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 tried your recipe and I was amazed how much the Condensed Milk made a difference. I believe this will be my go to icing from this day forward. So Yummy.
What size of pudding pack, small one or the bigger one
The 3.4oz box is the small one
When folding in the whip topping, do I need to whip it up before? Or just pour in the whip topping in its liquid form?
First you’ll mix the milk with the pudding mix. After a couple of minutes it’ll start to set and get thick. After it starts to get thick you’ll mix it with the Cool Whip (this > https://shopstyle.it/l/bZ8OY) It’ll be thick and fluffy after mixing it with the Cool Whip so frost the cake and refrigerate until ready to serve.
The cool whip is already whipped whip cream in a container. It might work if you made the whip cream whole then used the pudding but it might not- pretty sure cool whip has ingredients in its makeup in it to make it less likely to wet the cake and make the topping more creamy/jelly type then wet on the cake.
Hello its 2023, and i just seen this recipe for the pudding frosting. I love the concept. How long after the frosted cake, is chilled overnight, will the frosting “hold up” at room temperature, before i have to put it back in the fridge if needed?
It depends on the temp outside or in the room you’re in but it’s won’t hold up long. Maybe an hour indoors.
Hey, I’m not 100% sure about the original recipe, but I made this and added a half of a container of whipped Betty Crocker icing & it TOTALLY stabilized it! Granted, it was for an indoor party, but it’s now 2 days later & it’s still holding the same shape I piped it in and everything. Total time out on the table was 7-8 hrs and it’s been in the fridge ever since. Hope this helps 😉
theres a youtube video comparing the stabilizing power of pudding mix vs other stabilizers. pudding mix (1cup whipped cream, 2tbsp pudding mix) was able to hold more than 6hrs at 90F.
Doesn’t say how much milk. I assist less than the pudding package says, maybe 1 1/2 cups vs 2 cups?
Scroll on down to the recipe card and it’s all there. Or, you can click ‘jump to recipe’ just under the title.
This is AWESOME! Great post! Thank you for sharing with us!
Thanks for your posting, I like it always prefer eating cake
I have been using this for awhile but only use 1 cup of 2% milk and it’s a family favorite. I was wondering if I could add some creamy peanut butter to the milk to give the frosting a peanut butter flavor. Thanks
I think it would work, but I haven’t tried it personally.