• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kelsey Smith logo

  • Recipes
    • Main Dish
    • Slow Cooker Recipes
    • Instant Pot
    • Breakfast
    • Dessert
    • Vegetarian
  • Slow Cooker
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Slow Cooker
  • Instant Pot
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Slow Cooker
    • Instant Pot
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Dessert

    Vanilla Cool Whip Frosting

    Published: Nov 10, 2013 · Modified: Oct 12, 2021 by Kelsey Smith

    160 shares
    • Facebook
    • Email
    Jump to Recipe
    7UP Strawberry Cupcakes

    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.

    Some links may be affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    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.

    Vanilla Cool Whip Frosting

    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.

    Cupcake topped with cool whip frosting.

    Vanilla Cool Whip Frosting

    Cool Whip and instant pudding are the key ingredients for an easy, quick, fluffy frosting that will cover a small cake or about 24 cupcakes.
    Print Pin Email Rate
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Author: Kelsey Smith
    Servings: 24 cupcakes
    Prevent your screen from going dark

    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 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.

    Note: Nutrition was estimated using WP Recipe Maker.

    Tried this recipe?Tag @ByKelseySmith or use #bykelseysmith!

     

    « Banana Bisquick Pancakes with Peanut Butter Syrup (Vegan)
    Diet 7UP Strawberry Cupcakes »

    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

    Reader Interactions

    Comments

    1. Lisa Manarino says

      November 12, 2020 at 10:22 pm

      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?

      Reply
      • Kelsey Smith says

        November 16, 2020 at 10:27 am

        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.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy family recipes.

    More about me →

    Popular

    • Rotel Chicken Spaghetti
    • Meatloaf with Ritz Crackers
    • Overnight Oats with Protein Powder
    • Slow Cooker Chicken Thighs and Vegetables with Herbs

    Footer

    ↑ back to top

    About

    • About Me
    • Contact Me
    • Shop My Amazon Store
    • Privacy Policy

    Newsletter

    • Sign Up

    Follow Me

    • Instagram
    • Facebook
    • Facebook Recipe Group

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Kelsey Smith

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok