Reviewed: Jul. 4, 2007

This is a nice topping, but I definitely not call it a frosting. It taste like a light pudding filling.

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ruthie0404

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

Living In: Woodstock, Georgia, USA

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Reviewed: Jul. 4, 2007

great tasting and so easy

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traci c

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Reviewed: Jul. 4, 2007

Wow! This is a really great recipe. Very easy and much healthier than most frosting. I made a two-layer strawberry cake and used this to frost the outside. I didn't use it between the layers of the cake after reading other reviews that it doesn't function well between layers. This is an excellent fluffy and light frosting. Definitely a keeper.

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ANNMARSH

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 3, 2007

It is really a misnomer to call this "frosting" since it does not conform to anything you would normally have in a frosting recipe. Better to call it a "topping" because that is what it really is. That said - I've been making this for years - always with good results. I use it to top a lemon cake that has been poked with holes and then had lime jello poured over it. Mix the cool whip with instant lemon pudding in this case. It is very refreshing on a hot summer day.

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NHORAN

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Merrimack, New Hampshire, USA

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Reviewed: Jul. 3, 2007

I'm with a few others on "I don't get the buzz on this frosting." I made the chocolate version, with chocolate whipped cream and chocolate instant pudding and milk. It was just "ok" - it tasted greasy and the consistency was very runny after 20 minutes or so. My intention was to use it as filling for a chocolate/strawberry layer cake, and then frost the outside with regular chocolate butter-cream frosting. I did just that - but when I set the cake down after frosting the outside, the top layer completely slid off because the filling was so slippery from the pudding being in the mix. I'm a baker, I bake all the time and I've made dozens of cakes and dozens of different kinds of frostings. I will try the vanilla recipe, simply because it's the original recipe and the one everyone raves about - but I just don't see it as replacing any type of traditional frosting, especially for cupcakes???? Why would you want something that is semi-runny, pudding-like on your cupcakes? I certainly would not frost an entire chocolate layer cake with this recipe. Maybe a sheet cake, that is still left in the pan, but not something that needs to last for any length of time. My slices of cake that I save in the refrigerator are now more like "pudding cake" than frosted cake.

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JLAPEZE

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Reviewed: Jul. 2, 2007

I used this frosting to fill chocolate cupcakes and it was stellar! The only thing I didn't like about it was the lack of shape it held in rosettes on the finished cupcake. The taste is lightly sweet and rich, but not at all overwhelming. As a filling for cupcakes, it's spectacular and goes quite well with dark chocolate.

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misserin13

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jul. 1, 2007

This was pretty good. I could personally do without the vanilla extract. Here's what I did. In a medium bowl I mixed the vanilla pudding mix with 2 cold cups of milk, as the box on it said. I put that in the fridge for a few, the added the extract and then the whipped topping. I made 24 cupcakes and had *plenty* left over. So we took some double stuf oreo cookies and crushed them up in the mix, and we all ate it like a pudding. Yum.

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Mikayla

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Oceanside, California, USA

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Reviewed: Jun. 30, 2007

I used this frosting in a double layer chocolate cake. I used it in the middle and on the outside. It was so good and very light. I used half of the amount of milk becuase I wanted it to stick to the outside layering.

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Eharoshe

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Reviewed: Jun. 29, 2007

This is the same recipe I have been using for years! It is always a hit with my family and friends. Guess my frosting secret is not so much a secret anymore! I have tried many different combinations, but my favorite is mixing the whipped cream with a package of vanilla pudding and a can of crushed pineapples. I got it from a magazine and it is de-lish! :)

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iheartcooking

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 28, 2007

This was the traditional topping for Jello poke cakes at our house. Its terrific on all kinds of cakes though. I like to use cheesecake pudding with French vanilla Cool Whip.

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Snax

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Reviewed: Jun. 28, 2007

This is such a terrific frosting. It's creamy and smooth and not too sweet. It's easy to spread too. Another great thing is that you can make it any flavour you want. I used lemon pudding mix on my little girl's butterfly b-day cake... yum yum.

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lpcookie

Cooking Level: Expert

Home Town: Rocky Mountain House, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 28, 2007

So easy! I used fat free cool whip and fat free vanilla instant pudding and it still was SOO delicious. Melted quickly though, so keep refrigerated.

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Shannon

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

Living In: Charlestown, Massachusetts, USA

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Reviewed: Jun. 26, 2007

My family wants to celebrate everything with a cake just so they can eat this frosting!! It's fun to experiment with different flavors of instant pudding. Our favorite is cheesecake. I'll add food coloring to little bowls of it and let the kids decorate. The result can get a little sloppy, since this is so fluffy and creamy, but it tastes SO good nobody cares.

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Mrs. Smith

Cooking Level: Expert

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Reviewed: Jun. 25, 2007

YEA! FINALLY! I will never buy a store-bought cake again due to their whipped frosting. This is it! It was perfect on my son's birthday cake, and I'm mixing up another batch for cake tonight. I'm using chocolate pudding and chocolate whipped cream. I'll let you know, but I'm POSITIVE it will be fantastic based on past experiences.

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Rebekah E

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Reviewed: Jun. 25, 2007

This is a very good and easy recipe - thank you. You can also use different flavors or instant pudding - my latest being white chocolate. Can also be put in small baked tart shells. Use your imagination.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 23, 2007

I made angel food cupcakes. Then I took this frosting idea and added 2 tsp of strawberry extract and filled the cup cakes then sliced a strawberry in half and put it over the filling hole looks cute and tastes delicious.

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laura

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Reviewed: Jun. 16, 2007

Quite light and fluffy. After a couple days it seems to yellow and get a sticky finish. 2nd time I made it: I used coconut extract instead of vanilla for frosting the Coconut Cream Cake 1 from this site. Very yummy.

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HBROOKE

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2007

My daughter-in-law made cupcakes with this as the frosting, for my grandsons Birthday. I could not believe how wonderful this frosting is, light and wonderful taste and texture.

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CATALINALOVER

Home Town: Compton, California, USA

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Reviewed: Jun. 14, 2007

An excellent alternative to sickening sweet frosting! This was just perfect! I used on a 2-layer cake and it held up nicely. Followed the recipe exactly and still had some left over. Thanks.

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nomorbgh

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Jun. 10, 2007

I used this recipe for a cookies and cream cake. I used plain cool whip, and french vanilla pudding, then folded crushed cookies into the frosting. I put this onto a devil's food cake, made from a mix. It is very simple and tastes great! Next time, I'm going to try chocolate flavored cool whip and chocolate pudding. I'm sure it will be amazing as well!

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