Cool Whip Frosting

My Cool Whip frosting recipe is light, fluffy, and holds its shape beautifully! I use it for cakes, cupcakes, and all kinds of sweet treats.

My Favorite Way to Make Cool Whip and Pudding Frosting

I was in the middle of making cupcakes for my son Connor’s birthday a few years ago when I realized I didn’t have any butter to make frosting. He was napping, so I had to improvise with what I had in the fridge and came up with my Cool Whip frosting recipe.

I wanted to do a little piping on the cupcakes, so I used a chilled bowl to mix the frosting. It worked wonders for keeping the frosting intact!

Best of all, my son went absolutely crazy for the cupcakes! He even told me it was the best frosting he’d ever eaten. I told him it was homemade cool whip pudding frosting, and he said, “No wonder I love it. I love pudding!”

Since then, he requests it every year, and honestly, throughout the year whenever I’m making cake for something.

And if you love a good frosting recipe, try my recipes for peanut butter frosting, strawberry cream cheese frosting, chocolate cream cheese frosting, and my variation of this recipe for cool whip cream cheese frosting.

Cool Whip Pudding Frosting Ingredients

• Vanilla pudding mix – This thickens the frosting and helps it hold its shape, which is especially useful for piping or spreading on cakes.
• Milk – I use cold milk to help activate the pudding mix and keep the consistency smooth.
• Powdered sugar  – This adds a bit of sweetness and also helps firm up the frosting.
• Cool Whip – This whipped topping gives the frosting its signature airy, fluffy texture. Whipped cream isn’t as stable so I don’t recommend using it.

How to Make Cool Whip Frosting

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: In a large bowl, mix the vanilla pudding mix, milk, and powdered sugar until it’s well blended. Let it sit for a few minutes so the pudding can thicken.

STEP TWO: Gently mix the Cool Whip with the pudding mix until it’s smooth. 

STEP THREE: Place the frosting in the fridge for 30 minutes, then it’s ready to use!

Tips for the Best Cool Whip Frosting Recipe

• I always use fresh, chilled ingredients straight from the fridge to help the frosting stay sturdy.
• I sift the sugar before adding it to the bowl to prevent lumps.
• Don’t over-whisk the mixture. I whisk gently in a medium bowl until just combined to prevent the Cool Whip frosting from losing its fluffiness.
• To keep the Cool Whip from softening too quickly, I chill the mixing bowl before using it.
• I give the pudding mixture time to thicken. I’ve tried to rush the process before and got lackluster results, so I learned the hard way that it’s best to be patient!

Frosting Made with Cool Whip Variations and substitutions

• For a fun, tropical flavor, I’ll use pineapple-flavored pudding instead of vanilla.
• I like to mix in raspberry or blueberry compote for a fruity twist and gorgeous pop of color.
• For natural strawberry flavor and color, I’ll mix in a few tablespoons of strawberry puree.
• To give the frosting an espresso-inspired caffeine kick, I’ll mix a teaspoon of dissolved instant coffee into the frosting. My friends go crazy for this version!
• When I’m in the mood for chocolate, I’ll swap out the vanilla pudding for rich chocolate pudding.

How to Use Cool Whip and Pudding Frosting

I love using this frosting with Cool Whip recipe on classic desserts like my vanilla cupcake recipe, strawberry ladybug cupcakes, and air fryer cake.

But it’s also amazing on my brownies, raspberry and white chocolate loaf cake, and my strawberry crunch cheesecake!

Cool Whip Frosting FAQs

How do I store leftover cool whip icing? 

I store leftovers in an airtight container in the fridge. It keeps well for 2–3 days, and I always give it a quick stir before reusing it on freshly baked goods. I’ve even used leftovers as a sweet dip for strawberries or graham crackers.

Can I use Cool Whip pudding frosting for piping?

I’ve used my Cool Whip frosting with a piping bag and basic tips, and it holds up well for simple swirls designs. I just make sure the frosting is properly chilled first and don’t go for anything too detailed since it’s not as stiff as buttercream.

Can I make this frosting thicker?

When I want the frosting to be a little thicker, I reduce the milk by a tablespoon or two. Letting it chill longer also helps. I’ve done this when I needed it to hold up on a layer cake in warmer weather, and it made a big difference.

More Cool Whip Recipes

• Fruit salad with cool whip
• Cool whip fruit dip
• Orange dreamsicle salad
• Oreo dirt cake
• Watergate salad
• Chocolate cool whip