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.
Does this frosting taste like vanilla pudding? Thinking of making my own version of Boston Cream pie as the middle layer.
It doesn’t taste like pudding to me.
Can you use this on sugar cookies?
I have never put it on sugar cookies, but it would be good. However, this frosting doesn’t get hard so don’t stack them on top of each other.
Can I use just one box of pudding and one cup milk? That’s all I have is one box of lemon pudding and would I still use the whole 8oz tub of cool whip? Would it be enough for a 9×13 cake? Thanks much!
Not having made it that way I’m not 100% sure, but it should work.
I only use 1 cup of milk for 2 boxes of sugar free pudding and a 8oz cool whip it makrs the icing a lil stiffer and more flavorful.. so id do half cup milk for 1 box it will be really thick until you add cool whip
You say to follow instructions on the back of the pudding boxes but that would be 4 cups of milk cause each 3.4 ounce box of pudding calls for 2 cups. Please advise
The METHOD for making the pudding is the same as on the box but use the ingredients and amounts that I listed in the recipe card.
Funny people are scared of cool whip when it’s cake and how often do you eat cake that it’s abomination of your health 😊😆😆😆🤷🏼♀️ Eat cake be happy
I love this on an angel food cake, it is light and refreshing change.
That’s a wonderful recommendation!! Thank you!!
Anyone try this using pistachio pudding? I think I’m going to try it. I have a 7up pistachio cake recipe I want to try but wanted something lighter for the top.
I did it worked out great I just sifted out the pistachio chunks so it would go on better!
Hi I love recipe. My question is Can you make it with any flavor pudding mix?
Yes!
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 cool whip i always refrigerate till im ready to use and it also makes the flavor more intense 😉