This post may contain affiliate links. Read my disclosure policy. This is an easy and delicious Whipped Cream Cheese Frosting that mom discovered. The previous Russian Cream Cheese frosting that I had posted required a can of cooked sweetened condensed milk. This recipe uses an un-cooked can (shaving off 2 hours of cooking time!). It’s a fluffy frosting that refrigerates really well and can be made a day ahead. I now make my Biskvit cake with either this frosting or the whipped raspberry frosting used in the Roulade Recipe. It’s been, what,…2 weeks since I’ve posted something? Well, you guessed it, my class has started so posting will be a little less frequent than usual. I have loads of great recipes up my sleeve, so I will try to post more often.
Ingredients for Condensed Milk Cream Cheese Frosting:
3/4 can sweetened condensed milk (10.5 oz) (standard can is 14 oz) 1 cup (2 sticks or 226 grams) of butter, at room temperature 3/4 package (6 oz) of 8 oz cream cheese, at room temperature 8 oz Cool Whip, thawed in refrigerator
How to Make Whipped Cream Cheese Frosting:
- In the bowl of an electric mixer, on medium/high speed, whisk together butter and condensed milk on medium speed until it is a thick cream (5 minutes). It should be the consistency of frosting. It thickens as you mix it.
- On medium/low-speed, mix in cream cheese, one tablespoon at a time until mixed through and not lumpy.
- Reduce speed to low and mix in cool whip just until mixed through.
- Use immediately or refrigerate until ready to use.
