This Cool Whip frosting is sweet, airy, easy, and reliable. It’s a great alternative to the standard buttercream. Cool Whip, we know it, we love it. Now get ready to frost with it! This has everything going for it. Let’s be honest—it’s just plain fun. Summer’s coolest treat is now your favorite frosting.
Easy Cool Whip Frosting Recipe
Do The Cool Whip!! If Cool Whip isn’t something you usually have in the freezer– this frosting will make you reconsider. This is my go-to, no-brainer frosting for so many reasons. Easy to make in minutes, with a texture that is lighter than buttercream and less sugary sweet. It’s the best.
It’s also my favorite for making cupcakes with the kids. It’s perfect for a soft swoop of frosting that says – Yes! I am beautiful… but also effortless!
So keep it cool this summer—and whip up some frosting for your favorite family treat.
Ingredient You’ll Need
- Instant Vanilla Pudding Mix
- Confectioners’ Sugar
- Milk
- Vanilla Extract
- Cool Whip
Tips
- Flavors: This frosting works well with other flavors of pudding mix, too.
- Refrigerate: After making the frosting, I like to refrigerate it for about 1 hour so it will firm up a bit before using it.
- Piping: The cool whip makes the frosting softer than a traditional buttercream, so it doesn’t hold piping shapes as well. That said, yes you can pipe it. It’s important that you refrigerate before piping it so it has a chance to firm up so it will hold the piping shape. Once piped, I keep my cupcakes in the fridge so the frosting will maintain its shape.
- Color: If you’re looking for pure white frosting, this isn’t your best choice. It has a slight yellow cast from the vanilla pudding.
- Mixing: Over mixing can break down the ingredients so just mix until combined.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This frosting can be stored in the fridge for 3 days.
- Can You Freeze This? Leftovers can be kept in the freezer for a month. Thaw it in the fridge for an hour before using.
- Make-Ahead Tips: This can be made ahead and stored in the refrigerator for 6-8 hours.
How to Make Cool Whip Frosting
- Beat pudding mix, confectioner’s sugar, milk, and vanilla until smooth.
- Add the Cool Whip.
- Gently fold the Cool Whip. Refrigerate.
- Enjoy.
***See the full instructions below.
More Dessert Recipes To Use This Cool Whip With
Tried This Recipe?
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Cool Whip Frosting
Ingredients
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1/4 cup confectioners' sugar
- 3/4 cup cold milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) tub Cool Whip, thawed
Instructions
- In a medium bowl, using a handheld electric mixer set on low, beat together pudding mix (1 box) and confectioners' sugar (1/4 cup), with milk (3/4 cup) and vanilla (1 teaspoon), until smooth.
- Let the mixture stand for 3 minutes so the pudding can begin to thicken.
- Using a large rubber spatula, gently fold in the Cool whip (1 tub) until no streaks remain.
- Refrigerate 1 hour before using the frosting.
Fans Also Made:
Notes
- Flavors: This frosting works well with other flavors of pudding mix, too.
- Refrigerate: After making the frosting, I like to refrigerate it for about 1 hour so it will firm up a bit before using it.
- Piping: The cool whip makes the frosting softer than a traditional buttercream, so it doesn't hold piping shapes as well. That said, yes you can pipe it. It's important that you refrigerate before piping it so it has a chance to firm up so it will hold the piping shape. Once piped, I keep my cupcakes in the fridge so the frosting will maintain its shape.
- Color: If you're looking for pure white frosting, this isn't your best choice. It has a slight yellow cast from the vanilla pudding.
- Mixing: Over mixing can break down the ingredient so just mix until combined.
Nutrition
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If i refrigerate before party. How long can cupcakes sit out on a table at a party. 3 to 4 hours.?? Or they start to melt immediately???
Hey Joann. Because Cool Whip is made with dairy products, it needs to be refrigerated after 2 hours.
OMG, I have all the ingredients. I’ll gonna whip this one up tonight!
Enjoy! Thanks, Chris! 🙂
I’ve used this many times with many flavors, Cheesecake pudding works well for a cream cheese frosting substitute. There is a Hershey’s white chocolate pudding that keeps the frosting a nice white color, too!
Thanks Mandy! I can’t wait to try your white chocolate version!