"A light and cool topping vaguely resembling Bavarian cream." — shirleyo
Watch video tips and tricks
1 (8 ounce) container
frozen whipped topping, thawed
1 (3.5 ounce) package
instant vanilla pudding mix
Absolutley fantastic and that is coming from a fan of traditional buttercream icing. I thought the taste of this was delicious and even better was the texture. It's like a thicker, stiffer whpped cream. Not as pudding tasting as bavarian cream but not as thin as a whipped cream icing. Perfect for a strawberry shortcake. I used it on the Coconut Cream Cake I from this website and the taste was to die for. My husband brought that cake with this frosting into work and every co-worker asked for the recipe. And the fact that it takes about 2 minutes to make makes it a 10 star recipe in my book. Another reviewer commented that this is "artificial tasting." Let's be honest, if you like cool whip you will LOVE this recipe. If you are expected this to taste like real heavy whipped cream, you are being unrealistic. I love cool whip; it's light, it's not as fattening and this frosting really holds it's shape well. Not runny at all.
Quick? Yes. Easy? Yes. Sets up well and can be used to frost layer cakes? Yes. Artificial tasting? Yes. With the first bite of cake I frosted with this, hubby said, "Cool Whip." I was embarrassed, and only glad I didn't serve this to anyone where I wanted to make an impression. Just substituting 8 oz. of fresh, whipped cream for the Cool Whip would be a vast improvement. There are few instances where there are any acceptable substitutes for fresh ingredients.
This was exactly what I was looking for. No one in my family likes the store bought icings which are way too sweet, and I never had any luck with just using whipped cream as it melts away way too fast. This recipe was just right in between. Not too sweet and held up well on the cake even icing it the day before and leaving it in the fridge over night. I used it for a home made birthday cake for my son's 7th birthday party and all the kids loved it. It tasted delicious. I will definitely use this for all cakes in the future. Thanks!!
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.
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.
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.
This is very good. I used FF/SF pudding, skim milk, and fat free cool whip. I frosted a two layer cake with it which didn't work too well because the icing doesn't harden but it would be great on a sheet cake. It also was very yummy on its own:)
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cool Whipped Frosting
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 56
Cream cheese and whipped cream make this frosting addictive.
This frosting tastes delicate but holds up well at room temperature.
This delicious, creamy frosting makes any cake grand.