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.
I haven’t tried it. How does it hold up for delivery or in warm weather?
It needs to stay cool. You can transport it in a cooler.
What would be the rest of the measurements using 1 – 102g package of vanilla pudding?
I like the taste but am having trouble with texture- mine seems to liquify instead of being light and fluffy Do you have any suggestions?
I love this cake. The first time I made it, I was actually making a sponge cake, then I decided to combine half of the sponge cake ingredients and half of these ingredients and it still turned out amazing. The second time, I followed your recipe, and the 3rd time, I decided for the frosting, to use cool whip, a tsp of vanilla, and just a little pudding powder (no milk), and the frosting and cake were perfect. Tomorrow I am making this again for a couple that have helped me out so much. I just know they will love this cake as much as my family and I do. I also make the cream of coconut cake similar to this. This and that are my 2 favorite:-) Thank you.
I make this frosting with one small box instant pudding…vanilla or cheesecake flavor, 1 large can crushed pineapple ( do not drain) and 8 Oz cool whip…. No additional ingredients
How many cups of milk do I need?
Is there a way to make this dairy free?
Can the Cool Whip be replaced by Redi Whip?
I honestly have never used Redi Whip or tested an alternative with the recipe.
Do I need to cover it his frosting once it’s on my angel food
I would cover and refrigerate.
I’ve made a similar recipe a friend passed on and it calls for I instant pudding mix add 1 cup milk and also add 1/4 cup powdered sugar and mix 1 minute till thickening starts then add the 8 oz. Coolwhip
I haven’t made this – yet – but it sounds a lot like a recipe my mother used to use now and then, only back then she used Dream Whip (might have been the days before Cool Whip was a household item? lol) I just have a quick question……I plan on making this for my best friends birthday but we will be up at her trailer for a couple days. Would the frosting be ok if I let it sit in the fridge for a day or two before putting it on the cake? It’s just easier to assemble it there as opposed to bringing a decorated cake with me in this heat we’re having at the moment.
It should be ok to sit in the fridge. (but I haven’t tested that.)