Whip up this light, creamy Cool Whip frosting in minutes—perfect for topping cakes, cupcakes, or layered desserts with a sweet, fluffy finish!
Ingredients You’ll Need
This Cool Whip Frosting calls for just a handful of staples, but don’t be fooled—every ingredient works a little magic. The result is a perfectly balanced, airy, and flavorful frosting that’s sure to brighten any cake or treat it touches.
- Cool Whip (8 oz tub, thawed): The signature ingredient—light, sweet, and ready to whip your desserts into dreamy shape.
- Instant vanilla pudding mix (3.4 oz package): Adds body and classic pudding flavor for structure and smoothness.
- Cold milk (1 cup): Essential for dissolving the pudding mix and keeping the frosting luxuriously creamy.
- Vanilla extract (1/2 teaspoon, optional): Gives an extra layer of warm, aromatic flavor if you like a real vanilla punch.
- Pinch of salt (optional): A tiny dash to balance the sweetness and let the other flavors really pop.
How to Make Cool Whip Frosting
Step 1: Whisk the Pudding and Milk
In a medium mixing bowl, combine the instant vanilla pudding mix and cold milk. Whisk briskly for about 1 to 2 minutes until the mixture is completely smooth and just starting to thicken. This forms the base of your Cool Whip Frosting and ensures it sets up light and fluffy rather than runny.
Step 2: Let it Thicken
Let your pudding mixture sit for 2 to 3 minutes. This short rest allows the pudding to finish thickening, guaranteeing your frosting will have a stable, pillowy structure when you add the Cool Whip.
Step 3: Fold in the Cool Whip
Now comes the best part—gently fold the thawed Cool Whip into your pudding mixture using a spatula. Take your time and be gentle; you want to maintain as much fluffiness as possible. The combination should look smooth and airy, like the inside of a fluffy marshmallow cloud.
Step 4: Enhance the Flavor (Optional)
If you’re a fan of deeper flavors, now’s the moment to stir in the vanilla extract and a pinch of salt. These little extras give your Cool Whip Frosting a grown-up twist, making it taste even more like traditional bakery frosting.
Step 5: Chill Before Using
Transfer your finished frosting to the refrigerator and let it chill for at least 30 minutes before spreading or piping. This quick rest helps set the texture, making it easier to use and even more delicious when served cold—a perfect finishing touch for any dessert.
How to Serve Cool Whip Frosting
Garnishes
For the prettiest finishes, try topping your Cool Whip Frosting with a scattering of rainbow sprinkles, shaved chocolate, or fresh berries. A dusting of cinnamon or even a drizzle of caramel sauce can bring out new flavors and wow anyone lucky enough to get a slice.
Side Dishes
Pair your frosted cakes or cupcakes with a scoop of vanilla ice cream, a bowl of fresh fruit, or a steaming mug of coffee. The cool, creamy sweetness of Cool Whip Frosting beautifully balances out more robust desserts or breakfast treats alike.
Creative Ways to Present
Get creative by piping Cool Whip Frosting onto mini cupcakes, sandwiching it between graham crackers for frosty snack sandwiches, or using it as a dip for strawberries at parties. Its playful, cloudlike texture invites you to experiment and make any dessert feel just a little extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Cool Whip Frosting should be stored in an airtight container in the refrigerator. It’ll keep its signature fluffiness for up to 3 days, making it perfect for prepping ahead or enjoying on a second (or third) round of treats.
Freezing
You can freeze Cool Whip Frosting if you like, but be aware that the texture may change slightly once thawed—it becomes a bit denser and loses some of that signature airiness. If you do freeze it, place it in a tightly sealed container and thaw in the refrigerator before using.
Reheating
Cool Whip Frosting is best served cold, but if it’s a bit too firm from the fridge, simply let it sit on the counter for 10-15 minutes to soften. Avoid microwaving, as the delicate texture will break down and lose its beautiful fluff.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
While homemade whipped cream is delicious, Cool Whip gives this frosting its signature stability and lasting fluffiness. Using real whipped cream might result in a softer, less sturdy frosting—still tasty, but a bit trickier to work with if you’re decorating cakes.
Which instant pudding flavors can I substitute for vanilla?
Vanilla is classic, but feel free to swap in chocolate, cheesecake, or even pistachio instant pudding for a fun twist! Each will give your Cool Whip Frosting a different color and flavor, perfect for customizing to any dessert or occasion.
Is Cool Whip Frosting safe for outdoor events?
Because it contains dairy and is quite perishable, Cool Whip Frosting should be kept chilled until serving. For outdoor parties, keep frosted desserts in a cooler and avoid leaving them in the sun to maintain both texture and safety.
Can I pipe Cool Whip Frosting onto cupcakes and cakes?
Absolutely! After chilling, Cool Whip Frosting is sturdy enough for piping swirls or rosettes onto cupcakes and cakes. Just work quickly, especially in warmer kitchens, for the best definition in your designs.
What’s the best way to flavor Cool Whip Frosting?
Try adding a few drops of different extracts (almond, lemon, or coconut), or mixing in citrus zest or cocoa powder to taste. Small changes can make your Cool Whip Frosting unique to any theme or craving.
Final Thoughts
There you have it: the secret to dreamy, crowd-pleasing Cool Whip Frosting that’s sure to become a staple in your kitchen. It couldn’t be simpler, and with so many creative ways to use and serve it, every dessert feels like an occasion. Go ahead—whip up a batch and enjoy sharing that irresistible cloud of sweetness with everyone you love!
Print
Cool Whip Frosting Recipe
- Total Time: 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Whip up this light, creamy Cool Whip frosting in minutes—perfect for topping cakes, cupcakes, or layered desserts with a sweet, fluffy finish!
Ingredients
Main Ingredients
- 1 (8 oz) tub Cool Whip, thawed
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup cold milk
Optional Flavor Enhancers
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
Instructions
- Mix Pudding Base: In a medium mixing bowl, whisk together the cold milk and instant vanilla pudding mix until the mixture is smooth and begins to thicken, about 1–2 minutes.
- Thicken Pudding: Allow the pudding mixture to sit for 2–3 minutes so it can thicken further. This step ensures your frosting will hold its structure.
- Fold in Cool Whip: Gently fold in the thawed Cool Whip using a spatula until fully combined and smooth. Be careful not to overmix, as this helps keep the frosting light and airy.
- Add Optional Ingredients: Stir in the vanilla extract and a pinch of salt if using, for added flavor depth and to balance sweetness.
- Chill the Frosting: Cover and chill the frosting for at least 30 minutes before spreading or piping it onto your favorite desserts. This allows the frosting to set up and become even more fluffy.
- Store Properly: Keep leftover frosting in the refrigerator for up to 3 days in an airtight container.
Notes
- Make sure the Cool Whip is completely thawed for easy mixing and the fluffiest result.
- Use cold milk to ensure the pudding sets properly and the frosting stabilizes.
- This frosting pipes beautifully—chill it slightly longer if you want firmer peaks for piping designs.
- Switch up the flavor by using other instant pudding varieties, like chocolate or cheesecake.
- This frosting is best stored in the refrigerator and should not be frozen.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: about 2 tablespoons
- Calories: 80
- Sugar: 8g
- Sodium: 85mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg