This easy Cool Whip frosting made with instant pudding is a light, fluffy frosting that's perfect for cupcakes, sheet cakes, layer cakes, and dessert fillings. By changing the flavor of pudding mix, you can create dozens of different frosting variations using the same simple recipe.
Mix with electric mixer on medium speed for two minutes.
Add the heavy cream and mix until the frosting is no longer grainy.
½ Cup Heavy Cream
*Optional add icing sugar to increase sweetness and/or make the frosting stiffer depending on what use you will use it. (start by adding ½ cup at a time beating well after each addition)
*Optional Icing Sugar
Chill the Cool Whip frosting covered in airtight container.
Frosting is best used right away and does not freeze.
Notes
Notes
Vanilla, French vanilla, chocolate, pistachio, banana cream, cheesecake, lemon, and white chocolate pudding flavors all work well.
For a firmer frosting suitable for piping, add a small amount of powdered sugar.
Store leftover frosting in an airtight container in the refrigerator for up to 3 days.