Cool Whip Frosting

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. 

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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

1. Beat pudding mix, confectioner’s sugar, milk, and vanilla until smooth.
2. Add the Cool Whip.
3. Gently fold the Cool Whip. Refrigerate.

See complete instructions below.

More Dessert Recipes To Use This Cool Whip With

• Pumpkin Lasagna
• Oreo Pie
• Heaven On Earth Cake
• Kool-Aid Pie
• Chocolate Delight

If you make this delightful frosting, I’d love it if you snapped a photo and tagged me on Instagram, @gonna_want_seconds, or please share this recipe on Pinterest, Facebook, or Yummly! I really appreciate your support, my friends! Happy baking, 🙋🏼‍♀️

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Cool Whip Frosting

Cool Whip frosting is sweet, airy, easy and reliable. It's a great alternative to the standard buttercream.

Prep Time6 mins

Total Time6 mins

Servings: 4 cups

Author: Kathleen

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

US Customary - Metric

Instructions

• In a medium bowl, using a handheld electric mixer set on low, beat together pudding mix and confectioners' sugar, with milk and vanilla, 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 until no streaks remain.
  
• Refrigerate 1 hour before using the frosting.
  

Fans Also Made:

• 
  Cherry Delight Recipe
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  Easy Old Fashioned Million Dollar Pie Recipe
• 
  Possum Pie
• 
  Summer Berry Icebox Cake

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Notes

1. Flavors: This frosting works well with other flavors of pudding mix, too.
2. Refrigerate: After making the frosting, I like to refrigerate it for about 1 hour so it will firm up a bit before using it.
3. 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.
4. 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.
5. Mixing: Over mixing can break down the ingredient so just mix until combined.

Nutrition

Serving: 1cup | Calories: 297kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 175mg | Potassium: 158mg | Fiber: 0.1g | Sugar: 33g | Vitamin A: 463IU | Calcium: 115mg | Iron: 0.1mg

DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

 

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