Name: Cool Whip Frosting
Prep time: 10 min
Total time: 10 min
Ingredients: 3.4 ounces Instant Vanilla Pudding Mix (1 small packet); 2 tbsp Powdered Sugar; 1/2 cup Milk; 1 tsp Vanilla Extract; 24 ounces Cool Whip (3 Tubs *see notes* - you can use 2 is you prefer.)

Hey there, fellow dessert lovers! If you’ve been on a relentless hunt for the perfect cake or cupcake frosting, search no more. Allow me to introduce you to a fabulous find that’s about to become a staple in your baking arsenal – Cool Whip Frosting! Smooth, creamy, and easy to whip up (pun intended), this frosting will take your baked goods to new sweet heights.

Why You’ll Love this Recipe

You know those times when you find something so simple yet so brilliant, you can’t help but wonder, “Why didn’t I think of this sooner?” Well, this Cool Whip Frosting is one of those delightful discoveries. It’s as if vanilla pudding, powdered sugar, and Cool Whip all got together and decided to bless us with their combined magic.

First off, this recipe is super simple. We’re talking a mere 10 minutes of prep time! Plus, there’s no need to worry about a mess in the kitchen. All you need is a mixing bowl and a mixer, and you’re all set.

Secondly, it’s customizable. Are you a fan of chocolate? Or perhaps you fancy the tang of lemon? No problem! You can switch the vanilla pudding in the recipe for a flavor of your choice. Want to add a pop of color? Just throw in some gel food coloring.

Finally, this Cool Whip Frosting is incredibly versatile. You can use it as a decadent filling for a layered cake, a luscious topping for cupcakes, or a delightful dip for fruit – the sky’s the limit!

Now, let’s get to the nuts and bolts of creating this culinary masterpiece.

Cool Whip Frosting Recipe:

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Ingredients:

Servings: 24 cupcakes / 2 8-inch rounds / Bundt Cake / Sheet Cake

Instant Vanilla Pudding
Powdered Sugar
Milk
Vanilla Extract
Cool Whip
Scroll down to the Printable Recipe Card for detailed amounts

Instructions:

In a large mixing bowl, combine the instant vanilla pudding, powdered sugar, vanilla and milk using a handheld or standing mixer. Beat on medium high for about a minute and a half, you will end up with a very thick mixture.
Next, beat in one tub of Cool Whip until it’s mostly incorporated. Repeat the same process with the second and third tubs of Cool Whip, adding one at a time until well combined. *see notes below about how many tubs of cool whip you should use depending on your taste preference!
Your frosting should become stiffer as you beat it and stand up into peaks on the whisk attachment.
Once all the Cool Whip has been incorporated and the mixture is smooth, your Cool Whip Frosting is ready to use.
You can apply the frosting right away or store it in the refrigerator until you’re ready to use it. If you’re not using it immediately, be sure to cover it to prevent it from drying out.

*Important Notes: I recommend only using Brand Name Cool Whip. I have tried generic brands of cool whip before and they just don’t work as well. ALSO, be sure the cool whip is not at all frozen. It must be fully thawed or when you go to whip the ingredients together, the consistency will be wrong and won’t stiffen up properly.

*You don’t technically NEED 3 tubs of cool whip to make this frosting BUT I added three and maintained the flavor without it tasting TOO much like pudding. You can technically make this recipe with only 1 or 2 tubs but it retains its consistency and shape with 3 (8oz) tubs just fine and I prefer the flavor balance.

*You can also use gel food coloring to tint the frosting to whatever color you like. Just add it in and beat together at the very end.

Storage Information

Picture this: You’re hosting a party, and amidst all the planning and prep, you remember your promise to make your famous red velvet cupcakes. Stress levels spike, right? Not if you’ve got this Cool Whip Frosting recipe up your sleeve! Make it a day ahead, store it in the fridge, and all you need to do is frost your cupcakes on the day of your gathering.

Don’t worry about this frosting losing its shape or melting – it’s as steadfast as they come. Once piped, it’ll hold its shape perfectly, even if left out at room temperature. But do remember to store any leftovers in the refrigerator.

Substitutions & Variations

Craving a bit of an adventure? This Cool Whip Frosting recipe is open to a world of variations and substitutions. Try swapping the vanilla pudding with another flavor, like chocolate or lemon, for a refreshing twist.

Just remember, if you’re swapping Cool Whip for a generic whipped topping, you may not achieve the same desirable consistency. Stick with the brand name Cool Whip for the best results – some things just can’t be replaced, right?

Helpful Cooking Notes

Here are some handy pointers to keep in mind as you whip up your Cool Whip Frosting:

Use brand-name Cool Whip: Sorry, bargain hunters! While generic brands might be kinder to your wallet, they just don’t deliver the same quality. Stick to Cool Whip for the fluffiest frosting.
Thaw your Cool Whip: Ensure your Cool Whip is fully thawed before you start. A semi-frozen Cool Whip will result in a frosty mess, and your frosting won’t stiffen up as desired.
Find your balance: The recipe calls for three 8-ounce tubs of Cool Whip. You might wonder if it’s possible to get by with just one or two tubs. My three-tub version strikes the perfect balance between consistency and flavor, making it taste less like pudding and more like heavenly frosting but you can totally get away with just using two 8 ounce tubs!
Play with colors: Want to match your frosting to your party theme? Or maybe you’re just in the mood for some rainbow magic? Whatever the reason, feel free to add a drop or two of gel food coloring to your frosting at the end of the mixing process.

I hope these tips help you perfect your Cool Whip Frosting experience. Just follow this easy, delicious recipe and you’re all set for a sweet culinary adventure. Enjoy!

Cool Whip topping piped onto a chocolate cupcake.

Cool Whip Frosting

3.69 from 220 votes

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings cups

Calories 251 kcal

INGREDIENTS

3.4 ounces Instant Vanilla Pudding Mix, 1 small packet
2 tbsp Powdered Sugar
1/2 cup Milk
1 tsp Vanilla Extract
24 ounces Cool Whip, 3 Tubs *see notes* – you can use 2 is you prefer.

INSTRUCTIONS

In a large mixing bowl, combine the instant vanilla pudding, powdered sugar, vanilla and milk using a handheld or standing mixer. Beat on medium high for about a minute and a half, you will end up with a very thick mixture.
Next, beat in one tub of Cool Whip until it's mostly incorporated. Repeat the same process with the second and third tubs of Cool Whip, adding one at a time until well combined.
Your frosting should become stiffer as you beat it and stand up into peaks on the whisk attachment.
Once all the Cool Whip has been incorporated and the mixture is smooth, your Cool Whip Frosting is ready to use.
You can apply the frosting right away or store it in the refrigerator until you're ready to use it. If you're not using it immediately, be sure to cover it to prevent it from drying out.
*Y*ou don’t technically NEED 3 tubs of cool whip to make this frosting BUT I added three and maintained the flavor without it tasting TOO much like pudding. You can technically make this recipe with only 1 or 2 tubs but it retains its consistency and shape with 3 (8oz) tubs just fine and I prefer the flavor balance.

NOTES

*You can also use gel food coloring to tint the frosting to whatever color you like. Just add it in and beat together at the very end.

NUTRITION

Calories: 251kcalCarbohydrates: 46gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 778mgPotassium: 154mgFiber: 0.5gSugar: 22gVitamin A: 231IUCalcium: 148mgIron: 0.04mg

Course Dessert

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