Comida Kraft
Recipe Box

Fluffy Pudding Frosting

(100) 83 Reviews
Prep Time
Total Time

4-1/2 cups or 36 servings, about 2 Tbsp. each

Whip up this smooth frosting with a delicious airy consistency that takes just 5 minutes to prep. It's the homemade frosting for your cakes and cupcakes.

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What You Need

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Make It

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  • Beat pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP.
  • Spread onto cupcakes immediately or store frosting covered in refrigerator up to 24 hours.


Prepare using JELL-O Vanilla Instant Pudding.

How to Frost a Cake

Use 2-1/4 cups frosting to frost a 2-layer (9-inch) cake or a 13x9-inch cake.

Make Ahead

Frosted cupcakes or cake can be made ahead and stored in refrigerator up to 2 days.


  • 4-1/2 cups or 36 servings, about 2 Tbsp. each

Nutritional Information

Serving Size 4-1/2 cups or 36 servings, about 2 Tbsp. each
Calories 35
Total fat 1.5g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 50mg
Carbohydrate 6g
Dietary fiber 0g
Sugars 4g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Evilaydenn |

    Love this recipe! It turned out fantastic. I used heavy whipping ***** instead of milk since I had it on hand. This frosting is the best because it's not overly sweet like most buttercreams or anything that you buy in the store, and there's no need for a mixer, or even a whisk.. I just used a fork. Will definitely be ****** this whenever I need frosting!

  • skthom |

    I have made this many times and it always turns out really great. Light and fluffy, and everyone loves it. Works with many other pudding flavors. Not sure how people are managing to make this runny.

  • Shellymari |

    This is a great recipe and for those of you finding the recipe coming out runny, you aren't using INSTANT pudding. It HAS to be instant or it won't thicken. If you find yourself in a predicament and you don't have the instant pudding and only have the cook and serve, you can microwave it in the microwave for 2 minutes, then stir and microwave for another 2 minutes and stir, then refrigerate until cool and then fold in the cool whip.

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