Cool Whip Cream Frosting

Submitted by grandma2969

"I use cool whip light...and reduced fat cream cheese..."

 

• Ready In: 5mins
• Ingredients: 3
• Yields: 4 cups

ingredients

• 12 ounces non-dairy whipped topping, thawed
• 8 ounces cream cheese, softened
• 3 tablespoons powdered sugar

directions

1. mix all ingredients until blended.
2. whip welll.
3. spread on your choice of cake.

Reviews

[Trish Za Dish]

My favorite icing. Have everyone wanting the recipe. I have used it for cupcakes in the past and today I'll try it on cake. What I do differently is mix the sugar with the cream cheese first and then slowly add it to the cool whip so the cool whip doesn't go flat. This should be made shortly before it is served because it does go flat and forms a rubber-like surface by the next day. Great for coloring, and super fluffy-whipped

 

[Barbell Bunny]

Amazing! I used this in a three-layer yellow cake with strawberry filling. I spread this frosting along with the strawberry filling on each layer, then frosted the entire cake. I added 1/2 teaspoon vanilla to this and used lite Cool Whip and cream cheese. My boyfriend raved about the cake and ate two slices in one sitting! I wish I made more frosting for my leftover strawberries so I had something exquisite to dip them in. Thanks for a keeper!

 

[carolinafan]

Thanks for posting a great recipe. I used this with Kittencal's recipe #121323. This was the perfect frosting for it. Thanks again.

 

[mmprince278]

Finally, a recipe that doesn't add a ton of sugar! And it doesn't have butter! Don't get me wrong, butter is great in plenty of things but finding recipes that are tasty without it are like a win, especially when the doctor says the cholesterol needs to come down. I'm excited to try this recipe with the cream cheese made with Greek yogurt.

 

[evegpt]

I just made this and it turned out wonderful. I am a little worried though because I made it today which is Wednesday, so I could use it on my fourth of July cake. I wanted to save time on the fourth. Now I am worried about it getting rubbery like someone said below. Do you think it will be alright for my cake kept that long or should I remake it on the fourth?