Name: Cool Whip Frosting
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 (3.4 oz) package instant vanilla pudding mix; 1 cup cold milk; 1 teaspoon vanilla extract; 1 (8 oz) tub Cool Whip, thawed

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I love making this Cool Whip Frosting whenever I want something light, creamy, and not overly sweet. It comes together quickly and gives cakes, cupcakes, and even simple desserts a soft, airy finish that feels homemade without being heavy. This frosting reminds me of classic family desserts and is perfect when I want an easy but impressive topping. Cool Whip Frosting

Why You’ll Love This Recipe

I like this recipe because it uses just a few simple ingredients and takes only minutes to prepare. I enjoy how light and fluffy it is compared to traditional buttercream, and I appreciate that it doesn’t feel overly rich. I often choose this frosting when I want something versatile that works well on cakes, cupcakes, and layered desserts.

Ingredients

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

1 (3.4 oz) package instant vanilla pudding mix
1 cup cold milk
1 teaspoon vanilla extract
1 (8 oz) tub Cool Whip, thawed

Directions

I start by whisking the instant vanilla pudding mix with the cold milk in a medium bowl until it thickens, which usually takes about 2 minutes. I then stir in the vanilla extract until fully combined. After that, I gently fold in the thawed Cool Whip, being careful not to overmix so the frosting stays light and fluffy. Once everything is smooth, I use the frosting immediately or chill it briefly before spreading.

Servings And Timing

I usually get enough frosting to cover one 9-inch cake or about 12 cupcakes.
Preparation time is about 5 minutes.
Chilling time is optional, around 15 minutes if I want a firmer texture.

Variations

I sometimes switch the vanilla pudding mix for chocolate, cheesecake, or banana flavor for a different taste. I also like adding a little lemon zest or almond extract when I want something unique. For a richer frosting, I occasionally fold in a few tablespoons of cream cheese before adding the Cool Whip.

Storage/Reheating

I store this frosting in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it because the texture can change once thawed. Since it’s a no-bake frosting, reheating isn’t needed; I just let it sit at room temperature for a few minutes before using if it’s too firm.

FAQs

Can I make this frosting ahead of time?

I often make it a day in advance and keep it refrigerated until I’m ready to use it.

Does this frosting hold its shape well?

I find that it holds its shape nicely for simple piping and spreading, especially when chilled.

Can I use sugar-free pudding mix?

I’ve used sugar-free pudding mix before, and it works just as well with a slightly lighter sweetness.

What desserts pair best with this frosting?

I like using it on vanilla cakes, chocolate cupcakes, sheet cakes, and even as a topping for fruit desserts.

Can I color this frosting?

I usually add a few drops of gel food coloring after folding in the Cool Whip, mixing gently until the color is even.

Conclusion

I keep this Cool Whip Frosting recipe on hand because it’s quick, dependable, and always a crowd-pleaser. Whenever I want a light and fluffy topping without the heaviness of buttercream, this is the recipe I turn to. It’s simple, flexible, and perfect for both everyday treats and special occasions.