Cool Whipped Frosting

Cool Whipped Frosting

447 Reviews 67 Pics
  • Prep

    15 m
  • Ready In

    15 m
shirleyo
Recipe by  shirleyo

“A light and cool topping vaguely resembling Bavarian cream.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

Directions

  1. In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.

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Reviews (447)

Rate This Recipe
KIMBACUB
409

KIMBACUB

Absolutley fantastic and that is coming from a fan of traditional buttercream icing. I thought the taste of this was delicious and even better was the texture. It's like a thicker, stiffer whpped cream. Not as pudding tasting as bavarian cream but not as thin as a whipped cream icing. Perfect for a strawberry shortcake. I used it on the Coconut Cream Cake I from this website and the taste was to die for. My husband brought that cake with this frosting into work and every co-worker asked for the recipe. And the fact that it takes about 2 minutes to make makes it a 10 star recipe in my book. Another reviewer commented that this is "artificial tasting." Let's be honest, if you like cool whip you will LOVE this recipe. If you are expected this to taste like real heavy whipped cream, you are being unrealistic. I love cool whip; it's light, it's not as fattening and this frosting really holds it's shape well. Not runny at all.

naples34102
289

naples34102

Quick? Yes. Easy? Yes. Sets up well and can be used to frost layer cakes? Yes. Artificial tasting? Yes. With the first bite of cake I frosted with this, hubby said, "Cool Whip." I was embarrassed, and only glad I didn't serve this to anyone where I wanted to make an impression. Just substituting 8 oz. of fresh, whipped cream for the Cool Whip would be a vast improvement. There are few instances where there are any acceptable substitutes for fresh ingredients.

Jasmyne246
195

Jasmyne246

This was exactly what I was looking for. No one in my family likes the store bought icings which are way too sweet, and I never had any luck with just using whipped cream as it melts away way too fast. This recipe was just right in between. Not too sweet and held up well on the cake even icing it the day before and leaving it in the fridge over night. I used it for a home made birthday cake for my son's 7th birthday party and all the kids loved it. It tasted delicious. I will definitely use this for all cakes in the future. Thanks!!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 121 cal
  • 6%
  • Fat
  • 6.2 g
  • 10%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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