Easy homemade Cool Whip cream cheese frosting without butter is a great way to top cupcakes, mini bundt cakes or other treats. Just 4 Ingredients whipped together makes this topping that is much better than store bought!
4 ingredient cream cheese frosting is so easy to make. With a tub of whipped topping you just use your mixer to whip in your powdered sugar and that is really the base. A splash of vanilla gives it a bit more wow but you could use another extract if you wanted, like coconut! (affiliate links present)
Cool Whip Cream Cheese Frosting
Did you know you could use this thick whipped cream in a tub to make other things other than just on top of pumpkin pie?? I mean that is just the beginning friends!! We have made Cool Whip cookies before which are incredible, added it to the top of poke cakes and fruit dips is a whole other category.
Both of these main ingredients are just so versatile. We have been making our cream cheese dessert dip for years. Many times when I make this I will buy an extra block so they can both be enjoyed. All of them can be tweaked to your liking but the basics remain the same. Don’t bother with the low fat version y’all, do it right!
Easy Cream Cheese Frosting
In order to make this normally savory item sweeter you will need some whipped topping. Brand names don’t matter when it comes to this. Store brands are almost always available and literally taste the same, but are a lot cheaper.
For the most part the same thing applies for Philadelphia brand vs. no name. I just don’t recommend low-fat. I made that mistake once for our White Chocolate Coconut Bundt Cake and I was so sad it just wasn’t as good. To make our easy cream cheese frosting recipe you will need;
- 1 package room temperature cream cheese softened, 8 oz – use full fat cream cheese
- 1/2 c powdered sugar
- Vanilla or extract of your choice, you could literally use any flavor like lemon extract you wanted to highlight
- 1 container cool whip 8 oz, defrosted
Think about it. Let’s say you are making some of our Iced Pumpkin Cheesecake Cookies, you might want to use some pumpkin spice extract instead. Want to try both? Just cut it in half and flavor each one differently to see which is your fave. Super easy to tweak this one.
A hand mixer or stand Kitchen Aid version works well. You want it to become really smooth for sure so it looks pretty when you are piping it on. Thin with a bit of milk if you desire.
Cream Cheese Cool Whip Powdered Sugar
If making out Fruit Salad with Cool Whip I would grab two tubs. One for the mixture itself and then you could make some of this to swirl over the top of each serving. Such a hit this way!!
- In a large mixing bowl, beat softened cream cheese and powdered sugar, then add vanilla until smooth.
- Blend half of the whipped topping into the cream cheese mixture.
- Then, fold the remaining whipped topping into the mixture.
- Place the cheesecake mousse into a piping bag.
- Pipe the frosting on to cute cupcakes or leave in a bowl as is and serve with graham crackers and/or slices of fruit as a dip.
- Refrigerate cream cheese icing until ready to serve so it gets nice and cold as well as stiffens up a bit more.
How to Pipe Frosting
Piping vanilla or Peppermint Frosting is a fantastic way to add beautiful and professional-looking decorations to your cakes, cupcakes, and other baked goods. Here’s a step-by-step guide on how to pipe frosting:
- Insert the desired piping tip into the bottom of the piping bag. If you’re using a coupler, follow the instructions to attach the tip securely.
- To fill the piping bag with frosting, fold down the top half of the bag over your hand like a cuff. Use a spatula to scoop the frosting into the bag, making sure not to overfill it. You should have enough room to comfortably twist or fold the top of the bag to secure it.
- Gently squeeze the bag to expel any air bubbles. Twist or fold the top of the bag to seal it and prevent frosting from leaking out the top while piping.
- Before piping onto your cake or cupcakes, do a test run on a piece of parchment paper or a plate to check the consistency and pattern of the frosting.
- Piping Technique
- Hold the piping bag at a 90-degree angle above the cake or cupcake.
- Use even pressure on the bag to pipe the frosting onto the cake or cupcake.
- Start from the center of the cake or the middle of the cupcake and work your way outwards in a circular motion for a rose-like pattern.
- For simple dots or lines, apply steady pressure while lifting the bag away from the surface.
- This may take some practice, especially if you’re new to it. Don’t worry if your first attempts are not perfect. Keep practicing and experimenting with different piping tips and techniques to find what works best for your desired decoration.
- If you plan to use different colors of frosting, make sure to clean the piping tip between switching colors. You can use a damp cloth or paper towel to wipe off any excess frosting.
- This is a fun and creative process. Don’t be afraid to experiment with different tips and patterns to create stunning designs.
With some practice and creativity, you’ll be able to pipe beautiful and professional-looking frosting decorations on your baked goods in no time. Happy piping!
Cream Cheese Cool Whip Fruit Dip
This is traditionally served on a few different dishes, and expected. Red velvet cupcakes would be one, carrot cake is another and for us Bisquick cinnamon rolls with butter cream cheese (without the butter but just as light and fluffy) makes them so much better!!
You could add some cocoa powder to make a chocolate cream cheese frosting if you wanted to. Other frosting recipes we love without the need for butter would be our coffee frosting, that uses heavy cream instead.
You could try this powdered sugar vanilla frosting without the need for this dairy product too. Enjoy friends!
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Cream Cheese Frosting Without Butter
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Blend half of the whipped topping into the cream cheese mixture. Then, fold the remaining whipped topping into the mixture.
- Place the cheesecake mousse into a piping bag. Pipe the frosting on to cupcakes or leave in a bowl as is and serve with graham crackers and/or slices of fruit as a dip. Refrigerate until ready to serve.