Prep Time: 10 minutes
Chill Time: 10 minutes (optional)
Total Time: 10–20 minutes
Yields: Enough to frost one 9×13-inch cake or 12 cupcakes
Ingredients
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 tablespoons powdered sugar
- ½ cup cold milk
- 1 teaspoon vanilla extract
- 1 tub (8 oz) Cool Whip, thawed in the refrigerator
Instructions
1. Prepare the Pudding Base
In a medium mixing bowl, add the instant vanilla pudding mix and powdered sugar. Pour in the cold milk and add the vanilla extract.
2. Whisk Until Smooth
Use a hand whisk or electric mixer to blend the ingredients together. Whisk for about 1 to 2 minutes, until the pudding begins to thicken and the mixture becomes smooth with no lumps. It should resemble a thick cream.
3. Fold in the Cool Whip
Once the pudding base is smooth, gently fold in the Cool Whip using a rubber spatula. Fold slowly and carefully to avoid deflating the Cool Whip, which helps give the frosting its fluffy texture. Mix just until everything is well combined and uniform in colour.
4. Chill if Desired
You can use the frosting immediately, or for a firmer texture, cover the bowl with plastic wrap and refrigerate for about 10 to 15 minutes. This allows the frosting to set a bit more and become even fluffier.
How to Use
- Cakes: Spread generously over a fully cooled sheet cake or layer cake.
- Cupcakes: Pipe or spoon onto cupcakes using a piping bag or large spoon for a soft, pillowy finish.
- Cookies: Sandwich between two cookies for a soft and sweet treat, or use as a dip for sugar cookies or graham crackers.
- Fruit Dip: This frosting doubles as a fruit dip. Serve with strawberries, grapes, apples, or melon for a delicious snack or dessert platter.
Storage
Store leftover frosting in an airtight container in the refrigerator for up to 3 days. Stir gently before using again to restore its creamy consistency.
Tips and Variations
- Flavour variations: You can substitute the vanilla pudding mix with other instant pudding flavours such as chocolate, cheesecake, or butterscotch for a twist.
- Extra creamy version: Add a few tablespoons of cream cheese (softened) before folding in the Cool Whip for a richer texture.
- Stability tip: If you need a firmer frosting for decorating or piping, reduce the milk slightly or add an extra spoonful of powdered sugar.
- Make it lighter: Use sugar-free pudding mix and light Cool Whip for a lower-calorie option.
This Cool Whip and Pudding Frosting is a go-to for anyone looking for a no-fuss, crowd-pleasing topping. It delivers big flavour with minimal effort and works beautifully on almost any dessert.