Cool Whip Cream Cheese Frosting
Cool Whip Cream Cheese Frosting is a great addition to desserts when you need a light but flavorful topping! Pair it with cakes, cupcakes, cookies, or more for a sweet and exciting addition!
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Servings: 24
Calories: 174kcal
Equipment
- Mixing Bowl
- Electric Hand Mixer
Ingredients
- ½ cup 1 stick unsalted butter, softened
- 8 oz Cream Cheese, softened
- 2 cups Cool Whip, thawed
- 1 ½ tsp Vanilla
- ¼ tsp Salt
- 5 cups Powdered sugar
Instructions
- In a large bowl, use an electric mixer to cream together the butter and softened cream cheese on high speed until smooth and creamy.
- Add the cool whip, vanilla, and salt, and mix again until combined.
- Add in the powdered sugar about 1 cup at a time, mixing between each addition until just combined.
- Once your cake or cupcakes are cooled, pipe/spread the frosting on top or between the cake layers. Enjoy!
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Unsalted Butter: You can also use salted butter if you prefer, but then you can omit the added salt in the recipe or adjust to taste. Softened butter is between 68-72 degrees Fahrenheit.
- Cream Cheese: Use full fat cream cheese for the fluffiest texture.
- Cool Whip: Use Cool Whip that has thawed in the fridge. Do not make this recipe with frozen Cool Whip.
- Powdered Sugar: Also known as Confectioners sugar.
- I recommend using a #1A tip for this Cool Whip Cream Cheese Frosting (a large, plain tip) as the frosting will not hold star shapes very well.
- You can add more powdered sugar if you like a stiffer frosting. This combination, for me, was a good blend of stiff enough while still being able to taste the Cool Whip.
Nutrition
Serving: 1serving | Calories: 174kcal | Carbohydrates: 27g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 39mg | Potassium: 22mg | Fiber: 0.02g | Sugar: 26g | Vitamin A: 256IU | Vitamin C: 0.002mg | Calcium: 17mg | Iron: 0.03mg
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