Pudding Cool Whip Frosting
This Pudding Cool Whip Frosting is a light and fluffy topping perfect for cakes, cupcakes, or even enjoyed on its own. This easy recipe combines instant pudding mix with Cool Whip, creating a creamy and delicious frosting that requires no baking.
Equipment
- 1 mixing bowl
- 1 whisk or electric mixer
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
- 1 refrigerator-safe container if needed for storage
Ingredients
- 1 cup cold milk
- 1 package instant pudding mix (vanilla or chocolate) 3.4 oz or 96 g
- 1 container Cool Whip 8 oz or 227 g, thawed
- to taste food coloring or sprinkles Optional for decoration.
Instructions
- In a mixing bowl, combine the cold milk and instant pudding mix.
- Use a whisk or electric mixer to mix them together until the mixture thickens, which should take about 2 minutes.
- Gently fold in the thawed Cool Whip with a spatula until well combined. Be careful not to deflate the whipped topping.
- If desired, add a few drops of food coloring to tint the frosting to your preferred color. Mix gently just until combined.
- Use the frosting immediately to top your favorite dessert or store it in the refrigerator in a covered container until ready to use.
Notes
If you want a thicker frosting, you can use less milk or let the pudding set a bit longer before folding in the Cool Whip. This frosting can be piped onto cupcakes for a decorative touch. Leftovers can be stored in the refrigerator for up to 3 days, but the texture may change slightly over time.