Cool Whip Cream Cheese Frosting Recipe
Cool Whip Cream Cheese Frosting combines the tangy richness of cream cheese with the airy texture of Cool Whip. This combination creates the most delectable topping that makes everything taste better, from cakes to cookies.
Servings: 24 Servings
Calories: 57kcal
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Kitchen Essentials
Ingredients
- 8 Ounces Cream Cheese 1 package, softened to room temperature
- 1 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 8 Ounces Cool Whip 1 tub, thawed, or use the stabilized whipping cream recipe below
Instructions
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer with the paddle attachment until smooth and creamy.8 Ounces Cream Cheese
- Add the granulated sugar and vanilla extract and continue to beat until well combined.1 Cup Granulated Sugar, 1 Teaspoon Vanilla Extract
- Gently fold in the Cool Whip until the mixture is fully blended and smooth. Be careful not to overmix to maintain the fluffy texture.8 Ounces Cool Whip
- Use immediately to frost cakes, cupcakes, or any dessert of your choice, or refrigerate until ready to use.
Your Own Private Notes
Notes
Cool Whip Original is what we often use. However, any tub of whipped topping will work in this recipe. Lite, zero sugar, reduced fat, fat free, extra creamy, and vegan whipped topping will all work in this recipe.
This frosting will generously frost 2 dozen cupcakes or enough for a frosted cake with a little leftover for snacking. You could frost 3 dozen cupcakes if spreading on the frosting lightly.
• 1 tsp unflavored gelatin (such as Knox)
• 4 tsp cold water
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract Instructions:
1. Bloom the Gelatin: In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for about 5 minutes to bloom.
2. Dissolve the Gelatin: Once the gelatin has bloomed, heat it in the microwave for about 10 seconds until it turns into a clear liquid. Allow it to cool slightly but not set.
3. Whip the Cream: In a large bowl, start whipping the cold heavy cream with an electric mixer with a whisk attachment on medium speed.
4. Add Sugar and Vanilla: As the cream begins to thicken, add the powdered sugar and vanilla extract. Continue whipping until you see soft peaks form.
5. Incorporate the Gelatin: Gradually pour the cooled gelatin into the cream while continuing to whip. Whip until stiff peaks form, ensuring the gelatin is fully incorporated.
Use this to make the whipped cream frosting above.
Stabilized Homemade Whipped Cream
Ingredients:• 1 tsp unflavored gelatin (such as Knox)
• 4 tsp cold water
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract Instructions:
1. Bloom the Gelatin: In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for about 5 minutes to bloom.
2. Dissolve the Gelatin: Once the gelatin has bloomed, heat it in the microwave for about 10 seconds until it turns into a clear liquid. Allow it to cool slightly but not set.
3. Whip the Cream: In a large bowl, start whipping the cold heavy cream with an electric mixer with a whisk attachment on medium speed.
4. Add Sugar and Vanilla: As the cream begins to thicken, add the powdered sugar and vanilla extract. Continue whipping until you see soft peaks form.
5. Incorporate the Gelatin: Gradually pour the cooled gelatin into the cream while continuing to whip. Whip until stiff peaks form, ensuring the gelatin is fully incorporated.
Use this to make the whipped cream frosting above.
Nutrition
Calories: 57kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 3mg | Sodium: 73mg | Potassium: 37mg | Fiber: 0.04g | Sugar: 10g | Vitamin A: 22IU | Calcium: 43mg | Iron: 0.03mg