This easy Vanilla Cool Whip Frosting is light, fluffy, and not overly sweet. It comes together in about 10 minutes with Cool Whip, instant pudding mix, milk, powdered sugar, and optional vanilla extract.
Instant pudding gives the frosting more structure than plain whipped topping while keeping the texture soft and creamy. It makes enough to frost about 24 cupcakes or a small to medium cake.
If you like easy frosting recipes, try my Cool Whip Cream Cheese Frosting or Homemade Buttercream Frosting next. For another way to use whipped topping, my Lemon Cool Whip Cookies are made with just four ingredients.
Shortcut Notes
- Ready in 10 minutes: Just mix the pudding base, fold in the Cool Whip, and the frosting is ready to use.
- No butter to soften: Cool Whip creates a light, fluffy frosting without making a traditional buttercream.
- Instant pudding shortcut: A box of pudding mix adds vanilla flavor and helps thicken the frosting with very little prep.
Note About Instant Pudding Mix
This recipe calls for a 3.4 oz box of Jell-O Instant Pudding & Pie Filling. Do not use Jell-O Gelatin Dessert Mix as that is not the same thing. Additionally, pay attention to the box size.
Once you've mastered this vanilla Cool Whip frosting, try mixing up your instant pudding flavor. I use french vanilla, vanilla, or cheesecake depending on what I have on hand or what is available at the grocery store. I've also tried this with the coconut cream flavor, and I give that two thumbs up.
In my experience, this frosting recipe more than enough for two dozen cupcakes. My best guess is that it would frost up to 30, but it depends on how thick you apply your frosting. A small swirl will go farther. I use what I need, put the remaining back into the Cool Whip tub, freeze it, and then eat it like ice cream.
Ingredients
- Instant French vanilla pudding mix: Use one 3.4-ounce box of instant pudding mix. Make sure you are using instant pudding and pie filling, not gelatin or cook-and-serve pudding.
- Powdered sugar: Adds a little extra sweetness and helps give the frosting structure.
- Whole milk: Combines with the pudding mix to create the base of the frosting. Whole milk produces a thicker consistency than lower-fat milk.
- Vanilla extract: Optional, but it boosts the vanilla flavor.
- Cool Whip: Thaw the whipped topping before mixing. Original Cool Whip works best for a thick, fluffy frosting.
See the recipe card for quantities.
Substitutions
- French vanilla pudding mix: Regular vanilla or cheesecake instant pudding mix also works. You can experiment with other instant pudding flavors to pair the frosting with different cakes.
- Whole milk: Two percent milk can work, but the frosting may be softer. I don't recommend skim milk when you want a thicker frosting.
- Vanilla extract: Leave it out or substitute vanilla bean paste for a stronger vanilla flavor.
- Cool Whip: Lite Cool Whip can be used, but the finished frosting may be softer and less stable.
📖 Recipe
Vanilla Cool Whip Frosting
Equipment
Ingredients
- 3.4 oz instant french vanilla pudding mix
- ¼ cup powdered sugar
- 1 cup milk
- 1 teaspoon vanilla extract optional
- 8 oz Cool Whip Original Whipped Cream Topping thawed
Instructions
- Mix together pudding mix, powdered sugar, milk, and vanilla extract until combined.
- Fold in thawed Cool Whip until smooth.
- Let it set up in the fridge for 30 minutes to thicken slightly or frost your cake/cupcakes immediately.
Lisa Manarino says
How many boxes of pudding do you use? The small boxes are 1 oz and the recipe calls for 3.4 oz. I used 3.5 of the small boxes mixed with the 1 cup of milk and it literally tuned to cement! LOL! Is the amount supposed to be 3/4 oz?
Kelsey Smith says
Hi Lisa! Sorry to hear that. The recipe is correct as listed. Here is a link to 3.4 oz pudding, hopefully this helps clear things up.