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.
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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!
Cool Whip Cream Cheese Frosting Recipe (3 ingredients)
Ingredients
- 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
Nutrition Per Serving