Pudding Mix Frosting (Just 3 Ingredients!)
Whip up this 3-ingredient pudding mix frosting in 5 minutes — no Cool Whip, no powdered sugar. Light, fluffy, and perfect for cakes or fillings.
The other day, I was sitting around my kitchen table with two friends when one of them casually mentioned she had the BEST, EASIEST frosting recipe to share.
She described it in such great detail that I decided to try it out from memory the very next day! I found it to be exactly as she described – easy, and so delicious, “It tastes like mousse”, she said.
This instant pudding mix frosting is quick, light, and incredibly easy to work with. It spreads beautifully, and can be made the day before and refrigerated. I used vanilla pudding, but the recipe works with any flavor. My kids and grandson who were visiting this past weekend all gave it a seal of approval!
Ingredients You’ll Need for Pudding Mix Frosting
Refer to the printable recipe card for exact measurements and instructions.
- Instant pudding powder
- Whipping cream
- Milk
Instant Pudding Frosting or Filling
Instant pudding mix frosting made with real whipping cream—no Cool Whip, no powdered sugar. A simple 3-ingredient recipe that whips up light, creamy, and perfect for cakes.
Ingredients
- 1 small box Instant pudding mix (must be instant, not cook-and-serve)
- 1 cup Heavy whipping cream
- 1 cup milk (I used 2%)
Instructions
- For best results, chill your mixing bowl and whisk attachment ahead of time. I place mine in the freezer until cold.
- When ready to make the frosting, add the instant pudding mix powder, whipping cream, and milk to the chilled bowl.
- Using an electric mixer with the whisk attachment, start mixing on low speed to combine the ingredients.
- Gradually increase the speed to high. You may want to drape a dish towel over the bowl to prevent splashing.
- Continue mixing until the frosting thickens. You’ll see lines forming in the frosting as the beaters move through it.
- When you lift the whisk, the frosting should hold soft peaks and be thick enough to spread easily.
- Use immediately or refrigerate until ready to frost your cake.
Notes
I found this was just the right amount of frosting to frost a 2 layer cake that was 9 inches round.
You can use any flavor of instant pudding mix for this recipe.
Watch me make & spread this pudding mix frosting
Step by step instructions for this vanilla pudding frosting
Start with a cold bowl. This is the one step I never skip. Pop your mixing bowl and whisk attachment in the freezer for a few minutes before you start. Cold tools help the cream whip up faster and give you a thicker, fluffier frosting.
Add everything at once. Pour the instant pudding mix, whipping cream (heavy cream) and milk into your chilled bowl. There’s no need to whip the cream first or mix anything separately, which is what makes this whipped cream frosting so easy.
Begin low, then go high. Start your mixer on low just until the pudding powder is mixed in. Then slowly turn it up to high. If your mixer likes to splatter, drape a clean tea towel over the bowl while it whips.
Watch for the lines. In just a few minutes, you’ll see the frosting start to thicken, and the whisk will leave lines behind as it moves. When you lift the whisk and the frosting holds soft peaks, it’s ready. Stop there so it stays light and creamy.
Frost or chill. Spread it on your cake or cupcakes right away, or cover the bowl and tuck it in the fridge until you’re ready. It firms up a little as it chills, which makes spreading even easier.
Tips for Success
- Chill the bowl and beaters first – this helps the frosting whip faster and thicken better.
- Use an icing spatula for smooth, easy spreading on cakes and cupcakes.
- This frosting can be made with any flavor of instant pudding mix.
- The texture is light and fluffy, almost mousse-like, and not overly sweet.
- This light and fluffy icing can also be used as a filling in a layer cake, or served in bowls as mousse!
- It can be made the night before and stored in the refrigerator—perfect for stress-free baking.
Pudding Mix Frosting FAQ
Can I make pudding frosting without Cool Whip?
Yes! This recipe doesn’t use any Cool Whip at all. Real whipping cream and instant pudding mix whip together into a light, fluffy frosting that tastes homemade because it is.
Can I use heavy cream instead of whipping cream?
Absolutely. Heavy cream and whipping cream both work well here. Just make sure it’s well chilled before you start.
Does pudding frosting need to be refrigerated?
Yes. Because it’s made with cream and milk, keep any cake frosted with it in the fridge. I would recommend eating it within 1 or 2 days.
Can I make it ahead?
Yes, and it’s one of my favourite things about it. You can whip it up the night before, cover it, and keep it in the fridge until you’re ready to frost.
Can I use any flavour of pudding?
Any flavour of instant pudding works. I used vanilla, but chocolate, butterscotch, banana cream or pistachio would all be delicious. Just don’t use cook-and-serve pudding, because it won’t set up.
Is it stiff enough to pipe?
Hmm…I didn’t try piping it myself, but I wouldn’t necessarily consider this a “piping frosting” recipe. It’s more light and fluffy than piping requires.
Why is my pudding frosting runny?
It usually needs a little more whipping, so keep mixing until the whisk leaves lines and the frosting holds its shape. A warm bowl or cook-and-serve pudding can also keep it from thickening.
How much does this recipe make?
One batch frosts a two-layer, 9-inch round cake.
Other Frosting Recipes
- Buttercream icing for our family favorite vanilla cake for birthdays
- Icing with fresh strawberries
- Sugar Cookie Frosting
- The easiest way to frost cupcakes
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Wow, the texture of this frosting looks incredibly velvety and stable! What I love most about this idea is how easy it is to customize you could use chocolate, cheesecake, or even lemon pudding mix to completely change up the flavor profile of a cake. It looks so rich without being heavy. I can’t wait to try this on a batch of cupcakes this weekend!
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