Description
This Cool Whip and Pudding Frosting is light, fluffy, and incredibly easy to make! With just a few ingredients, you get a smooth, creamy frosting that pairs perfectly with cakes, cupcakes, and even fruit. It’s a lower-sugar alternative to buttercream and holds up well for decorating.
Ingredients
Units
Scale
- 1 (3.4 oz) box instant pudding mix (vanilla, chocolate, or any flavor)
- 1 cup cold milk
- 1 (8 oz) tub Cool Whip (thawed)
- 1/2 tsp vanilla extract (optional, for extra flavor)
Instructions
- Mix the pudding: In a medium bowl, whisk together the instant pudding mix and cold milk for about 2 minutes, until it thickens.
- Fold in Cool Whip: Gently fold in the Cool Whip using a spatula until fully combined and smooth. Avoid overmixing to keep it fluffy.
- Chill (optional): For best results, refrigerate for 15–20 minutes before frosting your cake or cupcakes.
- Frost and serve! Use immediately or store in the fridge until ready to use.
Notes
- Make it thicker: Use ¾ cup milk instead of 1 cup for a firmer frosting.
- For extra sweetness, add 1–2 tbsp powdered sugar before mixing.
- Flavor variations: Use chocolate, lemon, butterscotch, or coconut pudding for different flavors.
- Storage: Keep in the fridge for up to 3 days. Not recommended for freezing.
Nutrition
- Calories: 25
- Sugar: 2g
- Sodium: 20mg
- Fat: 1g
- Saturated Fat: 1g
- Carbohydrates: 3g
- Protein: 0g
- Cholesterol: 0mg