Instant Pudding Mix Frosting
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Instant Pudding Mix Frosting only takes minutes to make, this icing is light, slightly sweet and very versatile.
Sometimes, I want to frost a cake lightly without a heavy really rich icing. This Instant Pudding Mix Frosting is one recipe I turn to in that case. It’s light and fluffy and slightly sweet.
It’s very versatile as well. I use it in cookie cups, on bars, and on cakes. You can also serve it as a dip with cookies. Fantastic!
Instant Pudding Mix Frosting
Another big bonus for this recipe is it takes just a few minutes to make. There’s no standing over a pot on the stove stirring and stirring. Also, there’s no whipping for 7 minutes with a mixer.
But, there may be some eating it with a spoon straight from the bowl!
Instant Pudding Mix Frosting is creamy and light as a cloud. Feel free to experiment with different flavor combinations. I used vanilla on my orange cake and french vanilla on a carrot cake. Chocolate would be decadent no a white layered cake or on a chocolate chip cookie cake!
What ingredients do you need?
That’s easy. There’s just three!
- milk
- instant pudding
- Cool Whip nondairy whipped topping
How do I make this frosting?
That’s just as easy! You make the pudding basically by the directions on the package. That is, combine the milk and instant pudding. Stir it until it begins to get thick, about two minutes. Next, gently fold in the Cool Whip nondairy whipped topping.
That’s it! It’s ready to frost the cake!
How to frost a layer cake with Instant Pudding Mix Frosting
Tip #1: Begin by ensuring your cakes are level; if they’ve domed during baking, trim the tops with a serrated knife or a cake leveler. If they’ve caved, no need to level them; simply fill the cavity with frosting.
Place the first cake on a cake board or plate using a cake lifter, then place the plate on a cake turntable. Add approximately 1/2 cup of frosting. Use an angled spatula to spread it evenly.
Tip #2: Evenly measure the frosting for each layer. Spread the frosting evenly over each layer, pushing any excess towards the edges.
Continue stacking the layers, ensuring equal portions of frosting between them. If it’s the final layer, place it with the flat side up and add about 1/2 cup of frosting on top. Smooth it evenly, and then apply a thin crumb coat of frosting to the sides.
Chill the cake for at least 30 minutes to set the crumb coat. Afterward, spread another 1/2 cup of frosting on top and frost the sides with a thick coat. Use a cake knife to smooth the sides, and then apply the same technique to smooth the top.
Tip #3: For easier smoothing, frost the cake with a thick layer of frosting. Following these steps will give you a clean canvas for your cake decorating endeavors.
While you’re here, check out these recipes
- Pineapple Upside-Down Carrot Cake
- Carrot Cake Poke Cake with Salted Caramel Cinnamon Glaze
- Individual Snickers Chocolate Layer Cake
Instant Pudding Mix Frosting
Ingredients
- 2 cup whole milk whole, 1% or 2% can be used
- 2 – 3.4 ounce boxes vanilla instant pudding mix
- 8 ounce cool whip
Instructions
- In a medium-size bowl, whisk milk and pudding for about 2 minutes.
- Gently fold in the cool whip.
- Spoon and spread evenly on cooled cake.
- Refrigerate an hour to set before slicing and serving.
Notes
- ©CallMePMc.com All images & content are copyright protected.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Is this too much icing for a 9×13 cake.
Would anyone recommend using this icing recipe to make cake pops?
I haven’t tried it in Cake Pops but I think it would work
I could only find cool whip in a 1 liter tub. To make my life easy how many cups do I need? Help!!!
You’re going to need about 4 cups of cool whip. I don’t know the liter conversion.
The recipe calls for an 8 ounce tub/container of Cool whip contains 3 cups of Cool Whip according to Kraftfoods.com
And 3 Cups = 0.236588 Liters (if I used the correct conversion)
Is this frosting pipe-able? I want to pipe some designs on the cake. Do you think if i lessen the amount of milk it will be more thicker?
It is pretty thick but I haven’t tried to decorate with it. I think it would be fine for larger piping but not intricate detailed work.
This sounds delicious! Have you ever tried it with any other flavored pudding mix? Like chocolate for chocolate frosting, or banana for banana frosting?
Simple, fast, easy and looks yummy! Can I add a different flavor pudding? I imagine if I can it’ll be endless flavors and possibilities.
I think I was a little too excited I didn’t quite catch that you already mentioned that, oops 🙂
That’s fine, yes, it’s very versatile. I love an easy and versatile recipe Thanks for stopping by !
Hi. I love this recipe as I have had it before.
I have one question, can I add an Irish Cream flavoring to this pudding.
What would be the breakdown. Thanks for a great recipe.
I was thinking of making something similar but with fat free milk and the sugar free fat free cool whip and pudding mix…have you tried this? I am not sure it will be as fluffy…but it will be a fun experiment anyway! Great recipe…thanks for sharing!
Thank you! This recipe looks easy and yummy!
You’re so welcome, hope you enjoy!