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- Important Notes: I recommend only using the brand name Cool Whip. I have tried generic brands of cool whip before and they just don’t work as well. ALSO, be sure the cool whip is not at all frozen. It must be fully thawed or when you go to whip the ingredients together, the consistency will be wrong and won’t stiffen up properly.
- You don’t technically NEED 3 tubs of cool whip to make this frosting BUT I added three and maintained the flavor without it tasting TOO much like pudding. You can technically make this recipe with only 2 tubs but it retains its consistency and shape with 3 (8oz) tubs just fine and I prefer the flavor balance.
Storage Instructions:
- You can absolutely make this frosting a day ahead of time. Just make sure to wrap the bowl securely and store in the refrigerator overnight.
- You can use it right away but I found it very easy to work with cold as well. I would wait to pipe or frost your cupcakes/cake until the day you plan to serve them.
- The frosting will hold it’s shape once it’s been piped if sitting out at room temperature for a party or gathering. It is stabilized and won’t melt but I would store leftovers in the refrigerator.
Reheating Instructions:
- The frosting is best enjoyed cold- no heating or reheating needed!
Other FAQ suggestions:
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What Other Flavor Variations Can I Try?
You can try lots of different flavor variations and try out different Cool Whip frostings of your choice. Just swap the chocolate pudding mix for your choice of flavored pudding mix- it is that easy!
Can I Use this Frosting Instead of Buttercream Frosting?
You totally can! This chocolate Cool Whip frosting actually has less saturated fat as opposed to frosting made using whipping cream, it’s a great alternative to buttercream and store-bought frostings!
What Can I use this Frosting on?
You can use the frosting in lots of ways- to top on your homemade cakes and cupcakes, to use as a layer for your dessert cups, and even as a dip for your fresh fruits.
