Get ready to make the fluffiest frosting with this easy homemade Cool Whip Frosting recipe. This easy icing recipe is made with vanilla instant pudding and Cool Whip and makes a perfect whipped topping for cakes.
Why This Recipe is the Best
Cool Whip Frosting is a game-changer when it comes to light and fluffy frosting options. It’s incredibly easy to whip up, and the texture is so smooth and airy—it feels like biting into a cloud!
We love that you can customize it with different flavors to match any dessert, and it’s especially perfect for fruit-topped cakes and layered birthday treats. It’s a family favorite for a reason, and always the first to disappear at parties!
For more frosting recipes, check out our Chocolate Cream Cheese Frosting and Mascarpone Frosting.
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Key Ingredients
While Cool Whip by itself isn't the best for decorating cakes, when combined with ingredients like vanilla pudding, you get a fun and creamy frosting. It's made with only three ingredients, and it's made without powdered sugar!
- Instant Pudding- We love using the Jello brand instant pudding. It has a smooth texture and comes out every time. We used vanilla pudding, but you can easily use any flavor you'd like. Chocolate is another favorite!
- Cool Whip- Be sure to thaw the frosting before using! You want to be able to mix it and have a smooth texture easily. Use the original Cool Whip for the best results. Off-brand whipped cream may have a different result.
- Milk- A small amount of milk is used to help form the pudding. We suggest using whole milk for a creamy result.
How to make Cool Whip Frosting
Making cool whip frosting is easy! Follow these step-by-step process photos for the best results.
- Add the milk and vanilla to a mixing bowl. Sprinkle the instant pudding on top of the milk.
- Whisk the milk and instant pudding powder together. Let set for about 2 minutes.
- Add the Cool Whip on top of the formed vanilla pudding mixture.
- Gently fold the Cool Whip and pudding together. Make sure not to overmix! Let the frosting thicken in the refrigerator for about 20 minutes before using.
Hint: Once you use the frosting on a cake, don't forget to store the frosted cake in the refrigerator. The frosting will weep if left out at room temperature for too long.
Common Mistakes
While making this recipe without pudding is possible, it doesn't make for a stable frosting. You can beat the Cool Whip for about 1 minute to thicken it up and spread it on a cake. It will be tasty, but will have frosting-like qualities.
Top tip
We love how you can make your favorite flavors! Try instant puddings like chocolate, pistachio, or coconut. Make sure they are 3 ounces.
Recipe
Cool Whip Frosting
Equipment
Ingredients
- 3.3 ounce instant pudding white chocolate for a white color
- ¾ cup milk
- 1 teaspoon vanilla optional, for flavor
- 8 oz Cool Whip thawed
Instructions
- Measure cold milk and vanilla into a bowl and sprinkle the pudding on top. Whisk until well combined then let sit 2 minutes. Whisk for another 30 seconds then fold in the thawed Cool Whip until completely combined. Place in the refrigerator for at least 20 minutes before using, which will allow it to thicken up more.
Video
Notes
- This makes enough frosting for one double layer cake.
- You can use any flavor of instant pudding mix! Chocolate is very popular, just make sure it's the same size, instant pudding and not sugar-free.
- We used Jell-o brand so can't guarantee how another brand will turn out.
- Store leftovers in the refrigerator in an airtight container or covered with plastic wrap.
Nutrition
Related
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Substitutions
The best part about this recipe, besides how creamy and fluffy it is, is the variations of pudding you can use. Try instant pudding flavors like:
- Pistachio
- Coconut
- Chocolate
- Sugar Free Pudding- if you want it completely sugar-free, use sugar-free Cool Whip as well. The texture may vary.
Is Cool Whip the same as whipped cream frosting?
Both Cool Whip and whipped cream frosting can be used as toppings for desserts; they also have different flavors and textures because of their different ingredients.
Cool Whip is nondairy and makes a great frosting when paired with instant pudding. Whipped cream has a dairy flavor and a slightly thicker texture. Good news, they are all light, fluffy, and creamy frostings.
Storage
Store unused frosting in the refrigerator for up to 4 days. It's best to use it after you let it chill for 20 minutes to get the best form. After time, the frosting will begin to weep, especially when held at room temperature.
This recipe does not freeze and thaw well. You can freeze a cake with this cool whip frosting, but be sure to eat the cake frozen or just slightly thawed so it doesn't become runny.
Andrea says
I was looking for a light and fluffy frosting to frost a double-layer cake and this Cool Whip Frosting was perfect!
K. Sharon says
Needed that powdered sugar
It wasn’t sweet enough
Nicole says
Thank you so much for making our cool whip frosting. Sorry it wasn't sweet enough for you, and yes, you can add some powdered sugar to make it sweeter! Just add until it's sweet enough, then thin with a small amount of milk, if needed.
Jerry says
Why did you say Not sugar free instant jello pudding?
Nicole says
Hi Jerry! For something like the frosting it doesn't set up very well when you use sugar free.