I call it Cool Whip Frosting, my go-to cream cheese and whipped topping option for red velvet cupcakes and sheet cakes that always sparks questions.

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I’ve been obsessed with this Cool Whip cream cheese frosting because it somehow feels airy without losing that tang I want. Room temperature cream cheese is the trick, it blends smooth and the Cool Whip lifts the whole thing so it’s not cloying.

I call my version a Not So Sweet Cream Cheese Frosting when I want something light, and honestly the Cool Whip Frosting name stuck after friends begged for it again. It looks finished but hides mistakes, and is perfect on red velvet cupcakes or sheet cakes when you need something quick but still a little special.

Try it, you’ll see.

Ingredients

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Cream cheese adds tang, protein and rich mouthfeel not very high in fiber though
Butter brings fat, creaminess and a smooth spreadable base adds savory notes
Powdered sugar sweetens and firms the frosting mostly carbs so eat moderately
Cool Whip lightens texture and adds air, lower fat than real whipped cream, kinda processed
Vanilla boosts flavor depth without adding calories tiny bit goes a long way
A pinch of salt cuts sweetness and rounds flavors essential even in desserts

Ingredient Quantities

8 oz cream cheese, softened to room temp

1/2 cup (1 stick, 113 g) salted butter softened to room temp

3 to 4 cups powdered sugar (about 360 to 480 g), sifted to avoid lumps

8 oz Cool Whip or whipped topping, thawed

1 to 2 tsp vanilla extract

Pinch of fine salt

How to Make this

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1. Make sure the 8 oz cream cheese and 1/2 cup salted butter are softened to room temperature, about 30 to 60 minutes, and thaw the 8 oz Cool Whip in the fridge until soft but still cold.

2. Sift 3 to 4 cups powdered sugar into a bowl to avoid lumps. Start with 3 cups if you want it less sweet, you can add more later.

3. In a large bowl use a hand mixer or stand mixer to beat the cream cheese and butter on medium high until perfectly smooth and lump free, scraping the bowl once or twice, about 2 to 3 minutes.

4. With the mixer on low add 3 cups of the sifted powdered sugar gradually so it doesn’t fly everywhere, once it’s mostly mixed add 1 to 2 teaspoons vanilla extract and a pinch of fine salt.

5. Turn the mixer up to medium and beat until the mixture is smooth and thick. If it’s not sweet or thick enough, add more powdered sugar a little at a time up to the full 4 cups.

6. Using a rubber spatula gently fold in the thawed Cool Whip until evenly combined. Fold carefully and stop as soon as it’s uniform, don’t overmix or the frosting will lose its fluff.

7. If the frosting seems too soft chill it for 15 to 30 minutes to firm up. If it’s too stiff add a tiny bit more Cool Whip or keep a little back next time, but usually extra powdered sugar fixes loose frosting.

8. Use right away to frost red velvet cupcakes or sheet cakes, or keep in an airtight container in the fridge for up to 3 days. Bring to room temperature and stir gently before spreading or piping.

Equipment Needed

1. Large mixing bowl, big enough to beat the cream cheese and butter without splashing
2. Hand mixer or stand mixer, either works — use what you got
3. Fine mesh sieve or flour sifter for the powdered sugar
4. Measuring cups and spoons (1/2 cup plus tsp for vanilla)
5. Rubber spatula for scraping and gentle folding
6. Offset spatula or butter knife for spreading the frosting
7. Piping bag and tip or a zip top bag if you wanna pipe decorations
8. Airtight container and refrigerator for chilling and storing the frosting

FAQ

Q: How long will this frosting keep in the fridge? A: It'll last about 3 to 4 days refrigerated in an airtight container. After that the texture and flavor start to change, so best used within that window.

Q: Can I leave the frosted cake or cupcakes out on the counter? A: No, dont leave them out more than 2 hours. Because it has cream cheese and Cool Whip it is perishable and can get unsafe or melt if left at room temp too long.

Q: I need to pipe decorations, will this work? A: You can pipe it but you might need it stiffer. Pop the frosting in the fridge for 20 to 30 minutes and add up to 1/2 cup more powdered sugar if you still need it firmer. Dont overmix after adding Cool Whip or it will deflate.

Q: Can I use light Cool Whip or homemade whipped cream instead? A: Light Cool Whip works but the texture may be slightly thinner and less stable. Homemade whipped cream is fluffier but wont hold up as long as Cool Whip, so choose based on how long you need it to last.

Q: Can I make this ahead and freeze it? A: Yes, you can freeze the frosting in an airtight container for up to 1 month. Thaw overnight in the fridge and gently rewhip or fold to refresh the texture before using.

Q: Do I need to worry about salted butter vs unsalted? A: Either is fine. If you use salted butter skip the extra pinch of salt or cut it back, otherwise the frosting might taste a bit too salty.

Cool Whip Cream Cheese Frosting Recipe Substitutions and Variations

Cream cheese: swap for mascarpone (use equal amounts for same silky texture), or Neufchatel for a lighter option (1:1), or thick strained Greek yogurt (about 3/4 cup for 8 oz) if you want a tangier, lower-fat twist — chill it first so the frosting isn’t runny.
Salted butter: use unsalted butter (same weight) and add about 1/4 tsp fine salt, or for a more heat-stable frosting use half butter + half vegetable shortening (same total weight), or try softened coconut oil for a dairy-free hint — note it’ll be softer at room temp.
Powdered sugar: swap with a confectioners-style erythritol (like Swerve) 1:1 to cut sugar, or make your own by blitzing granulated sugar with 1 tbsp cornstarch per cup until powdery (measure by weight if you can), or use less sugar and add a bit more Cool Whip for sweetness and lightness but the frosting will be softer.
Cool Whip (whipped topping): replace with stabilized whipped cream (whip 1 cup heavy cream + 2 tbsp powdered sugar, fold in 1 tsp bloomed unflavored gelatin dissolved in 1 tbsp warm water), or use chilled whipped coconut cream (scoop the solid part) for dairy-free, or any other thawed whipped topping brand if you can’t find Cool Whip.

Pro Tips

1. Get the butter and cream cheese truly even in temp before you start, or you’ll fight lumps later. If you’re in a hurry cut them into small cubes or microwave the cream cheese in 5 to 7 second bursts on a plate, pressing it with your finger to check softness, but dont let either get warm or greasy.

2. Taste as you sweeten instead of just dumping sugar in. Start light and add powdered sugar a little at a time, and if it gets too sweet a tiny squeeze of lemon or a pinch more salt really balances it out.

3. Fold the Cool Whip like you mean it but stop as soon as it looks uniform, dont keep mixing or you’ll lose the fluff. Use a rubber spatula and a gentle scoop and turn motion, then give the frosting a short rest in the fridge if you need it firmer for piping.

4. Make ahead and rescue tips: frosting keeps in an airtight container in the fridge for a few days or in the freezer for a month, thaw in the fridge then bring to room temp and beat briefly to revive. If it splits or gets grainy whisk in a spoonful of Cool Whip or a tablespoon of milk and it usually comes back together.

Cool Whip Cream Cheese Frosting Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I call it Cool Whip Frosting, my go-to cream cheese and whipped topping option for red velvet cupcakes and sheet cakes that always sparks questions.

Servings

servings

Calories

301

kcal

Equipment: 1. Large mixing bowl, big enough to beat the cream cheese and butter without splashing
2. Hand mixer or stand mixer, either works — use what you got
3. Fine mesh sieve or flour sifter for the powdered sugar
4. Measuring cups and spoons (1/2 cup plus tsp for vanilla)
5. Rubber spatula for scraping and gentle folding
6. Offset spatula or butter knife for spreading the frosting
7. Piping bag and tip or a zip top bag if you wanna pipe decorations
8. Airtight container and refrigerator for chilling and storing the frosting

Ingredients

8 oz cream cheese, softened to room temp
1/2 cup (1 stick, 113 g) salted butter softened to room temp
3 to 4 cups powdered sugar (about 360 to 480 g), sifted to avoid lumps
8 oz Cool Whip or whipped topping, thawed
1 to 2 tsp vanilla extract
Pinch of fine salt

Directions

Make sure the 8 oz cream cheese and 1/2 cup salted butter are softened to room temperature, about 30 to 60 minutes, and thaw the 8 oz Cool Whip in the fridge until soft but still cold.
Sift 3 to 4 cups powdered sugar into a bowl to avoid lumps. Start with 3 cups if you want it less sweet, you can add more later.
In a large bowl use a hand mixer or stand mixer to beat the cream cheese and butter on medium high until perfectly smooth and lump free, scraping the bowl once or twice, about 2 to 3 minutes.
With the mixer on low add 3 cups of the sifted powdered sugar gradually so it doesn’t fly everywhere, once it’s mostly mixed add 1 to 2 teaspoons vanilla extract and a pinch of fine salt.
Turn the mixer up to medium and beat until the mixture is smooth and thick. If it’s not sweet or thick enough, add more powdered sugar a little at a time up to the full 4 cups.
Using a rubber spatula gently fold in the thawed Cool Whip until evenly combined. Fold carefully and stop as soon as it’s uniform, don’t overmix or the frosting will lose its fluff.
If the frosting seems too soft chill it for 15 to 30 minutes to firm up. If it’s too stiff add a tiny bit more Cool Whip or keep a little back next time, but usually extra powdered sugar fixes loose frosting.
Use right away to frost red velvet cupcakes or sheet cakes, or keep in an airtight container in the fridge for up to 3 days. Bring to room temperature and stir gently before spreading or piping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.