Description
Silky, pillowy, and perfectly sweet – this Pudding Cool Whip Frosting is ideal for cakes or cupcakes, offering a fast, no-bake topping that holds its shape.
Ingredients
- Cool Whip (or similar frozen whipped topping): 226 g (8 oz)
- Instant pudding mix (vanilla or chocolate): 96 g (3.4 oz)
- Milk: 240 ml (1 cup)
- Powdered sugar (optional): 60 g (½ cup)
- Vanilla extract: 5 ml (1 tsp)
- Salt: a pinch
Instructions
- Chill bowls and ingredients in the refrigerator for 10-15 minutes.
- In a chilled bowl, whisk instant pudding mix with milk until smooth; let sit for 1-2 minutes to thicken.
- Fold in Cool Whip and vanilla gently until combined.
- If desired, sift in powdered sugar and fold until sweetened to taste.
- Cover and refrigerate for at least 30 minutes before using.
Notes
For stiffer frosting, replace some milk with rehydrated pudding; it’s best used within 24-48 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons (30 g)
- Calories: 60
- Sugar: 7g
- Sodium: 55mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 5mg