Whipped Cream Frosting is the perfect alternative for buttercream when you’re looking for something light, creamy, super smooth and not-so-rich!Jump to Recipe
My sister-in-law Krista and I met while we were both at Iowa State University studying food science. Once my brother met her, it didn’t take long to realize that she’d be in my life long after college graduation!
It’s fun to have someone in the family who can chat food ingredients and reasons why recipes may or may not work. We love chat about the science behind food and trying new food combinations, but at the end of the day, we’re busy parents who need simple easy recipes 99% of the time!
This Whipped Cream Frosting with pudding mix recipe is one that Krista introduced me to a couple years ago. Her family has been using this frosting recipe for birthday cakes for years and years! I love its fluffiness, flavor and how easy it is to make and thought all of you would love it, too!!
What do you need to make Whipped Cream Frosting?
- Instant Pudding Mix – There are a few different flavor options you can use. My favorite to use is the white chocolate pudding mix, however it seems to be difficult to find these days. My next favorite is the cheesecake flavor as it keeps the frosting nice and white. Vanilla and french vanilla will also work, however they will give the frosting a slightly more yellowish tint, but will taste delish! You will want to make sure you have the 3.4 oz (4-serving) box, not the larger 6-8 serving box.
- Powdered Sugar – The recipe calls for 1/2 cup of powdered sugar. This gives the frosting some sweetness and thickens the frosting a bit as well.
- Milk – You will need 1 cup of cold milk (Skim, 1%, 2% or whole will work).
- Whipped Topping – One 8 oz tub of whipped topping will be folded into the frosting in the last step. Be sure to have it completely thawed out before adding.
- Food Coloring (Optional) – You certainly don’t need to color the frosting, but if you want to, you certainly can! I prefer to use gel coloring as it doesn’t thin out the frosting like a large amount of liquid coloring would. However, a few drips of liquid coloring won’t hurt it one bit!
How do you make Whipped Cream Frosting?
Making Whipped Cream Frosting is truly super easy. Unlike a smooth and creamy buttercream frosting, no electric mixer is required! (Woooohoo!)
First, you’ll want to make sure your tub of whipped topping is completely thawed out. Gather the rest of your ingredients and food coloring, if you plan to use it.
In a large bowl, you’ll use a whisk to combine the pudding mix, powdered sugar and milk. Then, you’ll let it set for about 5 minutes to let the mixture thicken.
Next, you’ll fold in the whipped topping and food coloring with a rubber spatula and frost your cake/cupcakes!
How much frosting does this recipe make?
This recipe makes about 4 cups of frosting. I use the entire recipe to top a 9×13 cake. Because it’s not a really rich frosting (like a buttercream), I like a pretty thick layer! 🙂 The recipe could also frost 24 cupcakes or a 9″ round layer cake.
Can I use this frosting to pipe words on a cake?
This frosting is very stable, however, it’s not as thick and sturdy as a decorators frosting or buttercream. Therefore, you can do simple decorations with it, but I wouldn’t recommend doing any intricate piping.
How do you make a box mix taste like a bakery cake?
A box of white cake mix is the perfect start of a delicious cake. Adding a few ingredients can take it from “good” to absolutely deeeeelish!! Here’s the recipe I like to follow (it’s often called White Almond Sour Cream Cake or WASC Cake):
Here’s what you’ll need:
- Boxed white cake mix
- 1 c flour
- 1 c sugar
- 1/2 tsp salt
- 1 1/3 c water
- 8 oz sour cream
- 2 tbsp vegetable oil
- 1 tsp almond extract (optional)
- 1 tsp vanilla extract
- 4 egg whites
In a large bowl, stir together the dry ingredients – cake mix, flour, sugar and salt. Then pour in the water, sour cream, oil, extracts and egg whites and beat for 2-3 minutes with an electric or stand mixer. Pour the batter into greased and flour pans* and bake at 325F for 25 minutes or until a toothpick comes out mostly clean. Let the cake cool before frosting.
*This cake recipe will make a 9×13 cake PLUS 6-8 cupcakes.
Cake recipes you might like…
Twinkie Cake – This cake starts off with a cake mix and has a creamy, silky smooth filling, just like the Twinkies you ate growing up!
Homemade Chocolate Layer Cake – If you’re looking for a moist chocolate-y layer cake, this one is for you! It’s rich and decadent with the most delicious chocolate buttercream.
Berry Cheesecake Poke Cake – Looking for something a little different? This poke cake is a guaranteed crowd-pleaser!!
Whipped Cream Frosting
- 1 – 3.4 oz box instant pudding mix (vanilla, cheesecake, or white chocolate flavor)
- 1/2 c powdered sugar
- 1 c cold milk
- 1 – 8 oz container whipped topping thawed
- food coloring optional
- In a large bowl, whisk together the pudding mix, powdered sugar and milk for about 1 minute.
- Let the mixture set for 5 minutes to thicken.
- Fold in the thawed whipped topping (and optional food coloring) with a rubber spatula.
- Frost the cake or cupcakes.
- Refrigerate leftovers.
Recipe added to the Weekend Potluck.