Perfect for cakes, cupcakes, or just… a spoon.
🍋 Cool Whip Lemon Frosting (5 minutes)
Ingredients
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1 tub (8 oz / 225 g) Cool Whip, thawed
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1 package (3.4 oz / ~96 g) instant lemon pudding mix
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½ cup powdered sugar (optional, to taste)
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1–2 tbsp lemon juice (optional, for extra zing)
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Lemon zest (optional but 🔥)
Instructions
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Mix
In a bowl, gently fold the lemon pudding mix into the Cool Whip until smooth and thick. -
Taste & adjust
Add powdered sugar if you want it sweeter.
Add lemon juice or zest for brighter lemon flavor. -
Chill (optional)
Refrigerate 10–15 minutes for a firmer, pipeable texture.
🍰 How to Use It
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Frost sheet cakes, cupcakes, or lemon cake
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Fill cake layers or sandwich cookies
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Top angel food cake or shortcake
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Dollop on cheesecake or fruit
⭐ Tips for Best Results
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Use instant pudding only (not cook-and-serve)
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Fold gently—don’t beat or it can deflate
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Keeps well refrigerated up to 2 days
🍋 Flavor Variations
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Extra creamy: Fold in 4 oz softened cream cheese
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Lemon-berry: Swirl in raspberry or strawberry puree
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Lemon-coconut: Add ¼ cup shredded coconut
Want a stabilized version for piping, a no-pudding version, or a dairy-free twist? 💛