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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.
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 Condensed Milk 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.
Condensed Milk Cream Cheese Frosting
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
- 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.
- On medium/low-speed, mix in cream cheese, one tablespoon at a time until mixed through and not lumpy.
- Reduce speed to low and mix in cool whip just until mixed through.
- Use immediately or refrigerate until ready to use.
I tried this and thought I had followed the recipe. Unfortunately I didn’t mix the cream cheese long enough. I am used to a sweeter cream cheese icing. If you like a not very sweet icing, then you will love it if you mix the cream cheese longer. I had left the cream cheese at room temperature for over 2 hours but it also was a cold Midwest day and we keep our temperature set at 68. So this also may have been a reason for lumpy icing. The parts that were not lumpy were pretty good. The piping consistency held it shape well. If it were a warmer day I would suggest adding some clear gel to help stabilize. I will try it again with a few tweaks, for my “not so sweet” peeps.
hi there,
thank you for the recipe it looks amazing! i want to try this frosting for a stacked cake for
my dad’s birthday. just one question – could i use this without the butter for a stacked cake? what is the purpose of it in this recipe? if you could let me know please.
thanks so much
sarah jane
Hi Sarah Jane, I have not tested this recipe without butter to advise. It’s important to reach the consistency that we want to achieve.
Do u have to add the whipped cream? Can I just make it with the condensed milk and cream cheese?
Hi Joanie, it would be too loose without the whipped cream in it.