February 6, 2013
Cool Whip Frosting
Ingredients (printable recipe)
1 cup milk
1 (3 1/2 ounce) package instant pudding mix, any flavor
1/4 cup powdered sugar (granulated sugar will work, too)
8 ounces Cool Whip
1. Pour milk into bowl add pudding mix and sugar.
2. Beat with a wire whisk for 2 minutes.
3. Gently fold in Cool Whip.
4. Frost cake or cupcakes and store in the refrigerator for up to 2 days.
Adapted from Food.com and Kraft
Fluffy, light, sweet and lemon-y (I used lemon pudding). What I really like about this recipe is that you can change the flavor to match the kind of cake you make. Use cheesecake pudding for a carrot cake or chocolate pudding with a chocolate cake or butterscotch pudding with a yellow cake. You get the idea.
I also like that Cool Whip Frosting is lighter than traditional frosting and it only takes five minutes to make! I have nothing against traditional Buttercream frosting. It's just nice to have a quicker and lighter option.
Other recipes you might like:
Buttercream and Chocolate Buttercream Icing
Chocolate Velvet Cupcakes with Cream Cheese Icing
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