Cool Whip Cream Frosting
I use cool whip light...and reduced fat cream cheese...
- Ready In:
- 12 ounces non-dairy whipped topping, thawed
- 8 ounces cream cheese, softened
- 3 tablespoons powdered sugar
- mix all ingredients until blended.
- whip welll.
- spread on your choice of cake.
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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?
I eat Cool Whip like a snack, so adding cream cheese is a big plus for me. However, my husband does not share the same taste BUT he loved this frosting and asked where I bought it! (and I'll never tell) This frosting was simple, quick, and easy. This will be 'my secret' frosting and definitely a keeper! Be sure the cream cheese is soft so it blends well with the sugar and when the Cool Whip is folded in. If I could give this 10 stars I would! For me, this is THE perfect frosting!