Why You’ll Love This Recipe
I love how quick and fuss-free this frosting is. There’s no butter to soften, no powdered sugar clouds, and no cooking involved. It’s just whisk, fold, chill, and frost. The instant pudding gives it a creamy structure while the Cool Whip keeps it light and airy — perfect when I want something sweet that doesn’t feel too heavy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
▢ 1 package (3.4 oz) instant vanilla pudding mix
▢ 1 cup cold milk
▢ 1 teaspoon vanilla extract
▢ 1 tub (8 oz) Cool Whip, thawed
Directions
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In a large mixing bowl, I whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until the mixture is smooth and just slightly thickened.
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I stir in the vanilla extract to add extra flavor.
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Using a spatula, I gently fold in the thawed Cool Whip. I make sure not to overmix — I just fold until the frosting is smooth and fully combined.
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I cover the bowl and chill the frosting in the refrigerator for 30 minutes to help it firm up and make it easier to spread or pipe.
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Once chilled, I use it to frost cupcakes, layer cakes, or any dessert that needs a soft, creamy topping.
Servings and Timing
Yield: Enough to frost 12 cupcakes or one 9-inch cake
Prep Time: 5 minutes
Cook Time: 0 minutes
Chill Time: 30 minutes
Total Time: 35 minutes
Variations
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I sometimes swap the vanilla pudding for chocolate, cheesecake, or banana cream pudding mix for a fun flavor twist.
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For a colorful version, I add a few drops of food coloring to match holidays or themes.
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I’ve also added crushed Oreos or mini chocolate chips for texture when using it on cupcakes.
Storage/Reheating
I store this frosting in the refrigerator in an airtight container for up to 3 days.
I don’t freeze it — once thawed, the texture becomes grainy and watery.
When I want to reuse it, I give it a gentle stir before spreading or piping.
FAQs
Can I use regular whipped cream instead of Cool Whip?
No, I stick with Cool Whip because it’s more stable than homemade whipped cream. Regular whipped cream tends to deflate and separate.
Why isn’t my frosting thickening?
I make sure to use cold milk and instant pudding mix (not cook-and-serve). Chilling helps firm it up too.
Can I use this as a filling for cakes?
Absolutely! I use it as a soft, creamy layer between cakes or even in trifles and dessert cups.
How long can this frosting sit out?
I leave it out for up to 1–2 hours, but then I return it to the fridge since Cool Whip is dairy-based.
Can I double this recipe?
Yes, I double it often for layer cakes or big batches of cupcakes. Just make sure to chill it in a larger bowl so it firms up evenly.
Conclusion
This Cool Whip frosting is my go-to when I want something fast, easy, and light. It’s smooth, creamy, and stable enough for all kinds of desserts. Whether I’m frosting a cake for a birthday or just topping a pan of brownies, this recipe never fails me.
Print
Cool Whip Frosting Recipe
- Total Time: 35 minutes (includes 30 minutes chilling)
- Yield: Enough for 12 cupcakes or a 9-inch cake
- Diet: Vegetarian
Description
This easy no-bake frosting is light, fluffy, and delicious—made with just Cool Whip, pudding mix, and vanilla for a quick topping everyone will love.
Ingredients
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 teaspoon vanilla extract
1 tub (8 oz) Cool Whip, thawed
Instructions
In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until slightly thickened and smooth.
Stir in the vanilla extract.
Gently fold in the thawed Cool Whip with a spatula until fully combined and fluffy. Do not overmix.
Cover and chill the frosting in the refrigerator for 30 minutes before using.
Once chilled, frost cakes, cupcakes, or other desserts as desired.
Notes
Use cold milk to help the pudding thicken properly.
Chilling the frosting makes it firmer and easier to pipe or spread.
Store in an airtight container in the refrigerator for up to 3 days.
Do not freeze—freezing may change the texture.
Easily customizable with flavored pudding mixes (chocolate, cheesecake, etc.).
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
