• Using a serrated knife, remove the entire rind from each wheel of Brie. Let the cheese come to room temp then add it to the bowl of a stand mixer fitted with a paddle attachment.
• Beat the cheese on medium speed until it becomes smooth and creamy, scraping down the sides as needed, about 10 minutes. (See Kelly's Notes.)
• Transfer the whipped Brie to a serving plate then drizzle with honey or jam and serve with toasts or crackers for dipping.

Kelly's Notes:

• Do not try to halve this recipe. You need a minimum of three wheels of Brie so that it beats together in the stand mixer bowl and becomes light and pillowy.
• The Brie will be very stiff once you start beating it. After 10 minutes, it will lighten in color and texture.