Cool Whip Frosting

You know those days when you need a quick, dreamy frosting that doesn’t require turning on the oven or fussing with buttercream? That’s exactly why I adore this Cool Whip Frosting, it’s my go-to when I’m short on time but still want something light, creamy, and downright delicious.

Whether you’re frosting a last-minute birthday cake, dolloping it onto cupcakes, or even using it as a fruit dip (trust me, it’s amazing with strawberries), this recipe never lets me down. Best part? It comes together in just five minutes with a handful of simple ingredients. No wonder my kids beg me to make it every weekend!

Why You’ll Love This Cool Whip Frosting

• First, let me tell you, this frosting is a game-changer.
• It’s impossibly light yet creamy, like eating a cloud with just the right amount of sweetness.
• You’ll adore how quickly it comes together, five minutes flat! No baking, no fuss.
• Plus, it’s crazy versatile: frost cakes, swirl onto cupcakes, or dunk fresh fruit for an instant dessert.
• My neighbor swears it’s even better than traditional buttercream (and I might secretly agree).

Cool Whip Frosting Ingredients

• Okay, let’s talk ingredients, and I mean the real deal here.
• You’ll need one 3.4 oz package of vanilla pudding mix (not instant, trust me on this), 2 tablespoons of powdered sugar (the secret touch!), and just half a cup of milk.
• Oh, and don’t forget a teaspoon of vanilla extract; the good stuff makes all the difference.
• The star? An 8-oz tub of Cool Whip, fully thawed overnight in your fridge.
• No shortcuts here, that fluffy magic needs time to wake up properly!

How to Make Cool Whip Frosting

Alright, let’s get mixing! This frosting comes together so fast you’ll barely have time to lick the spoon (though I won’t judge if you do).

Just follow these simple steps, and you’ll have the fluffiest, dreamiest frosting in no time.

Step 1: Prepare the Pudding Mixture

Grab your biggest mixing bowl, trust me, you’ll need the space later. Whisk together that vanilla pudding mix and powdered sugar until they’re best friends. Now pour in the milk and vanilla extract.

Here’s where the magic starts: Beat it with an electric mixer for a full 2 minutes. Set a timer! The mixture should thicken beautifully, almost like a loose pudding. If it looks too thin, give it another 30 seconds. I always sneak a taste here, quality control, you know?

Step 2: Fold in Cool Whip

Now for the fun part! Take that thawed Cool Whip and gently fold it into your pudding mixture. I mean, really gentle like you’re tucking in a baby. Use a rubber spatula and make wide, sweeping motions from the bottom up.

The goal is to keep all that airy fluffiness intact. You’ll know it’s ready when the mixture turns smooth and creamy with no streaks.

Pro tip: if your arm gets tired, take breaks; rushing this step leads to sad, flat frosting.

Step 3: Frost or Store

The moment of truth! Use your frosting right away for maximum fluff factor. It spreads like a dream on cakes and pipes beautifully on cupcakes.

If you’re not using it immediately (though why wouldn’t you?), pop it in an airtight container in the fridge.

It’ll keep its texture beautifully for up to 3 days, just give it a quick stir before using if it’s been chilling awhile.

Tips for Perfect Cool Whip Frosting

Listen up, I’ve made this frosting more times than I can count, and these little tricks make all the difference.

First, always use full-fat milk if you can; it gives the pudding base this luscious richness that’s just *chef’s kiss*.

And don’t even think about using frozen Cool Whip, thaw it overnight in the fridge (no cheating with the microwave, or you’ll get weepy frosting!).

When folding, work in batches, add half the Cool Whip first, mix gently, then the rest.

And here’s my secret weapon: chill your mixing bowl for 10 minutes before starting.

It keeps everything cool and helps maintain that perfect cloud-like texture.

Oh, and if your kitchen’s warm? Pop the frosting in the fridge for 15 minutes before piping; it’ll hold its shape like a dream.

Cool Whip Frosting Variations

Oh, the possibilities with this frosting! My personal favorite twist? Swapping the vanilla pudding for chocolate, just one bite of that rich, mousse-like goodness, and you’ll be hooked.

Feeling zesty? A tablespoon of fresh lemon or orange zest folded in at the end brightens everything up.

For nutty vibes, try almond extract instead of vanilla (start with ½ teaspoon, it’s strong stuff).

And if you’re feeling fancy, mix in crushed Oreos or rainbow sprinkles for a fun surprise.

The best part? Each version still takes just five minutes to whip up!

Serving Suggestions for Cool Whip Frosting

Now for the best part: Where to slather this fluffy goodness! Obviously, it’s perfect for frosting cakes. I love it on a classic vanilla sheet cake or between layers of chocolate.

Cupcakes? Absolutely. But don’t stop there! Try it as a fruit dip (strawberries disappear fast at my house) or dolloped on brownies still warm from the oven. My kids even sneak spoonfuls straight from the bowl, not that I’d know anything about that.

Storing and Reheating Cool Whip Frosting

Here’s the beautiful thing about this frosting: It stays perfectly creamy in the fridge! Just pop any leftovers (if you have any!) into an airtight container, and it’ll keep its dreamy texture for up to 3 days.

No reheating needed, in fact, I love it straight from the fridge when it’s extra chilled. If it sits awhile, just give it a gentle stir to bring back that cloud-like fluffiness before using.

Cool Whip Frosting Nutrition

Just so you know, nutrition can vary depending on the brands you use, but here’s the scoop per serving:

About 120 calories, 10g sugar, and 5g fat.

Remember, these are just estimates, because let’s be real, who stops at just one serving?

FAQs About Cool Whip Frosting

Sweet Desserts to Pair With This Frosting

If you enjoyed learning how to make Cool Whip Frosting, try using it on these delicious cakes and treats for a light and creamy finish.

• Add a fluffy finish to this rich and elegant Black Forest Cream Roll Cake for a beautiful presentation.
• Try topping these soft and festive Easter Cake Mix Cookie Bars with a generous layer of this creamy frosting.
• Pipe a sweet swirl on moist and buttery Caramel Cupcakes for a dreamy bite in every layer.
• Finish these fruity and indulgent Strawberry Cheesecake Crumble Cookies with a dollop of frosting for extra creaminess.

These desserts pair perfectly with Cool Whip Frosting. Save your favorites and enjoy getting creative in the kitchen!

Your New Favorite 5-Minute Frosting

This Cool Whip Frosting recipe is a game-changer, delivering a light, fluffy, and incredibly creamy topping in just five minutes. It’s the best because it uses simple ingredients to create a stable frosting that holds its shape beautifully, making it a perfect, less-sweet alternative to traditional buttercream. Its versatility is unmatched; use it to frost cakes, pipe onto cupcakes, or serve as a delicious fruit dip.​

Give this quick and easy frosting a try and discover your new favorite dessert topping. I’d love to hear how you use it, so leave a comment below and don’t forget to follow me on Pinterest for more simple and delicious recipes.

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