Reviewed: May 29, 2009

quick, easy, not too heavy. Used a white chocolate pudding which tasted great.

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ruth

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Reviewed: May 14, 2009

OK, so it's not the most gourmet cake topping out there, but it's pretty darn good (I love it on spice cake).

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Karen

Cooking Level: Expert

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Reviewed: May 11, 2009

Tasty, I would like to add one more item to make it a little more tasty, but I don't know what! I would make it again!

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Gracie-95

Cooking Level: Intermediate

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Reviewed: May 7, 2009

This is a great recipe thats easy and versatile. My kids don't like frosting that is really sweet, so this works really well for us. I love to use it on cupcakes.

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SMRONEY

Cooking Level: Intermediate

Living In: Austinburg, Ohio, USA

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Reviewed: May 4, 2009

My cousin gave me this recipe last year. Since then that's all I've been using on my cakes. If you don't like that sickening sweet icing, this is the recipe to use. It's light and tasty. Tonight I used chocolate pudding.

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capemaybe

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Cape May, New Jersey, USA

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Reviewed: Apr. 28, 2009

Best Frosting Ever! Experiment with different flavors of Jell-O to make different flavored frosting. Lemon seems to be a hit for people I make it for. This frosting is so light that it makes a great dip for fruit. Just add more cool-whip, and use fat free cool-whip for a healthier version.

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AELOWDER

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Reviewed: Apr. 23, 2009

Very easy to make. Delicious.

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Mandie824

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Reviewed: Apr. 22, 2009

This is the perfect topping for the Wonderful Banana Cake from this site. I love that it only takes 2 minutes to make!

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Apr. 22, 2009

Absolutely wonderful! The possibilities are endless. I used SF/FF lemon pudding and SF cool whip becuase my husband is a diabetic. It tasted delicious! A new fav in our house.

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txgirl9

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Reviewed: Apr. 21, 2009

Love this recipe!! I added pink food coloring to it for a bridal shower cake. It turned out beautifully. But, word of advice, do NOT leave the cake out for too long, as the frosting will melt. Take the cake out just prior to cutting it.

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DrValerie

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Reviewed: Apr. 13, 2009

Delicious!! I have made this a few times now using different flavors of pudding and everyone loves it. I frosted cupcakes with the vanilla version, and used it as a fruit dip with a cheesecake version. Always using sugar free, fat free ingredients!! This is a keeper.

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missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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Reviewed: Apr. 12, 2009

I made this w/ the Coconut Cream Cake from his site & they complimented each other really well. The only change I made was to substitute the vanilla w/ coconut extract. This is not your traditional frosting recipe if your looking for something resembling the store bought types. It's a creamy, fluffy topping that would go well w/ a lot of cakes, cupcakes or even to top cream pies. I'm looking forward to experimenting w/ different versions.

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Kelly

Cooking Level: Beginning

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Reviewed: Apr. 11, 2009

This is a great recipe as is only thing I do different is use sugar-free pudding and sugar-free cool-whip. Comes out wonderful and great for diabetics.

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MissyBunny

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

I have mixed feelings about this. First off, it's not a frosting AT ALL. Positives: the taste is definitely better than canned frosting, it's not too sweet, and the recipe is versatile. I think it would work fine for cupcakes and sheet cakes, but for layer cakes...I don't think so. While I was frosting them, my layers kept sliding. Then, when I served the cake, everyone's layers slid apart as soon as the forks hit the cake. I will try to work with the recipe, and add only half the liquid next time. UPDATE: I made this again for Easter using only 3/4 cup of milk, and it worked MUCH better.

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SilverNBlack

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

Wonderful if you want a change from the sugary buttercream icing! Dont serve it on a hot day though! Keep indoors!

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Shannon

Cooking Level: Expert

Home Town: Roanoke Rapids, North Carolina, USA

Living In: Hampton, Virginia, USA

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Reviewed: Mar. 19, 2009

This recipe was good overall, but I wonder if it could somehow work with regular pudding. The instant pudding leaves a almost metallic taste to the frosting...I'm just not a fan of instant pudding in any fashion. I liked the lightness of the frosting, but will experiment with puddings and fresh whipped cream.

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gameboy

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Reviewed: Mar. 9, 2009

Very nice frosting. It was like a pudding but just thick enough to be frosting. Great recipe.

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Fox

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Reviewed: Mar. 5, 2009

I used this recipe and thought it was great. I got it from a different web site . I didn't know it was here until recently.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 2, 2009

I made this yesterday with chocolate pudding for a french vanilla cake. This is really good. Nice change from the canned frosting. I am going to try this makeing my own whip cream as some others have suggested. Thanks for the easy frosting.

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TIE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 17, 2009

This was YUMMY! I used it to frost Coconut Cream Cake I from this site (instead of the one in the recipe). I doubled it (because I made the cake in layers and wanted a lot of frosting) and had some left over. I spread the leftovers between chocolate chip cookies, stuck them in the freezer, and gave them to my kiddos (who don't like coconut) and they were super happy! This frosting is delish...and versatile!

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