In a mixing bowl, whisk together the pudding mix, powdered sugar, milk, and vanilla until smooth and thickened.
Gently fold in the Cool Whip until fully combined and fluffy.
Spread or pipe the frosting onto cupcakes, cakes, or cookies—or enjoy straight from the bowl!
Serving and Storage Tips
Frosts about 12 cupcakes or a single 9×13 cake.
Store frosted desserts in the refrigerator for up to 3 days.
The frosting itself can be made ahead and kept in the fridge for 2 days before using.
Variations
Chocolate Twist: Use instant chocolate pudding instead of vanilla for a rich, chocolatey frosting.
Cheesecake Flavor: Swap in cheesecake pudding mix for a tangy-sweet upgrade.
Fun Flavors: Try pistachio, lemon, or banana pudding for creative pairings.
FAQ
Can I use homemade whipped cream instead of Cool Whip?
Yes! Use 3 cups of freshly whipped cream stabilized with a little powdered sugar for best results.
Does this frosting hold up well for piping?
Yes, it pipes beautifully and holds its shape, though it’s best used the same day for sharp details.
Can I freeze this frosting?
It’s not recommended, as the texture may separate after thawing.
