If you’re after a fluffy, light topping that’s just perfect for dressing up cakes and desserts, then this Cool Whipped Frosting recipe is what you need.
It’s incredibly easy to whip up and the creamy, silky texture makes it a favorite for family gatherings.
This frosting blends well with all types of cakes and cupcakes, ideal for those spontaneous baking days when you have little time but want maximum flavor.
This delightful frosting pairs beautifully with almost any type of dessert. It’s especially good atop a rich chocolate cake, a simple pound cake, or even swirled on a batch of lemon cupcakes.
For a lovely contrast, sprinkle a bit of grated chocolate or a zest of citrus on top just before serving to enhance the flavors.
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Cool Whipped Frosting
Ingredients
1 container (8 ounces) of whipped topping (like Cool Whip)
1 package (3.4 ounces) of instant vanilla pudding mix
1 cup of milk (whole or 2% works best)
1 teaspoon of vanilla extract
Directions
Combine Pudding Mix and Milk: In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth and well combined.
Allow it to sit for about 2 minutes to slightly thicken.
Add Vanilla Extract: Stir in the vanilla extract into the pudding mixture.
Fold in Whipped Topping: Gently fold the whipped topping into the pudding mixture until everything is well combined and smooth.
Be careful not to overmix, as you want to keep the mixture light and fluffy.
Chill: Refrigerate the frosting for at least 30 minutes before using to allow it to set.
This will make it easier to spread or pipe onto your desserts.
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Use as Desired: Use the frosting to decorate your cakes, cupcakes, or use it as a dip for fruit.
It’s light, fluffy, and has a deliciously smooth texture.
Storage Tips:
Refrigerate:
Store the frosting in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
Avoid Freezing:
Freezing is not recommended, as the texture can become grainy or separate when thawed.
After Frosting a Cake or Cupcakes:
If you’ve already frosted your dessert, keep it refrigerated until serving.
This frosting is light and dairy-based, so it’s best kept cool.
Give it a Quick Stir:
If the frosting sits for a day or two, give it a gentle stir before using to refresh the texture.
Flavor Variations:
Chocolate Dream:
Use chocolate instant pudding instead of vanilla for a rich, mousse-like chocolate frosting.
Lemon Zest:
Try lemon instant pudding and add 1 tsp of lemon zest for a bright, citrusy version—amazing on vanilla or blueberry cupcakes.
Strawberry Delight:
Use strawberry pudding (or vanilla with a few spoonfuls of strawberry puree) for a fruity twist. Garnish with fresh berries.
Mocha Whip:
Use chocolate pudding and add 1 tsp instant coffee granules dissolved in the milk for a mocha flavor.
Almond or Coconut:
Swap the vanilla extract for almond or coconut extract to give it a unique, nutty flair.
Tips for Success:
Cold Is Key:
Make sure the milk and whipped topping are cold before mixing to help the frosting set quickly and stay fluffy.
Don’t Overmix:
Fold the whipped topping in gently to keep the texture light and airy.
Pipe It Pretty:
Chill for 30–60 minutes before piping—it firms up enough to hold soft peaks and beautiful swirls.
Low-Sugar Option:
Use sugar-free pudding mix and light whipped topping for a lighter version.
Make Ahead:
You can make the frosting up to 2 days in advance—just store it covered in the fridge and stir gently before using.
Estimated Nutrition (Per Serving):
Calories: ~80
Total Fat: 3.5g
Saturated Fat: 3g
Cholesterol: 5mg
Sodium: 100mg
Total Carbohydrates: 11g
Sugars: 8g
Protein: 1g
Note:
These values can vary depending on the brand of whipped topping, pudding mix, and milk you use.
Using sugar-free pudding or light whipped topping can significantly reduce sugar, calories, and fat.
Using whole milk will increase fat and calories slightly compared to 2%.