Fluffy Chocolate or Vanilla Cool Whip Frosting
"You could use milk in place of the cream but the texture will differ slightly."
- Ready In:
- 5mins
- Ingredients:
- 4
- Yields:
-
4 cups (approx)
ingredients
- 1 (3 1/2 ounce) package instant chocolate pudding mix or (3 1/2 ounce) package vanilla instant pudding mix
- 3⁄4 cup half-and-half cream (can use full-fat milk)
- 1⁄3 cup confectioners' sugar (or to taste)
- 1 (8 ounce) container cool whip frozen whipped topping (completely thawed)
directions
- In a bowl combine pudding mix (either chocolate or vanilla) with cream and confectioners sugar; mix on low speed until combined and thickened (about 3 minutes).
- Fold in the Cool Whip topping until thoroughly combined.
Questions & Replies
-
What do you use if you can't find cool whip vanilla frosting. I did find a recipe to make it, but just curious what others have used.
Reviews
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Love this recipe - thank you! I made this recipe using all the ingredients -- including full cream. I also measured the cream out and then put it in my freezer for a half hour before making the frosting to make sure it was good and cold. I think that made a difference because it was really thick frosting. -
It tastes great!! I made the chocolate version. The only problem I had was that it was a little thin but other than that great recipe. I think confectioners sugar would have thickened it but I thought it was sweet enough without it.
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KITTENCAL, I have been a fan of your wonderful recipes for the past couple of years...and I am very happy to be the first to rate this one! I really liked the taste (I made the vanilla version), it was light and not too sweet. I followed the directions exactly as provided. The consistency is a bit thin as you frost the cake, but does firm up when the frosted cake has been refriderated. Thanks for the posting!
