4 Ingredient Cool Whip Frosting

If you want a frosting that’s sweet, fluffy, and never too heavy, this Cool Whip Frosting is the easiest one you’ll ever make.It mixes together in minutes and tastes like a cross between whipped cream and pudding — soft, creamy, and perfect for cakes, cupcakes, brownies, dessert bars, and holiday treats.

My favorite part?
You don’t need butter, powdered sugar, or a mixer full of ingredients. Just a few simple steps and you get a frosting that looks homemade without any fuss.

What You’ll Need

1 (3.4 oz) package instant vanilla pudding mix
1 cup milk (see notes below — half & half or heavy cream also work!)
1 tsp vanilla extract
1 (8 oz) tub Cool Whip, thawed

Does Heavy Cream Make It Better?

Short answer: YES — if you want a thicker, sturdier frosting.

Here’s what changes depending on what liquid you use:

Milk (the original recipe)

✔ Soft, fluffy, very light
✔ Easiest to spread
✔ Best for sheet cakes, poke cakes, or a soft frosting look
✘ Least stable at room temp

Half & Half

✔ Slightly thicker than milk
✔ Holds shape better for piping
✔ Still light and fluffy
✘ Needs refrigeration after frosting

Heavy Cream

✔ Thickest and most stable
✔ Best for piping swirls, borders, and layered cakes
✔ Helps the frosting hold up longer on warm days
✘ Slightly richer (but in a good way)

If you’re making a layer cake or want more structure, heavy cream is the best swap.
For cupcakes or a soft, cloud-like topping, milk or half & half works perfectly.

How to Make Cool Whip Frosting

Whisk the pudding mix and milk (or half & half/heavy cream) in a bowl until it begins to thicken.

Add the vanilla extract and stir to combine.

Fold in the Cool Whip gently using a spatula. Continue folding until the mixture is smooth, fluffy, and fully blended.

Chill for 15–20 minutes if you want a thicker, pipeable frosting.

Use immediately to frost cakes, cupcakes, brownies, or dessert bars.

Store any leftovers in the refrigerator for up to 3 days.

Tips for the Best Texture

✔ Use cold milk/cream so the pudding sets quickly
✔ Don’t over-mix — fold until just combined
✔ Chill before frosting if you want clean, smooth swirls
✔ Store in the fridge, covered, for up to 3 days