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.

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

5 from 24 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 10 minutes
Total Time: 10 minutes

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.
Course: Dessert
Cuisine: American
Keyword: whipped cream cheese frosting
Skill Level: Easy
Cost to Make: $
Natasha's Kitchen Cookbook

 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • sarah jane
    June 4, 2024

    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

    Reply

    • Natasha's Kitchen
      June 4, 2024

      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.

      Reply

  • Joanie
    May 26, 2024

    Do u have to add the whipped cream? Can I just make it with the condensed milk and cream cheese?

    Reply

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