This Cool Whip and Pudding Frosting is a light, fluffy, and deliciously creamy topping that will take your cakes and cupcakes to the next level. With just a few simple ingredients, you’ll have a frosting that’s stable, easy to spread, and not overly sweet. It’s perfect for those who love a whipped topping with a hint of rich flavor!
Why You’ll Love This Recipe
- Quick & Easy: Just mix and chill—no fancy techniques required.
- Light & Fluffy: Unlike buttercream, this frosting is airy and smooth.
- Versatile: Pairs well with cakes, cupcakes, and even as a dip for fruit.
- Not Overly Sweet: The pudding adds flavor without overpowering sweetness.
Ingredients
- Instant Pudding Mix – Adds thickness and flavor; vanilla is classic, but you can use any flavor.
- Cold Milk – Helps dissolve the pudding mix and creates a creamy texture.
- Cool Whip – Provides the light and fluffy consistency that makes this frosting irresistible.
- Powdered Sugar (Optional) – For a little extra sweetness if desired.
“The exact measurements for these ingredients will be listed in the recipe card below”
How to Make Cool Whip and Pudding Frosting
Step 1: Mix the Pudding
In a large bowl, whisk together the instant pudding mix and cold milk until smooth and slightly thickened.
Step 2: Fold in Cool Whip
Gently fold in the Cool Whip, using a spatula, until fully combined and fluffy.
Step 3: Chill and Use
Let the frosting set in the refrigerator for about 15-20 minutes before using. Then, spread or pipe onto your favorite cakes or cupcakes.
Pro Tips for Making the Recipe
- Use Cold Ingredients: Ensures the frosting sets up properly and stays fluffy.
- Fold, Don’t Stir: Stirring too hard can deflate the fluffiness of the Cool Whip.
- Let It Set: Giving it time in the fridge allows it to firm up for better spreading.
- Experiment with Flavors: Try different pudding flavors like chocolate, lemon, or cheesecake!
How to Serve
This frosting is perfect for:
- Cupcakes & Cakes: Pipe it onto cupcakes or spread it over cakes for a light and creamy finish.
- Frosted Cookie Bars: Use it as a smooth layer on top of bar cookies.
- Fruit Dip: Serve with fresh fruit for a fun, easy dessert.
Make Ahead and Storage
Storing Leftovers
Keep any leftover frosting in an airtight container in the refrigerator for up to 3 days.
Freezing
While freezing is not recommended, you can freeze it in an airtight container for up to 1 month. Thaw in the fridge and re-whip before using.
Reheating
If the frosting firms up too much in the fridge, give it a gentle stir before using.
FAQs
1. Can I use homemade whipped cream instead of Cool Whip?
Yes! Just whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then fold it into the pudding mixture.
2. Does this frosting hold up well for decorating?
Yes, it holds up well, but it’s softer than buttercream. It’s best for simple piping and spreading rather than intricate designs.
3. Can I use sugar-free pudding and Cool Whip?
Absolutely! Sugar-free versions work just as well for a lighter alternative.
4. How long can this frosting sit at room temperature?
It’s best kept refrigerated, but it can sit out for 1-2 hours in a cool setting.
More Delicious Dessert Ideas
If you loved this light and creamy frosting, you might also enjoy these other sweet treats! Try this Easter Cake Roll for a festive dessert that pairs beautifully with whipped toppings. Looking for something a little different? Indulge in this rich and fudgy Black Bean Brownie Batter—a healthier take on a classic favorite. If you love baking with dairy, don’t miss this guide on Organic Heavy Cream, which offers tips on using it for the creamiest desserts. For cinnamon lovers, these Cinnamon Rolls with Heavy Cream are irresistibly gooey and delicious. Finally, for a fun twist on classic treats, check out this chewy and chocolatey Brookie Recipe—the perfect combination of a brownie and a cookie!
This Cool Whip and Pudding Frosting is the perfect light and fluffy topping for any dessert. It’s easy, versatile, and absolutely delicious. Try it on your next batch of cupcakes or as a fun fruit dip—you’ll love it!
Easter Cake Roll
Equipment
- Jelly Roll Pan
- Parchment Paper
- Mixing Bowls
Ingredients
Cake Roll
- 1 box cake mix your choice of flavor
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water or milk
- food coloring (pastel colors)
Filling
- 1 cup whipped cream or cream cheese frosting
- 1 tsp vanilla extract
- powdered sugar for dusting
Instructions
- Preheat oven and line a jelly roll pan with parchment paper.
- Prepare cake mix according to package instructions, adding eggs, oil, and milk.
- Divide batter into bowls, add food coloring, and swirl colors into the pan.
- Bake cake until springy to the touch.
- Flip onto a kitchen towel dusted with powdered sugar and roll while warm. Let cool.
- Unroll, spread filling, and roll back up. Refrigerate to set.
- Dust with powdered sugar, decorate as desired, and serve.