Cool Whip Frosting Recipe

Why You’ll Love This Recipe

I love how simple this frosting is—just four ingredients and no fancy techniques. It’s lighter than buttercream, but still stable enough to pipe or spread. The instant pudding mix gives it body and flavor, while the Cool Whip keeps it airy and smooth. It’s ideal when I want something less rich, and it holds up well on cakes without melting quickly. Plus, it’s super easy to customize with different pudding flavors.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

instant vanilla pudding mix (3.4 oz package)
cold milk
vanilla extract
Cool Whip (8 oz tub, thawed)

Directions

1. In a large mixing bowl, I whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, just until the mixture thickens slightly and becomes smooth.

2. I stir in the vanilla extract to boost the flavor.

3. Using a spatula, I gently fold in the thawed Cool Whip until the mixture is fully combined. I make sure not to overmix—this helps keep the frosting light and fluffy.

4. Once everything is mixed, I cover the bowl and refrigerate the frosting for about 30 minutes. This helps firm it up and makes it easier to spread or pipe.

5. After chilling, it’s ready to use on cupcakes, cakes, or any dessert I want to elevate with a soft, creamy topping.

Servings and timing

This recipe yields enough to frost 12 cupcakes or a single 9-inch cake. It takes just 5 minutes to prepare, plus 30 minutes of chilling time, for a total of 35 minutes.

Variations

When I want to change things up, I use different pudding mixes—chocolate, cheesecake, lemon, or even pistachio all work great. I’ve also added a few drops of food coloring to match a party theme. For extra flavor, I sometimes fold in crushed cookies, cocoa powder, or a bit of citrus zest. If I want a firmer texture for piping, I reduce the milk slightly or add a spoonful of powdered sugar.

Storage/Reheating

I store the frosting in an airtight container in the refrigerator for up to 3 days. It holds its shape well and can be used straight from the fridge. I don’t recommend freezing this frosting, as the texture changes too much when thawed and becomes watery or grainy.

FAQs

Can I use this frosting for piping?

Yes, I’ve piped this frosting onto cupcakes with no problem. I chill it first and use a large piping tip to maintain shape and texture.

Does it need to be refrigerated after frosting?

Absolutely. Since this frosting contains dairy and Cool Whip, I always refrigerate any frosted desserts until ready to serve.

Can I make it ahead of time?

Yes, I often make it a day ahead and store it in the fridge. I give it a gentle stir before using if needed.

Can I use homemade whipped cream instead of Cool Whip?

I’ve tried it with homemade whipped cream, but the results aren’t quite as stable. If I do use homemade, I make sure it’s whipped stiff and stabilized with gelatin or powdered sugar.

What if my frosting is too soft?

If it feels too soft after mixing, I let it chill for an extra 15–30 minutes. I also make sure I’m using cold milk and fully thawed Cool Whip to start.

Conclusion

This Cool Whip Frosting is the perfect solution when I need a quick, light, and creamy topping that still feels homemade. It’s easy to make, customizable, and versatile enough for just about any dessert. Whether I’m dressing up cupcakes or spreading it over a sheet cake, it always adds a soft, fluffy finish that’s as easy to love as it is to make.

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