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.
Do you have to let the pudding set up in the refrigerator before using it?
No it doesn’t need to set. Whip and stir it for 2 minutes and immediately add Cool Whip. Then frost.
I tried this..
Two small boxes vanilla pudding (can use any flavor), two cups ice cold 2% milk, 1 block cream cheese, one large container of Cool Whip..
ABSOLUTELY DEVINE!!!
Must the cake this icing is used on be refrigerated?
The cake part doesn’t if you’re using another icing. However, this icing does need to be refrigerated.
do I keep the cake in the fridge after its iced or can it sit out
Refrigerate it
This is a good and quick frosting for when you’re in a hurry.
Can I fill a cake with this and store it overnight in the fridge? Will the frosting become soupy?
It will be fine overnight
I use sugar free pudding any flavor but we like it to be a little bit thicker and it sets up good if you use 2 boxes of pudding 1cup of milk it will be real thick then add the 8oz cool whip i always refrigerate till im ready to use and it also makes the flavor more intense 😉 i made a 3 tier cake and put a layer of it in between cakes and a thin crumb coat on the cakes the day b4 party.. next day stacked and iced was a great turn out
The ingredients in Cool Whip should scare us all! I made this with heavy cream and it was amazing!
Exactly what I was thinking. Cool Whip is an abomination. I’m relieved to hear that heavy cream will work. Thank You…
Hi Sindee, can u pls tell how much whipped heavy cream U used for 2 boxes of instant pudding ? Did u add any sugar?Tia
Could I use homemade fresh coconut milk – at least for part of the milk???
Technically, you can. It will work, but I think coconut milk will give it a funky flavor. Just my opinion.
Is there a substitute for the cool whip, I don’t have any on hand
Homemade whipped cream using confectioners sugar and heavy whipping cream
Can you use any flavor of pudding?
Yes you can
Have made this frosting for along time and added a can of crushed pineapple. Never used milk in my recipe. So good and creamy.
Do you drain the pineapple?
What ingredients do you use, Audrey?
This frosting sounds delicious. We are unable to get cool whip in australia. Could whipped cream be okay
Can’t believe no one ever answered your simple question from 5 years ago. Feel free to use double cream (I used to live in Australia thats how I know it’s double cream you want). Don’t feel bad about not getting Cool Whip. It’s nothing but hydrogenated oil. Horrible stuff that’s well flavored to fool us, lol.
Thanks Di, originally my replies emailed directly to the commenter without showing. I didn’t that to make sure they got a reply. I realized often the same question would be asked more than once and everyone could benefit from seeing the answers. I try to reply to everyone if it’s not a duplicate question.