15-Minute Condensed Milk Cream Cheese Frosting
This rich and creamy frosting combines sweetened condensed milk, butter, cream cheese, and Cool Whip for an incredibly smooth texture that's perfect for cakes, cupcakes, and desserts. The condensed milk adds sweetness and helps create a thick, pipeable consistency, while the cream cheese provides tangy balance. This frosting is ideal for celebrations and special occasions when you want something more indulgent than basic buttercream. The Cool Whip keeps it light and fluffy, making it easy to spread and creating a frosting that holds its shape beautifully for decorating.
Ingredients
Instructions
- 1
Whisk butter and condensed milk in electric mixer bowl on medium speed until thick cream consistency forms
- 2
Mix in cream cheese one tablespoon at a time on medium-low speed until smooth and lump-free
- 3
Reduce speed to low and mix in Cool Whip just until combined
- 4
Use immediately or refrigerate until ready to use
Tips
Mix the butter and condensed milk for the full 5 minutes to achieve proper thick frosting consistency
Add cream cheese gradually to prevent lumps and ensure smooth texture
Use frosting immediately for best texture or refrigerate if making ahead
Good to Know
Refrigerate covered for up to 1 week
Can be made 2 days ahead, bring to room temperature before using
Best at room temperature for easy spreading
Common Mistakes
Don't overmix Cool Whip to avoid deflating
Add cream cheese slowly to prevent lumps
Ensure all ingredients are at room temperature for smooth mixing
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this frosting without Cool Whip?
Yes, substitute with 1 cup freshly whipped heavy cream, but the texture will be slightly different and less stable.
How long does this frosting keep?
Store covered in refrigerator for up to 1 week. Bring to room temperature and re-whip briefly before using if needed.
Can I freeze this frosting?
Yes, freeze for up to 3 months. Thaw overnight in refrigerator and re-whip to restore texture before using.