Our Lazy Whipped Cream Cheese Frosting is incredibly easy to make! All you need are simple ingredients like cream cheese, powdered sugar, Cool Whip, and a splash of vanilla.
Because we use whipped topping instead of heavy cream you don’t have to worry about over-mixing it. That’s why we call it “lazy”! Best of all, you’ll get the perfect fluffy texture every time.
Mindy’s Recipe Snapshot
Method: This is a no cook frosting.
Key Ingredients: Not many! Just cream cheese, powdered sugar, whipped topping and vanilla.
Ease: This is so easy and fail proof!
Top Tip: For best results you’ll need to use an electric hand mixer or stand mixer.
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This whipped cream cream cheese frosting is great on just about any type of cake or cupcakes. It’s especially good on carrot cake, red velvet cake, chocolate cake, hummingbird cake, spice cake, Italian cream cake, and pumpkin cake.
My favorite part is that you don’t have to whip cold heavy cream and determine when it’s whipped enough, but not too much. I’ve made traditional cream cheese frosting using heavy cream many times and have never had a problem.
But sometimes I just want a simple recipe that’s fool-proof. Plus, this is my favorite frosting! It’s what I always have on my birthday cake.
Ingredients
See recipe card for exact amounts.
Ingredient Notes
- Cream Cheese: We typically use full fat but 1/3 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 Make Perfect Frosting
- 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.
- Fold in the whipped topping.
Tips
- 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.
Storage
Store this frosting and any cake or cupcakes that are frosted with it in the refrigerator for about 2 weeks.
Frequently Asked Questions
Yes, liquid food coloring would make it thinner so I would recommend a small amount of gel food coloring. Gently fold the color in to the finished frosting.
This is enough frosting for a layer cake. If you use a normal amount without piping any of it then you’ll probably have a little leftover frosting. This will frost two 9 X 13 cakes, so just make half a batch. It’s plenty for a sheet cake. You can frost 24 cupcakes generously and may have some left over.
This frosting is kinda soft but it will hold its shape some. To help it hold it’s shape better you could put some in a piping bag and let is sit in the refrigerator for a few minutes.
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.
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Best Whipped Cream Frosting Recipe
Ingredients
- 1 pkg cream cheese 8 oz
- 2 cups powdered sugar sifted
- 1 tsp vanilla
- 1 tub whipped topping 8 oz
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Instructions
- Add the cream cheese, 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.1 pkg cream cheese, 2 cups powdered sugar, 1 tsp vanilla
- Fold in the whipped topping.1 tub whipped topping
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