Whipped Topping and Pudding Frosting
A light, fluffy frosting made by folding thawed whipped topping into vanilla pudding and powdered sugar.
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Sifter
Ingredients
Main Ingredients
- 1 package instant vanilla pudding mix 3.4 ounces
- 1 cup powdered sugar sifted
- ½ cup cold whole milk
- 1 tsp vanilla extract
- 1 container frozen whipped topping 8 ounces, thawed in the refrigerator
Instructions
Cooking
- Whisk. Beat the pudding mix, powdered sugar, and milk for 2 minutes until thick, then rest 5 minutes.
- Fold. Fold in the vanilla and thawed whipped topping until no streaks remain.
- Frost. Spread or pipe onto cooled cakes or cupcakes, or chill 15 minutes for firmer peaks.
- Chill. Refrigerate frosted desserts until serving.
Notes
Substitutions: Chocolate or butterscotch pudding mix can replace vanilla. Whipped heavy cream can replace the whipped topping.
Tips: Sift the powdered sugar, thaw the topping in the refrigerator, and fold gently to keep the frosting light.
Storage: Refrigerate for up to 3 days. Do not leave at room temperature for more than 2 hours.