If you want to make a delicious, homemade frosting from scratch that is super easy, this recipe is for you.
Make this light and fluffy Cool Whip Frosting. With yummy vanilla flavor and just 4 ingredients, this is the perfect way to finish a cake or cupcakes.
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Cool Whip is such a hard working dessert ingredient. But I feel like it’s totally underrated.
From topping pie, to creating nostalgic desserts like my favorite Strawberry Angel Food Cake dessert, it’s super versatile.
One of my favorite ways to use it is to create frosting from scratch. It’s sweet and creamy and is such a good way to serve cake.
While I typically use my favorite Buttercream Frosting recipe to ice all of my boozy cupcakes (because it’s easy to modify the flavor), I love to use this recipe when I’m looking for something really easy.
I also don’t hate to eat it right off the spoon.
How to make Cool Whip Frosting
Just a few ingredients and a hand mixer is all you need to make this yummy vanilla frosting.
Scroll down to the end of the post for a printable recipe card with full measurements and more detailed instructions.
- Container of Cool Whip, thawed
- Vanilla pudding, dry (not made per the directions on the box)
- powdered sugar
Cool Whip has it’s own distinct flavor that is really tasty, but adding dry vanilla pudding powder really levels up the taste.
Milk helps to make this frosting the perfect consistency and powdered sugar sweetens it up perfectly.
If you don’t have milk you could substitute heavy cream.
And if you can’t find Cool Whip, you could always make your own whipped cream by mixing cold heavy cream until medium peaks form, then follow the rest of the recipe as shared here.
How to thaw Cool Whip Fast
While the best way to thaw Cool Whip is in the fridge for 4 hours. But it will keep fresh in the fridge for about 2 weeks so you can thaw it when you remember.
But if you do happen to forget, there are a few ways you can thaw it quicker. The tub is not microwavable so you’ll need to move the Cool Whip into a heat-safe bowl.
Then use the defrost setting on the microwave in 30 second intervals. Take care not to stir too much as that can break down the Cool Whip and cause it to become water.
Or you can leave it in the container and try running it until room temperature water for a few minutes to get it to soften.
While Cool Whip is pretty thick when just out of the freezer, even allowing it to thaw for 1 to 2 hours in the fridge would allow you to be able to make this frosting.
To a medium sized bowl, add the Cool Whip. Give it a quick mix with a hand mixer to make it fluffy.
Add the vanilla pudding powder and mix. Then add milk and powdered sugar and mix again.
As mentioned above, you don’t want to over mix this frosting as it can cause the ingredients to break down.
When making this, make sure to mix well, but stop once incorporated.
Keep this yummy vanilla Cool Whip Frosting in the fridge until ready to frost the cake or cupcakes.
It makes about 4 cups of frosting which should cover a standard sized, home-baked cake or 24 cupcakes.
How to thicken the frosting
If you aren’t happy with the consistency of your frosting there are a few things you can add to make it thicker.
Add some cream cheese, cream of tartar, more powdered sugar and mix in a little corn starch. These may change the flavor a bit.
The pudding mix in my recipe acts as a thickener so you shouldn’t find that it’s too thin.
This recipe is so delish. Give it a try next time you want to frost a dessert.
More fun recipes that use Cool Whip:
- Some sugared peaches and a little Cool Whip is all you need to make a yummy layered Ginger Peach Angel Food Cake.
- This frozen Peanut Butter Pie is creamy and full of gorgeous peanut flavor.
- This Strawberries Romanoff Dip is a fun one to share with the family.
And you can always top any of my Dump Cakes with Cool Whip!
- 1 Container cool whip frosting, thawed
- 1 Package instant vanilla pudding
- ¾ cup milk, cold
- 3 TBSP confectioners sugar
- To a medium-sized bowl, add the container of thawed Cool Whip and beat around 10 seconds to make it fluffy.
- Add the vanilla pudding powder and beat for 15 seconds more until incorporated.
- Add the milk and the confectioner's sugar and mix until incorporated and light and fluffy.
Once you frost the cake or cupcakes, keep them in the fridge until ready to serve. The Cool Whip Frosting can be made ahead of time, but shouldn't be stored (in the fridge in an air-tight container for more than 2 days).
Refrigerate any leftover frosted desserts.
Amount Per Serving Calories 518Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 16mgSodium 329mgCarbohydrates 86gFiber 0gSugar 68gProtein 9g
Nutrition information isn't always accurate.
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