Last Updated on December 29, 2022
There are so many frostings out there, but most are just not up to par. So, we’ve developed a quick and easy cream cheese and Cool Whip icing.
The recipe only uses 4 ingredients and can be whipped up (pun intended) in less than 10 minutes! And, it is packed with delicious creamy flavors that are extremely well-balanced. This frosting is versatile and flexible like a few others!
What Is Cool Whip?
If you don’t live in the United States, you may not be familiar with Cool Whip. But, it is almost a staple ingredient in many parts because of its ease of use and versatility. Cool Whip is essentially a type of “fake” or “imitation” whipped cream produced by Kraft Heinz manufacturers.
Despite being a dairy product, it actually contains more additives than dairy. These ingredients are what make the “whipped cream” shelf-stable and give it a very long shelf life. The brand sells a few different products, the most popular being the Cool Whip whipped topping (which we are discussing today).
This topping is not the same as whipped cream. It doesn’t have the same flavor, texture, or nutritional content. As we have said, it is imitation whipped cream created to make your life much easier.
Cool Whip whipped topping is commonly sold in 8 or 16-ounce tubs and comes frozen. So, it is a product that will have to be thawed before you can use it in recipes.
It also doesn’t have to be re-whipped to give it a voluminous texture. However, if you are making a frosting, we would recommend it. Re-whipping the frosting once the Cool Whip has been added will give it a fluffier texture.
But, if you are incorporating it into, for example, cheesecake batters or pudding mixes, there is no need to whip it again.
What Is A Cream Cheese And Cool Whip Icing?
We love making cream cheese frosting. It is incredibly versatile and offers a more balanced flavor to otherwise overly sweet baked goods.
But, the only downside to these types of frostings is that they are usually very soft and not luxurious. So, how do we fix it? Well, our easiest and arguably most delicious solution was to add a bunch of Cool Whips! The frosting turned out so good that our guests begged us to make more as a simple topping!
Our cream cheese and Cool Whip icing only use softened full-fat cream cheese, thawed Cool Whip, some powdered sugar, and of course, your flavoring extracts.
We used vanilla extract simply because we were going for a more neutral frosting. But, this is an easy opportunity to play around with different flavors and pairings.
We bet you are drooling by now! So, let’s get right to make this delicious cream cheese and Cool Whip icing.
What You Need To Make Cream Cheese And Cool Whip Icing
Ingredients
- 16 ounces full-fat cream cheese, softened at room temperature
- 32 ounces Cool Whip
- 1 cup powdered sugar, sifted
- 1 tablespoon vanilla extract
Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric hand or stand mixer
- Rubber or silicone spatula
- Piping bag and nozzle, optional
Step-by-step instructions
Step 1: Prepare your ingredients
First, make sure that your Cool Whip is completely thawed if you bought it frozen.
It would be best to thaw the Cool Whip on a plate inside the fridge. Even though it will take longer, it will preserve the texture and flavor best. Alternatively, you can thaw the Cool Whip at room temperature for a couple of hours.
While the Cool Whip is defrosting, weigh out and prepare your other ingredients.
Step 2: Whip the cream cheese and Cool Whip
To make your icing, combine the cream cheese and thawed Cool Whip inside a large mixing bowl. Make sure they are both soft and at room temperature. Then, beat the ingredients together until they become fluffy.
This will only take a couple of minutes, so don’t overwork the frosting.
Step 3: Add the remaining ingredients
Once your cream cheese mixture is whipped, add the sifted powdered sugar and flavoring extracts. Continue beating until you have a uniformly smooth mixture that is fluffy in texture.
Place the cream cheese and Cool Whip icing inside a piping bag to frost, or use directly on your baked item.
Expert Tips And Tricks
- Always use full-fat cream cheese. This will give the best flavor and texture for icings. A low-fat version will work, but it won’t nearly be as good. And remember, just because it is low in fat, doesn’t mean that it is healthier!
- This recipe is so incredibly easy, there aren’t many tips for it. Arguably the most common question we will get is how to thicken or thin down the consistency of the icing. To make the icing thicker, you will need to add more powdered sugar. Only add 1/2 cup at a time to prevent making it unworkable.
- To make the frosting more pliable, you can add heavy cream or milk. You should only add about a teaspoon and mix it in. It is very easy to make the icing too runny with very little liquid.
- This icing should be preferably used immediately. However, if you want to store it, place it inside an airtight container. Make sure the container doesn’t have any stains or odors that the icing can absorb. Then, place a damp piece of paper towel directly on the surface. This will also help prevent the frosting from drying out.
- You have to keep this frosting (unused) inside the fridge. It will help prevent it from going bad quickly. But, the frosted product can be kept at room temperature. And don’t worry, the powdered sugar helps keep it together and preserve it. So, it won’t melt like many people are scared of.
How Do You Fold Cool Whip Into Cream Cheese?
To fold your cool whip into your cream cheese you will want to start with room-temperature cream cheese. Cold cream cheese is difficult to work with, so be sure to let it sit at room temperature for 30 minutes to one hour to soften up.
Add your cream cheese and cool whip together into a large bowl. The best way to fold them together is to use a rubber spatula. Use your spatula to mix the ingredients together and then turn your hand to fold the ingredients in on themselves. Repeat the process until the cream cheese and cool whip are combined.
When folding in cool whip to cream cheese be careful not to deflate your cool whip. To avoid deflating the cool whip, only mix it until is combined. Do the process slowly and carefully to ensure that it is done properly for the best final result.
What Can You Make With Cream Cheese and Cool Whip?
With cream cheese and cool whip, you can make a delicious and easy no-bake cheesecake that will impress your whole family. You can make it regular size or make mini cheesecakes. In addition, you can also add your favorite toppings to your cheesecake.
To make a no-bake cheesecake with cream cheese and cool whip, you will need 16 ounces of cream cheese (two packets), 2/3 cup of granulated sugar, two teaspoons of vanilla extract, and eight ounces of cool whip (one tub). For the crust, you can make your own or buy a store-bought one, either with graham crackers or Oreos.
After preparing your crust, combine the softened cream cheese, sugar, and vanilla extract, beating until smooth and creamy with an electric mixer. Once the mixture is fluffy and free of any lumps, fold in the thawed cool whip.
Next, add the filling to the prepared crusts or crusts if you are making mini cheesecakes. Place it in the fridge for at least two hours to set before enjoying your cheesecake.
Can You Make Whipped Cream Cheese in a Blender?
Yes, you can make whipped cream cheese in a blender. To do so, let your cream cheese soften at room temperature before adding it to your blender. Then beat for a total of one to two minutes starting with the speed on low before turning up to high.
You can also make whipped cream cheese in your food processor or stand mixer. With a stand mixer, use the paddle attachment and beat the cream cheese for one to two minutes before it reaches the desired consistency.
How Long Can Whipped Cream Cheese Sit Out?
Whipped cream cheese should not sit out for more than two hours at room temperature. Since it is perishable, leaving cream cheese out at room temperature for more than two hours can cause foodborne illnesses to form that can make you sick. When not used, your cream cheese should be stored in the fridge.
How Do You Fix Over Whipped Cream Cheese Frosting?
It can be easy to accidentally overwhip cream cheese frosting. Fortunately, you can still save your cream cheese frosting if you have over-whipped it.
To start, place your cream cheese frosting in the fridge for 30 minutes. Then, add 1/4 cup of heavy whipping cream, and re-whip your frosting. You can also add a tablespoon of cornstarch to your cream cheese frosting to help thicken it back up.
Wrapping It Up – Easy And Delicious Cream Cheese And Cool Whip Icing
This is one of the best and easiest cream cheese and Cool Whip icing recipes that you will ever come across. It can be made in less than 10 minutes and is incredibly versatile in its uses. Make sure to share it with your fellow bakers and let us know what you think in the comments below.
Easy Luscious Cream Cheese And Cool Whip Icing - 10 Minutes
Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric hand or stand mixer
- Rubber or silicone spatula
- Piping bag and nozzle, optional
Ingredients
- 16 ounces full-fat cream cheese, softened at room temperature
- 32 ounces Cool Whip
- 1 cup powdered sugar, sifted
- 1 tablespoon vanilla extract
Instructions
- Prepare your ingredientsFirst, make sure that your Cool Whip is completely thawed if you bought it frozen.It would be best to thaw the Cool Whip in a plate inside of the fridge. Even though it will take longer, it will preserve the texture and flavor best. Alternatively, you can thaw the Cool Whip at room temperature for a couple of hours.While the Cool Whip is defrosting, weigh out and prepare your other ingredients32 ounces Cool Whip
- Whip the cream cheese and Cool WhipTo make your icing, combine the cream cheese and thawed Cool Whip inside a large mixing bowl. Make sure they are both soft and at room temperature. Then, beat the ingredients together until they become fluffy.This will only take a couple of minutes, so don't overwork the frosting.16 ounces full-fat cream cheese, softened at room temperature, 32 ounces Cool Whip
- Add the remaining ingredientsOnce your cream cheese mixture is whipped, add the sifted powdered sugar and flavoring extracts. Continue beating until you have a uniformly smooth mixture that is fluffy in texture.Place the cream cheese and Cool Whip icing inside a piping bag to frost, or use directly on your baked item.1 cup powdered sugar, sifted, 1 tablespoon vanilla extract
Notes
FAQs
Can you mix icing with Cool Whip?
You can definitely combine these two ingredients. But, the key is to first get them to relatively the same temperature and consistency. If you are using canned frosting (icing), you will need to soften and beat it to get a light and fluffy texture. This will make it a lot easier to incorporate the Cool Whip.
How do you thicken Cool Whip frosting?
The best way to thicken Cool Whip frosting is to add more powdered sugar. You can also add more cream cheese, but it doesn't work as well. Make sure to sift in the powdered sugar to prevent any lumps from forming.
How do I make whipped cream with cream cheese?
It is actually shockingly easy to make this frosting. You can simply beat together the cream cheese and Cool Whip. Once they are fluffy, simply add the remaining ingredients. It is as simple as that!
Does Cool Whip frosting melt?
Many people do think that the entire frosting will melt because Cool Whip is usually a frozen ingredient. However, this won't happen because Cool Whip is room temperature stable. Plus, it is further stabilized with other ingredients like cream cheese and powdered sugar.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.