This is my mom’s frosting recipe. She uses it on my favorite moist rum cake – which she taught me to make, so I will get to posting it soon! This cream cheese frosting can be used for just about any kind of cake. Best of all, there is NO BUTTER so it’s easier on your conscience.
Ingredients
- 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
Instructions
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.
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.
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. 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.
Spread and enjoy as your new favorite cake frosting!
Recipe Notes
This frosting also freezes well; just divide it into quart size freezer bags, lay flat to freeze and thaw in the fridge when you need it. Mine kept for at least 6 months and tasted just as good!
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