Why You’ll Love Cool Whip and Pudding Frosting Recipe
This Cool Whip and Pudding Frosting is the perfect blend of simplicity and taste. With just a few pantry staples and five minutes of prep, you’ll have a fluffy, stable frosting that pairs well with almost any dessert. It’s lighter than traditional buttercream and has a unique, creamy texture. Plus, it’s a no-cook recipe that even beginner bakers can master in no time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 package instant vanilla pudding mix (3.4 oz)
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2 tbsp powdered sugar
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1/2 cup milk
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1 teaspoon vanilla extract
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8 oz container cool whip (thawed)
Directions
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In a large mixing bowl, combine the pudding mix, powdered sugar, milk, and vanilla extract. Beat with an electric mixer on medium-high speed for 2 minutes.
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Add the cool whip and beat on medium until well combined.
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Use the frosting immediately to top cakes or cupcakes.
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If storing for later use, transfer it to an airtight container and refrigerate until ready to use.
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Remember to store any leftover cake or cupcakes in the refrigerator due to the frosting.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Servings: 2 cups of frosting (enough for about 12 cupcakes or a single-layer cake)
Variations
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Flavor twist: Swap vanilla pudding for chocolate, banana, or cheesecake flavors.
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Extra sweetness: Add a tablespoon of honey or maple syrup for a richer taste.
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Texture boost: Mix in mini chocolate chips or crushed cookies for added crunch.
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Dairy-free version: Use a non-dairy whipped topping and plant-based milk substitute.
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Color fun: Add a few drops of food coloring to match a party theme or holiday.
Storage/Reheating
Store leftover frosting in an airtight container in the refrigerator for up to 5 days. If it firms up too much, allow it to sit at room temperature for about 10–15 minutes before using. Stir gently to restore its fluffy texture. This frosting is not suitable for freezing, as the texture may break down when thawed.
FAQs
How long does this frosting last in the fridge?
It can last up to 5 days in an airtight container in the refrigerator.
Can I freeze Cool Whip and Pudding Frosting?
Freezing is not recommended, as it may cause the texture to become grainy or watery upon thawing.
Will this frosting hold up on a layered cake?
Yes, it holds up well on layered cakes when refrigerated, though it’s lighter than buttercream.
Can I pipe this frosting?
Yes, it can be piped, but it’s softer than traditional buttercream, so use larger tips and chill if needed.
What if I want it sweeter?
You can add more powdered sugar to taste without affecting the texture too much.
Can I use sugar-free pudding?
Yes, sugar-free pudding works, but it may slightly alter the sweetness and texture.
Can I use homemade whipped cream instead of Cool Whip?
You can, but the frosting may not be as stable unless the whipped cream is stabilized with gelatin.
Can I make this frosting ahead of time?
Yes, it’s great for making ahead. Just store it in the fridge and rewhip slightly if needed before use.
Does it need to be refrigerated after frosting a cake?
Yes, because of the dairy content, any frosted dessert should be stored in the refrigerator.
Is this recipe gluten-free?
Most instant pudding mixes are gluten-free, but check labels to be sure. Cool Whip is also typically gluten-free.
Conclusion
This Cool Whip and Pudding Frosting is a go-to for quick, delicious, and fluffy dessert toppings. With minimal ingredients and effort, you’ll have a sweet, creamy frosting that’s sure to impress on cakes, cupcakes, and even as a dip. Whether you’re baking for a celebration or just want a simple treat, this frosting delivers every time.
