This light, fluffy, and creamy frosting is perfect for topping cakes, cupcakes, or even as a dip for fruit. With the combination of instant pudding and Cool Whip, it’s both easy to make and versatile. Use it for any occasion where a lighter frosting is just what you need!
Why You’ll Love This Frosting
- Quick to make: Ready in minutes with simple ingredients.
- Customizable: Swap out pudding flavors to suit your dessert.
- Light and fluffy: Less rich than buttercream but just as satisfying.
- Holds its shape: Perfect for piping onto cupcakes or spreading over cakes.
Ingredients
- 1 package instant vanilla pudding (3.4 oz)
- 2 tablespoons powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 8 oz Cool Whip (thawed)
Kitchen Equipment Needed
- Mixing bowl
- Electric mixer or whisk
- Spatula
Step-by-Step Instructions
Combine Dry Ingredients: In a medium mixing bowl, stir together the instant pudding mix and powdered sugar until evenly combined.
Add Milk & Vanilla: Pour in the milk and vanilla extract. Using an electric mixer, beat the mixture on medium speed for about 2 minutes, or until it begins to thicken.
Fold in Cool Whip: Gradually add the Cool Whip to the pudding mixture. Fold it in gently with a spatula until the frosting is smooth and fluffy. Avoid overmixing to preserve the light texture.
Frost & Enjoy: Use the frosting immediately to top your cake or cupcakes, or refrigerate it until you’re ready to use.
Variations
- Chocolate Frosting: Use instant chocolate pudding instead of vanilla for a rich chocolate flavor.
- Lemon Delight: Try lemon pudding and add a teaspoon of lemon zest for a tangy twist.
- Berry Bliss: Mix in fresh fruit puree, like strawberry or raspberry, to complement the pudding flavor.
- Cream Cheese Flavor: Blend in 4 oz of softened cream cheese for a tangy, creamy variation.
Serving and Storage Tips
- Serving: Pipe or spread onto cakes and cupcakes. This frosting pairs wonderfully with vanilla, chocolate, or fruit-flavored desserts.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Re-whip gently before using if needed.
- Freezing: Not recommended, as the Cool Whip may lose its airy texture.
Helpful Notes and Tips
- Chilled tools: Use a chilled bowl and beaters to help the frosting hold its shape better, especially in warm conditions.
- Consistency control: For thicker frosting, reduce the amount of milk slightly.
- Frosting stability: Keep the frosted dessert refrigerated until serving to maintain its fluffy texture.
Frequently Asked Questions
1. Can I use homemade whipped cream instead of Cool Whip?
Yes, but the texture may be softer. Use stabilized whipped cream if you want the frosting to hold its shape better.
2. Can I use sugar-free pudding mix?
Absolutely! Sugar-free pudding works just as well for a lighter option.
3. Will this frosting hold up in warm weather?
It’s best kept cool, as the Cool Whip base can soften in high temperatures. Refrigerate frosted desserts until just before serving.
4. How much frosting does this recipe make?
This recipe makes enough to generously frost 12 cupcakes or lightly frost an 8-inch two-layer cake.
5. Can I make this frosting ahead of time?
Yes! You can make it up to a day in advance and store it in the refrigerator. Stir gently before using.
This Cool Whip and pudding frosting is the perfect combination of easy and delicious. With endless flavor possibilities, it’s a go-to recipe for all your frosting needs. Enjoy its light, creamy texture on any dessert!
