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
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Save To Your Recipe BoxIngredients
- 2 cup milk whole, 1% or 2% can be used
- 2 – 3.4 ounce boxes instant vanilla 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
This sounds delicious! Have you ever tried it with any other flavored pudding mix? Like chocolate for chocolate frosting, or banana for banana frosting?
Simple, fast, easy and looks yummy! Can I add a different flavor pudding? I imagine if I can it’ll be endless flavors and possibilities.
I think I was a little too excited I didn’t quite catch that you already mentioned that, oops 🙂
That’s fine, yes, it’s very versatile. I love an easy and versatile recipe Thanks for stopping by !
Hi. I love this recipe as I have had it before.
I have one question, can I add an Irish Cream flavoring to this pudding.
What would be the breakdown. Thanks for a great recipe.
I was thinking of making something similar but with fat free milk and the sugar free fat free cool whip and pudding mix…have you tried this? I am not sure it will be as fluffy…but it will be a fun experiment anyway! Great recipe…thanks for sharing!
Thank you! This recipe looks easy and yummy!
You’re so welcome, hope you enjoy!
I always prefer eating cake without icing because I’m not much for the sweetness that most icings have but this recipe sounds wonderful and will be giving this a try for sure and sounds like a keeper to me.
I’m going have to try this as a filling for my donut holes, etc.
Thank You
Hope you enjoy it, Colleen.
Instructions didn’t classify if cool whip was thawed or not but I’m sure it is. Can’t mix frozen.
Yes, it’s thawed.
I am loving this!!!!!!!!!!!!!!!!!!! It looks fluffy. It’s easy!!!!!!!!!!!!!!!!!! Thank you!!!!!!!!!!!!!!!!!!!
You always make me smile, you’re welcome, enjoy!!
Love this…use for sugar free cake and use 2 boxes 1 Oz sugar free pudding pistachio make at Easter.so light and perfect for diabetic dessert. .
OMG!! This is such an awesome idea!! Like the filling from Nanaimo bars! Too amazing.
Thank you!!!
O. M. G. I am so making this!! I bet I could make a sugar-free version for my dad, too. Pinned!!
Oh for sure, SF would be great! Thanks for sharing Dorothy!
What a great frosting Paula! Love it ! Pinned to try 🙂
Thanks so much, Erin. One of my favorites!
Why have I never thought of this?! I haaaaate making frosting so this is going to make my life so much easier.
So easy and tastes lighter other frosting, hope you love it.
Love this recipe, Paula! A few ingredients, lighter, and fast. That’s my kind of frosting! 🙂
Thank you Blair. I agree light and easy wins every time 🙂