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This easy cool whip frosting recipe is the perfect topping for cakes and cupcakes. In just 5 minutes with 5 simple ingredients, you’ll have a delicious, creamy homemade frosting.

partially eaten chocolate cake topped with cool whip frosting and sprinkles on a while plate with a fork
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Once you make this frosting with cool whip one time, it will probably become your favorite frosting! Once you know that cool whip makes such a good frosting, you’ll be hooked for life!

Unlike traditional frosting or standard buttercream, this cool whip frosting uses instant pudding mix, which makes for a perfectly fluffy frosting perfect for everyday cakes.

cool whip frosting in a glass bowl being stirred with a teal spatula

The light, yummy vanilla flavor makes this the perfect topping for sheet cakes. This seriously might be my favorite topping because it’s so versatile.

It’s stable for piping, and can easily be made into colored frosting by adding a few drops of food coloring. It also isn’t as sweet as other frostings, so it can be a great alternative for birthday cakes and for people who don’t love super-sweet icing.

vanilla cupcake topped with cool whip frosting and sprinkles with sprinkles around it on a white surface

Pair This Delicious Frosting With..

Why you’ll love Cool Whip Frosting

  • 5 basic ingredients
  • Easy recipe
  • Make it in 5 minutes
  • Stable for piping
  • Dye it with food coloring to make different colors
ingredients for cool whip frosting including vanilla extract, powdered sugar, a tub of cool whip, milk, and a box of vanilla pudding mix

Cool Whip Pudding Frosting Ingredients

This whipped cream frosting only requires 5 simple ingredients. Get the full measurements in the recipe card below.

  • Instant vanilla pudding mix
  • Powdered sugar
  • Milk
  • Vanilla extract
  • Cool whip
chocolate cake topped with cool whip frosting with sprinkles and lit birthday candles on top

How to make Cool Whip and Pudding Frosting

This cool whip pudding frosting is ready in just 5 minutes, making it a great frosting for last-minute cakes and cupcakes. Get the full instructions in the recipe card below.

Combine. In a large mixing bowl, combine the pudding mix, powdered sugar, milk, and vanilla extract. Beat with an electric mixer on medium-high speed for 2 minutes.

Cool Whip. Add in the cool whip and beat on medium until combined. Use frosting on cake or cupcakes. If storing for later, put it in an airtight container in the refrigerator until ready to use.

Cool Whip Frosting Recipe Tips

If you decide to make this cool whip frosting at the last minute and didn’t thaw your cool whip ahead of time, there is a way to thaw it quickly without ruining it.

Simply move the frozen cool whip into a microwave-safe bowl. Using the defrost setting, microwave for 30-second intervals, being careful not to mix too much in between (this can make your cool whip watery).

Alternatively, you could leave the tub of cool whip closed and run it under room temperature water until it starts to soften. If you want a more in depth tutorial reference How To Thaw Cool Whip.

How do you make cool whip frosting thicker?

close up of cool whip frosting with a teal spatula

Variations of Pudding Cool Whip Frosting

  • Flavor. You can make different flavors of this frosting by simply changing the flavor of the pudding mix that you use. Use chocolate pudding mix for chocolate frosting, or cookies ‘n’ cream pudding mix for an oreo frosting.
  • Dye it. Use food coloring to dye the frosting various colors.
  • Sugar free. Use Sugar Free Cool Whip in place of regular Cool Whip.
chocolate cupcake topped with cool whip frosting and sprinkles arranged with sprinkles around it and a vanilla cupcake in the background

How to store Cool Whip Icing

Cool whip frosting can be stored in the refrigerator for up to 10 hours before serving.

partially eaten chocolate cake topped with cool whip frosting and sprinkles on a while plate with a fork

More Recipes

4.11 from 333 ratings

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Cool Whip and Pudding Frosting

By: Beth
Prep Time: 5 minutes
Servings: 2 cups
This easy cool whip frosting recipe is the perfect topping for cakes and cupcakes. In just 5 minutes with 5 simple ingredients, you'll have a delicious, creamy homemade frosting.

Ingredients

  • 1 package instant vanilla pudding mix, 3.4 oz
  • 2 tbsp powdered sugar
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 8 oz container cool whip, thawed

Instructions 

  • In a large mixing bowl, combine the pudding mix, powdered sugar, milk, and vanilla extract. Beat with an electric on medium-high speed for 2 minutes.
  • Add in the cool whip and beat on medium until combined. Use frosting on cake or cupcakes. If storing for later, put in an airtight container in the refrigerator until ready to use. Store leftover cake or cupcakes in the fridge because of the frosting.

Nutrition

Calories: 244kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 108mg | Potassium: 217mg | Fiber: 0.5g | Sugar: 30g | Vitamin A: 297IU | Calcium: 198mg | Iron: 0.04mg
Like this recipe? Rate and comment below!

About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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Recipe Rating




52 Comments

  1. I made this, used the 1/2 cup of milk.  It didn’t come out right..way different consistency.  Was it supposed to be a cup of milk?

  2. Hi Beth, followed recipe exactly and frosting is so loose. Added extra powdered sugar, which made it terribly sweet and then refrigerated as suggested. No good. How did you get yours to pipe so beautifully on that cupcake?

    1. The mixture needs to be whipped really well before adding the cool whip, so I don’t recommend a hand whisk!

  3. I tried this recipe as well and failed! It was to soupy to use for anything. I followed the recipe to a T, even added more powder sugar to no avail. So dissappointing.

  4. 3 stars
    Turned out too thin. I added extra pudding and sugar but then it was really sweet. Maybe the cool whip wasn’t thawed enough, or maybe it was because I used reduced fat cool whip.

    1. Maybe 2 Tbsp of creamy peanut butter (not natural) or 1/4 cup PB2 would work. Without testing it myself, I can’t guarantee how it will turn out!