Cool Whip Frosting Recipe (2024)

FAQs

How do you turn Cool Whip into frosting with one extra ingredient? ›

However, it only takes one extra ingredient to promote Cool Whip to frosting status: cream of tartar. On its own, Cool Whip already holds many of the qualities that we love in frosting. It's thick, sweet, and fluffy, and has the added benefits of freezing well and not melting like whipped cream will.

Cool Whip Frosting is a light, fluffy, and irresistibly creamy dessert topping that will take your cakes and cupcakes to the next level. It's a great alternative to traditional buttercream.

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.

You'll want to let the Cool Whip defrost in the fridge for about an hour beforehand and use the entire 8-ounce tub along with ¼ teaspoon of cream of tartar. These two ingredients alone will produce a tasty frosting, but if you like, you can also add in some extras for flavor.

Combine pudding mix with milk and vanilla in a medium bowl. Mix until smooth. Gently fold in whipped topping until no streaks remain.

Instead of the gums or syrups that are utilized in Cool Whip, this whipped mix gets its stand-up ability from the air bubbles incorporated into the fat molecules. Compared to Cool Whip, the consistency of whipped cream is lighter and fluffier.

The easiest is simply to put heavy cream/whipping cream with an electric mixer, using a bowl and beaters that have been chilled for about 15–30 minutes. You can add sugar (white or confectioners) to sweeten (confectioners- -powdered sugar is lighter and will combine easier).

Whipped dessert topping is the best semi-homemade substitute for whipping cream. It's perfect for icebox cakes and pies and other no-bake treats or (not surprisingly) as a dessert topping. For 1 cup whipping cream called for in your dessert recipe, substitute 2 cups whipped dessert topping, such as Cool Whip.

Whipped cream makes a delicious cake frosting, but it's not the easiest to work with. Common problems include melting, leaking, or the inability to hold up heavier cake layers. However, there are ways around this by adding stabilizers to thicken the finished whipped cream.

Yes! You can use Cool Whip to lighten up canned frosting.

How long can Cool Whip frosting sit out? ›

According to the Smarter Homemaker, whipped cream can only be left at room temperature for 2 hours regardless if it is dairy or non-dairy. Our EveryDay Life blog explains further that if your whipped cream's temperature gets about 40 degrees Fahrenheit for longer than those 2 hours, you will probably want to toss it.

It is used in North America as a topping for desserts, and in some no-bake pie recipes as a convenience food or ingredient that does not require physical whipping and can maintain its texture without melting over time. Cool Whip is sold frozen and must be defrosted in the refrigerator before being used.

It won't melt & will keep its structure at room temperature. I use it to make low calorie frostings.

Some recipes, like frosting, icing, caramel sauce, and syrups require cooking sugar down to a liquid form. During this process, the sugar can sometimes recrystallize, resulting in a grainy texture. Fortunately, cream of tartar can prevent this from happening by binding to the sugar crystals and keeping them tiny.

Try thickening it with a bit of heavy whipping cream. You can add up to ¼ cup of heavy cream, depending on how much you need to thicken it. Then whip the frosting until it fluffs up.

To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. To keep whipped cream light and fluffy for longer, you can stabilize it.

Honestly, go for the real whipped cream…or, if you're really doing cake decorating, a nice buttercream or cream cheese frosting (which hold their shape quite nicely). Cool Whip is, according to its package, a whipped topping, not a decorative frosting.