Here’s how to make it 👇
🍨 Whipped Pudding Frosting
Ingredients
(Makes enough to frost a 9×13 cake or 12 cupcakes)
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1 (3.4 oz) box instant pudding mix (any flavor you love — vanilla, chocolate, cheesecake, etc.)
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1 cup cold milk
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1 (8 oz) container Cool Whip or 1 cup heavy whipping cream (see notes)
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1 tsp vanilla extract (optional, for extra flavor)
Instructions
1. Mix the pudding base
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In a large bowl, whisk together pudding mix and cold milk for about 2 minutes, until it thickens slightly.
2. Fold in whipped topping
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Gently fold in Cool Whip (or freshly whipped cream) using a spatula until fully combined and smooth.
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Add vanilla extract if desired.
3. Chill
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Refrigerate for 15–30 minutes before using — this helps it firm up and become ultra fluffy.
💡 Tips & Variations
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Flavor ideas:
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Chocolate pudding → rich chocolate frosting 🍫
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Cheesecake pudding → perfect for fruit-topped cakes 🍓
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Lemon pudding → fresh, light frosting for spring 🍋
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If using heavy cream instead of Cool Whip, whip it to stiff peaks first, then fold into the pudding mixture.
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Store leftovers in the fridge for up to 3 days — it stays soft and spreadable!
🍰 Perfect Pairings
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Vanilla cake or cupcakes
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Angel food cake
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Brownies (as a mousse-like topping)
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Fresh fruit parfaits
Would you like me to give you a chocolate whipped pudding frosting version next (it’s like chocolate cloud frosting!)?
