Here’s a super easy and fluffy Cool Whip & Pudding Frosting recipe — perfect for cakes, cupcakes, or a light dessert topping. It’s creamy, stable, and not overly sweet like traditional buttercream.
🍰 Cool Whip & Pudding Frosting
🧁 Yields: Enough to frost a 9×13 cake or 12–18 cupcakes
⏱️ Ready in: 5–10 minutes
🌟 Light, creamy, and holds well in the fridge!
Ingredients:
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1 (3.4 oz) box instant pudding mix (any flavor — vanilla, chocolate, lemon, etc.)
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1 cup cold milk (whole or 2% works best)
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1 (8 oz) tub Cool Whip, thawed
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Optional: 1 tsp vanilla extract or other flavoring
Instructions:
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Whisk Pudding
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In a medium bowl, whisk together the pudding mix and cold milk for 1–2 minutes until it begins to thicken slightly.
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Let Set
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Let the pudding sit for about 2 minutes to firm up a bit more (don’t let it set completely).
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Fold in Cool Whip
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Gently fold in the Cool Whip until fully combined and fluffy.
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Add vanilla extract or other flavorings if using.
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Use or Chill
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Use immediately to frost cakes or cupcakes, or refrigerate until ready to use.
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Flavor Ideas:
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Chocolate lovers: Use chocolate pudding + chocolate Cool Whip (or stir in cocoa powder).
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Tropical: Use coconut or banana pudding with a splash of coconut extract.
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Citrus: Lemon pudding + lemon zest = a light and tangy topping.
Tips:
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For a firmer frosting, use slightly less milk (¾ cup).
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Best used within 3–4 days, stored in the fridge.
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This frosting is not ideal for piping fine details, but works great for spreading.
Want a stabilized version for layer cakes or a sugar-free option?