Home » » Cool Whip as Frosting!
Published . Last Updated February 6, 2024 by Cheyanne
Jump to Recipe ↓ Print Recipe ❒
If you’re on the hunt for a whipped cream icing that holds up in the heat, look no further than this Cool Whip Frosting recipe. You can transform a tub of your favorite frozen whipped topping into a stable, thick, and ultra-creamy frosting with the addition of just 1 ingredient in 5 minutes — no pudding mix required! It’s legitimately the easiest homemade dessert topping!
Quick Navigation - Table of Contents
About this cool whip frosting recipe
When it comes to cakes and cupcakes, the frosting is always my favorite part. While I love ethereally light and fluffy whipped cream on my hot chocolate, pies, and ice cream sundaes, it just doesn’t have the staying power for most cakes.
I’ve been on the prowl trying to find a way to replicate the taste and texture of chantilly (I mean, even the word is a delight!) as a way to decorate my baked goods, and I’ve finally cracked the code.
Why this dessert topping recipe works
This Cool Whip frosting for cake is:
- Quick & Easy. This creamy dessert topping comes together in less than 5 minutes in just one bowl!
- Made With Only 2 Ingredients. You can make this easy frosting recipe with just 2 simple ingredients – Cool Whip and Cream of Tartar.
- Perfectly Stable (even in hot weather). Adding 1 basic ingredient – cream of tartar – provides sturdy structure and gives this frosting staying power.
- Still Lusciously Creamy! Unlike pudding mixes, adding cream of tartar doesn’t alter the flavor of cool whip. Just sweet, dessert flavors!
- Super Versatile! This 2-ingredient frosting is absolutely delicious on just about any dessert or sweet confections! Use this sweet mixture on everything from cakes and cupcakes to mousse, pies and parfaits!
What is stable whipped cream?
Whether you’re hosting an outdoor party or need a DIY wedding cake that’ll last long enough for the pictures, finding just the right icing for your confections can be a bit tricky. For all my cake connoisseurs out there, I’m sure you’re happy to debate the pros and cons of Swiss meringue vs Italian meringue, or buttercream frosting vs whipped cream.
While I tend to like any and all frostings (just hand me a spoon and leave me be, mm-kay?), the delicate, airy nature of whipped cream may be delicious, but it just isn’t frosting material. It isn’t strong enough to pipe with a decorative tip, and it starts to melt and separate within hours of whipping it.
The solution? Stabilized whipped cream. Stable whipped cream comes in many forms, adding anything to your chantilly — from gelatin to cream cheese, marshmallow fluff to instant pudding mix — in an attempt to make it stable enough to last anywhere from a few hours to a few days.
This particular recipe for Cool Whip frosting is genius because it has all the flavor of stabilized whipped cream, but takes just 2 ingredients to make. As an added bonus? It’s the most stable frosting I’ve ever come across, with the exception of royal icing. And, that’s saying a LOT.
Cool whip frosting ingredients
As promised, your ingredient list for this Cool Whip without pudding is quite short. Here’s what you’ll need:
- Cool Whip – You can find this lightly sweetened, light-as-air whipped topping in the freezer section of any major super market. Make sure you grab the full-fat variety with the label “original”.
- Substitution – While I’m a faithful follower of this iconic brand, basic logic leads me to believe this should also work with store brands and potentially even the vegan ones. (If you give them a try, let me know how they turn out in the comments below!)
- Cream of Tartar – Most often used as a stabilizer for egg white (or aquafaba) meringues, this byproduct of winemaking is essentially just a powdered acid.
- Substitution – You can swap in 4x as much fresh lemon juice for the cream of tartar, but note that you’ll get quite a pronounced lemon flavor if you do!
- Vanilla Extract – While technically optional, an extra splash of vanilla adds a ton of depth to your frosting.
- Substitution – Depending on what you’re frosting, you might also consider using other extractives like almond, lemon, mint, or maple.
How to make cool whip frosting for cake
Transforming a tub of cool whip into frosting is easier than pie! Here’s how it’s done:
- Partially thaw cool whip: Transfer the tub of cool whip from the freezer to the refrigerator and let partially thaw for 1 hour.
- Beat cool whip: Transfer the partially thawed cool whip to a large mixing bowl or bowl of a stand mixer. Using a handheld mixer or stand mixer with wire whip, beat the cool whip on low speed for 1 minute.
- Add cream of tartar: To the bowl, add the tartar along with the vanilla, if using. Beat on low for 2-4 minutes, or until the topping is super thick, creamy and resembles of frosting in texture.
- Enjoy! Use this recipe for cool whip frosting as a substitute for any creamy frosting, like buttercream – good on cupcakes, cakes, cookies, ice cream sundaes, pies and more! OR use as a sweet whipped topping for your favorite bakery and breakfast goods, like muffins, cinnamon toast, waffles, pancakes, and much more!
FAQ: cool whip as frosting
Can you pipe Cool Whip on a cake?
If you’ve ever wondered if you can use Cool Whip as frosting for cake, I’m pleased to report that you can. However, this whipped cool whip works best as a spreadable topping for desserts, like sheet cakes, and as a creamy dip for things like strawberries.
While the acid in the form of cream of tartar acts as a stabilizer, you can not pipe this cool whip frosting!
Can you add food coloring to this recipe for Cool Whip frosting?
You can absolutely add a few drops of food coloring! That said, I suggest using a gel-based food dye as it has more pigment and less liquid than the regular one. This way, you don’t have as high of a risk of breaking the frosting even if you’re after a super vibrant hue.
Do I need to refrigerate cakes decorated with Cool Whip frosting?
Yes, this homemade cool whip frosting should be refrigerated. Unfortunately, homemade frostings have no preservatives or additives like the canned frostings found at the grocery store. Therefore, any leftover cool whip frosted desserts, such as sheet cakes and cupcakes, should be stored in an airtight container in the fridge. Before enjoying, transfer your dessert from the refrigerator to the counter and let sit at room temperature for 20-30 minutes to remove any harsh chill.
Serving cool whip frosting without pudding
Use as a substitute for any creamy frostings, like buttercream or other stabilized whipped cream recipes. It works well on cupcakes, cakes, cookies, ice cream sundaes, ice cream cakes, pies, and more!
You can also use it as a sweet whipped topping for your favorite bakery and breakfast goods, like muffins, cinnamon toast, waffles, pancakes, hot chocolate, and anything else that would benefit from a dollop of creamy goodness.
Try this simple frosting on these delicious dessert recipes:
- Strawberry Sheet Cake
- Chocolate Lava Cake in a Cup
- Easy Pumpkin Pie Cake
- Key Lime Cheesecake Pie
- Chocolate Velvet Cake
- Recipe for Apple Pie Bites
Storing cool whip as frosting
Store homemade frostings in an airtight container in the refrigerator for up to 7 days. If you have frosted a cake using this recipe, it can stay at room temperature for up to 2 hours before refrigerating the leftovers.
You can store any leftover frosting in the freezer for up to 4 weeks.
If you have a cake, cupcakes or any dessert that needs a frosting that can hold up to the heat, look no further than this insanely easy, reliably delicious Cool Whip dessert recipe. It’s seriously lick-the-bowl good!
Until next time, friends! I hope you stay healthy, happy, and well-frosted.
Cheyanne
Craving MORE? Follow all the deliciousness onFacebook,PinterestandInstagram!
More easy dessert toppings!
If you love this Cool Whip frosting, try these yummy fan favorites next:
- Chocolate Granola (yummy on its own or sprinkled on ice cream or Greek yogurt!)
- Easy Blueberry Butter (amazing fruit sauce for desserts and more!)
- How to Make Strawberry Crumbles (crisp strawberry shortcake crumbles!)
- Chocolate Topping (rich, chocolate sauce in the microwave!
How to make recipe for cool whip frosting!👇
Print Recipe
3.67 from 6 votes
Cool Whip Frosting
If you’re looking for a whipped cream icing with staying power that can survive the heat, look no further than this easy Cool Whip Frosting recipe. Transform a tub of your favorite frozen whipped topping into a stable, thick, and ultra-creamy frosting with the addition of just 1 ingredient in 5 minutes — no pudding mix required!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Condiment, Dessert
Cuisine: American
Keyword: Cool Whip, dessert topping, frosting, Icing, whipped topping
Servings: 24 servings
Calories: 0.2kcal
Author: Cheyanne Holzworth
This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my links.
Equipment
1 Stand or Hand Mixer
Ingredients
- 1 (8-ounce) Tub Cool Whip
- barely heaping 1/4 tsp Cream of Tartar (slightly less than 2 grams)
- 1 tsp Pure Vanilla Extract - or extract flavor of choice (OPTIONAL)
Instructions
Partially thaw cool whip: Transfer the cool whip tub from the freezer to the refrigerator. Let partially thaw for 1 hour.
Beat cool whip: Transfer the partially thawed cool whip to a large mixing bowl or bowl of a stand mixer. Using a handheld or stand mixer, beat on LOW for 1 minute.
Add cream of tartar: Add the tartar to the bowl, and the vanilla if using. Beat on LOW for 2-4 minutes, or until the topping is super thick, creamy, and resemblant of frosting in texture.
Enjoy! Use as a substitute for creamy frostings, like buttercream, on cupcakes, cakes, cookies, ice cream sundaes, pies and more! OR use as a sweet, whipped topping for your favorite bakery and breakfast goods, like muffins, cinnamon toast, waffles, pancakes, and much more!
Notes
Servings: 24-25 servings
Recipe Yield: enough frosting for a 9x13 cake, two 9-inch layer cakes, or 24 cupcakes
Nutritional information is an approximation based upon 24 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Nutrition
Calories: 0.2kcal | Carbohydrates: 0.05g | Protein: 0.001g | Fat: 0.002g | Saturated Fat: 0.001g | Cholesterol: 0.01mg | Sodium: 0.1mg | Potassium: 10mg | Sugar: 0.01g | Vitamin A: 0.1IU | Calcium: 0.1mg | Iron: 0.003mg
@No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Also, please do not publish this recipe without prior consent. To reference this recipe, link directly to this post.
Never miss a recipe!
Get delicious free recipes sent straight to your inbox!
« Slow Cooker Brisket: Amazingly Tender, Easy Recipe
Blackberry Bramble co*cktail Recipe »
Comments
Karin says
I’m a cake decorator and although this recipe would be nice as a dip on fruit or spread on a sheet cake, it does not pipe well. It melts too quickly. I even attempted to add a bit more cream of tartar, then resorted to powdered sugar. My bowl and ingredients were very cold, and I followed the recipe exactly (well, until I tried to rescue the frosting). I needed to quickly whip up a batch of my buttercream in order to decorate a smash cake. Again, for certain applications, this frosting may work. Just not for piping.Reply
Cheyanne says
Hi Karin,
My sincerest apologies for the confusion! You are absolutely right you can not pipe this cool whip frosting – it’s a spreadable frosting only. Thank you for bringing that to my attention, the article itself has been updated to avoid any future confusion. Again, thank you so much for bringing this to my attention and my heartfelt apologies this frosting didn’t meet your expectations.
Cheers and warmest wishes for a wonderful day,
CheyanneReply
Marthy says
Can I add cocoa to the Coolwhip along with the cream of tartar?
Reply
Cheyanne says
Hi Marthy,
Great question! Unfortunately, I have only tested this recipe as directed in the recipe card. However, if you try adding cocoa powder to this frosting, I’d love to hear how it turns out! Cheers and warmest wishes for a wonderful day. 🙂
Best,
CheyanneReply
Meg says
Can’t get it to thicken up! What did I do wrong? Brand new Cream of Tartar and just a smidgen of vanilla.
Reply
Cheyanne says
Hi Meg,
Oh no! This isn’t what we want – ever! I’m so sorry to hear this, Meg.
See AlsoPlain Mochi Recipe on Food52Did you use original full-fat cool whip or a reduced fat version? This recipe uses the original full fat variety of cool whip.
Please do let me know if you have any additional questions because I’m always happy to help where I can!Cheers and warmest wishes for a wonderful week (and thickened cool whip frosting)! 🙂
Best,
CheyanneReply
DreaB says
Would fat free cool whip work in this recipe?
Reply
Cheyanne says
Hi Drea,
Great question! Unfortunately, I have only tested this recipe with regular cool whip. But if you try it with fat free, I’d love to hear how it turns out! Please let me know if you have any other questions, as I’m always happy to help when I can. 🙂 Cheers and warm wishes for a wonderful week!
Best,
CheyanneReply
Drea says
I could not achieve the frosting like consistency with fat-free Cool Whip. Flavor was decent.
Reply
Cheyanne says
Hi Drea,
Thank you for letting me know that the full-fat “original” variety is the only way to go. However, I’m very sorry to hear it the frosting didn’t work out for you. That’s always a huge huge huge bummer. (understatement still) 🙁Reply
Sara says
I just made this for my daughter’s birthday cake and it turned out really bitter, did I do something wrong? I even added the vanilla.Reply
Cheyanne says
Hi Sara,
I’m so sorry to hear that the cool whip frosting tasted bitter! If you use more than cream of tartar than stated in the recipe card, it will cause the cool whip frosting to taste bitter. As well, I recommend checking the date on your cream of tartar. If you are using cream of tartar that’s past its “best buy” date, it will cause the cool whip to have an off taste. Unfortunately, adding vanilla won’t mask the bitter / off-putting flavor.
I’ve edited the recipe card to include the weight of the cream of tartar, and I appreciate your review! Again, I’m so sorry the frosting didn’t turn out as you had hopped. However, I do hope your daughter had a wonderful birthday! 🙂
Cheers and warmest wishes for a wonderful day.
CheyanneReply
Michele says
I made this for a poke cake&my daughter informed me I’d finally made the perfect whipped frosting! This will be my go to from now on! Thanks so much!Reply
Cheyanne says
Hi Michele,
I’m honored you decided to try this cool whip frosting recipe and absolutely thrilled your daughter loved it! This makes my day! Thank YOU for coming back and leaving a review. Cheers and warm wishes for a wonderful holiday weekend! 🙂
Best,
CheyanneReply
April Prince says
Excellent! I made this for a strawberry lemonade cake and it held up perfectly! Thank you for sharing it! 🙂Reply
Joanie says
I used this recipe to decorate the top of a homemade ice cake. I used Wilson tip 2D. Somewhat happy with the results. The frosting didn’t really get as thick as I would like to pipe and I had to quickly do it and place it ASAP in the freezer to stop the melting. Maybe it wasn’t mixed long enough?? I mixed it with a hand mixer on low for 4 minutes and it really didn’t thicken that much.Reply
Monessa says
Hi I’m about to try this but I also add a can of crushed pineapple drained of course and was wondering if the pineapple messes up the cram of tarter stability?
Reply
Cheyanne says
Hi Monessa,
Great question! Adding crushed and drained pineapple sounds absolutely delicious; however, I’ve only tested this frosting as directed in the recipe. If you try adding the pineapple, I’d love to hear how it turns out! Cheers and warm wishes for a wonderful weekend! 🙂
Best,
CheyanneReply
Brenda Angeli says
I’d like to pipe on cupcakes for kids & want to make sure it holds its form & it isnt too sweet.
Would you happen to know the difference between adding instant pudding to the cool whip vs. just adding the Cream of Tarter?
I’ve seen both receipes haven’t tried either one yet becz I’m not sure which one. HELP!
Please & Thank you
Reply
Cheyanne says
Hi Brenda,
Unfortunately I haven’t made other people’s recipes, so I can’t answer this question with 100% certainty. However, this recipe – with cream of tartar – is like hair spray for your cool whip. This isn’t a super-fluffy frosting. I hope that helps!!
Best,
CheyanneReply
Riley D. says
This was delicious! I put it on top of some sliced strawberries with some sprinkles and the family loved it! Thanks so much!
Reply
Cheyanne says
Hi Riley,
I’m absolutely thrilled to hear you enjoyed this cool whip frosting recipe! Thank you so much for coming back and leaving a review. 🙂 Cheers and warm wishes for a wonderful weekend!
Best,
CheyanneReply
Donna G. says
Does the cream of tartar have a metallic taste when added to the cool whip? I make chocolate cool whip but want to try something light without a chocolate flavor.Reply
Cheyanne says
Hi Donna,
Great question! I personally have never noticed a metallic flavor when I add both the cream of tartar and pure vanilla extract. However, if you are worried, you can always start with a scant 1/4 teaspoon cream of tartar (versus the heaping 1/4 tsp). I hope this helps! But, please let me know if you have any additional questions as I’m always happy to help. Cheers and warm wishes for a wonderful weekend! 🙂Reply
Lisa Petrolo says
How much of each ingredient?
Reply
Cheyanne says
Hi Lisa,
You can find the measurements for each ingredient in the recipe card – the amounts are listed right before each ingredient. I’ll copy and paste it here for your convenience.8-ounce Tub Cool Whip
A heaping 1/4 tsp Cream of Tartar
1 tsp Pure Vanilla Extract (optional)Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
About me
Welcome to No Spoon Necessary! My name is Cheyanne - I'm the recipe developer and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts and years of experience in professional kitchens. I have a passion for fresh, seasonal ingredients and believe anyone can create restaurant quality food at home - given the right recipe! Thank you for stopping by - I hope you stay awhile!
Never miss a recipe!
Get delicious free recipes sent straight to your inbox!
Search For Recipes:
Healthy Recipes!
Banana Breakfast Cookies: Healthy Grab-and-Go Goodness
Salmon with Chipotle Honey Sauce
How to Make Riced Broccoli 4 Simple Ways
Chicken Curry Salad Recipe: A Flavorful Twist on the Classic!
More healthy recipes!