Cool Whipped Frosting Recipe
A light and cool topping vaguely resembling Bavarian cream.
A delicate cream cheese frosting that has whipped cream folded into it.
I made this with home-made whipped cream...made from mixing (on high) 2 cups of heavy whipping cream, 1 cup powder sugar and 1 tsp or so of good vanilla...and it was sensational. The only reason I rated this a 4 instead of a 5 is because I made it with real whipped cream instead of nasty store-bought cool whip. I added red food coloring and refrigerated before frosting my strawberry cake. It was soooo smooth and easy to handel. Made a beautiful icing with the perfect whipped consistency. My guests who ate the cake could not get over this frosting and said it was the quality of a fine bakery. Thank you so much for this recipe, I will be using this from now on and am looking forward to playing with different puddings and flavors!
Absolutley fantastic and that is coming from a fan of traditional buttercream icing. I thought the taste of this was delicious and even better was the texture. It's like a thicker, stiffer whpped cream. Not as pudding tasting as bavarian cream but not as thin as a whipped cream icing. Perfect for a strawberry shortcake. I used it on the Coconut Cream Cake I from this website and the taste was to die for. My husband brought that cake with this frosting into work and every co-worker asked for the recipe. And the fact that it takes about 2 minutes to make makes it a 10 star recipe in my book. Another reviewer commented that this is "artificial tasting." Let's be honest, if you like cool whip you will LOVE this recipe. If you are expected this to taste like real heavy whipped cream, you are being unrealistic. I love cool whip; it's light, it's not as fattening and this frosting really holds it's shape well. Not runny at all.
This is one of the best frostings. I got two puddings and 2 cool whips in hopes of making two cakes. The first batch I made was way too runny for piping so I decided to make the second batch with only 1/2 cup milk. This was too thick for my liking. So I combined the two batches together and it was perfect. I found out very quickly that I could not frost the two cakes I panned on making. I made a two layer cake and also used the frosting for the filling. I had to go very thin on my cake so I had enough to pipe with. This worked for this cake because I used crumbled cookies for the sides and cherry pie filling for the top. So other than desired consistancy and the amount wanted, this frosting tasted fantastic. When I read other reviews I had to laugh. If you dont want your frosting to tastes like cool whip or pudding, then do not pick a recipe that only has cool whip and pudding as its ingredients. Just a suggestion :)
I used this frosting in a double layer chocolate cake. I used it in the middle and on the outside. It was so good and very light. I used half of the amount of milk becuase I wanted it to stick to the outside layering.
Wonderful flavor. Makes a lot of frosting. This recipe is a keeper. Can use chocolate pudding for chocolate frosting.