Whip up this 3-ingredient pudding mix frosting in 5 minutes, with no store-bought whipped topping and no powdered sugar. It’s light, fluffy, and ideal 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 detail that I decided to try it from memory the very next day! It turned out 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
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 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 incorporated. Then slowly turn it up to high. If your mixer tends to splatter, drape a clean tea towel over the bowl while it whips.
Watch for the lines. In just a few minutes, the frosting will 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, which 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, 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, which makes baking stress-free.
Pudding Mix Frosting FAQ
Can I make pudding frosting without whipped topping?
Yes! This recipe doesn’t use any 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’d recommend eating it within 1 or 2 days.
Can I make it ahead?
Yes, and it’s one of my favorite 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 flavor of pudding?
Any flavor 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, and I wouldn’t necessarily call this a “piping frosting” recipe. It’s lighter and fluffier 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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Instant Pudding Frosting or Filling
Instant pudding mix frosting made with real whipping cream, with no store-bought whipped topping and no powdered sugar. This simple 3-ingredient recipe whips up light, creamy, and perfect for cakes.
Ingredients
Method
- For best results, chill your mixing bowl and whisk attachment ahead of time. I place mine in the freezer until cold.
- When you’re ready to make the frosting, add the instant pudding mix, 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 raise the speed to high. You may want to drape a dish towel over the bowl to prevent splashing.
- Keep mixing until the frosting thickens. You’ll see lines forming in it as the beaters move through.
- When you lift the whisk, the frosting should hold soft peaks and be thick enough to spread easily.
- Use it right away or refrigerate until you’re ready to frost your cake.
Notes
I found this was just the right amount of frosting to cover a 2-layer, 9-inch round cake. You can use any flavor of instant pudding mix for this recipe.
I found this was just the right amount of frosting to cover a 2-layer, 9-inch round cake.
You can use any flavor of instant pudding mix for this recipe.
