Cool Whip Cream Cheese Frosting (Easy 4-Ingredient Recipe)

Ingredients

See recipe card for exact amounts. 

Ingredient Notes 

• Cream Cheese: We typically use full fat but ⅓ less fat will work. 
• Whipped Topping: I’m partial to Cool Whip but the store brand works just great. You could experiment with reduced fat, or low sugar varieties. 
• Powdered Sugar: You can use confectioners’ sugar. Did you know there’s a difference? According to Martha powdered sugar is just finely ground sugar while confectioners’ sugar is powdered sugar with the addition of corn starch. Swerve or Truvia can be swapped in. 
• Vanilla: We use pure vanilla extract but you can use vanilla flavoring. It can be left out if you don’t have either. 

How to Mix Cream Cheese and Cool Whip Together

Beat the softened cream cheese with powdered sugar and vanilla using a stand mixer fitted with the paddle attachment until smooth. Then fold in the Cool Whip until fully combined and light and fluffy.

Avoid overmixing after adding the Cool Whip to keep the frosting light.

How to Make Cool Whip Cream Cheese Frosting

1. Add the cream cheese, sifted powdered sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Or a large bowl if using a hand mixer. Whip until completely combined, scraping the sides and bottom of the bowl occasionally.
2. Fold in the whipped topping. 

Tips for Cool Whip Cream Cheese Frosting

• While you can mix this by hand it is much quicker with an electric mixer.
• If using a stand mixer be sure to use the paddle, not the whisk attachment. The whisk adds too much air.
• Take the cream cheese out of the refrigerator at least an hour before you plan to make the frosting. It will mix better if it’s room temperature. 
• When making frosting I always sift the powdered sugar to get any lumps out. This helps to ensure smooth and creamy frosting. I just use my mesh strainer and push the sugar through with the back of a spoon.
• Fold the whipped topping into the cream cheese mixture using a rubber spatula. 

How Much Frosting Does This Recipe Make?

This recipe makes enough frosting for one layer cake, one 9×13 cake with some left over, or about 24 generously frosted cupcakes. For two 9×13 cakes, make the full batch; for one, make half.

Storage

Store this frosting and any cake or cupcakes that are frosted with it in the refrigerator for about 2 weeks. 

Can This Frosting Be Frozen?

Yes! Freeze in an airtight container for up to 3 months and thaw it in the refrigerator. Frosted cake and cupcakes can also be frozen for up to 3 months. 
To freeze individual frosted cake or cupcakes, flash freeze them first by placing the pieces on a parchment-lined baking sheet and freezing until solid.

While some suggest only flash freezing for about an hour, I let mine freeze for at least 3-4 hours to ensure they’re completely firm.

Once frozen, wrap each piece in plastic wrap and store them in an airtight container. To thaw unwrap the cake while it’s still frozen (so the plastic wrap doesn’t stick to the frosting) and thaw in the refrigerator. 

FAQs

Try These Recipes Next!

• Mocha Frosting – Rich chocolate frosting with a bold coffee flavor—perfect for chocolate cakes
• Hershey’s Perfectly Chocolate Frosting – Easy one-bowl chocolate frosting with no mixer needed
• Graham Cracker Frosting Sandwich Cookies – A fun way to use leftover frosting for a quick dessert