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.
Partially Thaw Cool Whip in Fridge: 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 and vanilla to the bowl and beat on LOW for 2-4 minutes, or until the topping is super thick, creamy, and resemblant of frosting in texture. If the cool whip is thickened to your liking, beat more cream of tartar (1/8 tsp at a time) into the cool whip until the frosting reaches your desired consistency.
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 servingsRecipe Yield: enough frosting for a 9x13 cake, two 9-inch layer cakes, or 24 cupcakesNutritional information is an approximation based upon 24 servings. Exact information will depend upon the brands of ingredients and precise measurements used.