Whipped Pudding Frosting

 Discover the dangerously delicious Whipped Pudding Frosting—perfect for cakes, cupcakes, cookies, or straight from the bowl. Light, creamy, and easy to make!

Tools You’ll Need

• Mixing bowls (medium and large)

• Whisk or electric hand mixer

• Spatula for folding

• Measuring cups and spoons

• Cake or cupcake decorating tools (optional)

Ingredients

• 1 box (3.4 oz) instant vanilla pudding mix

• 2 tablespoons powdered sugar

• ½ cup cold milk

• 1 teaspoon vanilla extract

• 1 tub (8 oz) Cool Whip, thawed

Optional Flavor Twists:

• Chocolate pudding mix

• Cheesecake pudding mix

Step-by-Step Instructions

1. Combine the Base: In a medium bowl, whisk together the instant pudding mix, powdered sugar, cold milk, and vanilla extract until smooth and slightly thickened. You’ll notice it start to form that luscious, creamy texture instantly.

2. Fold in the Cool Whip: Gently fold in the thawed Cool Whip with a spatula. Take your time here—light, airy folding ensures the frosting stays fluffy and cloud-like.

3. Frost Your Favorites: Spread generously over cupcakes, cakes, or cookies. Or be honest with yourself—eat it straight from the bowl. We won’t judge.

4. Serving Size: This recipe covers approximately 12 cupcakes or a single 9x13-inch cake.

Tips for Perfect Frosting

• Fluff Factor: Make sure the Cool Whip is fully thawed and cold; this keeps the frosting light and airy.

• Sweetness Balance: Adjust powdered sugar to taste if you prefer it slightly sweeter or less sweet.

• Texture Control: Fold gently—vigorous mixing can deflate the fluffiness.

Flavor Variations

• Swap vanilla pudding for chocolate or cheesecake pudding for a fun twist.

• Add a few drops of almond extract for a subtle nutty aroma.

• Sprinkle crushed cookies or chocolate chips into the frosting for texture.

Storage & Reheating

• Refrigerate: Keep in an airtight container for up to 5 days.

• Freeze: Can be frozen for up to 1 month. Thaw overnight in the refrigerator before using.

• Rewhipping: If it separates slightly after refrigeration, gently whisk or fold it again to bring back the fluff.

Nutrition (Approximate per Serving)

• Calories: 120

• Fat: 4g

• Carbohydrates: 21g

• Protein: 1g

• Sugar: 17g

Prep and Cook Times

• Prep Time: 10 minutes

• Total Time: 10 minutes

• Servings: 12 cupcakes / 1 9x13 cake

Frequently Asked Questions

Q: Can I use homemade whipped cream instead of Cool Whip?
A: Absolutely! Just ensure it’s stable whipped cream so the frosting holds its shape.

Q: Can this frosting be piped?
A: Yes! Use a piping bag with a wide tip for cupcakes. It’s soft, so piping works best immediately after mixing.

Q: Is this frosting suitable for freezing?
A: Yes, freeze it in an airtight container. Thaw in the fridge and gently fold before using.

Q: Can I make it sugar-free?
A: You can try a sugar-free pudding mix and Cool Whip alternative, but the texture may slightly change.

Whipped Pudding Frosting is your secret weapon for effortless desserts that impress every time. Its light, creamy texture and adaptable flavor make it perfect for any occasion, whether it’s a birthday cake, a batch of cookies, or just a spoonful when no one is looking. Once you try it, you’ll wonder how you ever frosted anything else.