March 27, 2023
Review RecipeCool Whip Frosting

Table of Contents
This Cool Whip frosting is one of the best things ever and is utterly addictive. It’s a light, creamy and fluffy frosting that is incredibly simple to make, and it goes perfectly with nearly any cake or cupcake.

Cool Whip Frosting Ingredients

You’ll need:
- 1 (3.4-ounce) box instant pudding (whatever flavor frosting you need)
- 4 tablespoons of powdered sugar
- ¾ cup cold whole milk
- 1 (8-ounce) tub of Cool Whip whipped topping, thawed
Substitutions And Additions
PUDDING: You can use any flavor of instant pudding in this creamy frosting.
COLOR: Add a few drops of food coloring to tint your frosting in a rainbow of delightful colors, depending on the color of cake or cupcakes you need.
COOL WHIP: Sugar-free Cool Whip can be substituted for the regular version and makes this frosting just as delicious.
How to Make This Cool Whip Frosting Recipe
OUR RECIPE DEVELOPER SAYS
Don’t forget to thaw the Cool Whip ahead of time so that it is the right consistency for this recipe.
STEP ONE: Using a medium-sized mixing bowl and a hand mixer on low speed, add the cold milk and powdered sugar. Beat for 30 seconds to combine.
PRO TIP:
If it is humid where you are, make sure to sift the powdered sugar before using it.

STEP TWO: Sprinkle in the instant pudding mix and beat for 1 to 1½ minutes, until thickened. Set it aside for 3 minutes.

STEP THREE: Fold in the thawed whipped topping until thoroughly combined. Tightly cover, or transfer to an airtight container until ready to use.
PRO TIP:
If your kitchen is particularly warm, you can return this Cool Whip pudding frosting to the refrigerator to re-chill periodically while frosting your baked goods.

How To Serve
This delicious frosting is a great option for all your birthday cakes, cupcakes, or everyday cakes. Of course, every cake needs ice cream on the side and our vanilla ice cream or birthday cake ice cream are two sweet choices.
Our strawberry cream cheese frosting is another excellent choice to frost all of your baked goods. Our vanilla cupcakes are the perfect dessert to use this fluffy frosting on.
MORE COOL WHIP RECIPES
Storage
IN THE FRIDGE: Keep any leftovers of this whipped cream frosting in an airtight container for up to 3 days. Keep whatever you are decorating in the refrigerator, as well.
IN THE FREEZER: You can freeze leftover frosting for up to a month. Just make sure to thaw it in the fridge for about an hour before using it.

Cool Whip frosting is every bit as creamy and delicious as traditional frosting, but it takes less time to make. Plus, it’s a great way to use up any extra Cool Whip you have on hand. Whether you’re making a cake, cupcakes, or cookies, Cool Whip frosting is sure to be a hit.
Frequently Asked Questions
This easy recipe can be changed to your desired color with just a few drops of food coloring.
Any cakes or cupcakes decorated with this Cool Whip with pudding frosting need to be stored in the fridge.
This easy frosting can be kept in the freezer for up to one month. Let it thaw for about an hour in the fridge before using it.
More Recipes You’ll Love
- Lemon Cool Whip Cookies
- Vanilla Cool Whip Pie
- Cool Whip Pie
- Pumpkin Cookies with Cream Cheese Frosting
- Cream Cheese Frosting
- Hershey Pie
- Stabilized Whip Cream
- Coconut Macaroons

Cool Whip Frosting
Ingredients
- 3.4 ounces instant pudding (whatever flavor frosting you need)
- 4 tablespoons powdered sugar
- ¾ cup cold whole milk
- 8 ounces whipped topping, thawed
Instructions
- Using a medium-sized mixing bowl and a handheld mixer on low speed, add the cold milk and powdered sugar. Beat for 30 seconds to combine.
- Sprinkle in the instant pudding mix and beat for 1 to 1½ minutes, until thickened. Set it aside for 3 minutes.
- Fold in the thawed whipped topping until thoroughly combined. Tightly cover, or transfer to an airtight container until ready to use.
Notes
- Don’t forget to thaw the Cool Whip ahead of time so that it is the right consistency for this recipe.
- If it is humid where you are, make sure to sift the powdered sugar before using it.
- If your kitchen is particularly warm, you can return this Cool Whip pudding frosting to the refrigerator to re-chill periodically while frosting your baked goods.
Comments
Gloria says
I can remember my mom making this, so yummy!
Melanie Knigjt says
Do you have to use whole milk? Can you use 1% milk?
Layne Kangas says
Hi, Melanie – we think it’s best with whole milk as it impacts the creaminess and richness. Enjoy!
Angela says
Can I poke holes in the cake and then put the frosting on the cake?? Thanks!
Layne Kangas says
Yep, after making the poke cake you could top it with this frosting, enjoy!
Glenda says
We don’t have Cool Whip here in Australia…
What would be similar to use 🙏
Layne Kangas says
You can use stabilized whipped cream – enjoy!
Donna Bizub says
So excited to try this, what texture/consistency does the final product have? Does it have stiff peaks? or soft like Cool Whip is? Thx – Donna
Layne Kangas says
Hi, Donna – I think it’s a happy medium between stiff peaks and soft as it holds it’s shape but isn’t hard. Enjoy!
Francine Jacobson says
What a great recipe–MAGIC AND GOOOOODDD!!
Rose Shaver says
Everything looks yummy
Tina says
Can this be pipped on to cakes?
Layne Kangas says
Hi, Tina – yes, that should work! Enjoy!
Maureen B says
Our family’s favorite frosting, it’s a keeper!
Kyra says
Would this be good on an Ice cream cake and served frozen?
Layne Kangas says
Hi, Kyra – yes, you could do that! Enjoy!
Angela says
Can I use this frosting for a Poke cake??
Layne Kangas says
Hi, Angela – yes, that would work.. enjoy!