Whip Cream Cheese

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Servings: 24 cupcakes or 1 cake frosted 8 oz package of Cream Cheese, softened (1-2 hours at room temp) 14 oz dulce de leche 16 oz tub of Cool Whip, thawed in the fridge or on the counter

Ingredients

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Boil the can of sweetened condensed milk ahead of time to give it time to cool. I've found cooking it with the crock-pot method (4 hours on high) is best.

INSTRUCTIONS

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Cool the can in ice water or keep in the refrigerator until ready to use. The sweetened condensed milk will have a caramel color after it is cooked.

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You can use either a stand mixer with a paddle attachment or a hand mixer: Beat the cream cheese on high until it is light and fluffy. 

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Add the sweetened condensed milk and the cool whip and beat on medium-high until it is light and fluffy (about 6-7 minutes) - Don't over-mix.

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Spread and enjoy as your new favorite cake frosting! Enjoy!

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