Cool Whip Cream Cheese Frosting (4 Ingredients, 5 Minutes)

Name: Cool Whip Cream Cheese Frosting
Prep time: 5 min
Total time: 5 min
Ingredients: 8 ounces Whipped Topping (Cool Whip); 8 ounces Cream Cheese (softened); 2 cups Powdered Sugar; 1 teaspoon Vanilla Extract

This Cool Whip Cream Cheese Frosting is what we make when we want something lighter than buttercream. Softened cream cheese is beaten with powdered sugar and vanilla, then Cool Whip is folded in for a fluffy, tangy frosting that pipes nicely on cupcakes and spreads easily on sheet cakes. It takes 4 ingredients and about 5 minutes, and one batch frosts about 12 cupcakes or a 9×13 cake.

Cool whip cream cheese frosting on a cupcake.

I like keeping this frosting recipe handy for birthdays and family get-togethers when I need something quick to finish a homemade dessert. You can make it up to 1 day ahead and keep it covered in the fridge. Let it sit at room temperature for a few minutes, then gently stir before frosting.

Why You’ll Love This Recipe!

Carrie, the owner, with long dark hair, wearing earrings and a purple top, smiles at the camera in front of a textured, beige background.

Cream cheese gives it body: Beating it with powdered sugar first makes a thick base that keeps the Cool Whip from going runny.
Cool Whip makes it light: Folding it in last keeps the air in, so it’s fluffy instead of dense.
No pudding mix needed: Just 4 ingredients you can grab at any grocery store.

Ingredients

Whipped Topping. Use the original 8-ounce tub (not lite or fat-free) and thaw it in the fridge overnight, not on the counter, so it stays cold and fluffy. Cool Whip or store brand both work.
Cream Cheese. Use a full-fat block, not the spreadable kind in a tub, which is softer and can make the frosting runny. Let it soften at room temperature so it beats smooth. Here’s How to Soften Cream Cheese if you’re short on time.
Powdered Sugar. Sift it first. Once the Cool Whip goes in, you can only fold gently, so any lumps left at that point stay in the frosting.
Vanilla Extract. Pure vanilla gives the best flavor, but imitation works if that’s what you have.

Scroll to the bottom of the post for the full recipe in the recipe card.

Step By Step Instructions

Cream cheese beat until soft and fluffy.

Step 1. Beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. I used the bowl of a stand mixer and the paddle attachment on medium speed for best results. You can also just use a large mixing bowl.

Powdered sugar and vanilla mixed into the bowl.

Step 2. Add in the powdered sugar and vanilla extract. Beat on low speed for 1-2 minutes until well combined.

Whipped topping mixed into the frosting ingredients until well blended.

Step 3. Add the cold Cool Whip in two or three big scoops and gently fold it in with a spatula (or mix on low for just 20–30 seconds) until no streaks remain. Stop as soon as it’s combined. Overmixing deflates the whipped topping and makes the frosting soft and runny.

Fluffy frosting piped in a swirl on a cupcake.

Step 4. Top your favorite dessert with frosting.

Recipe Tips

Cream Cheese. Make sure to use full fat cream cheese in this recipe.
Piping Bag. Place the frosting in a piping bag to easily decorate layer cakes and cupcakes.
Room temperature. The cream cheese should be room temperature for easy mixing and a smooth texture.
Homemade whipped cream. Swap the Cool Whip for 1 ½ cups cold heavy whipping cream beaten to stiff peaks with ½ cup of the powdered sugar. Fold it into the cream cheese mixture the same way. It’s less stable than Cool Whip, so use it the same day.
Frosting Cakes. If you are frosting a layer cake, refrigerate after frosting the first layer for 15 minutes. Then top with the next layer and continue. This will help the frosting to hold up and make it more stable.
Too thin? Chill the frosting for 20–30 minutes – it firms up as it gets cold. Still soft? Beat a few more tablespoons of powdered sugar into a little of the frosting, then fold it back in.
Too thick? Fold in a teaspoon of milk at a time.

How Much Frosting Do I Need?

One batch (8 oz cream cheese + 8 oz Cool Whip) frosts about 12 cupcakes with a generous swirl, a 9×13 sheet cake, or the top and middle of an 8-inch layer cake. Double it for the sides of a layer cake or tall piped swirls. Each batch costs about $3.31, usually less than two tubs of store-bought frosting.

Bowl of light, fluffy frosting with a spatula.

Serving Suggestions

This cream cheese frosting cool whip recipe is great topped on your favorite baked goods. The flavor is amazing and even better topped on these delicious recipes.

Frequently Asked Questions

Does this frosting need to be refrigerated?

Yes. Store leftover Cool Whip Cream Cheese Frosting in an airtight container in the refrigerator for up to 3 days. Frosted cakes and cupcakes can also be refrigerated for up to 3 days. For serving, don’t leave them out for more than 2 hours (1 hour on a hot day), since the cream cheese needs to stay cold.

Why is my frosting lumpy?

The cream cheese was too cold. Before adding anything else, microwave the cream cheese for 15 to 20 seconds and beat it smooth. If you notice lumps after the Cool Whip is already in, a quick pass with an immersion blender can smooth them out without beating out all the air.

Can I make it less sweet?

Yes. Cool Whip is already sweetened, so you can cut the powdered sugar a lot. Less sugar means a softer, tangier frosting; see the sweetness guide above to pick the amount that fits how you’ll use it.

Can I make this frosting ahead of time?

Yes. Make it up to a day ahead, cover it, and keep it in the fridge. Stir it gently with a spatula before using, and don’t beat it with a mixer.

More Easy Frosting Recipes

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Nutella Frosting

Cookie Dough Frosting

Salted Caramel Frosting

What did you frost with this? Leave a comment and a star rating!

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