Whipped Pudding Frosting
There’s something magical about that perfect swirl of frosting on a cupcake—or the satisfying layer spread generously across a cake. Whether you’re baking for a birthday, a bake sale, or just because it’s Tuesday, frosting is what takes a treat from good to unforgettable. But not all frostings are created equal.
This whipped pudding frosting is light, creamy, and just sweet enough to keep you coming back for another spoonful (or three). It’s the secret weapon your dessert routine has been missing.
I first discovered this dreamy topping during a family gathering. My aunt, known for her legendary desserts, topped her chocolate sheet cake with this cloud-like frosting. The first bite? Life-changing. It was so airy and luscious, not too sweet, and had just the right touch of vanilla. She winked and called it “cheater’s buttercream.” The best part? It took her only minutes to whip up.
Now, I keep this recipe in my back pocket for any occasion—a spontaneous baking spree, a friend’s birthday, or when my sweet tooth won’t let me rest. If you’re looking for an easy frosting that tastes like you spent hours making it, this whipped pudding frosting will be your new go-to.
Why You’ll Love This Whipped Pudding Frosting
- ✅ Ridiculously Easy to Make – No stove, no fancy mixers, just a bowl and a spoon.
- ✅ Customizable Flavors – Swap the vanilla pudding for chocolate, cheesecake, or pistachio to mix things up.
- ✅ Perfect Texture – Light, airy, and creamy—never too heavy or cloying.
- ✅ Pairs with Everything – Cakes, cupcakes, cookies, fruit, graham crackers… or straight from the bowl.
- ✅ Crowd Favorite – Kids love it, adults ask for the recipe. It’s a win all around.
Ingredients You’ll Need
Before we dive in, here’s your short and sweet ingredient list. Most of these are pantry staples, making this frosting even more convenient when the craving hits.
🛒 What You’ll Need:
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 tablespoons powdered sugar
- ½ cup cold milk
- 1 teaspoon vanilla extract
- 1 tub (8 oz) Cool Whip, thawed
Yield: Frosts about 12 cupcakes or one 9×13 cake
