Cool Whip cream cheese frosting is creamy yet fluffy frosting made with cream cheese, salted butter, powdered sugar, and whipped topping.
Cream cheese frosting is thick and decadent. Adding Cool Whip lightens up both the consistency and the sweetness, giving you a slightly lighter alternative. Adding Cool Whip is also a great way to stretch your recipe so the frosting goes further.
The key to making a creamy frosting is ensuring the cream cheese and butter are softened to room temperature for the best results. And don't forget to thaw your whipped topping.
Cream cheese Cool Whip frosting is one of my favorite frostings for red velvet cupcakes, but you can also use this for sheet cakes.
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For a thicker frosting for a layer cake, try a stiff cream cheese frosting instead. Thicker frostings are the best frosting when you want a consistency that holds its shape.
If you like this homemade frosting, try my Cool Whip frosting with vanilla pudding.
Recipe Highlights
- Easy recipe: This easy Cool Whip frosting is easy to remember and easy to make.
- Simple ingredients: Only 5 ingredients!
Jump to:
Ingredients
- Cream cheese: Use a block of cream cheese for a creamy base, softened
- Salted butter: Adds richness and a little bit of salt, softened
- Pure vanilla extract: Adds a light vanilla flavor
- Powdered sugar: Sweetens and thickens the frosting
- Cool Whip Original: Light and fluffy whipped cream topping found in the freezer aisle, thawed for perfect texture
See the recipe card for quantities.
Instructions
Add the softened cream cheese, softened butter, and vanilla extract to a large mixing bowl or the bowl of a stand mixer.
With a hand mixer or a stand mixer with the paddle attachment, beat on medium-high speed until light and fluffy.
Reduce the speed to low and slowly add the powdered sugar to the cream cheese mixture. You can increase the speed as the powdered sugar is incorporated.
Scrape down the sides of the bowl with a rubber spatula and beat again.
Add the thawed Cool Whip and mix on medium speed until you get soft peaks.
You will have a light and fluffy consistency.
Transfer to a piping bag if desired.
Substitutions
- Cream cheese: Reduced fat cream cheese, fat-free cream cheese, and neufchatel cheese are great alternatives.
- Salted butter: Use unsalted butter and add a pinch of salt to control the saltiness.
- Pure vanilla extract: Vanilla bean paste and imitation vanilla extract also work.
- Cool Whip Original: Any tub of Cool Whip (lite, zero sugar, reduced fat, fat free, extra creamy, and vegan whipped topping) will all work in this recipe. If the frosting is too soft and droopy, add another cup to two cups of powdered sugar.
Equipment
- Hand mixer - An electric hand mixer is great, or use a stand mixer with the paddle attachment.
- Silicone spatula - To scrape down the sides of the mixing bowl.
- Piping bag - Disposable piping bags are easy and convenient. In a pinch, use a plastic storage bag instead.
- 1A piping tip - I use a Wilton 1A piping tip for this recipe.
Storage
Transfer leftover frosting into an airtight container. Refrigerate the container immediately after use. Use within one week or freeze for up to 2 to 3 months.
Top Tips
- This is a very soft frosting that isn't as stiff as buttercream frosting. It's perfect for a round Wilton 1A piping tip.
- For a thicker and sweeter frosting, add another one to two cups of powdered sugar.
- This will generously frost 2 dozen cupcakes (with some to spare) or lightly frost 3 dozen cupcakes.
FAQ
On it's own, Cool Whip is too soft for frosting, but you can add a stabilizing agent like instant pudding mix and powdered sugar to stiffen it.
Yes, cream cheese will spoil if it is not refrigerated.
Related
More Cool Whip recipes:
📖 Recipe
Cool Whip Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese softened
- ½ cup salted butter softened
- 1 tablespoon pure vanilla extract
- 4 cups powdered sugar
- 8 ounces Cool Whip Original Whipped Cream Topping thawed
Instructions
- With a hand mixer or a stand mixer with the paddle attachment, beat the softened cream cheese, softened butter, and vanilla extract in a large mixing bowl on medium-high speed until light and fluffy.
- Reduce the speed to low and slowly add the powdered sugar to the cream cheese mixture. Scrape down the sides of the bowl with a rubber spatula and beat again.
- Add the thawed Cool Whip and mix on medium speed until you get soft peaks. You will have a light and fluffy consistency. Transfer to a piping bag if desired.
Video
Notes
Nutrition
Food safety
Do not leave cream cheese frosting out for more than two hours (or one hour if the temperature is above 90ºF).
Judy says
Loved this! Not too sweet and great light texture. I cut it in half to frost a sheet cake. Everyone loved it.
Kelsey Smith says
Love to hear that, Judy! Thanks for taking the time to leave a recipe rating.
Mar says
in answer to the question above if Cool Whip can be used in place of frosting
It Can on a 13x9 cake that you are leaving in the pan - just frost it on the cake and keep cake covered and in fridge I use it often for 13x9, it is especially good on a dark chocolate cake
Just remember to stir the defrosted cool whip really well, then spread with offset frosting knife
Susan jefferson says
I have a question would this be good for a baby shower sheet cake that will be decorated?
Thanks Sue
Kelsey Smith says
Ooo definitely. This will make a lot more frosting than you need for a single sheet cake though, I would probably half the recipe.
Pennie says
How would I make this in a chocolate version?
Kelsey Smith says
Someone told me they added one pack of chocolate fudge pudding mix and 2 tablespoons of cocoa powder, but I have not tested this personally.
Mary Starks says
Can't wait to make this frosting. I'm sure this frosting will go with any kind of cake.
Kelsey Smith says
Enjoy!
Tannis Payne says
My new favourite frosting! 🙂
Kelsey Smith says
LOVE to hear that!
Jennifer says
Can this also be used for fruit dips and vegetables?
Kelsey Smith says
That sounds delicious! I would make a half-sized batch.
Kitty says
I would back off the powdered sugar. Too sweet and unable to taste the cream cheese. Nice texture though.
Kelsey Smith says
Thanks for the feedback!
Kelly says
How can I make this into a strawberry frosting?
Kelsey Smith says
Oooh, I love that idea. Adding strawberry Jell-O powder OR ground up freeze dried strawberries would probably do the trick.
Irma Hankins says
This is absolutely delicious! I only used half the recommended sugar, tho, as 4 cups seems excessive. Thank you for sharing this recipe.
Kelsey Smith says
Hi Irma! Thanks for the feedback. The powdered sugar helps stabilize the frosting, but it sounds like yours came out great with less, love to hear that. Thanks for stopping back by to rate the recipe, I really appreciate it.
Kate says
FYI, this stuff is the consistency of marshmallow fluff. I will note that I was two tablespoon short of a full half a cup of butter, so that might have had something to do with it. The taste is good, but I felt like I was back in kindergarten when I tried spreading it on the cake.
Jane says
Hi, I'm curious as to why you add butter to this. I will, if it makes it even better in some way.
Kelsey Smith says
Hey Jane! The butter helps with stability and consistency for piping. With this recipe, the reality is the Cool Whip already makes the frosting less firm, so it's already a pretty soft frosting. But yes, you can definitely make a Cool Whip cream cheese frosting without butter if you want to skip it. Happy baking!
Cindy says
This is a great recipe unless you’re doing Vegan. Then it’s half the Cocowhip a Follow Your Heart cream cheese, and as needed Follow powdered sugar. They are thinner and need altered, but great ingredients.
Kelsey Smith says
Thank you for the vegan adjustments, that's awesome. Much appreciated.
Lisa says
Sounds delicious can’t wait to try it
Kelsey Smith says
Enjoy!