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!
Course: Dessert
Cuisine: American
Keyword: Can you mix icing with Cool Whip?, cream cheese and cool whip icing, Does Cool Whip frosting melt?, How do I make whipped cream with cream cheese?, How do you thicken Cool Whip frosting?
Equipment
Measuring cups and spoons
Mixing bowls
Electric hand or stand mixer
Rubber or silicone spatula
Piping bag and nozzle, optional
Ingredients
16ouncesfull-fat cream cheese, softened at room temperature
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 ingredients
32 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.
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
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!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.