Pumpkin Pudding Frosting Recipe
The perfect compliment to any cake or cupcake is cool delicious frosting. Pumpkin Pudding Frosting is so light and fluffy, it’s hard not to love. I especially love that it’s not too sweet. In addition, it looks beautiful, pipes really great, and you’ll love working with it. Great things about Pumpkin Pudding Frosting: it has only 3 ingredients, and it’s lower in calories than buttercream or cream cheese frostings. Awesome!
Pumpkin flavored pudding?
During Fall it seems that everything comes in pumpkin flavor, so why not frosting? Jell-O puts out an amazing pumpkin pudding that is so yummy it cannot be ignored. I only find it during Fall, so stock on up it if you like it as much as I do. The pumpkin frosting goes great on lots of flavors like chocolate, yellow, white, and spice, which is seen here.
Making Pudding Frosting
The only trick to anything with pudding is to start with the milk in the bowl with the beaters on at least medium, then add the dry pudding. This reduces the clumping. Then it’s time to add the 3rd ingredient, an 8 oz. tub of Cool Whip. You don’t even have to thaw the Cool Whip.
How much does it make?
With a small box of pudding, 1 cup of milk, and an 8 oz. tub of Cool Whip, you’ll have the perfect amount for either 1 cake or 24 cupcakes. As pictured above, I piped both roses and swirls without running out, which automatically makes it one of my favorite recipes. I love when I have enough to get the job done.
I sprinkled a little pinch of cinnamon in the center of the cupcakes seen below.
How’d I do that?
My 2 favorite piping tips are 2D and 1M by Wilton. The cupcakes seen in this blog were done with a 2D, which is actually very similar to the look of the 1M. Start in the middle and work your way to the outside for this rose. Because the frosting is so light and fluffy, there’s no work to piping at all. In fact, the consistency is so light, you could use it as a flavored dollop (instead of a frosting) on something like German Apple Cheesecake.
Versatility of pudding frosting
I mentioned that it’s lower in calories, right? That’s my favorite part, but I love that you can use any flavored pudding, such as chocolate, lemon, or cheesecake. Use it as a dollop, or it would make a great filling to a cupcake.
Thinking about Halloween I wanted to see how some black and orange sprinkles would look. Take a look.
Pumpkin Pudding Frosting not only pipes well, but it holds it shape well, too. I traveled about 15 minutes over some pretty bumpy roads with these babies in the truck with me and they held their shape just fine. Because they’re made with Cool Whip, make sure you keep them refrigerated.
I was inspired to make this pumpkin flavored pudding frosting when one of my friends, Cindy, made me some cupcakes using the same ingredients, except she used lemon flavored pudding. Now I use this easy frosting recipe whenever I’m in a hurry or want to impress someone. It’s easy and flexible: use whatever flavored pudding you have. I love it — Thank you Cindy!
Pumpkin Pudding Frosting
- 1 cup 2% milk
- 3.4 oz. box pumpkin pudding by Jell-O (or other flavor pudding)
- 8 oz. tub Cool Whip
- In a large bowl, add the milk and turn the beaters on medium. Add the dry pudding mix until thoroughly blended scraping the sides. Add the Cool Whip.
- Keep refrigerated. Enjoy!
If you’re really craving pumpkin, go for a double dose and use this Pumpkin Pudding Frosting on my Pumpkin Pudding Cake with Cinnamon Buttercream Frosting, only substitute the buttercream, of course. For this blog I used a spice cupcake, which was scrumptious and I highly recommend!
Don’t forget to pin this recipe to your Pinterest board. Have a blessed day and happy baking.
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