Cool Whip Pudding Frosting — Silky No-Bake Frosting

The first spoonful is airy, creamy, and just sweet enough to make you smile; Cool Whip Pudding Frosting transforms ordinary cakes and cupcakes into something light and joyous. This no-bake frosting combines instant pudding, cream cheese, and thawed whipped topping for a stable, silky finish that holds shape but still feels cloudlike. After testing this version 10 times across cakes and cupcakes, I landed on balance: enough structure to pipe, but soft enough to melt on the tongue. This is the recipe I refined working in a bakery, and it travels well for parties and make-ahead desserts. Read on to learn why it works and how to get perfect results every time.

Why this recipe works

Instant pudding mix thickens quickly and gives flavor without cooking; it stabilizes the frosting so it holds peaks.
Cream cheese adds tang and body, preventing the frosting from tasting overly sweet or airy.
Cool Whip (thawed) supplies lightness and spreadability while reducing the whipping time needed.
Chilling firms the frosting just enough to pipe cleanly without losing its silky mouthfeel.
Folding gently preserves air and texture; overmixing deflates the mixture and makes it dense.

Ingredients breakdown

Cream cheese (226 g / 8 oz), softened: Adds tang, richness, and structure. Use full-fat for best flavor. Do not use cold cream cheese — it lumps.
Instant pudding mix (96 g / 3.4 oz; one standard box), vanilla: Acts as the stabilizer and primary flavor. Chocolate or banana pudding swaps change sweetness and color.
Powdered sugar (120 g / 1 cup): Sweetens and helps with pipeability. You can reduce to ¾ cup (90 g) for less sweet frosting.
Cool Whip thawed (226 g / 8 oz tub) or other frozen whipped topping: Adds lightness and volume. If you substitute with whipped cream, add 1 tsp gelatin for stability.
Milk (240 ml / 1 cup), cold: Hydrates the pudding mix. Use whole milk for creamier mouthfeel; low-fat thins the texture.
Vanilla extract (5 ml / 1 tsp): Rounds flavor.
Salt (pinch): Balances sweetness.
Optional: 60 g (2 oz) melted and cooled chocolate for a chocolate version; or 60 g (2 oz) softened mascarpone for extra silkiness.

Substitutions with impact warnings:

Dairy-free: Use dairy-free instant pudding and a coconut-based whipped topping. The frosting will taste more coconut-forward.
No Cool Whip: If you replace Cool Whip with heavy cream whipped to stiff peaks, fold in 1 tsp unflavored gelatin (bloomed) for stability.
Reduced sugar: Use ¾ cup (90 g) powdered sugar, but frosting will have looser peaks.

Essential equipment

Large mixing bowl and medium mixing bowl: For whipping and folding.
Hand mixer or stand mixer with paddle/whisk: A whisk attachment is useful for whipped cream; a paddle makes folding cream cheese easier.
Rubber spatula: For gentle folding and scraping.
Piping bag and large star tip (optional): For piping swirls; you can also spread with an offset spatula.
Measuring scale (grams) and liquid measuring cup (ml): Precision matters for texture.
Chill space (refrigerator): The frosting needs chilling to firm properly.
No stand mixer? Use a hand whisk and an electric hand mixer for the pudding step.

Step-by-step instructions
Prep Time 15 minutes, Cook Time 0 minutes, Inactive Time 1 hour chilling, Total Time 1 hour 15 minutes. Servings: about 12 cupcakes or enough to frost a 9-inch (23 cm) two-layer cake.

Step 1: Soften the cream cheese

Place 226 g (8 oz) cream cheese on the counter for 30–45 minutes until glossy and soft to the touch. If short on time, microwave in 5–7 second bursts 2–3 times — warm, not melted. Cold cream cheese will cause lumps.

Step 2: Make the pudding base

In a medium bowl, whisk 96 g (3.4 oz) instant vanilla pudding mix with 240 ml (1 cup) cold milk until smooth, about 30 seconds. Let it rest for 1–2 minutes to thicken; you should see it set. This step yields a stable, flavorful base.

Step 3: Beat cream cheese and powdered sugar

In a large bowl, beat the softened cream cheese with 120 g (1 cup) powdered sugar and a pinch of salt on medium speed for 1–2 minutes until smooth and slightly lighter. Scrape the bowl once. Do not overbeat or the mixture may become greasy.

Step 4: Fold in pudding and vanilla

Add the thickened pudding and 5 ml (1 tsp) vanilla extract to the cream cheese mixture and fold gently with a spatula until uniform, 20–30 seconds. The mixture should be smooth and slightly thick — this is your stabilizer stage.

Step 5: Incorporate Cool Whip

Gently fold in 226 g (8 oz) thawed Cool Whip in three additions, folding 8–10 turns each time until no white streaks remain, about 1 minute total. Stop as soon as uniform to keep air in the frosting. Overfolding deflates air and makes the frosting dense.

Step 6: Chill to set

Cover the bowl and chill in the refrigerator for 45–60 minutes until slightly firm and pipeable. If piping, chill toward the longer end of the range; if spreading, 30–45 minutes may suffice. Do not freeze.

Step 7: Frost and finish

Use an offset spatula to spread or a piping bag to pipe swirls. If piping, fill a 1 L (1 qt) bag and work at room temperature; the frosting should hold ridges and slightly soften after 10–15 minutes on the cake. Store frosted items in the fridge.

Expert Tips & Pro Techniques

Common mistake: Soupy frosting occurs if the pudding wasn’t fully set or the Cool Whip was too thawed. Fix: chill the bowl for 20 minutes and stir again; add 1–2 tbsp powdered sugar if still loose.
Prevent lumps: Always bring cream cheese to true softness. If small lumps remain, strain the mixture through a fine mesh sieve.
Make-ahead: Mix the frosting up to 24 hours ahead, covered, then chill. Rewhip briefly with a spatula before piping to re-incorporate air.
Professional trick: For cleaner piping, stabilize whipped cream alternative by blooming 1 tsp unflavored gelatin and dissolving in 15 ml (1 tbsp) hot water, then cooling slightly and folding into the whipped topping before adding to the cream cheese base.
Flavor lift: Add 1–2 tsp citrus zest (lemon or orange) to brighten the frosting for fruit cakes.
Texture control: Reduce powdered sugar by 25% for a softer, less sweet frosting; increase by 25% for stiffer peaks.

Storage & reheating

Refrigerator: Store frosted cakes or leftover frosting in an airtight container for up to 3 days. Keep refrigerated at 4°C (40°F) or below.
Freezer: Unsuitable for long freezer storage — freezing changes texture and creates water separation. You can freeze baked but unfrosted cake layers for up to 2 months, then thaw completely before frosting.
Reheating: Do not heat this frosting. For serving, pull from the fridge 20–30 minutes before eating to allow the frosting to soften slightly. Avoid microwaving — it will become runny.

Variations & substitutions

Chocolate pudding frosting: Replace vanilla pudding with 96 g (3.4 oz) instant chocolate pudding and add 60 g (2 oz) melted, cooled dark chocolate. Everything else stays the same.
Lighter version: Use 120 g (4 oz) reduced-fat cream cheese and 226 g (8 oz) whipped topping, but chill longer to firm. Expect slightly less richness.
Dairy-free version: Use dairy-free cream cheese (226 g / 8 oz), dairy-free instant pudding, and 226 g (8 oz) coconut whipped topping. The frosting will carry a subtle coconut flavor.
Stabilized whipped cream swap: Replace cream cheese with 340 g (12 oz) mascarpone for a silkier but pricier option; reduce powdered sugar to ¾ cup (90 g).
Citrus-berry: Stir in 60–80 g (¼–⅓ cup) pureed strawberries or raspberries after folding in the Cool Whip; reduce milk to 200 ml (⅔ cup) when making pudding so consistency stays firm.

Serving suggestions & pairings

Frosted carrot cake or banana bread — the light frosting balances dense crumb. Try it with our banana pudding cheesecake layering.
Fresh berries and a shortbread cookie on the side; the tart fruit cuts sweetness.
Coffee or lightly roasted black tea — pairs with the frosting’s creamy sweetness.
For cookie or bar inspiration, serve alongside a chewy brownie; see this brownie cake inspiration for ideas.

Nutrition information
Per serving (1 cupcake swirl). Recipe yields about 12 servings. Values are estimates.

Serving size: ~1 cupcake swirl (about 40–45 g)
Calories: 140
Total Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 35 mg
Sodium: 95 mg
Total Carbohydrates: 13 g
Dietary Fiber: 0 g
Sugars: 11 g
Protein: 2 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my frosting turn out runny?
A: Usually the pudding didn’t fully set or the Cool Whip was too melted. Chill the mixture 30–60 minutes and stir. If still thin, add 1–2 tbsp powdered sugar and chill another 30 minutes.

Q: Can I make this without eggs?
A: Yes — this recipe contains no eggs. It uses instant pudding and Cool Whip for structure.

Q: Can I double this recipe?
A: Yes. Double all ingredients and mix in a larger bowl. Use two mixers or take extra time to gently fold in the Cool Whip so the mixture stays airy.

Q: Can I prepare this the night before?
A: Absolutely. Make the frosting and refrigerate covered up to 24 hours. Re-whisk gently before piping if it settles.

Q: How long does this keep in the fridge?
A: Store in an airtight container up to 3 days. Keep cakes or cupcakes refrigerated due to the dairy content.

Q: Can I use homemade whipped cream instead of Cool Whip?
A: Yes, but homemade whipped cream is less stable. Add 1 tsp gelatin (bloomed and dissolved) to help it hold shape, and fold gently into the cream cheese/pudding base.

Q: Will this frosting hold up in warm weather?
A: It’s somewhat heat-sensitive. Keep chilled until serving. For outdoor events, keep desserts on ice or serve in a shaded, cool area.

Conclusion

This Cool Whip Pudding Frosting is a quick, reliable way to get fluffy, stable frosting without heavy whipping. If you want nostalgic inspiration for pudding-based treats, read this charming piece on pudding memories at Dear Sweet Puddin’head – Not Just Cute. For a no-bake dessert idea that pairs well with light frostings, try these The Best No Bake Oreo Dessert Bars for contrast and crunch.