Vanilla Cool Whip Frosting
Servings: 24 cupcakes
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.
Notes
Storage: Store Cool Whip frosting in an airtight container in the refrigerator for up to 4 days. Cakes and cupcakes frosted with it should also be refrigerated because the frosting contains milk and whipped topping.
Use instant pudding: Make sure the box says instant pudding and pie filling, not cook-and-serve pudding.
Keep refrigerated: Store the frosting and any frosted cakes or cupcakes in the refrigerator.
