Vanilla Cool Whip Frosting

I love this Cool Whip frosting recipe because it is simple to make (it easily takes less than 10 minutes) and results in a fluffy frosting that will cover a medium-size cake or about 24 cupcakes.

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I turn to this recipe time and time again. I will always love my Homemade Buttercream Frosting, but sometimes you really want a frosting that isn't so sweet. By no means is this "healthy," but it certainly beats two sticks of butter whipped with two-and-a-half cups of powdered sugar! Plus, this frosting is so quick, and it's a hit every single time.

Cool whip and instant pudding are the key ingredients in this frosting recipe. I recommend Cool Whip original and whole milk for this recipe. You can use low-fat milk and lite Cool Whip, but it will result in a loose, runny consistency. I think the fat content is what makes it a bit thicker.

Note on Jell-O Instant Pudding

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.