Description
This frosting is light, fluffy, and adds a creamy touch to cakes, especially poke cakes. It’s easy to make and doesn’t require any baking! You can adjust the consistency by adding more Cool Whip for a fluffier texture or less for a denser finish.
Ingredients
Scale
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 (8 oz) tub Cool Whip (thawed)
- 1 tsp vanilla extract (optional, for extra flavor)
Instructions
- In a mixing bowl, combine the instant vanilla pudding mix and cold milk.
- Whisk the mixture for about 2 minutes until it thickens.
- Gently fold in the Cool Whip until smooth and well combined.
- Add vanilla extract if desired and stir to incorporate.
- Spread the frosting on your cooled cake (or refrigerate for 30 minutes to firm up before using).
- Store any leftover frosting in the refrigerator.
Notes
- If you prefer a thicker frosting, you can reduce the amount of milk or add more pudding mix.
- The frosting can be made ahead of time and stored in the fridge for up to 1-2 days. Just be sure to cover it tightly to prevent it from drying out.
- For a different flavor, you can use a different instant pudding mix, such as chocolate, butterscotch, or cheesecake.
- If the frosting becomes too thick after refrigeration, simply stir in a small amount of milk to loosen it up before spreading on your cake.
- For a more indulgent topping, you can fold in mini chocolate chips, crushed cookies, or fresh fruit before applying it to your cake.
- Prep Time: 5 min
- Cook Time: 0 min