Wonderful Whipped Cream Frosting (With Flavor Options)

"I LOVE whipped cream frosting, but it often falls flat and turns runny! this is my solution for stabilized whip cream frosting with lots of different flavor options!!"
photo by PetesNina photo by PetesNina
photo by PetesNina
photo by PetesNina photo by PetesNina
Ready In:
4 cups




  • Chill large bowl and beaters in freezer for at least 30 minutes before use.
  • Beat whipping cream in chilled bowl with chilled beaters, slowly add pudding and powdered sugar, beat until mixture is thick and creamy, but still spreadable.
  • NOTE: This makes A LOT of frosting it's very light and not overly sweet great for cupcakes, layer cakes, and tarts can also be used in trifles (or just eaten with a spoon ;).

Questions & Replies

  1. do you make the pudding first and add it to the heavy cream or do you add the box contents to the cream ?


  1. This frosting is creamy and simply delicious! Add 1 Tbsp mint flavoring, 3 drops of green food coloring for mint frosting. This recipe calls for 4 cups of cream, but if you only have 2 cups of cream and want to half the recipe, there is enough to cover a 13 x 9. Awesome recipe, a new favorite! Thanks for sharing!
  2. Hi I am making 90 cupcakes for a wedding. Not crazy about buttercream recipe. very sweet. I will do the icing day before the wedding. Would this hold up overnight? Thx Sounds very yummy.lol
  3. I made this with chocolate fudge puddng mix -so easy and so good! Thank you! Great recipe.
  4. I'm just sorry there aren't more stars available. This is the easiest & best frosting. Tastes just like the traditional whipped cream frosting but does not get runny! The consistancy just perfect, easy to spread & I even made some pretty swirls in my Easter Cake. I used lemon pudding but the possibilities are endless. As many possibilites as Jello makes pudding. Lol. Thank you Lizzypoo222. You are a genius.
  5. My family LOVES this frosting! I needed a white chocolate whipped cream frosting and was delighted to come across this recipe. It is amazingly simple, incredibly easy to pipe into ribbons and rosettes and most important of all, out of this world delicious. Seriously good stuff. Thanks for posting this recipe. I plan on using this repeatedly in endless variations. Thank you, thank you, thank you. UPDATE I just used made this to use for a birthday cake. I made it with pistachio pudding for filling the cake and white chocolate for the outside. I tinted the white chocolate pink, yellow and blue and used it to make roses. It held up well and came through the decorating tips like a dream. I will post a pic. Every time I use this recipe I like it more!


Hi my name is Elisabeth i'm 19 years old, but don't let my youth fool you i've been cooking for years. I'm currently studying nutrition at the University of Minnesota and plan to attend Culinary School after graduation. I eat very healthy, but I do LOVE to make and enjoy desserts...everything in moderation.
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