Description
This Cool Whip and Pudding Frosting recipe is a quick and easy way to create a light, fluffy, and creamy frosting perfect for cakes, cupcakes, brownies, or even as a delicious fruit dip. Combining instant vanilla pudding mix with Cool Whip enhances the flavor and texture, making it a versatile dessert topping that requires no baking and minimal effort.
Ingredients
Scale
Frosting Ingredients
- 1 package instant vanilla pudding mix (3.4 oz)
- 2 tablespoons powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 8 oz container Cool Whip (thawed)
Instructions
- Mix the Pudding Base: In a large mixing bowl, combine the instant vanilla pudding mix, powdered sugar, milk, and vanilla extract. Using an electric mixer on medium-high speed, beat the mixture for about 2 minutes, until smooth and creamy.
- Incorporate the Cool Whip: Once the pudding mixture is well combined, add the thawed Cool Whip. Beat on medium speed until the Cool Whip is fully incorporated into the pudding mixture, creating a light and fluffy frosting.
- Ready to Use: Your Cool Whip and Pudding Frosting is now ready to use! Spread it generously over cakes, cupcakes, or brownies. You can also use it as a dip for fresh fruit for a delicious treat.
- Refrigerate if Needed: If you’re not using the frosting right away, transfer it to an airtight container and refrigerate until ready to use. Desserts topped with this frosting should also be stored in the refrigerator due to the Cool Whip content.
Notes
- Ensure the Cool Whip is fully thawed before mixing for the best texture.
- This frosting is best used fresh but can be stored in the refrigerator for up to 2 days.
- If the frosting thickens too much after refrigeration, allow it to sit at room temperature for a few minutes and stir gently before using.
- For variations, try using chocolate instant pudding mix instead of vanilla for a different flavor profile.
- Because this frosting contains dairy and Cool Whip, it should always be refrigerated to maintain freshness and safety.
