Cool Whip Cream Cheese Frosting
A light, fluffy frosting made with cream cheese, powdered sugar, vanilla, and Cool Whip. Lighter than buttercream and ready in 5 minutes for cupcakes and cakes.
Servings: 8
Calories: 281kcal
Cost: $3.31, $0.41 per Serving.
Ingredients
- 8 ounces Whipped Topping Cool Whip
- 8 ounces Cream Cheese softened
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Beat the softened cream cheese with a hand held mixer or stand up mixer until completely smooth, 1 to 2 minutes.
- Add in the powdered sugar and vanilla extract and beat on low speed for 1-2 minutes until the ingredients are well combined.
- 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.
- Frost cooled cakes or cupcakes right away, or cover and refrigerate the frosting for up to 1 day. Keep frosted desserts in the fridge.
Notes
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Use a full-fat block of cream cheese, not the spreadable tub.
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Too thin? Chill the frosting for 20 to 30 minutes first. Still soft? Beat a few tablespoons of powdered sugar into a small scoop of frosting, then fold it back in. Too thick? Fold in milk, 1 teaspoon at a time.
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Store leftover frosting covered in the fridge for up to 3 days. Keep frosted desserts refrigerated.
Nutrition
Calories: 281kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 110mg | Potassium: 67mg | Sugar: 37g | Vitamin A: 402IU | Calcium: 48mg | Iron: 0.1mg
