A fluffy Cool Whip Cream Cheese Frosting. This easy frosting requires just 3 ingredients, comes together fast, and is perfect for piping and spreading onto cakes and cupcakes.

Cupcakes with Russian cream cheese frosting

This post may contain affiliate links. Read my disclosure policy.

Cool Whip Cream Cheese Frosting Recipe:

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.

Ingredients for Russian Cream Cheese Frosting:

1 – 8 oz package of Cream Cheese (at room temperature 1-2 hrs)
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 3-Ingredient Cream Cheese Frosting:

Boil the can of sweetened condensed milk ahead of time to give it time to cool. I’ve found cooking it with the crockpot method (4 hours on high) works great or you can make Instant Pot Dulce De Leche. 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 if you keep them refrigerated 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 6-7 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!

Natasha's Kitchen Cookbook

Cool Whip Cream Cheese Frosting Recipe (3 ingredients)

5 from 13 votes
Author: Natasha of NatashasKitchen.com
Cupcakes with Russian cream cheese frosting
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.
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients 

Servings: 24 cupcakes or 1 cake frosted
  • 8 oz package of Cream Cheese, softened (1-2 hours at room temp)
  • 14 oz dulce de leche
  • 16 oz tub of Cool Whip, thawed in the fridge or on the counter

Instructions

  • Boil the can of sweetened condensed milk ahead of time to give it time to cool. I've found cooking it with the crock-pot method (4 hours on high) is best.
  • 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.
  • 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 6-7 minutes) - Don't over-mix.
  • Spread and enjoy as your new favorite cake frosting!

Notes

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!

Nutrition Per Serving

60kcal Calories5g Carbs1g Protein4g Fat2g Saturated Fat13mg Cholesterol44mg Sodium33mg Potassium1g Fiber3g Sugar160IU Vitamin A30mg Calcium1mg Iron
Nutrition Facts
Cool Whip Cream Cheese Frosting Recipe (3 ingredients)
Amount per Serving
Calories
60
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
13
mg
4
%
Sodium
 
44
mg
2
%
Potassium
 
33
mg
1
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
Vitamin A
 
160
IU
3
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: cool whip cream cheese frosting
Skill Level: Easy
Cost to Make: $
Calories: 60

 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Fostering Rose
    December 20, 2023

    Ok, I’m gonna say it… THIS IS THE BEST FROSTING EVER!!!! OMG, it is so fluffy and creamy at the same time.

    Reply

    • NatashasKitchen.com
      December 20, 2023

      I’m so glad you loved it! Thank you.

      Reply

  • Carina
    February 5, 2022

    Hi Natasha! I was wondering if I could buy cooked sweetened condensed milk and use that instead of cooking it myself? Thank you for your time.

    Reply

    • Natashas Kitchen
      February 5, 2022

      Hi Carina! That should work! European stores often sell it.

      Reply

  • Pam Gault
    March 2, 2021

    How do you boil the condensed milk? In the can (which is what the recipe sounds like) or in a pot on the stove. If in the can, do you open the can first? How long do you boil it? Thanks!

    Reply

  • Andrea
    November 8, 2020

    Hello Natasha,
    Can I use this frosting for a carrot cake?

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Hello Andrea, I imagine it can work well!

      Reply

  • Tanya
    December 3, 2017

    Hello Natasha.
    So does the frosting turn out white in color or does it have a caramel tint, because of the cooked condensed milk? Could I add a little gel food coloring for a different color?
    Thank you.

    Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Hi Tanya, it isn’t a pure white like a meringue, but does have a slight caramel tint to it. I think it would work well to add a little gel food coloring to it.

      Reply

      • Tanya
        December 3, 2017

        Thank you for getting back to me. I enjoy following you on Instagram and come back to your recipes so often! 😊
        I do have one more question, would I be able to use the already cooked sweetened condensed milk that are sold in stores, or is the method in this recipe better somehow?
        Thank you in advance.

        Reply

        • Natasha
          natashaskitchen
          December 4, 2017

          Hi Tanya, the cooked one will work 🙂

          Reply

  • Kylie Roberts
    January 9, 2017

    Hi Natasha, I am a first time poster as I have just recently discovered you. Can you please explain to this Aussie what cool whip is and what may be a good substitute for this.

    Reply

    • Natasha
      natashaskitchen
      January 9, 2017

      Hi Kylie, it is similar to a stabilized whipped cream. If you aren’t able to get it in the store, there is only one other brand that I know of that makes a more natural version called “redi whip”. I do have another really great frosting that uses whipped cream instead of cool whip that you might try if you aren’t able to find that product.

      Reply

      • Kylie Roberts
        January 9, 2017

        Thanks Natasha for the alternative recipe. We have (to my knowledge) neither of those products here. I’ll give your other recipe suggestion a go! I love your channel and all you recipes look amazing. 🙂

        Reply

        • Natasha
          natashaskitchen
          January 9, 2017

          Thank you Kylie! I hope you love everything you try 🙂

          Reply

  • Anna Z
    November 21, 2016

    Would you recommend pairing this frosting with a chocolate cupcake or vanilla cupcake ?

    Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Anna, I think it would taste great with both, but for cupcakes I do like a stiffer frosting. My go-to cupcake frosting is this one which I use for vanilla and chocolate cupcakes. And for chocolate cupcakes, this one is also really good.

      Reply

  • Elizabeth
    August 31, 2016

    Is there enough frosting for 24cupcakes?

    Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Hi Elizabeth, I think you could stretch it for 24 cupcakes but you won’t have enough to generously pipe on the frosting as in the photo above 🙂

      Reply

  • Raya
    August 12, 2016

    I substituted whipped cream in place of Cool Whip. Unfortunately it is runny and impossible to frost cupcakes. Can I saved it by adding powder sugar?

    Reply

    • Natasha
      natashaskitchen
      August 12, 2016

      Hi Raya, cool whip will be stiffer because it keeps it’s form when blended with everything else better than whipped cream but when using whipped cream, make sure to beat it until it reaches stiff peaks. I don’t think adding powdered sugar will help much to thicken it if it is already loose.

      Reply

      • daniel
        May 7, 2017

        if you put in dried milk it helps to stiffen the whipping cream cream hope this helps.
        Daniel

        Reply

        • Natasha
          natashaskitchen
          May 7, 2017

          Daniel, that is really a brilliant suggestion. What proportions do you use of dried milk to whipping cream? Is there a specific brand that you love?

          Reply

  • Mabel
    December 18, 2015

    Hi Natasha,

    May I know if I can color this frosting? And is this firm enough to frost a tall tree like frosting on cupcakes? Do you think this one goes well with your moist chocolate cupcakes? Thank you.

    Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Mabel, this one is not really firm enough for the cupcakes. Use this one instead, it will work much better.

      Reply

  • Mia
    September 15, 2014

    Hi .. I was wondering if you add water in the crockpot when you cook the condenced milk?
    Thank you,
    Mia

    Reply

  • Anna
    August 11, 2014

    Thank you for the frosting it is great I use it all the time. I do wanna ask you do you have delicious recipe of buttercream that can be used when you cover cake with fondant. Thanks

    Reply

    • Natasha
      natashaskitchen
      August 12, 2014

      Anna, I never actually worked with fondant and don’t have a buttercream recipe yet. But thanks for the suggestions, I will put it on my to-do list ).

      Reply

  • Tanya
    January 21, 2014

    Do you think i can add heavy whipping cream instead of cool whip, and when would i add it?

    Reply

    • Natasha
      natashaskitchen
      January 21, 2014

      Add it when you would add the cool whip, but the heavy cream needs to be already whipped until it’s pretty stiff (about 2 min on high speed)

      Reply

  • Irina
    May 31, 2013

    I have a small tip for those who would like to save time when making cream with cooked condensed milk. Walmart (or at least at the one where I live) sells both cooked and uncooked condensed milk. It is way faster than cooking it at home for 4+ hrs.

    Reply

  • Anna
    September 27, 2011

    Can you post the rum cake? 🙂 plez..

    Reply

  • Nella Terpay
    March 4, 2010

    Sounds yummy w/the cream cheese in it…Have you posted the rum cake recipe yet? I’d love to try it 🙂

    Reply

    • Natasha
      March 4, 2010

      Not yet, but I’ve gotten several requests, Its definitely on my to-do list.

      Reply

  • Natalia K
    December 7, 2009

    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!

    Reply

  • Natalia K
    December 7, 2009

    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?

    Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.