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COOL WHIP FROSTING

Sana Umer
Cool Whip Frosting is light, fluffy, and super easy to make. It’s perfect for topping cakes, cupcakes, and cookies—offering a sweet, creamy finish without the heaviness of buttercream.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Topping
Cuisine American
Calories 80 kcal

Ingredients
  

  • 1 8 oz tub Cool Whip, thawed
  • 1 3.4 oz box instant pudding mix (vanilla or flavour of choice)
  • 1 cup cold milk
  • 1 teaspoon vanilla extract optional

Instructions
 

Mix Pudding and Milk:

  • In a large bowl, whisk together the instant pudding mix and cold milk until smooth and slightly thickened.

Fold in Cool Whip:

  • Gently fold in the thawed Cool Whip until fully combined and fluffy. Add vanilla extract if desired.

Chill and Use:

  • Refrigerate for at least 10 minutes to firm up slightly before spreading or piping onto cakes or cupcakes.

Notes

  • Flavour Options: Try chocolate, lemon, or cheesecake-flavoured pudding for unique twists.
  • Stability Tip: This frosting holds its shape well when chilled—great for layered cakes or piping.
  • Storage: Store in the fridge for up to 3 days. Not ideal for freezing.
  • Low Sugar Version: Use sugar-free pudding mix for a lighter option.
  • Extra Creamy: Add 2 oz of cream cheese for a richer version.
Keyword cool whip frosting, easy frosting, light frosting, whipped topping