The Best Whipped Cream Frosting
Our Best Whipped Cream Frosting is creamy, delicious, and tastes just like Whipped Cream. Perfect for when you need a frosting a little lighter than buttercream.
Sometimes you need a frosting that is a little lighter than regular buttercream frosting, at those times you should try our Best Whipped Cream Frosting. It is light and airy and delicious and tastes just like Whipped Cream. But unlike regular Whipped Cream, this frosting holds its shape, lasts for days, and can be used to frost both cake and cupcakes. It would be great on any dessert that calls for frosting, a chocolate cupcake, or a strawberry angel food cake. It’s officially one of Two Sisters Crafting Top 5 Favorite Frostings and you definitely will want to add this frosting recipe to your repertoire.
How to Make
Step 1: For best results, put the bowl (stainless steel is the best but glass will work too) you will be using to make the frosting in the freezer for at least an hour prior to making the frosting. Add the heavy whipping cream to the cold bowl.
Step 2: Add the powdered sugar. Start on low and whip using the whisk attachment just until the sugar is incorporated (about 20 seconds.)
Step 3: Then kick the mixer up to high and continue to mix until soft peaks form (about another minute.)
Step 4: Add the White Chocolate Pudding mix. Lower to a slow speed and continue to mix the whipping cream and the pudding. (A note about the pudding: We used White Chocolate Pudding Mix so the frosting would stay white and whipped cream-like but you can also use Vanilla Pudding or Cheesecake Pudding.). Different brands have different-sized “small” boxes. If it is in the range of 3.4 oz. to 3.9 oz. you will be fine)
Step 5: When the frosting starts to come together, stop the mixer and scrape down the sides. Also, check to make sure the pudding hasn’t clumped on the bottom of the bowl. Fold the mixture a couple of times with a spoon to make sure you have all the pudding mix off the bottom of the bowl.
Step 6: Turn the mixer back on for just a few revolutions. DO NOT OVER MIX or you will end up with a frosting with more of a pudding consistency. It will still taste great but it will lose some of the airiness! If the frosting gets too thick add a little bit of milk 1 teaspoon at a time. This is what your Whipped Cream Frosting should look like, light and fluffy. When you first taste it might be a little grainy from the pudding mix. That will disappear as the pudding dissolves fully.
How to Serve
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough The Best Whipped Cream Frosting to cover a 9″ x 13″ sheet cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag as we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl. If you are frosting a layered cake, you will probably need two batches of frosting.
Other Frosting Recipes You Will Love
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The Best Whipped Cream Frosting
Our Best Whipped Cream Frosting is creamy, delicious and tastes just like Whipped Cream. Perfect for when you need a frosting a little lighter than buttercream.
Ingredients
- 2 cups (1 pint) Heavy Whipping Cream
- 1 Small Box (3.3 oz.) White Chocolate Instant Pudding Mix
- 1/3 cup of Powdered Sugar
Instructions
- For best results, put the bowl (stainless steel is the best but glass will work too) you will be using to make the frosting in the freezer for at least an hour prior to making the frosting. Add the heavy whipping cream to the cold bowl.
- Add the powdered sugar. Start on low and whip using the whisk attachment just until the sugar is incorporated (about 20 seconds.) Then kick the mixer up to high and continue to mix until soft peaks form (about another minute.)
- Add the White Chocolate Pudding mix. Lower to a slow speed and continue to mix the whipping cream and the pudding. (A note about the pudding: We used White Chocolate Pudding Mix so the frosting would stay white and whipped cream-like but you can also use Vanilla Pudding or Cheesecake Pudding.)
- When the frosting starts to come together, stop the mixer and scrape down the sides. Also, check to make sure the pudding hasn’t clumped on the bottom of the bowl. Fold the mixture a couple of times with a spoon to make sure you have all the pudding mix off the bottom of the bowl.
- Turn the mixer back on for just a few revolutions. DO NOT OVER MIX or you will end up with a frosting with more of a pudding consistency. It will still taste great but it will lose some of the airiness! If the frosting gets too thick add a little bit of milk 1 teaspoon at a time.
Notes
About the Pudding Mix: Different brands have different sized "small" boxes. If your pudding is in the range of 3.4 oz. to 3.9 oz. you will be fine)
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
I have been making this frosting for at least five or six years now. The only thing I do differently is I only use a quarter cup of powdered sugar. It is so versatile, I change up the puddings and add a teaspoon of a flavored extract too. This is my go to frosting, so yummy and it holds up well.
Just made this for a birthday cake and not only is it delicious and not too sweet, it piped beautifully. I used vanilla pudding mix and added 1/2 tsp vanilla extract to boost the vanilla and cover any artificial flavor. I make giant cakes, so I tripled the frosting recipe for my 3 layer cake, using one small box and one large box of pudding mix, then 1.5 tsp vanilla extract added at the same time as the pudding mix. I’ll never go back to buttercream again.
This frosting is delicious, holds up nicely, and is not to sweet. I added chopped Oreos for a cookies ‘n cream frosting for my son’s birthday. I knew I wanted the white chocolate pudding mix, but literally couldn’t find it in any stores, except for the sugar free version, which I did not want. So, I resorted to ordering a 6-pack from Amazon and used 2 of them. Fortunately, the best buy date is almost 2 years from now, so I can use the extra boxes in the future!
SO. FLIPPIN. TASTY!
Your recipe was SPOT-ON for the exact cake topping/frosting my Husband loves! Your directions were very easy for me to follow; no problems! THANK YOU!!!
I made this frosting last night for my daycare kiddos. It was so simple and easy. The frosting turned out silky smooth and is not very sweet. They was a huge hit with the kiddos.
This recipe is amazing!! I made it today for my daughters birthday party, the gel food coloring mixes nicely with this frosting. My daughter who turned 4 today, likes to lick the spoon when I’m finished, and every-time she took a bite, she said mmmmm….. momma this is so good. Super easy to whip as well. Much tastier than any store bought frosting. I’m not big on frosting, but this one, I can sit and eat the whole batch. Definitely printing this off and keeping in my recipe book.
Wanted to pop in to say I just made this for the first time, and this recipe is a definite winner! Especially with the coconut cream flavored pudding I used. The flavor is subtle but wonderful, and the texture is exactly what I was hoping for. Thank you!
I think it important to note… this is definitely not a frosting. More like flavored whip cream. This isn’t a criticism. I love this recipe. Light, airy, delicious. Fabulous. But if you are looking for frosting, this isn’t that. Thanks for the recipe. Thoroughly enjoyed.
I’ve been making birthday cakes for my twin grandchildren since they were two and now they are nine. Last year I started testing recipes. Every one was too sweet until I came across yours and I don’t need to look any further. Love the taste and texture and will be making this for ever. Thank you so much!
I made a cherry cake with lime curd in the middle as a filling and pulled some of the whipped cream out and folded some cherry preserves into it to go on top of the lime curd. Put lime zest in the whipped cream and it was amazing. Great recipe!
Unbelievably good and SOOOO easy. Used this on a vanilla cake for my parents 65th wedding anniversary. Decorated as a semi-naked cake with frosted berries and it was superb. Everyone commented on how flavorful and light the frosting (whipped cream) was. I used Jello brand white chocolate instant pudding and it was delicious. I could have eaten the bowl of batter. I will now try with lemon and other flavors. Wondering if you can add liquor to it for flavor? Boy was this good and it’ll be fun to experiment with flavors. Thank you for a fantastic alternative to butter cream. Only issue was I had a four layer cake and the whipped cream pretty much compressed between layers even with fruit folded in. It pushed to the edges. I might use butter cream in the layers next time just for stability and keep this for the top layer and frosting. Definitely will use for cupcakes every time. Took a chance on a big celebration to combine this with a cake recipe I never made and it all turned out beautifully.
This is the best frosting ever! I have been using it for six years and it’s still my go to for every birthday party I do. My son prefers my cupcakes to any store bought cupcake or handmade cake from others YUMMY. I like how light it is with a perfect creamy sweetness.
Excellent recipe! I have made this recipe numerous times, and it always turns out great! I have tried it with different pudding mixes depending on what dessert I was making. I have tried vanilla, lemon and Sonic strawberry pudding mixes – all worked really well. This recipe works for desserts so much better than sickening sweet buttercream frostings, IMHO. Thank you for the fantastic recipe. It is a keeper!
This is my favorite and ONLY go-to recipe for Whipped Cream frosting– cakes, cupcakes, plain, decorated — vanilla, chocolate, lemon– I have used it with every kind of flavoring and color (I only ever use gel coloring) it never gets left behind, pipes beautifully, and holds up perfectly. THANK YOU!!
Wow best frosting ever!!!! So impressed. Mine was thick, should have added more liquid. I used godiva white chocolate pudding. Yummmm
This is the perfect frosting if you don’t like super sweet, heavy frostings. I originally tried to make a frosting that combined a buttercream and whipped cream. It tasted great but was so rich and dense it set up in the fridge like butter.
I made several rookie mistakes: I whipped it too long before adding the pudding, I added the food coloring too late. It definitely was thicker than it should have been but it still tasted fantastic. It piped onto my cakes really easily and didn’t overwhelm the very light, fluffy sponge.
I made this using monkfruit powdered sweetener and sugar free vanilla pudding mix and it was great! I’m a novice at whipping cream but I never got stiff peaks (like eggs form them) but it piped nicely from a bag and the kids approved too!
This really is amazing frosting. A few tips… once you add the pudding, don’t fret. The first time I made it, once the pudding gelled, I panicked, stopped, and used the frosting as is. It was still pretty good. But the second and third times I made it, I went ahead and whipped it further after adding the pudding and it came together. And then I added milk. I highly recommend adding a few teaspoons or a bit more of milk. And keep whipping. It makes it creamier and more spreadable. Don’t let instruction #6 about setting up fast scare you. It is OK, keep whipping, add a bit of milk, and you will have an amazing frosting.
Literally the best frosting ever !!!! It’s so light and definitely works well for piping ! This is my new go to recipe !!
The only type of White chocolate pudding I can regularly find in a store anymore is the sugar free Jello variety. Is it even remotely possible to use this in some way? Like add sugar or something? The white chocolate flavor is the only one that ever made this icing white. This has been my go to whipped icing for years and I’ve tried it with several other pudding flavors, but my favorite was the white chocolate which just seemed to have vanished.
I literally never write reviews but OH MY GOSH!!! THIS IS THE BEST FROSTING EVER! Everytime I make cupcakes I use this exact recipe. EVERYONE loves it! Please do yourself a favor and try this great recipe. Holy Grail.
This has become my “go-to” frosting! I’ve made it several times in the last few months and it’s delicious!! Everybody LOVES it!
I made this to go on a homemade Momofuku Milk Bar Birthday Cake and it was delightful! I used a vanilla flavored instant pudding and it worked wonderfully. I will be using this recipe in the future- it would also be great with a chocolate pudding on any other type of cake. It’s not too sweet (I did just slightly less than the suggested sugar) and isn’t as sickeningly rich as a buttercream (so you can eat many spoonfuls of it as you go). Thank you!
I don’t usually write comments, but this frosting… OMG. I made this for my dads birthday last night and wow it was so delicious. My whole family LOVED IT. I’m so glad I found this recipe because I’m definitely using it from now on. 10/10. Love it
Tried a few other frosting recipes, but nothing compares to this one! So good! Love that it’s fluffy and not too sweet.
I don’t normally comment on recipes but I just had to say this is literally the BEST whipped frosting recipe out there. The addition of the white chocolate jello stabilizes the frosting so it doesn’t melt, like at all! It’s fantastic! I topped some pecan chocolate chocolate chip cupcakes with this recipe but I modified it a bit for halloween: I added food coloring (yellow and red because I didn’t have any orange coloring) so it was bright orange to contrast the chocolate cake, but also folded in about a quarter can of pumpkin and it tasted so delicious. I wanted to eat JUST the icing it was that good. Haha
How to stabilize whipped cream w/ Agar-Agar
Using Agar-Agar for Whipped Cream: For frostings/toppings/fillings that will stay firm & will not separate, add 2 T. sifted confectioners’ sugar & 1 t. Agar-Agar powder to 1 c. whipping cream that’s almost whipped. Continue whipping til stiff peaks form. Add flavoring as desired.
Agar-Agar is several times stronger, as a gelling agent, than gelatin.
Vegans prefer Agar-Agar as it’s plant-based, vs. gelatin which is an animal product.
Will it be ok to use a regular mixer for this? I don’t have a stand mixer with the whisk attachment.
Sure, a regular mixer will work fine.
This is the easiest and absolute best whipped cream frosting I have ever made! It turned out great for piping on a cake and was delicious!
I only had to add about 3/4 package of pudding. Couldn’t find white chocolate so I used vanilla. Thanks
Love this reciepe. It was great on brownie cake cupcakes
This frosting is to die for! It turned out perfectly! I definitely chilled a metal bowl and it whipped to a beautiful form for piping.. Thanks for sharing this recipe 🙂
Can this be used in a candy cane log cake
Hi Olive yes it could.
I would give this recipe 10 Stars, if I could !!!!
I Googled best whipped cream frosting recipes 1 & 1/2 years ago, this is seriously the only recipe that matters!!! I am a DieHard home Baker and bake very frequent. I have made this recipe with White chocolate, vanilla, and regular chocolate pudding mixes. Of the dozens of times I have made it, All have been awesome!!!
People love it because it’s not “too sweet” & has great flavor. I HIGHLY recommend !#
Thanks Amy Lynn!
Can the white chocolate pudding be substiuted??
Sure. Any pudding flavor will work.
I make cakes on the side for friends and family. Several people ask me for a whip cream icing since its not overly sweet. I have always stayed away from it because I worry if it will hold up. This recipe is amazing !!! I use it for pull apart cupcake cakes and it works beautifully. It colors well for decoration to. I did have a few people pick up on the pudding taste so I cut back a little. Thank you so much for a great recipe. Your site is my new go to for ideas and recipes. Bravo!!
Thanks, Billie!!
I tried this recipe but the frosting texture felt like custard and not whipped like frosting. What could i have done wrong?
Hi Annabel, it might have been one of two things: (1) you over mixed the frosting. Once the pudding gets incorporated, you should stop mixing, or (2) if you made it too far ahead of time, the airiness goes away.
Does this icing smooth well? I’m needing to make a wrench but have never made a whipped frosting, buttercream is my weapon of choice but it’s been requested.
No, it’s very hard to get it to look smooth.
If you let your metal frosting knife sit in a cup of hot water for a few seconds, then wipe off the excess water, then smooth the frosting, it works well. That’s a trick to use for smoothing and removing air bubbles out of buttercream frosting that works well with this delicious frosting!
This was absolutely amazing!! The flavor was perfect! This is definitely my new favorite whipped cream for my cheese cakes. Thank you
Can I make this ahead of time / and freeze the cake with it frosted ? Or can I refrigerate until I defrost the cake and use it then ? How long can the frosting stay at from temp?
This frosting tastes best when it is frosted just after it has been made. It can be refrigerated. It keeps its shape and doesn’t separate but it looses some of it’s light and airy feel in the refrigerator.
Hi, I am using this recipe for my daughter’s birthday after my step-mother used it over Fourth of July. It was the perfect flavor and sweetness, so Of course I asked her for the recipe. My question is whether it is safe to add flavoring extract to this icing? And when I should add it? I know whipped icings can be sensitive. My daughter wants mint chocolate cupcakes (chocolate cupcakes w/ mint flavored icing), so I was going to add mint extract.
I would add the mint flavoring at the beginning to the heavy whipping cream. It would be too hard to add it later.
This is the ONLY frosting i use now. I have tried lemon, white chocolate, vanilla and used pureed strawberries that i condensed and cooled. I am going to make chocolate fudge tomorrow on a chocolate cake. I’m so glad i found your recipe and it truly is the BEST!
How long can I keep prepared leftover frosting in the fridge?
It will last for a few days in the refrigerator.
Love this recipe !!!! Husband doesn’t like cream cheese like in other recipes I’ve seen so this recipe is great he loved it I also tried it with chocolate pudding mix it was delicious
Can you color whipped cream frosting mermaid colors
You can add the food coloring to the whipping cream and then make the frosting.
Hi, I was wondering if this frosting would be good to decorate a unicorn cake for my 1 year old niece? I would use it as a filling between layers and outside as well as to pipe flowers. Will the frosting hold it’s shape? I will be traveling for about 2 hours with the cake in my car. Thanks! LOVE your site!! 🙂
Hi Jenny! We are so glad you like our site!! The Whipped Cream frosting is probably not the best option since you will be traveling. Especially in the summer. Because it is mostly whipped cream, it really needs to be refrigerated until a hour or so before you serve it.
I’m in Canada and used a small box of Jello vanilla instant pudding mix (102 g = approx 3.6 oz). I did not add the icing sugar as I don’t like terribly sweet frosting.
I added the pudding mix 1 tbsp at a time and it thickened up very quickly and had a grainy texture. I ended up adding 4 tbsp table cream to loosen it up and the graininess disappeared and left it a wonderfully thick and fluffy texture to frost with. I ended up with just enough to frost a two layer 8″ cake.
It does taste a lot like vanilla pudding, more a filling than frosting but still good. It would be amazing in eclairs.
I will endeavour to find white chocolate pudding mix and try again, but so far only a low fat version sweetened with aspartame (bleh) was available in my grocery stores.
I found a DIY vanilla pudding mix online. I didn’t add the vanilla flavoring to the mix so I could have a more subtle whipped cream taste in this recipe. My husband loved it more than the original recipe with white chocolate pudding. The pudding recipe called for regular sugar which I thought gave it a grainy taste. When I have time I’m going to try and substitute powder sugar in the pudding and see how that tastes. Good luck!
Could you share the link for the DIY pudding mix you used? I don’t use pudding mixes and would love to have something from scratch to make this frosting recipe.
Can I use this recipe for a drip cake?
Unfortunately I don’t think it is strong enough to hold up to that.
Has anyone tried food coloring with this recipe? I need to make 3 different colours for a party and wonder if adding food coloring would mess it up?
You can add the food coloring to the whipping cream before you start mixing it. It takes the color fine.
I hope this hasn’t been answered already – will this icing withstand being set out about 4 hours at a kid’s indoor birthday or should I expect a sloppy mess?
This frosting should probably only be outside for a couple of hours and not on a hot day. Buttercream might be a better option.
This frosting is amazing. Can I
add milk chocalate pudding to recipe to make chocalate frosting?
Yes!
Hello,
I want to use this for a half sheet cake. Would I need to double the recipe? Also will this taste good with a chocolate cake?
As opposed to doubling the recipe, I would make two batches. I think it will be great with a chocolate cake.
I’ve made this frosting a few times for cake orders and people love it! I did run into an issue though when using this frosting on a cake and putting (store bought) fondant decorations on. It had some sort of reaction and the fondant started slowly turning liquidy and the colors started bleeding down the cake!? Do you have any idea why this happened or have run into this problem yourself? I’ve never had this happen and the cake was well chilled so I am just flabbergasted!
I am guessing since this is a high moisture frosting, as soon as you put the fondant decorations on the cake they started soaking up the moisture, which made the decorations soft and start to bleed.
My son wants a lemon cake for his birthday- any thoughts on whether necessary to add lemon flavor to this frosting and the best method?
Hi Lori, we actually have a Lemon Whipped Cream Frosting recipe. Here is the link: https://www.twosisterscrafting.com/the-best-lemon-whipped-cream-frosting/
This recipe is fabulous! I used vanilla flavored instant pudding mix because it’s what I had at home. So delicious. This may be my go to recipe from frosting from now on, so light and sweet.
WOW! This recipe was perfect! I used the Godiva White Chocolate pudding and it was amazing! I used to top Banana Surprise cupcakes. What a perfect recipe. Thank you for sharing!
Hello – how should the cupcakes be stored if not eaten straight after icing?
I would put them in an airtight container in the refrigerator until you are ready to serve them.
Hi there I am wanting to make a Guinness chocolate cupcake with Bailey’s whip cream frosting. Can I add Baileys to this whip cream frosting without it altering the Tecture too much?
It should be fine (and delicious). I would add it to the whipping cream at the beginning.
Made this today, frosted a cake and piped on some simple decorations. Worked like a charm and held up for hours after frosting (it was a cool day so I protected and put the cake in the garage where it was cooler than the house. Would keep this in the refrigerator otherwise). I used Godiva instant white chocolate pudding and everyone agreed the flavor and texture were really good. I will be experimenting with other pudding flavors. I did not use the powdered sugar and no one missed the extra sweetness.
I made two batches and found it was important to add pudding mix right after whipped cream gets to the soft peak stage as the whipped cream gets stiff quickly after that point. I only needed about 3/4 of the package to get a good texture. Let the cream/pudding mixture sit for a minute to blend then stir gently and use. Next time I will try using a softer whipped mixture for the crumb coat then stiffen it a little more to frost the cake. Piped well onto cupcakes. Thank you! This is now my go-to frosting. Soooo good!
I been using this since I found it. It’s unbelievable!! I’ll never use another frosting. I also tried Godiva choc pudding and it came out great with a birthday cake. I had vannila I forgot to get white chocolate. So dark chocolate. What’s the difference. Ten star girls!!
Thanks, Crissy!
This looks great! Could I use this for layer cake, both in between the cake layers and outside?
I think for a two layer cake it should be fine, but I worry it wouldn’t hold up to the weight of anything over that.
Hey, I grabbed a small box of putting, but I noticed now that it’s only 1 ounce. Is this correct or do I need to get a larger box? Thanks
Hi Natalie, although different brands have different measurements for their “small” boxes, you should get the box that is around 3.4 oz – 3.9 oz.
HI Natalie,
I know your comment was a while ago, but I had the same issue at my store. The 1 ounce box is a sugar-free option. There is just much less product in the box because they don’t have all the sugar. It should work fine.
Can I make this the night before and put them on my cupcake. Or put it in the refrigerator for the night
You can make it the day before just make sure you store them in the refrigerator overnight.
Wow. This was incredible! I am not a huge fan of traditional icings because they are just so sweet. This was fluffy, delicious, just perfect and it held up so well!
Can I use this on milkshake
Yes, I am sure it would be delicious.
Once put on the cupcake, can the frosting sit “out,”or does it need to be refrigerated? It’s rather warm where i live (so warm that buttercream can’t sit out for more than 15mins)
It definitely needs to be refrigerated.
Do you use the whisk attachment or the paddle attachment?
I always use the whisk attachment.
has anyone tried cheesecake instant pudding mix instead of white chocolate?
Hi Gina – we’ve tried it. It works. It adds a very slight tang to the frosting but it tastes good too.
Can you add bourbon to the icing?
That sounds delicious. I would add it to the whipping cream at the beginning.
I just used Lemon pudding. Turned out beautifully. I would think any flavor instant pudding would work. Chocolate maybe? ( do add about 1/4 c. milk to make it smoother for spreading.)
Wow! That frosting is amazing! I had to walk away from it. It worked perfectly for my daughters all vanilla cupcakes. I’ll jever buy frosting again. Truly delicious! Thank you!!
Yes you can use sugar free pudding. I use sugar free cheesecake instant pudding and it is the best frosting I’ve ever had!
I love this recipe! I made a chocolate cake and used the Oreo pudding mix….let me tell you, it was amazing!!! Everyone loved it!!! Thank you for this recipe!
AMAZING ICING!! I HAVE MADE THIS MULTIPLE TIMES AND THE GODIVA PUDDNG IS HANDS DOWN THE BEST!!!! NO ADJUSTMENTS NEEDED!!!
Yes! I totally agree!! I randomly grabbed the Godiva pudding because everything they make is delicious and I was blown away by this frosting. Hands down the best frosting I’ve ever had!
Hello! I followed this recipe exactly besides the stainless steel bowl but I did freeze my glass bowl prior , this tasted amazing!. It was just very thick how can I make it more light & fluffy. I added addition 3 tablespoons of milk to help loosen but still was very thick.
This was so absolutely perfect. I’ll never use another whipped frosting recipe again.
Love this recipe! I was wondering if I could add food coloring to the heavy cream before I whisk it? I haven’t had much luck folding in the coloring.
Hi Tami – add the food coloring to the whipping cream before you whip it up. That is what has worked for us.
I put the coloring in a bowl with a little pudding mix and milk, then added the frosting. I had 4 separate colors to make.
Just made this last night using vanilla pudding. The family loved it!
I accidentally bought cook and serve vanilla pudding. Will it come out the same or should I run out and get the instant?
We did that once too. It worked fine for us.
This looks delicious and I want to try it. I love fresh whipping cream, but does the white chocolate pudding change the taste a lot? I don’t want it to be too chocolatey
No. You can’t taste the pudding. That is why we like this a bit more than using regular vanilla pudding which tastes good too but does change the taste of the frosting a bit.
QUESTION: This may be silly, but I want to double check – the pudding doesn’t need to be prepared for this, correct? You add it in as a powder?
Exactly.
the frosting came out perfectly fabulous. I need look no more for cake frosting as this was the best I have ever tasted!!!!!! no more gritty frosting ever again. THANK U 2 SISTERS for this recipe. thank u thanku thank u!!!!!!
Can I color this frosting?
Yes. We have found it works best to add the food coloring to the whipping cream before you begin whipping it up.
I made this for my 4 year old’s birthday cake today and I loved it! It held up perfectly and tasted like a slightly thicker whipped cream – exactly what I wanted! I was hesitant about the white chocolate but it was sooo good. This will be my go to frosting from now on! Thank you!!
Thank You, it was easy to make and taste was FANTASTIC!!! Both a win win for our family! I was pleasantly surprised how easy and sturdy this recipe is, especially for someone who doesn’t like heavy buttercream icing on cakes and on desserts in general. This will be added to our family recipe book! Thank you again for sharing , love your website and tips by the way!
This is AMAZING!! It’s a slight variation on one of my fav go-to dessert recipes. I call it Pudding Fluff and it’s 1 sm box of Jello Instant pudding (any flavor), 1 cp milk and 1-8 oz container of Cool Whip. I put a graham cracker curst in a pie tin and fill it with the pudding mixture. It’s delicious and so is this frosting recipe. I don’t really like the richer buttercream or cream cheese frostings.
I’ve used plain Cool Whip before but it doesn’t last well. Stabilizing it with the pudding mix is a fabulous idea. I won’t be adding the powdered sugar tho. I never add extra sugar to my dessert and it’s always plenty sweet. Even with the Sugar Free pudding I normally use.
I made this today for a Black Forest cake. I omitted the sugar and think it came out perfectly for the taste I was looking for. The white chocolate pudding is genius! It lends sweetness and flavor without making it heavy like cream cheese does. Thank you for sharing!
OMG I made this for my grandsons 1st birthday cake and dyed it blue for cookie monsters face it turned out perfect
Thank you so much for this recipe! It worked out even better than I expected. I made a two-layer 8 inch cake, and the recipe was just enough for a crumb coating, which was ok, but I would probably double the recipe next time. I was worried that the frosting would have a whipped cream-like consistency and would seep into the cake too much, but I frosted my cake the night before a party and refrigerated it, and the next day the frosting held up well and was a lot more solid than I imagined. I loved that it wasn’t as sweet as most frostings are, and everyone loved the cake!
I posted a picture of my cake here: https://memroars.wordpress.com/2018/09/09/cake-frenzy/
Pretty!
Love this!! I dont Like heavy buttercream so this is perfect!! And easy for this non-Baker. Thank you for sharing. Going into my tried and true pins
I used only 2-3 tablespoons of powdered sugar and the frosting was plenty sweet! I love the ease of this recipe!
Decorated a softball cake with this frosting and it was a big hit. I used vanilla instant pudding instead. Everyone loved it. Sorry no picture. Forgot to take one.
Okay, heads up I used vanilla pudding *amazing* to do a three tier 8” round cake I doubled the recipe and had a little left over! And did a strawberry cake for my sons birthday party! Used a box (2 for the three tier)of white cake and a can of Dr.peper per box! Very happy
(Wish I could post a picture)
How did the frosting hold on with the 3 layer 8” cake?!? Did it maintain the weight okay?
Hi this recipe sounds great , but I don’t think my supermarket sells the white chocolate pudding mix is there something I can substitute it with if I can’t find it ? Thank you
Hi Jennifer – You can use any flavor pudding mix. Vanilla tastes good too.
Smart and Funal carries Hershey’s White Chocolate pudding mix
Know this is late but you can find the Hershey’s and Godiva brands at Walmart. That’s where I get mine because my grocery store doesn’t carry them. Hope this helps you or anyone else reading this…
I just wanted to thank you for publishing this recipe! I can’t even tell you how long or how hard I’ve tried to come up with a good stable whipped topping to use for cakes and fillings for homemade twinkies or whoopie cakes. Plus my family loves whipped topping (I don’t really care for it) and it’s such a relief to be able to make this for them now. Seriously, this has been a problem that has plagued me for a long time. I also wanted to let you know that the day I made this, I actually had to make 3 different batches, so I had to use whatever pudding I had on hand. So I can tell you that the Jello brand white chocolate was fantastic, but I also had Godiva Dark Chocolate pudding so the next batch was made with that. That was out of this world delicious! The Godiva pudding was less gritty and creamier than the Jello. Then I used the last box I had on hand which was Jello Devil’s food. Honestly that one did not come out as well. It was still good, but not only was it a funny color, it was harder to mix the graininess out of it. (Hope that makes sense). Anyway, thanks again for giving me a recipe that has seriously made my life so much easier! My baking life that is! 🙂
Hi Grace! We love this one too. It is always a crowd-pleaser. That’s a great tip on the Godiva Dark Chocolate Pudding. We need to try that too. Thanks!
This is the BEST! Easy and delicious! I needed something other than my usual buttercream for strawberry shortcake cupcakes and found this recipe. It was perfect! Thank you
You’re welcome! So glad to hear you liked it!
Does this recipe The Best Whipped cream icing need refrigerated?
Thank you.
Hi! Yes, it does need to be refrigerated.
How long can it safely sit out on the day of the party?
Hi Leah – not too long. A couple of hours at most. It is mostly whipped cream.
Is the white chocolate pudding stuff optional, or is there an alternate to it? Please reply soon, thanks.
Hi – you do need the pudding. That is what stabilizes the whipped cream so it is more of a frosting instead of just whipped cream. Hope that helps.
The Jello cheesecake pudding is fantastic with this recipe too!
Hi. I made this recipe for the first time . Not sure what went wrong but our white chocolate pudding in Canada comes in 32g packages so I had to measure out 3.3oz or almost three packages of pudding for 2 cups of whip cream. It was also the jello brand that I bought. The icing came out like playdough and did not taste good at all. Maybe you can let me know what went wrong. Is the pudding supposed to read one 33g box of pudding and not one 3.3 oz. Not sure. If you can help me that would be amazing. Thank you.
Hi Deborah – sorry we didn’t show metric measurements. Just know we measured the instant pudding in one of the 3.3oz packages we have in America and it was 1/2 cup of powder.
Do you use regular or sugar-free pudding?
Hi Mary – We use the regular pudding. One time we used the Cooke & Serve version. We haven’t tried the sugar-free yet.
Hi! I have used the sugar free pudding every time and it is wonderful!! I always add my favorite extract flavorings to get it as close to my own homemade icings as I can! My family and customers love it!!!
I love this recipe! How did the Cook & Serve pudding mix work? Did you have to make any adjustments? I’m hostessing an engagement party this evening and would really love to know! 😉
I don’t think they sell the white chocolate pudding in Canada. I could only find the sugar free as well. I used vanilla pudding mix and it turned out great.
I just used one pkg ignored the volume and it turned out perfect. Just use 1 pkg next time and you shoulda have an issue I am Canadian as well. And I made a lot doing. My cousins wedding.
I would love to know what your recipe is for your chocolate cupcakes. They look like such a dark delicious chocolate .
Hi Arlene – we normally use the Pillsbury Moist Supreme Devil’s Food Cake Mix but we use milk instead of water when we make up the batter.
Thank you, Thank you THANK YOU SO MUCH!! I LOVE IT! and I know my family will too
I needed a light frosting for a cake that I was making for a gluten free friend. This is absolutely wonderful! It mixes up quickly, tastes fabulous, and was perfect. I just wish I had taken a photo of the cake which I topped with fresh fruit. I will definitely use this recipe again and will try another flavor pudding mix.
Hello ladies!
This recipe is fantastic! It’s especially good atop an angel food cake.
Since my first experience with it was a cake my friend made, I have no clue how much frosting this recipe yields., and I didn’t see this information anywhere in the recipe …
Forgive me if you posted this information and I didn’t see it.
I just made this recipe with only about a 1/3 pkg of vanilla pudding. My daughter loved it (she is 28yr). She doesn’t like super sweet frostings. I actually made it to dip fresh strawberries in. DELISH for sure!! A+
Thanks for your suggestion Donna. I’ve made this frosting many times but I’ve always used the whole package. I’m making a 6in 3 layer Pistachio and cherry cake. My sponge happens to have a lot more pistachio flavor in it than what the recipe said it would. Thankfully I had a taste before making the frosting, lol. I’m using a homemade pistachio butter and cherry filling but I still wanted the pistachio flavor to come through in the frosting but not too strong. Well your suggestion gave me what I was looking for. I’ve made this frosting using the Hershey and Godiva white chocolate pudding. I prefer the Godiva because it’s smoother. Since they don’t make a Pistachio flavored pudding I had to go with the Jello brand which I have yet to use for this recipe. I decided to sift it. That made a huge difference. Another thing I did was stop my mixer a couple of minutes before the frosting was done. I then continued to whip it by hand. I think doing these 2 things made my frosting SO smooth. Anyone else reading this. Use these 2 tips. I promise you won’t have to adjust with milk. And you will get a smooth frosting. Thanks again Donna. Good luck on your future bakes…
Hi,
Would a strawberry creme pie mix work instead of white chocolate pudding mix?
Hi Sana – we have never tried that so I’m not sure. But I would think it would work the same as the pudding.
Hi, I am making cupcake size cheesecakes, would this be the best recipe to use for the cream topping, also if i wanted chocolate flavoured cream, what would you advise please x
Hi Louise – Here is our recipe for Chocolate Whipped Cream Frosting … https://www.twosisterscrafting.com/chocolate-whipped-cream-frosting/. It is definitely a frosting and not whipped cream. I’m not sure how it would be on cheesecake but if you try it we’d love to know how it worked.
HI there, I’m sorry if you’ve already answered this question, but do you think this will work if I use sugar-free instant pudding instead of the regular?
Thank you!
Kim
Hi Kim – we’ve never tried it. If you try it we’d love to know how it turned out.
I used Sugar Free White choc Jello pudding and it worked just fine.
I made this today for the first time. It came out great! I couldn’t find the white chocolate at the store I went to I ended up with vanilla. I wanted to make a cookies and cream frosting that wasn’t super sweet and this was perfect. Just folded in the crushed Oreos at the end. Thank you for this!!!
You are so welcome. Glad you enjoyed it.
Thank you for this wonderful recipe! I use this frosting exclusively for my cupcakes and cakes! I really love the not-too-sweet lightness.
I am curious, do you think I could substitute grape jelly or jam for the powdered sugar in the pursuit of making pb&j cupcakes?
Thanks again!
Hi Kierra – That’s an interesting idea. We’ve never tried anything like that. Theoretically it should work. If you try it we’d love to know how it turned out.
I doubt that will work as jelly is wet and the sugar is dry.
Maybe use jello instead of pudding. Just a thought.
Hey! Ideas wondering if I can make this, freeze it and then use it later on?
Hi Alexis – you will lose the fluffy airiness of the frosting. We would recommend making it the same day you use it.
Can this be used for making a rosette cake or for piping beads?
Sure … it works great.
This is (in my opinion), not just the best whipped icing ever…it’s the best icing period! I used it on a gluten free cake made with King Arthur Chocolate cake mix and together this icing and gf chichicake combo is better than any cake (with or without gluten), I’ve ever had! Thank you thank you thank you!!!
You’re welcome! It is one of our favorites too.
Could I and if so, when would I add gel food coloring to this? Looking to make a mint, peach and color color!
That should work. I would add the food coloring to the Whipping Cream before you whip it up.
How long can my cupcakes with this frosting be out of the refrigerator?
Hi – a couple of hours because of the cream in the frosting.
Thank you so much for your incredible whipped cream frosting recipe! I used vanilla pudding and it came out so good. I think this is the best frosting I have ever tasted!!
I used it as a filling and topping with a French vanilla cake mix with fresh strawberries on top. Thank you again for this recipe!!
You’re so welcome. It is one of our favorites too!
Can I use this recipe in an ice cream cake?
Sure.
Hi Nancy ,
I just came across your best whipped cream frosting ,i can’t wait to make it even though i have ever done this before . i have been from Coles to Woolworth to find white chocolate pudding, what i could find was instant pudding , can i replace it with, any suggestions? please help.
Sure, instant pudding will work.
If I use this to fill a cake and keep
The cake out of th fridge overnight (as I am making a cake way to big for the fridge) would the filling keep its consistency or would it “melt”
This frosting really needs to be refrigerated because of the whipping cream.
I have made this a few times. Came out better the second time… LOL
Perfect lighter touch for all the classics.
Two Sisters rock. You are my go to when searching for new ideas.
I would recommend this site to anyone.
Thanks!
I can put this on a regular cake right can i put blue food coloring in it to make roses?
Sure.
Hi Lisa, yes it does.
Can i make the whipped now and pipe it tomorrow?
Hi Linda, yes you can.
How do I incorporate strawberries in the whipped cream icing?
Hi Darlene, I would fold them into the frosting at the end.
For a stronger strawberry flavoring with a nice subtle tartness, crushed up freeze dried strawberries are perfect. And the lack of moisture is a plus for the frosting’s texture and stiffness.
Great tip!
Would this frosting work in place of regular whipped cream to put on top of a lemon tart?
Hi Karry – We have never used it like this. This recipe is definitely a frosting as opposed to a stabilized whipped cream. I would describe it as being lighter than regular frosting but heavier than whipped cream. Having said that it is very yummy so I would probably taste good on anything!
Hi! Can you please tell me which brand whipping cream to go for?
I usually pick whichever is the cheapest!
instead of pudding mix i wanted to know if i could do marshmellow creme omit some of the sugar
Hi Victoria – I don’t think that would work.
OMG! I had never made home made whipped cream frosting. It was so stinking good, I didn’t want to put it on the cake I just wanted to eat it out of the bowl!! I did get some on the dark choc. cupcakes. Now I’m trying to find anything reason to make the frosting ha ha
We feel the same way!
Would it be possible to do a peanut butter version of this frosting? If so, how would this be done?
Hi Andrea, I have been wracking my brain, but I just can’t think of a way for peanut butter whipped cream frosting to work. Peanut butter is too heavy to add to the whipped cream and I have never seen peanut butter pudding mix. Sorry, I just can’t think of a way that would work .
Hi about dehydrated peanut butter? I use it in my soaked overnight oats and smoothies to avoid the fat and calories but keep the protein. As it is a powder could it work??
https://www.amazon.com/Plantation-PB2-Powdered-Premium-Chocolate/dp/B0098WV8F2
That’s an interesting idea. I think it could work. If you try it, let me know how it turns out.
I haven’t tried it yet, but I wonder if the powdered peanut butter products would work to make a peanut butter flavored whipped cream frosting?
What about using peanut butter powder?
I am going to try this frosting soon. I have seen Jif branded Peanut Powder in the stores. Hope this helps! ☺☺☺
How about trying that peanut butter powder mixed in e pudding mix?
Try using PB2, powdered peanut butter. Comes in chocolate too.
Hi Andrea – what about adding some powdered peanut butter? PB2 is a good brand. It’s very light and might give you the peanut butter flavor you are looking for. Good Luck 🙂
Maybe try using some peanut butter powder?
Can I say: OMGOSH! THE BEST FROSTING I EVER MADE!!!!!!! LOVE❤ IT. Thank you Sooo much for sharing. Little note I used GODIVA chocolate pudding.
This is a fantastic recipe! A light and fluffy frosting that isn’t too sweet! A real keeper!
This recipe was delicious! And it was easy to make. I made a vanilla latte cake for my mom’s birthday and we agreed that the buttered espresso frosting was too much butter. I found this recipe and read the reviews and so I tried it. I only had 1 cup heavy whipping cream and so I used 1 cup of 2% milk. I also used 3.6 oz packet of Godiva white chocolate-vanilla pudding. Yum! I didn’t have a stainless steel bowl so I put a glass bowl in freezer. I was worried when mixing the whipped cream as it didn’t peak but rather foamed a little, so I put setting on high and added pudding powder. It thickened up in about 2-3 minutes into a creamy fluffy frosting! My cake was a big hit, the frosting was not too bland, not to sweet, it was perfect hint of sweetness and texture.
So glad you like the frosting. It is one of our favorites too!
If I make mini cupcakes, 50 mini’s….should I double the recipe?
btw….I love your website and have
made a lot of your recipes. Thank you, Jeanette
Hi Jeannette, thank you for the nice compliment. I always worry about not having enough frosting, so I would say double it, but depending on how you are decorating the cupcakes, you might be able to get away with one batch.
I’m trying to find out if cupcakes frosted with the Best Whipped Cream Frosting needs to be kept refrigerated until needed? I’m trying to decide if I can transport these.
Yes … the frosting needs to be refrigerated overnight.
Hi, I was wondering at what point do I add the liquid food color? Can I add it at the end so I can make at least 2 different colors? Thanks!
Hi Joy, I would add it at the beginning. You can add it at the end, but you run the risk of over-blending the frosting. It will still taste good, but it will be more pudding-like than whipped cream-like.
Will this recipe be stable to be at room temperature for a couple of hours without ‘deflating’ or ‘melting’? I will be making cupcakes for my sons class.
Yes, the pudding stabilizes the whipped cream so it will last quite a while.
The ONLY whipped cream frosting recipe I’ll use! My only change is I don’t use the entire 1/3 cup of powdered sugar.
Love love… but after only a couple days it changes color and consistency. Needs to be eaten asap
Yes – it is best in the first 48 hours.
I absolutely LOVED this frosting. It’s very quick and easy. However, I was a bit upset because the recipe does not make enough to ice a 2 layer 8-inch round cake like the recipe says. I didn’t have enough and could see the cake through it. It looked more like a crumb coating that you wiukd do before actually icing the cake. I’ll be sure to double the recipe next time. This icing is definitely one you’ll want have a thick layer of!
Thanks for your comment. I was reading down to see if anyone has done this (decorated a two 8 inch layered cake). I take it I need two batches if want to ice/decorate it!
I had more than enough to lightly frost my 2 layer 8 inch round cake. Nothing fancy though, I just used a spatula and knife to do the frosting.
I want to make this cherry flavored. Do you think I could add maraschino cherry juice? If so at what point? Thank you!
Hi Jamie, that’s an interesting idea. Yes, I would add maraschino cherry juice at the beginning and not add the sugar. I think the juice will be sweet enough.
Maybe cherry pudding
Made this to go on a coconut cake, I def didn’t want a buttercream icing but I wanted my whipped cream to have a little more substance to it. I used sugar free vanilla and it came out perfectly. I also left out the powdered sugar and added a capful of coconut flavoring
Sound yummy! Glad you liked it!
This recipe is double delicious and simple to make. I paired it with a lemon blueberry cupcake. Yummm!
So glad you liked it! That sounds like a yummy pairing.
Very good whipped icing. Using for a wedding cake. The whipped icing doesn’t crumb coat well. Do you think I could put whipped icing over a buttercream crumb coated cake a d it hold up?
Would this hold up under a Mirror Glaze? (Frozen, of course). Or would you recommend another frosting?
Hi Lea, I have never done a mirror glaze frosting, but I would worry about this frosting holding up when something is poured on top of it.
Delicious, so light and fluffy. I used this frosting on a Dark Chocolate Cake. It was perfect.
So glad you liked the frosting. It is one of our favorites too.
I just made my first batch of this for a customer who ordered a cake with whipped topping. I’m not a fan of it and had never made it, but I have to say this frosting is awesome!!!!! Quick, easy and quite tasty. Good consistency, took a little bit of work to get the cake smooth but I’m pleased with the results. Definitely will be using this recipe again,
Hi Marsha – glad to hear you liked the frosting. It is one of our favorites.
Absolutely amazing! So excited its delicious!!! Thank u for sharing!!! Question? Am i supposed to keep cake refridgerated? Will icing go bad if cake left out?
Hi Gena – we’re so glad you enjoyed the frosting. You do need to keep if refrigerated overnight.
If I am using this frosting for cupcakes how long can I leave it out? Will it last on a cupcake for the following day?
Hi Kayla, I wouldn’t leave it out for longer than a couple of hours because of the cream. It will last in the refrigerator for a couple of days.
Just made this frosting, OMG, The best tasting frosting ever. But I have the tinest bit of graininess but not in every bite. Any guesses about that?
Hi Pattie, I am guessing the pudding didn’t get fully incorporated.
Thank you, I will try again.
I actually put pudding in by mistake in beginning! I just mixed it quickly Lol.. well mine still turned out perfect n was best ever whipped cream icing!
Oooo, I think that’s smart – give the pudding more time to hydrate. I’m going to try that!
I was thinking about trying it mixed together in the beginning. Thank you for the comment. its just so tasty and this makes it so much easier.
Hi! Would this recipe work in a whipped cream dispenser?
I don’t think it would work. It is too thick. It is definitely more like a frosting than a whipped cream.
Hi, I was wondering if I could use strawberry pudding mix instead of the one used in the recipe so I can make a strawberry flavor whipped icing? Can I then use gel color to make it red? Thanks for the reply
Hi Cristie, yes you can do both those things.
Oh wow! I made this today with vanilla pudding mix (it’s what I had on hand). It was SO delicious. More importantly, it was so quick! It was ready in under 6 minutes! I colored mine blue, and it was just perfect for piping onto my daughter’s cake. Thank you!
So glad it worked out well on your daughter’s cake. This frosting is definitely delicious.
After the cupcakes are iced, how long will the icing last? I am making it for a party and of course dessert is eaten last. Should I stick to buttercream?
They will easily last a couple of days. The pudding stabilizes the whipped cream, so you don’t need to worry about it not lasting.
Hi ! I was wondering if the is recipe holds its color ? For example will the gel food coloring separate from the whiling cream ? I had this happen to me before because it became watery overnight
Hi Janette, yes this frosting will hold its color. I would add the food coloring in the beginning and get the color you want before you add the pudding. Once you add the pudding, the frosting will come together quickly, but you don’t want to over mix it.
I have to Thank you for all the tips. You really helped me make a beautiful cake for my hubby. I have never made a whipping cream frosting. My hubby wanted a German Choc lawyered cake for his 62nd birthday. So I made a german choc cake with the whipping cream as center filler lawyer ( I used the one that called for the choc pudding as the stabilizer) and a Ganache as the top frosting, then added the coconut and Nut as garnishment. It turned out so very beautiful, and hubby was so happy said it was amazingly good!
We are so glad to hear this. Thanks for letting us know. That German Chocolate Cake sounds amazing!
This looks yummy! I need multiple shades of brown for an owl cake. Think I could “tint” it with cocoa powder without ruining the taste?
Hi Karen – we have used a variation of this recipe to make Chocolate Whipped Cream Frosting. Here is the link to the recipe: https://www.twosisterscrafting.com/chocolate-whipped-cream-frosting/
Hi! Thanks for the reciepe. I want to try this but had a question…Can we add Wiltons gel colors to this frosting? Thank you!
Absolutely!
Used this recipe for homemade pumpkin pie cupcakes and OH MY GOODNESS…never going back! It is so delicious and fluffy, and is perfect on pumpkin pie. Thank you for sharing!!
Oh my god. I’ve never made icing/frosting before. My mom wanted a cake from the supermarket with whipped icing for her birthday, but there weren’t any available. I felt really bummed about not being able to get her just what she wanted, but decided to try my hand at something homemade. I bought a box cake mix, slightly doctored it, and then chose this whipped icing recipe based on the reviews.
Holy crap.
It’s like actual cherubs fluttered in on a cloud of cream and sprinkled this stuff with awesomeness as it was being whipped, that’s how amazing it is. The taste is DIVINE. I will never again buy another jar of frosting or another supermarket cake. This stuff is perfection in a bowl. I just want to shovel it all into my freaking face hole.
I used vanilla instant pudding and froze my stainless steel mixing bowl in the freezer for about 2 hours before whipping it up. I read a lot of comments about possible clumpiness, so I sifted the pudding mix and powdered sugar together to get it very fine, and then added it by the small spoonful as the cream was being whipped in my stand mixer. Just a tiny bit at a time. It’s definitely thick enough to pipe. I don’t actually own the equipment to do that, but it did fine in a ziplock bag with the corner snipped.
10/10 would recommend this recipe.
Yay!!! We are so glad you liked the frosting. It is one of our favorites too!
could you use this to put in chocolate cups like a mousse?
Sure! That sounds yummy!
Can you freeze left over frosting? I just made these for our thanksgiving party at work tomorrow and can’t wait for them to try this. Next time I will buy better cupcake papers because of the juicy apples, but love this recipe. Thank you so much
I have a question. Sometimes when I make this frosting is gets a little lumpy. Would you know why this is happening or how to avoid it ? But the frosting is amAzing.
Hi Nicole, try adding the pudding a little slower so it doesn’t clump together.
can you make this ahead of time? ie a day ahead. I have to decorate one small cake one day and then another small cake in two days and I was hoping it will stay and not get to the point that I won’t be able to use it. I know it won’t go bad I’m just not sure if I would be able to ice with it. Thanks in Advance
Hi Melissa, it should be fine in the refrigerator. Just make sure you put it in an airtight container.
My daughter is requesting raspberry frosting. How can I incorporate a fruit flavor to this recipe?
Hi Jenny, you could always add an extract, but if you want to add fresh fruit that might be harder. I would worry that fresh raspberry puree would make the whipping cream breakdown, so the frosting would never come together.
Thanks. I’ll try an extract. I was thinking fresh might be too watery!
Hello Jenny, Fresh fruit works GREAT! Mash the fruit first, then add to the frosting after the pudding and the cream has already become stiff. I have made this several times with Bananas, strawberries and raspberries. I t is delicious Good luck
I make a similar recipe, but i only use one pint of heavy whipping cream and a box of pudding mix. Everyone loves it! I need to know if I can add gel coloring to it, without changing the consistency?
Yes, you can add gel coloring to it.
Hi Nancy, can I use this recipe for flower piping? Can it hold the shape?
Hi Elisa, yes it holds it shape very well.
So excited to try this! Baking 125 cupcakes for employees. Will this hold up overnight?
Hi Hanna, yes it holds up very well.
Hello, I read most of the comments and this recipe sounds awesome and I can’t wait to try it!!!
My question is, may I use a blender instead of a mixer?
Hi Tomi, I am not sure. My concern with using a blender is that when you add the pudding it would all fall to the bottom and wouldn’t get mixed in to the frosting. If you try it, let us know how it turns out.
Thanks Nancy … I did some research, and it’s possible, but I ust have to watch the cream around the blades so that it doesn’t turn into butter!…
Thanks so much and I’ll update how it turned out…
This frosting is fantastic! I actually used an Oreo brand cookies and cream instant pudding mix – HUGE HIT!
This frosting was amazing. It was super easy to make, and held up on cupcakes without “melting” like straight whipped icing does. It tastes delicious also. I couldn’t find white chocolate so I used vanilla and it was so good. Just the right amount of sweet without being too sugary (I detest buttercream). This will forever be my new frosting!
Hi Nancy! This is my first time that I will make the whipping icing recipe but i’m not sure how manycupcakes can I decorate with this recipe? I have to make 48 for Sunday in different colors for a rainbow cupcake cake. Do you know how many extra recipes I have to make in case I need to? Thanks! oh and can I use a regular electric mixer?
Hi, I would make two batches to frost the 48 cupcakes, unless you plan on doing a BIG swirl, then you might want to make three. Yes, you can use an electric mixer. Make sure to have a cold bowl and cold beaters.
Does this hold well under fondant covered cakes?
Hi Missy, I haven’t tried it, but I don’t think it would hold up very well.
This frosting tastes amazing but it does not let me repeat myself, it does not hold up well under fondant, the fondant slides off and making decorations with it on top of the fondant doesn’t work either. It ends up looking like a melted heap. Guess I’ll have to quit using fondant.
Just wanted to say this will be the 4th time I’ve made your frosting and it is always incredible! My roommate bought a 5.9 Oz. pudding and I figure it should be fine if I just cut it in half. Anywayz, thank u so much!
Has anyone ever tried frosting a cake, freezing it and using it a week later for instance?
Freeze just the cakes after you bake them and cool them. Wrap them in saran wrap when cool and freeze them individually. A week later, make your frosting, and assemble the cakes frozen. They actually work better when frozen.
You can’t ice the cake and freeze the frosted cake. I mean, you can, but I wouldn’t. It’s just as easy to freeze the cakes, and then assemble them frozen a week later. the frosting is fresh, and so are the cakes.
Hi i don’t know what happen i did everything the recipe said and for some reason it got watery on me i think it is the heat its like 106 here. But i removed the liquid and beat it a little more and it was fine for putting on with a knife not so much to pipe it i will try again when it’s not so hot . It dose taste great still. Thanks Desiree
Hi Desiree, that’s strange that it was watery. Make sure you put your bowl in the freezer for 1/2 hour or so next time. That should help.
What if I don’t have a metal bowl to put in the freezer? Will a glass bowl work ok?
Yes!
I am this last night for a birthday party. I couldn’t find the white chocolate pudding so I used vanilla instead. It was amazing. People wanted to know where I bought it, was so happy to share that it was homemade along with the cupcakes. Thanks so much for sharing this recipe. 🙂
Can I use regular sugar instead of powdered sugar?
Yes, I think powdered sugar dissolves better, but regular sugar would work too.
Hello, I have been using pudding mix in my whipped cream for ages…but now, i want to add a little liquor for a boozy cake/frosting taste…Do you think If I add it, it will destroy the cream itself? ( I am making a double batch of cream for this cake) If you have or would, approximately how much ..ex: 8in round, 4 layers cake, 3-4 layers cream …I dont want to overpower it but i want to make sure its tasted ..
Hi Marilyn, I have never tried added liquor to this frosting, but I think it would work. I would probably add it at the beginning. I would start with 1 tablespoon, mix it a little, taste it, and add more if you think it needs it. The pudding is a light flavor, so it won’t overpower the frosting. Let me know how it turns out.
I’ve made this frosting several times and it was great. I’d like to incorporate Bailey’s Irish cream into the frosting. Should I add it to the whipping cream before or after whipping it? And how much do you think I would need?
Yes, that is what we would do!
I will never go back to buttercream! Light, just a hint of sweet, and versatile. Thank you so much. I made 1/4 of the recipe with vanilla pudding and was perfect to frost 6 cupcakes with a knife
Can I color it trying to make emoji cupcakes and they want whipped icing
Hi Tyneshia, yes this frosting works really well with food coloring.
i’d like to make this a day in advance…would that work??
Hi Melodie, yes you can make it a day in advance.
If I frost my cupcakes the night before, do I need to refrigerate them or would they be ok on the counter?
Hi Emily – we always refrigerate frosting if we frost something the night before. We take it out a couple of hours before the party so it comes back up to room temperature before we serve them.
Would this work for a layered cake? Or will it not hold up to having cake layered on the top?
I have never used it on a layer cake. I am guessing it would be okay for a two-layer cake, but probably wouldn’t hold too much more weight. It would be perfect for the outside though.
Would it get squished if i put it between two layers of cake?
Hi Millie, I have never used it between cake layers, but I am guessing it would get squished.
Hi Osnapp and Millie
My mom has made a few wedding cakes with this recipe and countless birthday cakes, the frosting did fine
Just made this frosting with vanilla pudding. It’s outrageously good. Needed something for a jello cake other than cool whip. We’ll see tomorrow how well it goes over.
Thanks so much for this recipe. I will be using it often.
Lori Schrank
Hi Lori – we’re so glad you liked it!!!
Hi,
I am making an ice cream cake for my sister and this frosting sounded like the perfect way to top her cake. Her party is roughly 24hours from now. I wondering if i should wait and ice the cake just before i take it to her party or if it would be okay to save time by doing it tonight. Would it be okay in the freezer overnight?
Hi Tonya, it would be best to do it beforehand, but if you don’t have any other choice freezing it would be okay. The consistency changes the longer it sits.
if I used Nutriwhip in place of whipping cream do you think I would be able to keep this in the fridge for 24 hours?
Hi Kaytlym, I am not familar with Nutriwhip. Is it a powder or a liquid?
Hello! I got the small box of white chocolate pudding mix. It says it is 1oz, not 4 oz like it says in the recipe. Is the recipe 4 oz by volume, not weight?
Sorry, that was a typo. It’s actually 3.3 oz box of pudding. You can always measure out 1/2 cup.
Can this frosting be frozen? I would like to frost my cup cakes and then freeze them until the event. Would this work?
Hi Brandy, I don’t think this frosting will freeze very well. We’ve never tried it, but I think you would lose the light consistency. I’m sure it would still taste good after being frozen but I’m guessing it will taste more like pudding.
WOW! It’s just right sweetness, it’s a keeper. I made a confetti cake for my Grandaughter. It was perfect for the cake! Butter creams can be to sweet, hate to feed them to our kids.j
This is the best whipped cream frosting I’ve come across. Used this on cupcakes for my neice bday party and it turned out superb. Thanks so much for sharing this recipe!!! Will totally try out the other recipes soon.
I make it this way all the time. It truly is smooth and creamy and not sweet. This is my go to icing when I make cakes at home because my family doesn’t like really sweet icing. I used it as filling as well.
Do you have to use an electric mixer or can you mix this by hand?
Hi Eva, you need an electric mixer. You just won’t be able to mix the ingredients well enough by hand.
I am slightly confused by some of the replies to the comments. I would love to make this frosting for my daughter’s first communion cupcakes this weekend! However, the cupcakes would be out at 9am and not consumed until 12 or 1pm. In some comments I have read that once frosted the cupcakes could be out of the refrigerator for up to 4 hours. In another comment I read that cupcakes should remain in the refrigerator until 15-20 minutes before serving. Ideally my cupcakes would be made and frosted Saturday night, refrigerated overnight, displayed at 9am on Sunday and consumed at 12 or 1pm on Sunday. Would this frosting work for that? Thank you so much for your help!
Hi Joy – I looked back at the comments and the 4 hours timeframe was an answer to a question about how long this frosting would hold up in the refrigerator. Unfortunately, I don’t think the Whipped Cream Frosting would do well at room temperature for more than an hour (maybe up to 2 hours if they were in a cool shady spot.) Our Best Buttercream Frosting is yummy too. That would definitely hold up for that long .. here is the link: https://www.twosisterscrafting.com/buttercream-frosting/
Can I used this frosting for a Tres Leches Cake (Three Milk Cake)?
That sounds great!
how i print this
Hi! There is a light grey print button underneath the picture by the recipe.
This frosting was amazing. I whisked the heavy whipping cream until they were medium peaks, then added half the pudding mix and half the confectioner’s sugar, then the rest of the pudding mix and the rest of the confectioner’s sugar. It gets firm extremely fast so don’t walk away. I then stopped the mixer and hand stirred any pudding mix/confectioner’s sugar that wasn’t mixed in. I was afraid if I let the mixer go too long, the frosting might turn into butter or some other texture.
I used Jello Brand instant white chocolate and I didn’t taste the white chocolate at all. I also added vanilla bean in the beginning.
This recipe is definitely a keeper. It tastes just like whip cream, but it’s pipeable! It held my rosettes easily. You do need to pipe relatively fast as the frosting gets warmer in the bag sooner than if you used Wilton’s buttercream recipe (which is great for piping, but I’m on the hunt for flavor).
Also in order to cover my 10-inch layer cake, I made two separate batches of the frosting recipe.
Fantastic frosting! Thank you for this. I used caramel pudding mix with a little bit of whiskey to frost my Irish coffee cupcakes.
Thanks, Valerie! Your additions sound amazing.
How long can I leave my frosted cupcakes out of the fridge for? I planned on making and refrigerating until 3pm but the party doesn’t start until 4:30pm, would they hold up 2 hours?
Hi LaTonya, yes you can leave the cupcakes in the refrigerator for 2 hours. They should even be okay overnight.
Hi, Laurie,
I want to frost a 4-layer gluten free cake and want to use this frosting. My concern is that GF cakes are more dense (and are heavier) than a non GF cake. Do you think this frosting will hold up under the weight of a heavier – and 4 layer cake?
Hi Dava, I don’t think this frosting is strong enough to hold up to 4 layers. Sorry!
I just used coconut cream pudding instead of white chocolate(I couldn’t find it). It was AMAZING! I put it on a fresh blackberry cake YUM!!
I just made this not too long ago and I must say, it’s is freaking awesome!! Why didn’t I make this sooner? It’s like heaven just landed in my mouth! Lol I used chocolate pudding instead. This will be my go to frosting. Thanks for sharing the recipe!
Hi Jennie, isn’t it great? This is my new favorite frosting recipe.
You are so right. I made this for Easter & it’s phenomenal! And it’s super easy to make. Love it!
Hi, I made this recipe tonight and I think I did something wrong. Mine turned out a lot like pudding. Did I add to much milk and/or whip it to much? I really want to make this frosting and would like to know what I did wrong. Can you please help 🙁 Thank you!
Hi Jody, you probably used too much milk.
I thought I was making it wrong too because it got thick & almost looked chunky, but I just kept mixing it & after a bit it started looking like icing. The ingredients just had to incorporate. I didn’t add any milk.
Do you have the recipe for the one that doesn’t need refrigeration?
this looks awesome!!
No, I am sorry we don’t have a recipe for one that doesn’t need to be refrigerated.
Can you use regular whipping cream or does it need to be the heavy whipping cream? Can’t wait to try it
I usually use the heavy whipping cream, but I am sure it would work with the regular whipping cream.
Will this work for frosting that is between layers of cake?
Hi Jennie, yes it should work between the layers of a cake.
How far in advance can this frosting be made? I want to add gel to the frosting to color it, will this change the texture?
Hi Stephanie, I have made the frosting up to a week before. You will just need to keep it in an airtight container in the refrigerator. Gel coloring should be fine to add and not change the texture of it.
Hello Nancy,
Can I add low fat cream cheese to this recipe? Thank you’
Hi Carlette, I think low fat cream cheese would change the flavor significantly and the texture.
I used gel food coloring & it didn’t change the consistency at all. It was fabulous.
Does this need to be refrigerated after it’s on the cupcakes/cakes?
Hi Jamie, yes it does need to be refrigerated.
Hello
This looks fabulous……could you add freeze dried strawberries ground up to make a strawberry flavor?
Hi Michele, that’s an interesting idea. We have never tried anything like that. I would think it would work if you added them in at the same time as the pudding mix. If you try it, let us know how it turns out.
Can these be put in treat bags, without messing up the frosting/
We are so glad you liked it!!!
I am needing to make 48 cupcakes this Sunday. Can I add unsweetend cocoa poweder to make it chocolate? I want to do half with chocolate frosting and half with this whipped recipe.
Hi Christine, I will preface this by saying I have never tried it before, but I don’t see why it wouldn’t work. The only problem I can think of is that you run the risk of overmixing the icing and having it turn to butter. If you are making two batches of frosting, you could always use chcocolate pudding mix for one.
Did you try it? I have a chocolate cake that I’m also wanting to make a chocolate frosting for, but have a disdain for buttercream.
Could this be used to make a rose cake? With the Wilton 1M tip? I was contemplating using buttercream, but this would be for a first birthday and since it’s not so sweet lol
Yes, this recipe works really well with piping. I am sure your daughter will love it!
Will the amount of frosting this recipe makes be enough to cover a 4 layer 8″ cake? Thanks.
Hi Sunanah, I don’t think batch will be enough. You will probably need 1 1/2 to 2 batches of the frosting to get the correct coverage on a 4 layer cake.
Hello, I was wondering if adding 1/4 tsp of extract would make the batch runny, or wouldn’t taste right?
My goal is to make a chocolate/mint cupcake but I absolutely hate the taste of buttercream.
Hi Taylor’s, I think adding 1/4 tsp of extract is fine for this frosting. It is such a small amount of liquid it shouldn’t make that much of a difference. I would recommend adding it in the beginning to the whipping cream. Since you hate the taste of buttercream frosting (which is super sad), I think you will really like this frosting. It is a completely different and much lighter than buttercream.
This was sooooooooo good!!! I used chocolate pudding mix and it was amazing.
If I frost the cupcakes the day before the event will they hold shape in the fridge?
Hi Karen – Yes they will.
How long can it makes it outside for an event
Hi Liz, the frosting should be okay for a few hours outside.
Can I use this to decorate a whole character cake with a star tip?
Hi Monique, I haven’t tried it, but I am sure it would work great.
what is pudding mix i am from uk never heard of pudding mix Thank you
Hi Carol, I did a little research, and from what I can tell you could use Angel Delight instead of the pudding mix.
I’ve been making Whipped Cream frosting this way for quite a while, but I only use one tablespoon of pudding mix. I keep the rest of the packet in a container in my cupboard so I never waste the rest of the pudding mix. The frosting keeps its shape for days. It truly is the best whipped cream frosting…ever!
Can you add vinilla to the whip cream?
Hi Alana, you can add vanilla. I’m sure that will add a nice flavor to the frosting.
I made this for the first time today. I bought double the recipe just in case I messed up the first time, and I’m glad I did haha. I definitely over-whipped it, but the second batch turned out perfectly! It’s really good! I hope the bride-to-be loves these cupcakes!!
Hi Melanie, we hope the bride-to-be loved the cupcakes too.
Does this have to be refrigerated or will it be OK room temp?
Hi Victoria, it needs to be refrigerated until you are ready to serve it.
hi i wanna know in the frosting, do I have mix powder of instant pudding or I hav to make pudding with milk and mix in he whipped cream
Hi Miki, you use the pudding powder for the recipe.
Hi Ladies, I did try this recipe and love the flavor. Not too white chocolaty or sweet. The texture is very creamy. The only issue I came across was how thick the frosting was, making piping difficult. Taking your suggestion, I added more milk, and was able to pipe cupcakes.
I don’t really like white chocolate flavor…could you use just a plain gelatin packet as a thickening agent?
Hi Gena – I know that you use gelatin to make stabilized whipped cream but I’m not sure how that would work with this frosting recipe. The White Chocolate pudding mix has a very slight flavor, that is why we use it. I don’t like the taste of White Chocolate either and I don’t notice it in this frosting. You can use any flavor of pudding mix though so that might be an option.
Hi I’m making cream pies for Christmas will this frosting work with them?
Hi Amanda, we have never used this frosting on a pie, but I think it would work fine.
Can I make this frosting, refrigerate overnight, and then frost my cake the next day?
Hi Bre, I have never tried making it the night before. It would probably work. My only worry is that when you mix it up the next day the whipped cream might break down. If you try it, please let us know how it turned out.
Wht if pudding mix is not available.. can it b replaced with anything else
Yes, you can use any flavor of pudding mix.
The first batch, while tasty, was very yellow( with vanilla pudding). It was also very stiff. I used it in between layers of a wedding cake. Tomorrow I am going to try the whit chocolate to do the outside of the cake (bride last minute said no to buttercream). I would love to see a pic of what it looks like before it is all pretty on the cupcake so I will know if I overbeat that first batch or if it should look like that.
I never ever comment, however, I had to on this one! This was the best whipped cream frosting I have ever made! Very easy to frost and to pipe! Thank you for posting
Yay!!!! We are so glad you liked the frosting. We love it too!!
Hi, I am decorating a cake and I would normally use buttercream because it’s sturdy and holds shape. I am making something that needs to look like hair. Would this icing be sturdy enough for that?
Hi Samantha, I don’t think the whipped cream frosting will work for what you need. Although it’s a fairly sturdy frosting, it’s not as sturdy as buttercream.
Hi there I would like to frost my slab pie with this and put one of those sugar picture films on it do you think that would work ?
We have never tried it, but I think it should be fine.
Would you be able to add fondant decorations to this frosting without them sliding off?
No, the frosting is really light. I think the fondant decorations would be too heavy.
I’ve tried adding fontant decorations, not a good result, the fondant melts into the frosting.
I have also used this frosting forever and every inaginable pudding flavor up to and including espresso and cappachino.. has not failed me yet…
We haven’t tried Espresso yet … that sounds yummy!
Can this be made the day before a party? I need to make cupcakes for a party and want to make them the day before.
Hi Bethany, the day before should be fine.
Would the cake then need to be refrigerated overnight?
Hi Kelly, yes, the cake needs to be refrigerated.
Hi! I want to try this but could I add food coloring to make a different color? Would it change anything?
Hi Julie, I don’t think it would change anything. We did a post about making colored whipped cream https://www.twosisterscrafting.com/make-colored-whipped-cream/ so I think it would follow the same principles. I would add the food coloring at the beginning, so you can get the right color frosting without over whipping. Let us know how it goes.
Thank you so much for this truly awesome recipe! I cannot wait to try different instant pudding flavors! So genius this recipe! Awesome web-site also! Great job gals 🙂
Thank you, we are so glad you like our site. We have tried a bunch of other pudding flavors, but we always go back to the white chocolate. Let us know which one you like the best.
I was skeptical about this frosting recipe, but decided to try it. It was wonderful, fluffy and not too sweet. This flavor possibilities are endless. We can’t wait to try it again. Thanks for sharing!!!
Hi Nora – we are so glad you enjoyed the frosting. We love it too. And you are right about it not being too sweet, we like that about it too.
HI this sounds yummy.. I’m wondering if it’s thick enough to use to pipe a broader?
Hi Debbie, it is yummy, and yes it is definitely thick enough to use to pipe a border.
I need to do 48 cupcakes and the recipe sounds so good. Is it ok to double it? Or should I make two separate batches?
Hi! We usually make two separate batches.
Does it have to be refrigerated and you ice the cupcakes
Yes, the cupcakes should be refrigerated until you are ready to serve them.
Does it require to be refrigerated after you pipe it on your cupcakes?
Hi Kathy, yes you should refrigerate the cupcakes until 15 or 20 minutes before you are ready to serve them.
Do you jut add the pudding powder or do you make pudding then add 1/2 cup of that
Hi Cara, sorry our instructions weren’t more clear. You just need to add the pudding powder.
Can you use cook and serve pudding mix?
Hi Crystal – we’ve never tried this particular recipe with Cook and Serve Pudding. The instant pudding helps thicken the whipped cream and makes it more “frosting” like, it also serves to stabilize the whipped cream. I would worry that the pudding mix that you have to cook would not do the same thing. If you decide to try it, let us know how it works out. Good luck.
Does it taste like white chocolate tho amd not whipped cream?
Hi Shannon, it takes on a little bit of the white chocolate flavor, but you can definitely tell it is a whipped cream frosting. You could always use a vanilla pudding mix if you don’t like white chocolate.
Just tried this recipe today for my son’s 16th birthday. It was wonderful and everyone loved it. Most of our family and friends do not care for a very sweet icing. This recipe was perfect. It spreads well and holds it shape. It colors beautifully too!! Can’t wait to try it with a different flavor pudding. Really want to try a lemon flavor
Can you add food coloring to this recipe?
Absolutely, I would add it at the beginning, so you can get the right color without over whipping.
Each time I use this, while the frosting itself is great, my sprinkles run 🙁 . Is there a way to fix this ?
HI Crystal – maybe try the Jimmie type sprinkles. They have a covering on them that sometimes keeps them from bleeding.
Jimmies run too
I don’t think my frosting came out right. Mine doesn’t look to be as thick as yours. I followed the instructions to the letter. It started out nice & thick with the first addition of pudding mix & powdered sugar but by the time the last of the mix & sugar were incorporated it was creamy but far less firm. It tastes great. I used Jello brand instant pudding in chocolate. What do you suggest? Shoyld I have added a little more sugar perhaps?