Easy Cool Whip Frosting
How to make an easy Cool Whip frosting using a tub of Cool Whip and a box of vanilla pudding. It's creamy, sweet, and delicious!
Servings: 6 cups
Calories: 168kcal
Ingredients
- 3.4 ounce instant vanilla pudding mix
- 1 cup milk
- ⅓ cup powdered sugar
- 8 ounce cool whip
Instructions
- In a large chilled mixing bowl, whisk together the vanilla pudding, milk, and powdered sugar until it's smooth and well combined.
- Allow the mixture to thicken slightly.
- Fold the cool whip into the pudding mixture until it's completely combined.
- Chill for 30 minutes before using it to frost cupcakes, cakes, etc.
Notes
- My recipe makes enough to frost a 2-layer 8-inch cake, a 13x9 cake, or 2 dozen cupcakes.
- Always use fresh, chilled ingredients straight from the fridge to help the frosting stay sturdy.
- Sift the sugar before adding it to the bowl to prevent lumps from forming.
- Don’t over-whisk the mixture. Whisk gently in a medium bowl until just combined to prevent the Cool Whip frosting from losing its fluffiness.
- To keep the Cool Whip from softening too quickly, chill the mixing bowl before using it.
- Store leftovers in airtight container in the fridge for 2-3 days. The frosting will need to stay refrigerated once frosted on the cake or cupcakes.
Nutrition
Serving: 1 | Calories: 168kcal | Carbohydrates: 33g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 145mg | Potassium: 105mg | Fiber: 0.2g | Sugar: 27g | Vitamin A: 132IU | Calcium: 92mg | Iron: 0.03mg