Whipped Pudding Frosting: The Lightest, Creamiest Frosting You’ll Ever Make
Tired of heavy buttercream? Want something fluffy, creamy, and insanely easy to make? This Whipped Pudding Frosting is your dream come true. It’s so good, you might forget it’s meant to go on cakes and eat it straight from the bowl (no judgment here).
Whether you’re frosting cupcakes, layer cakes, sheet cakes, or even cookies — this recipe delivers a cloud-like texture and just the right touch of sweetness.
Why This Frosting Will Be Your Go-To from Now On
- No butter. No complicated steps. No drama.
- Made with pantry staples — done in minutes.
- Light, fluffy, and holds up beautifully on desserts.
- Beginner-friendly, yet impressive enough for pros.
- Endless flavor variations with one easy trick.
Ingredients (Makes enough for 12 cupcakes or a 9×13 cake)
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 tablespoons powdered sugar
- ½ cup cold milk
- 1 teaspoon vanilla extract (optional but recommended)
- 1 tub (8 oz) Cool Whip, thawed (or any whipped topping)
Step-by-Step Instructions
Step 1: Mix the Base
In a medium bowl, combine the instant pudding mix, powdered sugar, cold milk, and vanilla extract.
Whisk or stir until smooth and slightly thickened — this only takes about 1–2 minutes.
Step 2: Fold in the Whipped Topping
Add the thawed Cool Whip and gently fold it into the pudding mixture. Don’t stir too hard — folding keeps it light and airy. You’ll know it’s ready when it looks like fluffy clouds of frosting.
Step 3: Frost Everything
Use it immediately to frost your cupcakes, cake, cookies, or even as a dip for fruit.
Yes, it’s that versatile… and dangerously addicting.
Flavor Ideas to Switch It Up
- Chocolate Frosting: Use chocolate instant pudding instead of vanilla.
- Cheesecake Frosting: Use cheesecake pudding and add a pinch of lemon zest.
- Mocha Frosting: Use chocolate pudding and a splash of cooled espresso.
- Coconut Dream: Use coconut pudding and a drop of coconut extract.
How to Store It
- Refrigerator: Keeps well in an airtight container for 3–4 days.
- Freezer: Can be frozen for up to 1 month, though the texture may soften slightly after thawing.
Tips for Perfect Results
- Always use cold milk — it helps thicken the pudding quickly.
- Don’t overmix once you add the Cool Whip. Folding keeps the air in for a better texture.
- Use it right after making for best fluffiness, though it holds up well even after chilling.
Want More Like This?
This whipped frosting isn’t just a treat — it’s a game-changer for your desserts.
Perfect for birthday parties, bake sales, holidays, or quick no-fuss decorating.
If you loved this recipe, don’t forget to check out:
[Moist Vanilla Cupcake Recipe]
[Chocolate Sheet Cake That Never Fails]
[The Easiest Strawberry Shortcake Cups Ever]
Final Thoughts
Sometimes, simple really is better. This whipped pudding frosting proves that you don’t need fancy ingredients to make something memorable. Try it once, and it just might replace every frosting recipe in your book. Amish Peanut Butter Cream Pie