Why You’ll Love This Recipe
I love this recipe because it’s so simple yet so versatile. I can whip it up in minutes with just a handful of ingredients, and it’s stable enough to spread or pipe. It doesn’t feel heavy or overly sugary like some buttercreams, and the texture is silky-smooth. Plus, it pairs perfectly with just about any flavor—vanilla, chocolate, fruit, or spice cakes all work beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Instant pudding mix (vanilla, white chocolate, or cheesecake flavor work best)
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Cold milk
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Cool Whip (thawed)
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Optional: vanilla extract, powdered sugar (for extra sweetness or thickness)
Directions
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In a mixing bowl, I combine the instant pudding mix with cold milk. I whisk until it thickens slightly—this usually takes about 1–2 minutes.
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I gently fold in the Cool Whip until the mixture is smooth and fully combined.
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If I want extra flavor, I stir in a splash of vanilla extract. For a thicker frosting, I sometimes add a bit of powdered sugar.
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I refrigerate the frosting for at least 30 minutes before using to help it firm up a bit.
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Once chilled, I spread or pipe it onto cooled cakes or cupcakes.
Servings and timing
This recipe makes enough frosting for a 9×13-inch cake or 12–18 cupcakes. It takes just 10 minutes to make, plus about 30 minutes of chill time if I want the frosting to set up nicely.
Variations
I like to play around with the flavor by using different pudding mixes—chocolate for a rich, mousse-like frosting or lemon for a tangy twist. I’ve also added fruit purée, crushed cookies, or even cocoa powder for different textures and looks. When I want a colorful touch, I mix in a few drops of food coloring.
Storage/reheating
I store Cool Whipped Frosting in an airtight container in the refrigerator for up to 3 days. Since it’s made with dairy, I keep it chilled and only frost cakes or cupcakes once they’ve fully cooled. I don’t reheat this frosting—it’s best served cold or at room temperature.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Yes, I can use stabilized whipped cream, but the texture might be a little softer and less shelf-stable than when I use Cool Whip.
Does this frosting hold up for piping?
It does! I chill it first, then use it with a piping bag for simple swirls and rosettes. It’s not stiff like buttercream, but it holds soft shapes beautifully.
Can I freeze this frosting?
I don’t recommend freezing it once it’s on a cake, but I’ve frozen unused frosting in a container and let it thaw in the fridge overnight before using.
Will it melt at room temperature?
It holds up well for a few hours at room temp, but I avoid leaving it out too long, especially in warm environments.
Can I make it sweeter?
Yes, I add powdered sugar to taste if I want it a bit sweeter or thicker. Just a few tablespoons can make a big difference.
Conclusion
Cool Whipped Frosting is my go-to when I want something quick, creamy, and delicious. It’s a perfect balance of flavor and texture, easy to make, and endlessly adaptable to whatever I’m baking. Whether I’m keeping it simple or dressing up a special dessert, this frosting always adds that perfect finishing touch.
Print
Cool Whipped Frosting
- Total Time: 5 minutes
- Yield: Enough to frost one 9x13-inch cake or 12 cupcakes
- Diet: Vegetarian
Description
Light, fluffy, and perfectly sweet—this cool whipped frosting is the easiest way to top cakes, cupcakes, and more.
Ingredients
1 (8 oz) tub whipped topping (Cool Whip), thawed
1 (3.4 oz) box instant vanilla pudding mix
1 cup cold milk (whole or 2%)
1 teaspoon vanilla extract (optional)
Instructions
In a large bowl, whisk together the instant pudding mix and cold milk until smooth and slightly thickened (about 1–2 minutes).
Fold in the thawed Cool Whip gently until fully incorporated and smooth.
Add vanilla extract if using, and stir gently.
Use immediately to frost cakes, cupcakes, or desserts, or refrigerate for 30 minutes to firm up slightly before piping.
Notes
For chocolate frosting, use chocolate pudding mix instead of vanilla.
For a thicker consistency, reduce milk to 3/4 cup.
Keep refrigerated; this frosting is not shelf-stable.
Can be made up to 2 days in advance.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Frosting / Topping
- Method: No-Cook / Mixing
- Cuisine: American
