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3-Ingredient Cream Cheese Frosting

Author Alena's Home Cooking


  • 16 oz Cream Cheese (Philadelphia) (room temp)
  • 14 oz Condensed Milk
  • 16 oz Cool Whip (Thawed)


  1. This portion is enough for a 4 layer cake, 8-10 inches in diameter. If you want to use it for cupcakes, divide the recipe in half as you will not need so much frosting.

    Into a stand mixer or a mixing bowl, add 2 packs of the softened cream cheese and cream until it is lump-free. (If you forget to take it out of the fridge in advance, you can microwave for about 30 seconds, it'll help :) )

    Once the cream cheese is lump free, add condensed milk and mix to incorporate.

    Lastly, add thawed cool whip. Whip on medium-high speed until everything is well combined and the frosting is of thick consistency.

    Pipe or spread onto cakes and cupcakes.