Name: Cool Whip And Pudding Frosting
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 package (3.4 oz) instant vanilla pudding mix; 2 tablespoons powdered sugar; ½ cup milk; 1 teaspoon vanilla extract; 1 container (8 oz) whipped topping, thawed

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This Cool Whip and pudding frosting is the perfect blend of creamy, fluffy, and sweet. It’s lighter than traditional buttercream, easy to prepare, and adds a smooth, melt-in-your-mouth texture to any dessert. I love how it comes together in minutes and transforms a simple cake or cupcake into something special. Cool Whip And Pudding Frosting

Why You’ll Love This Recipe

I love this frosting because it’s incredibly simple and versatile. It only takes a few ingredients that I usually already have in my pantry, and the texture turns out beautifully creamy every time. I can adjust the flavor by using different pudding mixes or add food coloring for any occasion. Plus, it’s stable enough to hold its shape but still soft and airy.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 package (3.4 oz) instant vanilla pudding mix
2 tablespoons powdered sugar
½ cup milk
1 teaspoon vanilla extract
1 container (8 oz) whipped topping, thawed

Directions

I start by adding the pudding mix, powdered sugar, milk, and vanilla extract to a large bowl.
I whisk or beat the mixture for about one minute until it becomes smooth and begins to thicken slightly.
I gently fold in the whipped topping using a spatula until the frosting is light, fluffy, and fully combined.
I chill the frosting for 30 minutes before using it to make it easier to spread or pipe.
I spread the frosting on cooled cakes, cupcakes, or desserts and enjoy its light, creamy texture.

Servings And Timing

This recipe makes enough frosting to cover a two-layer 8-inch cake, a 9×13-inch cake, or about 24 cupcakes.
Prep Time: 10 minutes
Chill Time: 30 minutes

Variations

I sometimes switch the vanilla pudding mix for chocolate, cheesecake, or pistachio for a new flavor.
For colorful frostings, I add a few drops of gel food coloring.
When I want a thicker texture, I reduce the milk slightly or add more powdered sugar.
To make it lighter, I use a light or sugar-free whipped topping.

Storage/Reheating

I always store this frosting in an airtight container in the refrigerator. It stays fresh for up to 3 days. Before using, I let it sit at room temperature for a few minutes and stir gently. I don’t recommend freezing or reheating it, as the whipped texture may separate when thawed or warmed.

FAQs

How long does this frosting last on a cake?

It lasts up to 3 days in the fridge. I keep frosted cakes chilled until ready to serve, especially if the room is warm.

Can I pipe this frosting?

Yes, I can! It holds its shape for simple designs like swirls or rosettes, especially when it’s chilled.

What if my frosting turns out too runny?

If it’s too runny, I let the pudding mixture thicken a bit longer before folding in the whipped topping, or I add a little more powdered sugar.

Can I freeze this frosting?

I don’t recommend freezing it because the whipped topping may lose its fluffy texture once thawed.

Is it very sweet?

It’s sweeter than whipped cream but lighter than buttercream. I find it perfectly balanced and not overly sugary.

Conclusion

I love making this Cool Whip and pudding frosting because it’s fast, foolproof, and delicious. It’s a go-to recipe when I want a light and creamy topping without all the effort of making buttercream. Whether I’m frosting a cake or cupcakes, this simple recipe always impresses with its flavor and texture.