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Mom’s Whipped Cream Cheese Frosting

This is an easy and delicious Whipped Cream Cheese Frosting that mom discovered. It's a fluffy frosting that refrigerates well and can be made a day ahead.

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This is an easy and delicious Whipped Cream Cheese 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.

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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.

Ingredients for Whipped Cream Cheese Frosting:

3/4 can sweetened condensed milk (10.5 oz) (standard can is 14 oz)
1 cup (2 sticks or 226 grams) of butter, at room temperature
3/4 package (6 oz) of  8 oz 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.

Mom's Whipped Cream Cheese Frosting

5 from 3 votes
Prep Time: 10 minutes
Total Time: 10 minutes
This is an easy and delicious Whipped Cream Cheese Frosting that mom discovered. It's a fluffy frosting that refrigerates well and can be made a day ahead.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9

Ingredients

  • 3/4 can sweetened condensed milk 10.5 oz (standard can is 14 oz)
  • 1 cup 2 sticks or 226 grams of butter, at room temperature
  • 3/4 package 6 oz of 8 oz cream cheese, at room temperature
  • 8 oz Cool Whip thawed in refrigerator

Instructions

  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.

 

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Kendall
    February 19, 2019

    Thank you for the awesome recipes. I was wondering – how long will this last in the freezer? Reply

    • Natashas Kitchen
      February 19, 2019

      Hi Kendall, I have not tested this in the freezer. However, I’d guess a few days in the fridge and let it get to room temperature before you spread it over the cake, otherwise it won’t spread very easily. Reply

      • Kendall
        February 19, 2019

        Thanks! Reply

  • Genia
    July 28, 2016

    Dobryj den Natasha!

    Would you know by any chance what are the exact quantities for the butter for this recipe? I am from Quebec and butter is unfortunately not sold in “sticks.”

    Duzhe diakuyu! Reply

    • Natasha
      natashaskitchen
      July 29, 2016

      Hi Genia, sorry, I wrote that recipe awhile back. I’m more specific with my recipes nowadays ;). It is 1 cup (or 226 grams) of butter. Reply

  • Rocelyn
    December 16, 2015

    Can whipped cream be substituted for the Cool Whip? Reply

    • Natasha
      natashaskitchen
      December 16, 2015

      It can be substituted but it won’t be as stiff when using whipped cream. Reply

  • Nino
    November 11, 2015

    Hi natashka I was wondering for how many cupcakes will this amount frosting will be enough for ?thanns 🙂 Reply

    • Natasha
      natashaskitchen
      November 11, 2015

      I haven’t used it for cupcakes but I think you could stretch it for 18-24 cupcakes 🙂 Reply

  • Vera
    December 5, 2014

    Does condensed milk have to be cooked in the can or you use it straight from the can??? Reply

    • Natasha
      natashaskitchen
      December 5, 2014

      For this particular recipe, it is not cooked, but in the future, you might consider cooking condensed milk with this method (less risk of explosion and the chemicals don’t get into your food like when you cook it in the can): https://natashaskitchen.com/2012/03/02/dulce-de-leche-cooked-sweetened-condensed-milk/ Reply

      • Marimar
        September 17, 2017

        Hi Natasha, when I try to find this page it shows me 404 page not founded? Reply

        • Natasha
          natashaskitchen
          September 17, 2017

          Hi Marimar, Was it a different page that you are referring to or was it this Whipped Cream Cheese Frosting recipe? Is it still showing as a 404 for you? I’m assuming you were able to open the page if you could leave a comment on it? It opens up ok for me but I want to make sure there isn’t a problem with the site. If you are experiencing the 404, can you tell me what browser and device you are using? Thanks for your help with this! Reply

  • ilona
    July 10, 2014

    Hello, do you think if I add melted chocolate and added it to the frosting, it will make good chocolate cream? I need just a very basic chocolate frosting. Also can I add unsweetened cocoa to the batter to make it chocolate? Haha I’m just trying to make life easier for myself! 😉 Reply

    • Natasha
      natashaskitchen
      July 11, 2014

      Whenever you add unsweetened cocoa to a cake batter, just be sure to take out some of the flour. So if you Add 2 Tbsp of cocoa, you should take out 2 Tbsp of flour so your cake batter doesn’t end up to tough and dry. Reply

  • ilona
    July 10, 2014

    Hello, do you think if I meld chocolate and add to the frosting it will make good chocolate cream? Reply

    • Natasha
      natashaskitchen
      July 11, 2014

      I’m not sure how chocolate interacts with cool whip since I haven’t tried that combination, but I have tried adding melted white chocolate to my white chocolate frosting recipe with great results. Next on my list is adding a melted darker chocolate, but I haven’t actually tested a darker chocolate. https://natashaskitchen.com/2014/05/03/dark-chocolate-cupcakes-with-white-chocolate-frosting/
      I totally do need to post a simple chocolate frosting. I’ll add it to my list. 🙂  Reply

  • olesya
    June 12, 2014

    Hi Nat
    I wanted to use some sort of the syrup on the biskvit part, do you have any quick recipes besides the one with the alcohol in it?
    Thanks 😀 Reply

    • Natasha
      natashaskitchen
      June 12, 2014

      Oh ofcourse! Any kind of juice will work. I’ve enjoyed using 7-up or any flavored clear soda. Just keep in mind that the cake will take on the flavor of the soda. You can also use a club soda with a little sugar. Reply

  • Nadya M
    March 19, 2014

    Hi, I’m a big fan of your blog Natasha and I have been using your recipes for over a year now. I just read the comments bellow and I just wanted to let everyone know that trybochki are really cheap on eBay $3.50 for 6 I have spend a lot of time looking for them as well. Reply

    • Natasha
      natashaskitchen
      March 19, 2014

      Thanks Nadya! 🙂 I appreciate your tip and thank you for visiting my blog. It’s people like you that make it great 🙂 Reply

  • Tanya
    January 19, 2014

    Hey Natash, do you think i ccould use this cream for waffle trubochki recipe? Im just worried it will be to heavy, what do you think? Reply

    • Natasha
      natashaskitchen
      January 19, 2014

      It might not be firm enough for trubochki. Have you tried the recipe I posted for trubochki. If you want something without cool whip, than give a try to the frosting I have for Vanilla Cupcakes. Hope this helps :). Reply

  • Galina
    December 20, 2013

    Hey Natasha,

    Can you please help me, i’m trying to find a great frosting for a cake, that i can decorate with and that will stay and not melt quickly once out of the fridge. I don’t like buttercream or any other very sweet frosting…..do you think if i mix cook condensed milk with heavy cream and a little sugar and some extracts with make it thick enough if blended. I’m gonna try it but thought to ask you if you knew any other ones or if this might work. Thanks 🙂 Reply

  • Anna
    November 4, 2013

    Will this frosting hold if I use a Wilton decorating tip? Often times frosting’s tend to fall apart because they’re too soft and can’t hold a shape. I’m just wondering how firm this frosting will be… Reply

    • Natasha
      natashaskitchen
      November 4, 2013

      It will hold when it’s fresh. If the finished frosting has been frozen and thawed, it might be a little soft for holding a shape. Reply

  • Galya
    May 7, 2013

    Hi Natasha, wanted to ask if you think frosting will turn out with cooked condensed milk? Would I whisk it just the same as raw condensed milk? Reply

    • Natasha
      natashaskitchen
      May 7, 2013

      You can definitely substitute it with cooked condensed milk and just make it the same way. The frosting will be even thicker 🙂 Reply

  • Nata
    February 11, 2013

    Hi Natasha, question – does the sweetened condensed milk have to be cooked for this recipe or as is? Thanks in advance Reply

    • Natasha
      natashaskitchen
      February 11, 2013

      This recipe calls for raw uncooked milk :). Reply

      • Nata
        February 11, 2013

        Thanks so much for such a fast reply 🙂 That’s what I thought but I got a bit confused with the comments mentioning cooked condensed milk Reply

  • Galchik
    November 2, 2012

    Hey how much is 3/4 package of cream cheese? or 3/4 can of sweetened condensed milk? I dont know exactly how much that is?!

    Thanks Reply

    • Natasha
      natashaskitchen
      November 2, 2012

      Thank you for the question, I just updated the post to include those measurements. You will need 6 oz of cream cheese and 10.5 oz of sweetened condensed milk. Hope this helps 🙂 Reply

  • September 10, 2012

    Natasha, is the sweetened condensed milk cooked or raw? Reply

    • Natasha
      natashaskitchen
      September 10, 2012

      It’s raw just straight from the can. Reply

  • July 21, 2012

    Just discovered my love of cream cheese frosting, and whip cream has always been a favorite of mine. These two together are gonna make one fabulous frosting I can already tell! Thanks soon much for sharing! Can’t wait to give it a try! Reply

  • Dora
    June 20, 2012

    Hi Natasha,
    I plan on making red velvet cupcakes in a few days and wanted to know– would this frosting go well with it? Do you think I can pipe the frosting onto the cupcakes or will it be too soft that I have to spoon it on? Hope to hear from you soon, and thanks for any advice you can offer. Reply

    • Natasha
      natashaskitchen
      June 20, 2012

      This is what I recommend. This is a frosting that I will be posting in a week or so (you get a sneak peak). It works great for any cupcake. Don’t be afraid to frost generously since its a fairly light tasting frosting.
      Use Philadelphia cream cheese; softened. Make sure you don’t buy the cheap one. Philladelphia is smoother.
      1 pkg cream cheese
      1.5 cups powdered sugar
      1.5 cups heavy whipping cream
      1/2 tsp vanilla extract

      Whip the cream,
      Beat cream cheese and powdered sugar, 1/2 tsp vanilla extract
      Blend the whip cream and cream cheese mix together. Fold it in. Reply

      • Dora
        June 20, 2012

        Thanks Natasha,
        I’ll give this recipe a try and let you know how it turns out. Reply

        • Natasha
          natashaskitchen
          June 20, 2012

          Sorry I didn’t a tally answer your question; yea you can pipe it into red velvet cupcakes 🙂 Reply

  • Mariya
    February 25, 2012

    is this frosting like sturdy? i mean, would i be able to put it on cupcakes and not have it slide off or fall? Reply

    • Natasha
      natashaskitchen
      February 25, 2012

      Yes it will work well for cupcakes 🙂 and shouldn’t slide or fall off Reply

  • Dani
    September 28, 2011

    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! Reply

    • Natasha
      October 7, 2011

      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. Reply

  • Galya
    September 21, 2011

    Hey Natasha i was wondering if by any chance you knew where to buy the forms to make trubochki? Reply

    • Natasha
      September 26, 2011

      Sorry I have no idea. I’ve never been able to find them. Let me know if you discover a good source 🙂 Reply

    • Natasha
      natashaskitchen
      February 25, 2012

      Galya, check out my shop tab at the top. Reply

  • Alexandra
    August 25, 2011

    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? Reply

    • Natasha
      August 25, 2011

      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 Reply

  • Alexandra
    August 24, 2011

    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 🙂 Reply

  • Dina
    August 3, 2011

    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. Reply

    • Natasha
      August 3, 2011

      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 🙂 Reply

  • Michelle
    March 25, 2011

    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! Reply

    • Natasha
      March 25, 2011

      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.  Reply

      • Michelle
        March 26, 2011

        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!)

        Thank you again for your brilliant site! Reply

        • Natasha
          March 26, 2011

          It looks delicious! It makes me want cake! Do let me know how you liked it! Reply

          • Michelle
            March 27, 2011

            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!

          • Natasha
            March 27, 2011

            Ha ha, that’s funny 🙂 I’m glad she liked it! Thanks Michelle!

  • Rosie Kuzmicz
    March 18, 2011

    Hi natasha,
    I have a question, how long do you think this whip cream can last in the fridge? Reply

    • Natasha
      March 18, 2011

      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. Reply

      • Rosie Kuzmicz
        March 29, 2011

        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….? Reply

        • Natasha
          March 29, 2011

          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. Reply

  • Zina
    October 15, 2010

    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 Reply

  • Ilona
    October 11, 2010

    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. Reply

  • Brent
    September 23, 2010

    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. Reply

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