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Cool Whip Frosting HELP!!!!!

post #1 of 5
Thread Starter 
So of course it's the morning of the big party, I woke up early made the cool whip frosting and even made my cake last night to save time. The cool whip frosting is ridiculously thin! How can I thicken it???
this is the recipie I followed....


1 cup milk (cold)
3 ozs pudding (flavor instant, mix)
1/4 cup powdered sugar (optional)
8 ozs cool whip (thawed)

1Pour milk into bowl and add pudding and sugar.
2 Beat with wire whisk 2 minutes.
3 Gently stir in Cool Whip.




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post #2 of 5
I use a similar recipe that has cream cheese in it...
If you have that, add half a bar to start.

If not...maybe extra pudding mix?


Also...next time make your frosting at least a day ahead of time to allow it time to sit in the fridge and thicken naturally.
post #3 of 5
Not familiar with that recipe, but here is a Cool Whip filling/frosting recipe that can be a "back-up plan" . icon_smile.gif

Using the wire wisk attachment, blend together:
8oz cream cheese
1/3 cup granulated sugar
2 Tablespoons powdered sugar

Scrape down bowl, then add:
1 large tub (16oz?) thawed Cool Whip
1 teaspoon Creme Bouquet or Vanilla

Whip on Med High for a minute, scrape bowl, then continue to whip on High for another minute or two. Don't overwhip!


Good Luck!
With 30 years as a cake artist under my belt, I'm just here to share my knowledge and experience to anyone willing to listen!
Reply
With 30 years as a cake artist under my belt, I'm just here to share my knowledge and experience to anyone willing to listen!
Reply
post #4 of 5
I use 6 oz of pudding in my recipe.
post #5 of 5
This is the recipe I use.

1 cup heavy whipping cream
1 (3.5 ounce) package instant vanilla pudding mix
1/4 cup milk
1 teaspoon vanilla extract
3 cups frozen whipped topping (such as Cool Whip®), thawed

Directions

Beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
Fold the whipped topping into the whipping cream mixture to evenly mix. Refrigerate until ready to use.
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