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Cool Whip and Pudding Frosting

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  • Author: Kim Cooks Easy
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: About 3 cups (enough for 12 cupcakes or a 9x13 cake) 1x
  • Category: Frosting
  • Method: Mixing

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