pistachios taste bland or bitter: They were under-toasted or old. Toast briefly at 350°F and use fresh nuts for best flavor.
Frequently Asked Questions
Q: Can I make whipped brie ahead of time?
A: Yes — make the whipped brie up to 48–72 hours ahead and store in an airtight container. Keep the compote separate and add nuts and compote just before serving to preserve texture and color.
Q: Do I have to remove the rind?
A: No, you don’t have to remove all the rind. Removing most gives a silkier texture, but leaving small pieces adds rustic flavor. If you prefer a perfectly smooth spread, remove the rind before whipping.
Q: Can I use jarred cranberry sauce?
A: You can use jarred cranberry sauce in a pinch, but fresh or homemade compote gives brighter flavor and a better texture. If using jarred, stir in a little orange zest and simmer to concentrate the flavor.
Q: How do I make this nut-free for guests with allergies?
A: Skip pistachios and use toasted seeds (pumpkin or sunflower) or extra citrus zest for crunch and flavor. Label the dish clearly to alert guests.
Conclusion
If you want another reliable whipped brie approach with step-by-step photos and notes, check this Whipped Brie – WellPlated.com for additional inspiration: Whipped Brie – WellPlated.com.
Whipped Brie with Cranberry and Pistachios
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy and elegant appetizer featuring whipped brie topped with tart cranberry compote and crunchy pistachios.
Ingredients
- 8 oz wheel of brie
- 4 oz cream cheese
- 2–3 Tbsp heavy cream
- 1 Tbsp honey
- Pinch of kosher salt
- 1 cup fresh or thawed cranberries
- 2 Tbsp sugar
- 1 Tbsp orange juice
- 1 tsp lemon zest
- 1/3 cup shelled pistachios
- Flaky sea salt for garnish
Instructions
- Bring the brie to room temperature for 30–45 minutes and remove most of the rind.
- In a food processor, combine brie, cream cheese, heavy cream, honey, and salt; pulse until smooth and fluffy (about 30-45 seconds).
- For the cranberry topping, simmer cranberries, sugar, orange juice, and lemon zest in a saucepan over medium heat until thickened (5-8 minutes).
- Toast pistachios on a baking sheet at 350°F for 6-8 minutes, then chop roughly.
- Spoon the whipped brie into a bowl, top with cranberry compote, sprinkle with pistachios, and drizzle with honey and flaky sea salt.
Notes
For best results, bring brie to room temperature to ensure smoothness and store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Cold preparation and quick stovetop cooking
- Cuisine: American
Nutrition
- Serving Size: 2 Tbsp per person
- Calories: 250
- Sugar: 8g
- Sodium: 230mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg