It’s been, what,…2 weeks since I’ve posted something? Well, you guessed it, my class has started so posting will be a little less frequent than usual. I have loads of great recipes up my sleeve, so I will try to post more often.
This is an easy and delicious frosting that mom discovered. The previous Russian Cream Cheese frosting that I had posted required a can of cooked sweetened condensed milk. This recipe uses an un-cooked can (shaving off 2 hours of cooking time!). It’s a fluffy frosting that refrigerates really well and can be made a day ahead. I now make my Biskvit cake with either this frosting or the whipped raspberry frosting used in the Roulade Recipe.
Ingredients:
3/4 can sweetened condensed milk (standard can is 14 oz)
2 sticks of butter, at room temperature
3/4 package of cream cheese, at room temperature
8 oz Cool Whip, thawed in refrigerator
How to Make Whipped Cream Cheese Frosting:
1. In the bowl of an electric mixer, on medium/high speed, whisk together butter and condensed milk on medium speed until it is a thick cream (5 minutes). It should be the consistency of frosting. It thickens as you mix it.
2. On medium/low-speed, mix in cream cheese, one tablespoon at a time until mixed through and not lumpy.
3. Reduce speed to low and mix in cool whip just until mixed through.
4. Use immediately or refrigerate until ready to use.
{ 28 comments… read them below or add one }
Check the Mexican section at your local grocery store…you can find pre-cooked sweetened condensed milk there… Our Wal-Mart has it..saves tons of time.
I’ll check it out. Thank you, I had no idea!
i love this frosting recipe.. Thank You..
and they also sell pre cooked condensed milk at the russian stores too.. it is a little more expensive but like Brent said saves tons of time.
This frosting is soooooooo gooooooood! I really like that it is not too sweet….it’s just perfect and probably one of the best tasting of any that I have tried. Thank you for sharing. Z
Your welcome, thanks for letting me know. I’m glad you enjoyed it!
Hi natasha,
I have a question, how long do you think this whip cream can last in the fridge?
Hi Rosie, I’d guess a few days and let it get to room temperature before you spread it over the cake, otherwise it won’t spread very easily.
One more question about this whip cream, I have not tried this recipe yet so I’m not sure of the tast ; do you think this frosting would be good on a pie? Like chocolate, strawberry, banana….?
I haven’t really tried anything but whip cream on a pie. Although it’s a light type of frosting, it may be heavy for a pie. Sorry that’s not much of an answer.
Hi Natasha,
Thanks for the great Kiev cake recipe! I have a quick question – I’m from Australia so I’m not entirely sure what “Cool Whip” is – I assume it’s just whipped cream in a can?? Will it affect the recipe to leave it out?
Thanks!
You can use whipped cream in a can or just beat your own heavy cream until it is stiff. You can also try the frosting from my cherry cake which is similar and also very delicious! Click here for the cake recipe which has the frosting recipe in it.
Thank you for your swift response! I showed my mum the cherry cake and she demanded that I make that one instead so that’s what I did! It’s my dad’s birthday tomorrow so hopefully it will go down a treat. I’m so glad the frosting was easy to make. Can’t wait to try out some more of your recipes
Here’s a picture of how it turned out if you’re interested (yours looks a lot better, I’m no good at decorating!)
http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc6/195832_542261917740_212901768_32158383_7103598_n.jpg
Thank you again for your brilliant site!
It looks delicious! It makes me want cake! Do let me know how you liked it!
Thank you! It turned out brilliant, your recipe is amazing!! My baba started yelling about how she doesn’t like biskvit but she ate it with glee in the end. Thank you again, I can’t wait to try more!
Thanks for the recipe, I love this frosting. I made a biskvit cake with this frosting and apricot jam in between the layers, it was sooo good. This one will go in my recipe book.
I’ve used apricot puree and apricot syrup but jam sounds really good too! Thanks for the tip and I’m glad you liked the recipe
Hi Natasha!
Love your website!
I want to prepare cake for my daughter’s 1st birthday tomorrow, but I’m not sure what is “2 sticks of butter”.
Thank you
1/2 pound or 16 tbsp
Thanks for your fast reply. One more question…
I got 250 g package of cream cheese. In your recipe you mean 3/4 of 250g?
The standard US package is 8 oz or 227g. Yours is a little larger. I used 3/4 which is 170 g. You should us just a tiny bit more than 2/3 of your package
Hey Natasha i was wondering if by any chance you knew where to buy the forms to make trubochki?
Sorry I have no idea. I’ve never been able to find them. Let me know if you discover a good source
Galya, check out my shop tab at the top.
Hi Natasha, I’m in Russia right now and I don’t think there is any cream cheese in the store! Is there any product that you think could be substituted for it? Maybe tvorog? Thank you!
Sorry for the late reply. Tvorog is more of a cottage cheese. Try looking for “sirok” also referred to as “sirky” which is Russian cream cheese.
is this frosting like sturdy? i mean, would i be able to put it on cupcakes and not have it slide off or fall?
Yes it will work well for cupcakes
and shouldn’t slide or fall off
Ha ha, that’s funny
I’m glad she liked it! Thanks Michelle!
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