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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.
How long will this frosting last at room temperature? Outside for a birthday party ?
Hi A, I had it sit out for a couple of hours.
For your frosting for the Kievsky cake, what can I substitute for Cool Whip? I want to use only home made ingredients, not a processed whipped product like Cool Whip.
Thank you.
Hi Rochelle! You can make your own homemade whipped cream if you prefer and use the same quantity in place of cool whip. You can look up a recipe online for homemade whipping cream.
Hello! Can I use sour cream instead of cream cheese in this recipe? Thank you!
Hi Irina! I don’t know if it would work well or hold its shape. Feel free to experiment.
Hi Natasha. I love this idea of frosting made with condensed milk, but don’t like cool whip or whipped cream for frosting. Can I skip the cool whip and still have it sturdy enough? Thank you.
Hi Natalie! You’d have to test it and experiment with it. It would not have the same texture without whipped cream.
Hello and good day to you! 🙂 greetings from California! 🙂
So, I’ve been looking up alot of recipies online for different frosting ideas, and I stumbled across this sweetened condensed buttercream cheese(most delicious thing ever) and your ingredients just look really on point, and delicious to me, so I’ve decided to use your recipie, to frost my double layered, fruity-pebbles/strawberry marbled cake, that I just took out of the oven.(it smells really good in my house right now:) anyhow, when searching for the perfect frosting recipie, I had 4 mandatory ingredients that were/are absolutely necessary (without any substitution) which are butter, sweetened condensed milk, and Philadelphia cream cheese, and (the last 1, fresh strawberry’s (which is preferred, not mandatory)well, maybe I wasn’t looking hard enough, but unfortunately, I can not find anything online with all 4 of these ingredients, in one recipie. However, yours comes SO very close…So, I’m going to make it exactly as you have it written, but I’d like to add fresh strawberries (so long as it’s not gonna mess up the consistency of the original product.) …iF this iS, possible, could you please tell me, how to go about this? I’m not sure what’s the best way, and if you had any suggestions, I will gladly follow your advise. Thank you so much for your time, and your recipies, I appreciate you, and like your style of cooking. So, thanks again!
-Kiwi
Hi! I’m so glad you came across this recipe. Without testing it, I cannot advise exactly what the outcome would be. Fresh strawberries may cause this to become too runny, you could try making a strawberry reduction but even that may be runny. Freeze dried strawberries powder may work as it absorbs some of the moistures and doesn’t affect the consistency too much. Let us know your results if you experiment. 🙂
I didn’t have cool whip so i skipped it and it still came out amazing (:
Great to hear!
Hie Natasha
I dont have cool whip or whipped cream can I skip it and still have a great result
It would definitely change the consistency. The cream is what makes it fluffy.
Hi. I don’t have cool whip. Can I skip that?
Hi Mabel, It can be substituted with whipped cream, but it won’t be as stiff when using whipped cream.
This frosting is THE BEST I’ve ever made! Where has this recipe been all my life?! I love the smooth texture and that it is not overly sweet. Wonderful 100 stars if I could
Woohoo, that is so awesome! Thanks for your wonderful review and feedback, Wendy.
How do I make my whipped topping thicker, I am using heavy cream and con sugar,but what else.
Hi Georgia, make sure you are using heavy whipping cream and do not oversoften the cream cheese.
I made this recipe and everything was goin perfectly but then at the end it began to look like curd. Why?
Hi Janet, over-beating the mixture might cause it to look a little grainy. Stop beating once it is a thick frosting consistency and then mix in the cool whip on low speed just until incorporated. I hope that helps!
Thank you for the awesome recipes. I was wondering – how long will this last in the freezer?
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.
Thanks!
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!
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.
Can whipped cream be substituted for the Cool Whip?
It can be substituted but it won’t be as stiff when using whipped cream.
Hi natashka I was wondering for how many cupcakes will this amount frosting will be enough for ?thanns 🙂
I haven’t used it for cupcakes but I think you could stretch it for 18-24 cupcakes 🙂
Does condensed milk have to be cooked in the can or you use it straight from the can???
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/
Hi Natasha, when I try to find this page it shows me 404 page not founded?
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!
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! 😉
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.
Hello, do you think if I meld chocolate and add to the frosting it will make good chocolate cream?
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. 🙂
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 😀
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.
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.
Thanks Nadya! 🙂 I appreciate your tip and thank you for visiting my blog. It’s people like you that make it great 🙂