Cool Whip Cream Cheese Frosting Recipe

Cool Whip cream cheese frosting is one 8 oz block of cream cheese beaten smooth with ½ cup powdered sugar and a teaspoon of vanilla, then folded together with one 8 oz tub of thawed Cool Whip. It takes 10 minutes and frosts about 12 cupcakes generously or one 9×13 inch cake.

It spreads like mousse, tastes lightly tangy, and is much less heavy than a butter frosting. The whole trick is in the last step. You fold the Cool Whip in by hand, you do not beat it.

One Block, One Tub: The Ratio to Remember

• Cream cheese: one 8 oz block, full fat, softened
• Cool Whip: one 8 oz tub, thawed in the fridge
• Sweetness: ½ cup powdered sugar, up to ¾ cup for a sweeter frosting
• Flavor: 1 teaspoon vanilla extract and an optional pinch of salt
• Time: 10 minutes, plus 20 to 30 minutes in the fridge if you want to pipe
• Makes: about 4 cups, enough for 12 cupcakes or a 9×13 inch cake
• Keeps: up to 3 days covered in the fridge

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Can You Use Cool Whip as Frosting Without Pudding?

Plain Cool Whip straight from the tub will spread on a cake, but it slumps and starts to weep once it sits out. That is why so many Cool Whip frosting recipes add a box of instant pudding mix. The starch in the pudding thickens it.

This one needs no pudding. The beaten cream cheese is the stabilizer. It gives the whipped topping body and a gentle tang, and the frosting stays fluffy without the artificial pudding flavor. Use a pudding version only when you want a specific flavor, like the one in my pistachio pudding dessert.

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A Full Fat Block and a Properly Thawed Tub

Use a full fat block of cream cheese. Cream cheese spread from a tub has extra moisture and stabilizers, and the frosting turns runny and will not hold its shape. Since there is no butter here, the block is doing all the structural work.

Let the cream cheese sit at room temperature for about an hour. Cold cream cheese leaves small lumps that stay visible no matter how long you mix. Short on time? Microwave it in short bursts on low power, turning the block between intervals so it softens evenly without melting.

Thaw the Cool Whip in the fridge, about 4 hours or overnight. A tub left on the counter or warmed in the microwave loses air and turns soupy, and no amount of folding brings that back.

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Beat the Cheese First, Then Fold

Beat the softened cream cheese on medium speed for 1 to 2 minutes, until smooth with no lumps at all. Once the Cool Whip is in, any lumps are there to stay.

Add the powdered sugar and vanilla and beat for another 1 to 2 minutes, scraping down the bowl, until smooth. The powdered sugar controls sweetness and also balances moisture. I usually use half a cup so the tang of the cream cheese comes through. A pinch of salt rounds it out, especially if your cream cheese tastes flat.

Now put the mixer away. Add the thawed Cool Whip and fold it in with a spatula: cut down through the middle, sweep along the bottom, lift and turn the bowl. Think of folding whipped cream into chocolate mousse. You are lifting, not mixing.

Stop as soon as no white streaks remain. Stir too hard and you lose the lift.

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Soft Swirls, Not Sharp Borders

Freshly made, the frosting spreads easily and holds soft swirls. For piping, chill it for 20 to 30 minutes first; it firms up as it gets cold. Use a large open star or round tip and pipe rounded swirls on cupcakes. Fine borders, shells, and sharp edges need a buttercream.

That short rest in the fridge also makes it easier to layer. I have used this frosting between soft cake rounds and found it slides less once chilled, even without a crumb coat. It works as a light cream cheese filling, too; just keep the layers thin and chill the cake before slicing. For a two layer cake with filling and a full coat, make a double batch.

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Cool Whip vs Butter in Cream Cheese Frosting

When butter is involved, the frosting is denser and sweeter, and it can sit at room temperature for a while. My easy cream cheese frosting is richer and sharper, and it is the one to choose for carrot cake, sturdy layer cakes, or anything that has to travel.

With Cool Whip, you get volume without weight. The frosting feels airy, slightly chilled, and spreads like mousse. I reach for it for cakes that need a lighter touch, like chiffon, snack cakes, a vanilla sheet cake, or banana cake. If you want something in between, ermine frosting is light like this one but holds up far better out of the fridge. Stabilized whipped cream frosting is the version made with real cream.

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When It Turns Runny, and How to Firm It Up

• Thin from the start: tub cream cheese spread, or Cool Whip that thawed on the counter. Chill the bowl for 30 minutes; next time use a block and fridge thawed topping.
• Went soft after folding: it was mixed too long or with a mixer. Chill it for 30 minutes and fold gently once more before using.
• Too soft to hold swirls: fold in another ¼ cup powdered sugar, then chill for 20 minutes.
• Lumpy: the cream cheese was cold. Lumps cannot be fixed after the Cool Whip goes in, so beat the cheese completely smooth first.
• Weeping on the cake: it sat out too long. Keep frosted desserts in the fridge until shortly before serving.

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Keep It Cold: Storing Frosted Cakes and Leftovers

This frosting is cream cheese and whipped topping, so it belongs in the fridge. Frost the cake, refrigerate it, and bring it out shortly before serving. Do not leave it at room temperature for more than about 2 hours.

Leftover frosting keeps for up to 3 days in the fridge. Press plastic wrap right onto the surface so it does not crust or pick up fridge smells. When you are ready to use it again, give it a slow stir with a spatula and do not whip it again, which breaks the structure. If it looks a little deflated, a light fold brings it back.

It is good on soft vanilla cupcakes, fruit topped sheet cakes, and sandwiched between graham crackers for a quick fridge treat. For a fall dessert in the same no bake spirit, try my pumpkin fluff.

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Flavor Swaps That Keep It Fluffy

You can switch the vanilla for almond or maple extract without changing the structure. I often do this around the holidays. For a deeper maple flavor, fold in a spoonful of maple frosting.

Crushed freeze-dried berries add color and a light fruit flavor. Keep it to about a tablespoon so the frosting stays stable. Some bakers ask about cocoa powder or fruit purée. In my experience, these change the texture too much: purée thins it, and cocoa makes it heavy. For chocolate, use a chocolate frosting recipe instead, or a peanut butter frosting for something nutty.

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Before You Frost: Quick Cool Whip Answers

Can I use Cool Whip Lite or Cool Whip Free?

Original Cool Whip holds its shape best. Lite works but the frosting is softer; the fat free version is noticeably runnier and better kept for a filling.

Can I use real whipped cream instead of Cool Whip?

Yes. Whip about 1½ cups cold heavy cream to stiff peaks, which gives roughly the same volume as the tub, and fold it in the same way. It tastes fresher but softens sooner, so use it the same day.

How do I make Cool Whip frosting stand up better?

Use a block of full fat cream cheese, fold instead of beating, and chill the frosting 20 to 30 minutes before you pipe. Adding up to ¾ cup powdered sugar also firms it a little.

Can I freeze a cake with Cool Whip frosting?

Yes. Freeze it uncovered until the frosting is firm, then wrap it well and freeze for up to 1 month. Thaw it in the fridge, still wrapped, so condensation does not spot the frosting.