cool whip cream cheese frosting

Cool Whip Cream Cheese Frosting

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Cream Cheese Cool Whip Frosting

This cream cheese Cool Whip frosting is super easy when you need to frost cakes, cupcakes, pies, or other pastries. Color as you like with food coloring, and customize the flavor with any pudding mix you desire! If making ahead, store in the fridge until it’s time to frost and eat!

 

Cream

Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top.

In the industrial production of cream, this process is accelerated by using centrifuges called “separators”. And in many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.

Cream skimmed from milk may be called “sweet cream” to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and “cheesy”. In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes.

Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoid pigments derived from the plants they eat; traces of these intensely colored pigments give milk a slightly yellow tone, hence the name of the yellowish-white color: cream. Carotenoids are also the origin of butter’s yellow color. Cream from goat’s milk, water buffalo milk, or from cows fed indoors on grain or grain-based pellets, is white.

WHY YOU’LL LOVE THIS RECIPE

• Perfect for Lemon Cupcakes, Red Velvet Cupcakes or Carrot Cake Cupcakes!
• Any leftover frosting can be used to as filling for Berry Crepes!
• Also makes a light and sweet fruit dip!

INGREDIENTS FOR THE CREAM CHEESE AND COOL WHIP FROSTING

• 8 ounces of softened cream cheese
• 16 ounces of cool whip frosting or whipped topping
• 1/2 cup of powdered sugar
• 1/2 teaspoon of vanilla extract
• 3.5 ounces or one pack of instant vanilla pudding mix

FOR THE RED VELVET CUPCAKES

• 1 1/2 cups of sugar
• 1/2 cup (1 stick) butter kept at room temperature
• 2pcs of large eggs kept at room temperature
• 1 tsp of distilled white vinegar
• 2 1/3 cups of cake flour
• 1 tsp of vanilla extract
• 2 tbsp of Dutch-processed cocoa powder
• 1 tsp of baking soda
• 1 tsp of baking powder
• 1/2 teaspoon of salt
• 1 cup of buttermilk
• 1 1/2 tablespoons red food coloring

 

 

EQUIPMENT

• Mixing bowls
• Measuring cups
• Measuring spoons
• Rubber spatula
• Electric Mixer
• Piping bags
• Piping tip (closed or open star)
• Sprinkles (optional)
• Cupcake pans/muffin pans
• Cupcake liners
• Sieve
• Cooling wire rack

STEP BY STEP INSTRUCTIONS

• Place room temperature cream cheese in a mixing bowl. (Cold cream cheese does not beat well)
• Sift 1 cup of powdered sugar and the salt over the cream cheese.
• Beat until well combined pausing here and there to scrape down the sides and bottom of the bowl with a rubber spatula.
• In another bowl or deep measuring cup begin beating the cream and vanilla with a hand mixer. I like the whisk attachment to do this.
• When soft peaks form sift 1 cup of powdered sugar into the cream.
• Beat until stiff peaks form.
• Beat a small amount of the whipped cream into the cream cheese mixture to loosen it up.
• Then fold the rest of the whipped cream into it.
• FOLD, don’t stir.
• Place the frosting in the fridge to chill for a half hour.
• Spoon chilled frosting into a large piping bag fitted with the tip of your choice.
• Pipe the frosting over cupcakes.
• If you are planning to frost a 2 layer cake I recommend frosting the top of the first layer creating that middle layer of frosting, and popping it in the freezer for 10-15 minutes. This will stabilize the frosting enough to place the top layer of cake on without the frosting squishing out.
• Store frosted cake or frosted cupcakes in the fridge.
• Store leftover frosting in an airtight container in the fridge.

Tips for Whipped Cream Cheese Frosting

• You’ll want to start with room temperature cream cheese. In order for the frosting to be smooth, you’ll want the cream cheese softened.
• When whipping your cream, make sure you have a clean bowl and clean beaters to ensure you get the best volume from your cream.
• To fold the cream into the cream cheese, make sure you start by stirring in 1/4 of the cream to start with. This will lighten up the batter, making it easier to fold the rest of the cream in.

RECIPE FAQS AND EXPERT TIPS

Can Cream Cheese Frosting Sit Out?

When it comes to cream cheese, I like to play it safe. Some will say that cream cheese can stay out all day as long as your house doesn’t get too hot. But I like to err on the side of caution and I always refrigerate my cream cheese frosting. Just make sure you take it out of the refrigerator for 20-30 minutes before serving to bring it to room temperature.

 

THE BEST WHIPPED CREAM FROSTING

 

Our Best Whipped Cream Frosting is creamy, delicious and tastes just like Whipped Cream. Perfect for when you need a frosting a little lighter than buttercream.

Sometimes you need a frosting that is a little lighter than regular buttercream frosting, at those times you should try our Best Whipped Cream Frosting.

It is light and airy and delicious and tastes just like Whipped Cream.  But unlike regular Whipped Cream, this frosting holds its shape, lasts for days and can be used to frost both cake and cupcakes.  You definitely will want to add this frosting recipe to your repertoire.

Here is a video on how to make our The Best Whipped Cream Frosting, you’ll find step by step pictures and the recipe below! Enjoy!

 

 

INGREDIENTS

•  2 cups (1 pint) Heavy Whipping Cream
•  1 Small Box (3.3 oz.) White Chocolate Instant Pudding Mix
•  1/3 cup of Powdered Sugar
•  Decorating Bags
•  Wilton 2D Decorating Tip
•  Mixer

INSTRUCTIONS

For best results, put the bowl (stainless steel is the best) you will be using to make the frosting in freezer for at least an hour prior to making the The Best Whipped Cream Frosting.  Add the whipping cream to the cold bowl.

Using a mixer, whip on high until soft peaks form.  Then add the powdered sugar. Continue to mix on high.

Just before you get to stiff peaks add the White Chocolate Pudding mix.  Lower to a slow speed and continue to mix the whipping cream and the pudding.

(A note about the pudding:  We used White Chocolate Pudding Mix so the frosting would stay white and whipped cream-like but you can also use Vanilla Pudding or Cheesecake Pudding.). Different brands have different sized “small” boxes. If it is in the range of 3.4 oz. to 3.9 oz. you will be fine)

When the frosting starts to come together, stop the mixer and scrape down the sides.  Also check to make sure the pudding hasn’t clumped on the bottom.

Fold the mixture a couple of times with a spoon.  Turn the mixer back on for just a few revolutions.  DO NOT OVER MIX or you will end up with butter!  If the frosting gets too thick add a little bit of milk 1 teaspoon at a time.

This is what your Whipped Cream Frosting should look like, light and fluffy.  When you first taste it might be a little grainy from the pudding mix. That will disappear as the pudding dissolve fully.

How much frosting will you need?  That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough The Best Whipped Cream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake.

If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife.  If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

This is a great frosting – light, fresh and creamy.  It would be great on any summer dessert that calls for frosting, a chocolate cupcake or an strawberry angel food cake. It’s officially one of Two Sisters Crafting Top 5 Favorite Frostings!

 

 

 

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