This is my mom’s frosting recipe. She uses it on my favorite moist rum cake – which she taught me to make, so I will get to posting it soon! This cream cheese frosting can be used for just about any kind of cake. Best of all, there is NO BUTTER so it’s easier on your conscience.
Cost to Make: $4
Servings: Will frost 1 cake or 24 cupcakes
Ingredients:
1 – 8 oz package of Cream Cheese (at room temperature)
1 – 14 oz can cooked sweetened condensed milk (cooled)
1 – 16 oz tub of Cool Whip (thawed in the fridge or on the counter)
How to make Cream Cheese Frosting:
Boil the can of sweetened condensed milk ahead of time. Stand upright in a medium saucepan and fill with water to slightly cover the top of the can. Bring to a boil and cook at a light boil for 2 hours. Cool the can in ice water or keep in the refrigerator until ready to use. The sweetened condensed milk will have a caramel color after it is cooked.
I usually cook two or three cans at a time, they won’t spoil and you can have them ready for next time!
You can use either a stand mixer with a paddle attachment or a hand mixer: Beat the cream cheese on high until it is light and fluffy. Add the sweetened condensed milk and the cool whip and beat on medium-high until it is light and fluffy (about 10-12 minutes) – Don’t over-mix.
Spread and enjoy as your new favorite cake frosting!
This frosting also freezes well; just divide it into quart size freezer bags, lay flat to freeze and thaw in the fridge when you need it. Mine kept for at least 6 months and tasted just as good!
[...] I love these frosted with my Russian Cream Cheese Frosting. [...]
I don’t think I’ve ever tried this frosting with the cooked sweetened condensed milk–I’ve always just made it with a couple tablespoons of sugar–I’ll think I’ll try your version, it sounds yummy. Yes, it’s a nice, easy, go-to recipe when you’re in a hurry, and to teach your kids–I’ve been making it since I was 11 or 12 years old (it might be a while still before David will be making it though
. Isn’t it interesting how Ukrainians have adapted American ingredients to make European-type cakes?
Yeah, I guess its not truly Ukrainian if it has cool whip!
And also love the freezing tip–I’ve been trying to find recipes for stuff that freezes well so I can still throw something yummy together when I’m busy–keep them coming!
Sounds yummy w/the cream cheese in it…Have you posted the rum cake recipe yet? I’d love to try it
Not yet, but I’ve gotten several requests, Its definitely on my to-do list.