I stumbled upon this Cool Whip and pudding frosting recipe years ago when I needed a quick topping for my daughter’s birthday cake. The light, fluffy texture and endless flavor possibilities make this my go-to frosting when I want something special without spending hours in the kitchen.
My journey with this magical frosting started during a particularly hectic holiday season. I had promised homemade cupcakes for my son’s class party, but completely ran out of time to make my usual buttercream. In a moment of desperate creativity, I combined a package of vanilla pudding with some Cool Whip I had in the freezer. The result was nothing short of miraculous – a perfectly light, not-too-sweet frosting that piped beautifully and had everyone asking for my “secret recipe.”
What makes this Cool Whip and pudding frosting so special is its versatility and simplicity. By simply changing the pudding flavor, you can create countless variations to complement any dessert. My husband, who normally scrapes frosting off cake because it’s “too sweet,” actually asks for extra when I make this version. There’s something magical about the way the pudding adds flavor while the Cool Whip keeps everything light and airy. Ready to discover your new favorite frosting?
Why You’ll Love This Dreamy Whipped Topping
In my kitchen, this Cool Whip pudding frosting has earned permanent status in my recipe collection because it consistently delivers impressive results with minimal effort. My grandmother always said the best recipes are the ones that seem fancy but are actually simple – and this frosting perfectly embodies that wisdom.
Quick and effortless preparation that takes just 10 minutes of active time – perfect for last-minute dessert needs or when you’re short on time
Incredibly versatile with endless flavor possibilities by simply switching the pudding mix flavor – I’ve tried everything from chocolate to pistachio!
Lighter and less sweet than traditional buttercream, making it perfect for those who find regular frosting too rich or sweet
Stable enough for piping beautiful decorations that hold their shape at room temperature for several hours
No special equipment needed – just a bowl and a spatula are all you need for perfect results every time
Perfect texture balance with a creamy, cloud-like consistency that melts in your mouth without being heavy
As my neighbor once said after trying this frosting on my lemon cupcakes, “This isn’t just a topping—it’s what dessert dreams are made of!”
Ingredient Notes
Instant Pudding Mix: I always recommend using instant (not cook-and-serve) pudding mix because it thickens quickly without heat and creates the perfect consistency for frosting. My family particularly loves vanilla, chocolate, and cheesecake flavors.
Cold Milk: The colder your milk, the better and faster your pudding will set. I’ve found that whole milk creates the richest texture, but 2% works well too if you’re looking to lighten things up a bit.
Cool Whip: Make sure to thaw your Cool Whip completely in the refrigerator for about 4 hours before using. In my experience, rushing this step by thawing at room temperature can affect the stability of the final frosting.
Vanilla Extract: This optional ingredient adds depth to any pudding flavor. I particularly like adding it to chocolate or butterscotch pudding mixes to create a more complex flavor profile.
How to Make Cool Whip Pudding Frosting
Step 1. I always start by making sure my Cool Whip is completely thawed in the refrigerator – this usually takes about 4 hours, but I prefer to move it from freezer to fridge the night before I plan to make the frosting.
Step 2. In my large mixing bowl, I combine the instant pudding mix with very cold milk. My grandmother always insisted on using a wire whisk for this step to ensure there are absolutely no lumps, and I’ve found she was right!
Step 3. I whisk the pudding mixture for a full 2 minutes by the clock – I’ve learned that undermixing leads to a runny frosting, while the full mixing time creates that perfect, slightly thickened texture that will set up beautifully.
Step 4. After the pudding starts to thicken, I gently fold in the Cool Whip using my favorite silicone spatula. My daughter taught me to use a light hand here – you want to maintain all that wonderful air in the Cool Whip for the fluffiest frosting possible.
Step 5. If I’m using vanilla extract, I add it at this point and fold it in with just a few gentle strokes. My husband prefers when I add a touch of almond extract instead for certain cake flavors like cherry or chocolate.
Step 6. I’ve found that chilling the frosting for at least 30 minutes helps it set to the perfect consistency for piping or spreading. For the best stability, I sometimes chill it for a full hour when I know I’ll be decorating a special occasion cake.
How to Store & Reheat
I always store any leftover Cool Whip pudding frosting in an airtight container in the refrigerator, where it stays fresh and fluffy for up to 3 days. The sealed container is essential – in my experience, this frosting can absorb other flavors from the fridge if not properly covered.
Unfortunately, this frosting doesn’t freeze well after it’s been prepared. I’ve tried freezing leftovers in the past, and the texture becomes watery and separated upon thawing. Instead, I plan ahead and make smaller batches when needed.
For best results, I recommend using the frosting cold, straight from the refrigerator. Unlike buttercream, this frosting doesn’t need to come to room temperature before use. In fact, I’ve found that it spreads and pipes most beautifully when it’s nice and cold. If it seems too soft after sitting out during a lengthy decorating session, I just pop it back in the refrigerator for 15-20 minutes to firm up again.
What to Serve with Cool Whip Pudding Frosting
Homemade Yellow Cake: My family’s favorite pairing is vanilla pudding frosting on a classic yellow cake – the light, fluffy frosting perfectly complements the buttery, tender crumb of the cake.
Chocolate Cupcakes: I often use cheesecake pudding frosting on chocolate cupcakes for a black-and-white effect that’s both visually striking and deliciously complementary in flavor.
Angel Food Cake: The light, airy texture of angel food cake pairs wonderfully with this frosting, especially when I use fruit-flavored pudding mixes like strawberry or lemon.
Fresh Fruit Platter: For a lighter dessert option, I serve this frosting as a fruit dip alongside a colorful array of strawberries, pineapple chunks, and apple slices – my kids call this “dessert fondue.”
Graham Crackers: My grandchildren love when I sandwich this frosting between graham crackers and freeze them for 30 minutes – it creates a simple, delicious frozen treat that’s perfect for hot summer days.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
I don’t recommend it for this recipe – homemade whipped cream won’t hold its shape as long and tends to weep or separate much faster than stabilized Cool Whip.
How far in advance can I frost my cake with this frosting?
I typically frost cakes with this mixture up to 24 hours in advance, keeping them refrigerated until about 30 minutes before serving.
Why did my frosting turn out runny?
This usually happens if the pudding wasn’t whisked long enough or if the Cool Whip wasn’t completely thawed – I always make sure to whisk the pudding for a full 2 minutes.
Can I add food coloring to this frosting?
Absolutely! I often add a few drops of gel food coloring to match party themes – just fold it in gently at the same time as the vanilla extract.
Will this frosting hold up in warm weather?
In my experience, it’s more heat-sensitive than buttercream – I always keep desserts with this frosting refrigerated until about 30 minutes before serving if the temperature is above 75°F.
Cool Whip and Pudding Frosting
A delightful and easy frosting recipe that adds a creamy touch to any dessert.
1teaspoonVanilla extractOptional, for added flavor.
Instructions
In a mixing bowl, combine the instant pudding mix and cold milk. Whisk together until the mixture is smooth and begins to thicken, about 2 minutes.
Gently fold the thawed Cool Whip into the pudding mixture using a spatula. Be careful not to deflate the Cool Whip; you want to maintain its light and fluffy texture. If desired, add the vanilla extract and mix until well combined.
Cover the bowl with plastic wrap and refrigerate the frosting for at least 30 minutes to allow it to set. Once chilled, it is ready to spread on cakes, cupcakes, or any dessert of your choice.
Notes
Enjoy your Cool Whip and Pudding Frosting, a simple and creamy topping that adds a delicious touch to any dessert!
