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Cool Whip frosting is sweet, airy, easy, and so reliable. It’s a great alternative to standard buttercream—especially when you want something lighter, quicker, and not overly rich. Cool Whip, we know it, we love it… now get ready to frost with it!
This version uses instant pudding mix to give the frosting body and stability, while Cool Whip keeps it fluffy and cloud-like. It’s especially lovely on chilled cakes, cupcakes, and desserts—think light, creamy swirls that taste like a cross between pudding and whipped cream.
If you love easy, crowd-pleasing desserts like Million Dollar Pie, Toll House Cookies, Heaven on Earth Cake, or Strawberry Jello Cake, this Cool Whip frosting is right at home in your recipe box. It’s one of those simple little tricks that makes boxed mixes, snack cakes, and even store-bought pound cake feel extra special.
Let’s grab a bowl and whip up a quick batch of frosting magic. 💗
✨ Before You Begin
✨ Chill your ingredients. Make sure your milk is cold and your Cool Whip is fully thawed but still cold. This helps the frosting thicken and stay fluffy.
✨ Use instant pudding mix. This recipe is written for instant pudding, not cook-and-serve. Instant pudding is what thickens the frosting quickly and gives it that lovely, mousse-like texture.
✨ Plan a little chill time. The frosting is usable right away, but it’s even better if you give it about an hour in the fridge to firm up before spreading or piping.
Cool Whip Frosting Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
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Instant vanilla pudding mix (3.4-ounce box) – Gives the frosting structure and a creamy, pudding-like flavor. The vanilla also adds that soft yellow tint.
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Confectioners’ sugar – Sweetens the frosting a bit more and helps keep the texture smooth and fluffy.
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Cold milk – Activates the instant pudding so it can thicken. Cold milk is key so the mixture sets up properly.
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Vanilla extract – Boosts the vanilla flavor and makes the frosting taste homemade instead of “from a tub.”
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Cool Whip (thawed) – The star of the show! It’s what makes the frosting light, airy, and stable. Be sure it’s thawed but still nicely chilled.
How to Make Cool Whip Frosting
Here’s a quick look at how to assemble this easy Cool Whip frosting. You’ll start by beating together the instant pudding mix, confectioners’ sugar, cold milk, and vanilla on low speed until the mixture is smooth and beginning to thicken. Let it sit for about 3 minutes so the pudding can fully activate and set up a bit.
Then, gently fold in the Cool Whip with a rubber spatula until everything is evenly combined and no streaks remain. Pop the bowl into the fridge for about an hour so the frosting can firm up slightly—it will spread and pipe more easily once it’s nicely chilled.
*** Full instructions are on the recipe card below.
⭐ Pro Tips
⭐ Let it chill before piping
Because this frosting is lighter and softer than buttercream, it really benefits from that 1-hour rest in the fridge. Chilling gives the pudding time to fully set and helps the frosting hold its shape better if you plan to pipe swirls or rosettes.
⭐ Fold gently, don’t beat
Once you add the Cool Whip, resist the urge to crank up the mixer. Over-mixing can break down the whipped topping and make your frosting looser. Use a spatula and fold just until everything is combined and smooth.
⭐ Keep it cool for best texture
This frosting is happiest when it’s cold. After frosting your cake or cupcakes, store them in the refrigerator so the frosting stays fluffy, stable, and pretty. Let slices sit at room temperature for 10–15 minutes before serving if you like a softer bite.
⭐ Don’t expect a pure white color
The vanilla pudding gives this frosting a very soft, pale yellow tint. It’s beautiful on most desserts, but if you’re aiming for a crisp, pure white frosting (for a wedding-style cake, for example), this isn’t the best choice.
⭐ Have fun with flavors
This basic formula works with other instant pudding flavors too. Try chocolate, cheesecake, lemon, or coconut for fun twists that pair with different cakes and desserts. Just swap the vanilla pudding for your favorite instant pudding flavor.
Storing, Freezing, + Make-Ahead
Refrigeration
- Store Cool Whip frosting (and any desserts frosted with it) in the refrigerator in an airtight container. It will keep well for about 2–3 days.
Make-ahead
- You can make the frosting up to 1 day in advance. Store it covered in the fridge, then give it a gentle stir before spreading or piping. If it seems a bit soft, pop it back in the fridge for 15–20 minutes.
Freezing
- I don’t recommend freezing this frosting. The texture of the pudding-Cool Whip mixture can become grainy and weepy after thawing. For best results, make it fresh or within a day of when you plan to serve your dessert.
Food Safety
- If you’d like more info on food safety, check out this link.
Frequently Asked Questions
✦ Can I use a different flavor of pudding mix?
Yes! This recipe works wonderfully with other instant pudding flavors like chocolate, cheesecake, lemon, or coconut. Just keep the box size the same (3.4 ounces) and follow the recipe as written. The flavor and color of your frosting will change depending on which pudding you choose.
✦ Why is my Cool Whip frosting runny?
If your frosting is too loose, a few things may have happened: the milk might not have been cold, the pudding mix may not have had time to thicken before you added the Cool Whip, or the mixture may have been over-mixed, which breaks down the whipped topping. Try chilling the frosting for at least an hour—often it will firm up as it rests in the fridge.
✦ Can I pipe this frosting?
Yes, you can pipe this frosting, but it won’t hold super-sharp, intricate designs like a stiff buttercream. For best results, chill the frosting for about an hour before piping, use slightly larger tips (like open stars or round tips), and keep your decorated cupcakes or cake refrigerated so the frosting keeps its shape.
✦ Is this frosting stable enough for an outdoor party?
This frosting is more stable than plain whipped cream, but it’s still best served chilled. For outdoor events, keep the dessert refrigerated until close to serving time, and avoid leaving it out in hot sun or very warm temperatures for long periods. If it’s especially hot, aim to serve within 30 minutes of bringing it out.
✦ Can I color Cool Whip frosting with food coloring?
You can, but use a light hand. Gel food coloring is best because you only need a tiny amount and it won’t thin the frosting. Add the color to the pudding mixture before folding in the Cool Whip, or gently fold it in at the very end. Remember that the base isn’t pure white, so colors may look softer or slightly warmer.
✦ Can I use sugar-free pudding mix and light Cool Whip?
You can substitute sugar-free instant pudding mix and light or fat-free whipped topping if you’d like to lighten things up. Just know that the flavor and texture will be slightly different—often a bit less rich and sometimes a touch softer.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
More Yummy Cool Whip Recipes
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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.
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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Oh! Thanks for reminding me of this recipe. Mom made this often and it was requested as part of a birthday dinner often, especially me, chocolate cupcakes, yum! Mom made with many different pudding mixes. Thanks
I hope you enjoy this! Yes, this is perfect for chocolate cupcakes <3 Thanks for the rating and feedback 🙂
To double the recipe do you just add double of each ingredient? New to this whole icing thing!!
Thanks!
Hi Jodi, yes.
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!