When it comes to frosting, most bakers think of heavy buttercream or cream cheese-based versions. But what if you could have a frosting that’s lighter, fluffier, and takes just minutes to prepare? That’s exactly what this Cool Whip and Pudding Frosting delivers.
This frosting is the ultimate shortcut to a silky-smooth, stable, and delicious cake topper that tastes like a cross between mousse and whipped cream. Whether you’re frosting a birthday cake, topping cupcakes, or layering a trifle, this recipe has you covered. It’s also endlessly versatile — use vanilla pudding for a classic taste, chocolate for a rich dessert, or experiment with fun flavors like pistachio, cheesecake, or lemon.
Best of all, this recipe requires no complicated techniques, no cooking, and no special equipment beyond a whisk or hand mixer. If you’re looking for a no-fail frosting that always impresses, this is the one.
Why You’ll Love This Recipe
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Quick & Easy: Just three ingredients and five minutes of your time.
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Kid-Friendly: Sweet but not overly rich — perfect for birthday cakes.
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Endlessly Versatile: Works with any pudding flavor, from chocolate to lemon.
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Stable Frosting: Holds up well in the fridge without melting like whipped cream.
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Lighter than Buttercream: Creamy and fluffy without the heavy sweetness.
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Perfect for Parties: Great for cakes, cupcakes, trifles, or even as a fruit dip.
Ingredient Breakdown
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Instant Pudding Mix (3.4 oz package): The key flavor base. Since it’s instant, it thickens quickly and gives structure to the frosting.
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Milk (1 cup): Hydrates the pudding mix and helps create a silky texture. Whole milk makes it creamier, but any milk works.
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Cool Whip (8 oz container): Adds airy lightness and a stable whipped texture that holds up beautifully on cakes and cupcakes.
Pro Tips for Success
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Use cold milk for the pudding so it sets properly.
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Thaw the Cool Whip in the fridge (not the microwave) for the fluffiest texture.
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Gently fold instead of stirring aggressively to keep the frosting light and airy.
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Chill the frosting before piping or spreading for neat, professional results.
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For extra flavor, add a splash of vanilla or almond extract when mixing.
Ingredient Swaps & Variations
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Different Flavors: Try chocolate, pistachio, cheesecake, or lemon pudding mixes.
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Sugar-Free Version: Use sugar-free pudding and light Cool Whip for a lighter option.
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Creamier Frosting: Swap half the milk with heavy cream for a richer texture.
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Colorful Swirls: Add food coloring to match party themes or holidays.
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Mix-Ins: Fold in mini chocolate chips, crushed cookies, or sprinkles for fun textures.
Serving Suggestions
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Spread over a classic birthday cake.
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Pipe onto cupcakes with a pastry bag.
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Use as a filling for cookie sandwiches.
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Layer into a banana pudding trifle with vanilla wafers.
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Serve as a dip with fresh fruit or graham crackers.
Make Ahead + Storage Tips
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This frosting can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator until ready to use.
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Once spread on a cake, refrigerate the cake until serving.
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Leftovers will keep in the fridge for 3–4 days.
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Freezing is not recommended, as the texture may separate once thawed.
Cultural or Historical Notes
While buttercream and cream cheese frostings have long been staples in American baking, Cool Whip and Pudding Frosting became popular in the 1970s and 80s as a lighter, easier alternative. Instant pudding was already a pantry staple, and when combined with Cool Whip (a beloved shortcut ingredient), it created a fuss-free frosting that tasted like a cross between mousse and whipped cream. Today, it remains a go-to recipe for home bakers who want something quick, reliable, and versatile.
Frequently Asked Questions (FAQ)
1. Can I use homemade whipped cream instead of Cool Whip?
Yes, but the frosting won’t hold up as long. For best results, stabilize the whipped cream with gelatin or powdered sugar.
2. What type of milk works best?
Whole milk gives the richest flavor, but 2% or skim milk will still work. Avoid non-dairy milk as it may not set the pudding properly.
3. Can I make this frosting ahead of time?
Yes, prepare it up to 24 hours in advance and keep it refrigerated.
4. Does this frosting need to be refrigerated?
Absolutely. Because it contains dairy, always keep frosted cakes or cupcakes chilled until serving.
5. Can I use cook-and-serve pudding mix instead of instant?
No — only instant pudding will work here, since it thickens without heat.
Ingredients
Equipment
Method
- In a medium bowl, whisk together the pudding mix and cold milk for about 2 minutes until smooth and slightly thickened.
- Using a spatula, gently fold in the Cool Whip until fully combined. The mixture should be light, fluffy, and mousse-like.
- Spread the frosting evenly over a cooled cake, cupcakes, or use it as a dessert topping.
- For the cleanest cuts and best texture, chill the frosted dessert in the refrigerator for at least 30 minutes before serving.
Notes
- Always let your cake or cupcakes cool fully before frosting, or the frosting may melt.
- This frosting is light and fluffy, but not as stiff as buttercream, so it’s best for spreading rather than detailed piping work.
- Works best on sheet cakes, cupcakes, and trifles.