Description
Cool Whip Frosting is a light, fluffy, and creamy topping perfect for cakes, cupcakes, and cookies. Made with only a few simple ingredients, this no-bake frosting is quick and easy to prepare, holds its shape well, and offers a less-sweet alternative to traditional buttercream, making it a versatile and crowd-pleasing choice for any dessert.
Ingredients
Scale
Frosting Base
- 1 tub (8 oz) Cool Whip, thawed
- 1 package (3.4 oz) instant pudding mix (vanilla or cheesecake flavor recommended)
- ½ cup cold milk
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons powdered sugar (optional, for added sweetness and stability)
Instructions
- Prepare Pudding Mixture: In a large mixing bowl, combine the instant pudding mix with cold milk. Whisk vigorously for 1–2 minutes until the mixture is smooth and begins to thicken slightly. Allow it to sit for about a minute to fully set.
- Fold in Cool Whip: Gently fold the thawed Cool Whip into the pudding mixture along with the vanilla extract if using. Continue folding until the mixture is fully incorporated and smooth, being careful to keep the frosting light and fluffy.
- Adjust Sweetness and Texture: If you prefer a firmer frosting with a bit more sweetness, gently mix in the powdered sugar until evenly combined.
- Chill the Frosting: Refrigerate the frosting for 15 to 30 minutes. Chilling helps it firm up for easier spreading or piping on cakes and cupcakes.
- Use as Desired: Once chilled, use the frosting immediately to top cakes, cupcakes, or as a delicious dip for fresh fruit. Store any leftovers in the refrigerator for up to two days.
Notes
- For a rich, stable base, use cheesecake or white chocolate instant pudding mix.
- This frosting maintains its texture and freshness well for 1–2 days when refrigerated.
- Avoid freezing the frosting as this can alter the texture and consistency.
