Make sure the Cool Whip is fully thawed before using. Let it sit at room temperature for about 15-20 minutes.
Soften the cream cheese by leaving it out for about 15-20 minutes as well.
Mix the Cream Cheese and Powdered Sugar:
In a mixing bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer on medium speed. Continue beating until smooth and well-combined.
Add Vanilla Extract:
Add the vanilla extract and continue mixing until everything is blended together.
Fold in the Cool Whip:
Gently fold in the thawed Cool Whip with a spatula. Be careful not to deflate the whipped cream—just fold until smooth and fully combined.
Use the Frosting:
Use the Cool Whip frosting immediately to frost cakes, cupcakes, or any dessert of your choice. If you’re not using it right away, you can refrigerate the frosting for up to 1-2 days, but it may lose some of its light fluffiness after sitting for a while.
