Cool Whip Frosting

Cool Whip frosting is a light and fluffy 4-ingredient frosting made with instant pudding, cream cheese, milk, and whipped topping. It spreads easily and is perfect for cakes and cupcakes.

Course Dessert

Cuisine American

Keyword fluffy, frosting, quick prep

Prep Time 10

Total Time 10

Servings cups

Calories 271

Author Gina Dickson

Ingredients

1 cup cold milk whole milk or two percent low-fat milk
1 box instant pudding mix 3.4 ounces, flavor of choice
8 ounces cream cheese softened to room temperature
8 ounces whipped topping Cool Whip or store brand works. thawed in the refrigerator overnight

Instructions

Make the Pudding

Add the instant pudding mix and cold milk to a small bowl.
1 box instant pudding mix, 1 cup cold milk
Whisk until thickened, then set aside.

Beat Cream Cheese

Place the softened cream cheese in a large mixing bowl.
8 ounces cream cheese
Using a hand mixer or stand mixer on low speed, beat until smooth and creamy.

Combine the Pudding and Cream Cheese

Add the thickened pudding to the cream cheese a few spoonful at a time.
Mix on low speed after each addition until smooth before adding more.
Continue until all the pudding is fully incorporated and the mixture is lump-free.

Fold in the Cool Whip

Add half of the Cool Whip and mix on the lowest speed just until combined.
8 ounces whipped topping
Add the remaining Cool Whip and continue mixing on low until the frosting is light, fluffy, and smooth.
Use immediately to frost completely cooled cakes, cupcakes, or layered desserts.

Notes

For best results, use instant pudding and fully softened cream cheese

Storage

Room Temperature: Not recommended for more than 2 hours.
Refrigerator: Store in an airtight container for 3 to 4 days. Stir gently before using.
Freezer: Not recommended, as the texture may become watery after thawing.

Nutrition