Name: Strawberry Cool Whip
Prep time: 10 min
Total time: 70 min
Ingredients: 3 oz Package of Strawberry Gelatin; 3 Tablespoons Powdered Sugar; 1/4 cup of Milk; 1 teaspoon Vanilla Extract; 2 tubs of Cool Whip (8 ounces each, thawed in the refrigerator)

Strawberry Cool Whip is a delicious concoction that’s about to become your go-to for dressing up those desserts. Whether you’re looking to add a pop of color and flavor to your cupcakes, wanting to layer an 8-inch round cake with something sweet and light, or even seeking a delightful topping for your drinks and fruits, you’ve hit the jackpot.

Ingredients:

Prep Time: 10 minutes | Total Time: 1 hour and 10 minutes | Servings: 24 cupcakes

3 oz Package of Strawberry Gelatin
3 Tablespoons Powdered Sugar
1/4 cup of Milk
1 teaspoon Vanilla Extract
2 tubs of Cool Whip (8 ounces each, thawed in the refrigerator)

Instructions:

In a large mixing bowl, combine the strawberry gelatin powder, powdered sugar, vanilla extract and milk using a handheld or standing mixer. Beat on medium high for about a minute and a half, the mixture will thicken a bit.
Set in the fridge for about 1 hour to help the strawberry mixture cool and set up some. It won’t be as firm as actual jello, it will be more like a thick glaze.
Next, take the strawberry gelatin mixture out of the fridge and beat in one tub of Cool Whip until it’s mostly incorporated. Repeat the same process with the second tub of Cool Whip, until well combined.
Your Cool Whip should become stiffer as you beat it and stand up into peaks on the whisk attachment.
You can use the strawberry cool whip 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. The longer the frosting is in the fridge, the better it will set up – I recommend chilling for 1 hour at least if you are piping.
*Important Notes: I recommend only using the 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.
*What to use it on: I pipe this cool whip onto cupcakes, ice entire cakes and use it as a topping on frozen strawberry drinks! You can even dip fruit in it!

Storage and Reheating Instructions:

If you pipe this on cupcakes or ice a cake I recommend keeping them in the fridge until ready to serve. The frosting will hold its shape well at room temperature for a couple of hours without a problem but store leftovers in the fridge for up to 5 days.

Helpful Tips & Substitutions

Can this be made ahead of time?

Absolutely! Just whip it up, store it in the fridge, and it’ll be ready to go for when you need it.

Substitutions & Variations

If strawberry isn’t your jam, or you’re feeling adventurous, feel free to experiment with other gelatin flavors. Peach, raspberry, or even lime can bring a whole new vibe to your desserts.
Want to add a bit of zest? A teaspoon of lemon zest mixed into your cool whip can add a bright, refreshing twist.

Helpful Cooking Notes

Brand Matters: In this case, sticking with the brand name Cool Whip really does make a difference. It’s all about getting that perfect texture and consistency.
Thawing is Key: Make sure your Cool Whip is fully thawed. A frozen start can lead to a less than fluffy finish.
Mixing Mastery: When combining your ingredients, don’t be shy with the mixer. Getting air into the mix is what gives it that cloud-like quality.
Chill Factor: Giving your cool whip a good chill in the fridge before using not only helps it set but also makes it easier to work with, especially if you’re planning on piping it.

Try Some of our Other Favorite Cool Whip Frosting Recipes

Strawberry Cool Whip

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Prep Time 10

Total Time 1 10

Servings cupcakes

Calories 71 kcal

Discover Strawberry Cool Whip with our easy recipe. Perfect for cupcakes, cakes, and more, this fluffy topping is a crowd-pleaser.

INGREDIENTS

3 oz Package of Strawberry Gelatin
3 Tablespoons Powdered Sugar
1/4 cup of Milk
1 teaspoon Vanilla Extract
2 tubs of Cool Whip, 8 ounces each, thawed in the refrigerator

INSTRUCTIONS

In a large mixing bowl, combine the strawberry gelatin powder, powdered sugar, vanilla extract and milk using a handheld or standing mixer. Beat on medium high for about a minute and a half, the mixture will thicken a bit.
Set in the fridge for about 1 hour to help the strawberry mixture cool and set up some. It won’t be as firm as actual jello, it will be more like a thick glaze.
Next, take the strawberry gelatin mixture out of the fridge and beat in one tub of Cool Whip until it’s mostly incorporated. Repeat the same process with the second tub of Cool Whip, until well combined.
Your Cool Whip should become stiffer as you beat it and stand up into peaks on the whisk attachment.
You can use the strawberry cool whip 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. The longer the frosting is in the fridge, the better it will set up – I recommend chilling for 1 hour at least if you are piping.
*Important Notes: I recommend only using the 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.
*What to use it on: I pipe this cool whip onto cupcakes, ice entire cakes and use it as a topping on frozen strawberry drinks! You can even dip fruit in it!

NOTES

Storage and Reheating Instructions: