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Cool Whip and Pudding Frosting
Emily

Cool Whip and Pudding Frosting

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Prep Time 5 minutes
Total Time 5 minutes
Course: Dessert
Cuisine: American
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (3.4 oz / 96 g) package instant pudding mix (any flavor: vanilla, chocolate, lemon, pistachio, etc.)
  • 1 cup (240 ml) cold milk
  • 1 (8 oz / 225 g) container Cool Whip, thawed

Equipment

  • Mixing bowl
  • Whisk or electric hand mixer
  • Rubber spatula
  • Measuring cup

Method
 

  1. In a medium bowl, whisk together the pudding mix and cold milk for about 2 minutes until smooth and slightly thickened.
  2. Using a spatula, gently fold in the Cool Whip until fully combined. The mixture should be light, fluffy, and mousse-like.
  3. Spread the frosting evenly over a cooled cake, cupcakes, or use it as a dessert topping.
  4. 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.