Cool Whip can be an easy, tasty way to frost a cake, but sometimes it can be too thin or runny for cake decorating. The good news is there are a few simple tricks to thicken Cool Whip so it holds its shape beautifully on cakes.
Use Confectioners’ Sugar
One of the quickest and easiest ways to thicken Cool Whip is to mix in some confectioners’ sugar. Start with about 1/2 cup of confectioners’ sugar per 1 tub of Cool Whip. Gently fold the sugar into the Cool Whip until well incorporated. Taste and add more sugar 1 tablespoon at a time if you want it thicker. The sugar will absorb moisture from the Cool Whip, resulting in a thicker, firmer texture.
Add Instant Pudding Mix
Another handy ingredient to thicken Cool Whip is instant pudding mix. Simply add a small box (about 3.4 oz) of instant pudding mix to a tub of Cool Whip and whisk vigorously until smooth. Vanilla, cheesecake, or pistachio pudding mixes work especially well. The starch from the pudding mix will act as a thickener. Let it chill for 5 minutes in the fridge so the pudding fully sets up. Then you’ll have perfect frosting consistency.
Whip it Up
If your Cool Whip is too thin straight from the tub, another option is to simply whip it until stiffer peaks form. Use a stand mixer or handheld electric mixer on high speed for 1-2 minutes. The air bubbles incorporated during whipping will thicken the Cool Whip’s texture nicely.
Add Cream Cheese
Blending in cream cheese is another great way to thicken and stabilize Cool Whip. Use a block of regular full-fat cream cheese, softened to room temperature. Beat 3-4 ounces of cream cheese into a tub of Cool Whip until smooth and creamy. The fat from the cream cheese will create a thicker consistency. This makes a tasty cream cheese frosting-like texture.
Use Gelatin
For the sturdiest texture for decorating cakes, try adding unflavored gelatin. Sprinkle 1 teaspoon of gelatin over 2 tablespoons cold water and let it soften for 5 minutes. Then heat the gelatin mixture for about 15 seconds in the microwave until dissolved. Let it cool slightly and stir the gelatin into the Cool Whip. Chill for at least 2 hours before frosting. The gelatin will create a firm, sliceable texture.
Comparison of Thickening Methods
| Method | Amount to Add | Good For | Resulting Texture |
|---|---|---|---|
| Confectioners’ Sugar | 1/2 cup per tub | Quick and easy frosting | Thicker and firmer |
| Instant Pudding Mix | One 3.4 oz box per tub | Flavored frosting | Thick pudding-like texture |
| Whipping | N/A | Light fluffy frosting | Stiff peaks |
| Cream Cheese | 3-4 ounces per tub | Creamy frosting | Thick and creamy |
| Gelatin | 1 teaspoon per tub | Sliceable decorations | Very firm and stable |
Tips for Working with Thickened Cool Whip
Here are some helpful tips for using your thickened Cool Whip to decorate cakes:
- Use a piping bag fitted with a large round tip to pipe on frosting for a decorative look.
- Let the cake chill for 30 minutes after frosting so the Cool Whip can firm up.
- Store thickened Cool Whip frosting cakes in the fridge until ready to serve.
- If the frosting gets too firm during decorating, let it sit out briefly until softened.
- Consider adding a touch more milk if the frosting gets too thick.
- For added structure, place toothpicks around the cake to hold frosting decorations in place.
Thick and Creamy Cool Whip Frosting
With just a few simple tricks, you can transform runny Cool Whip into the perfect creamy, thick frosting for decorating cakes. Whether you add sugar, pudding, cream cheese or whip it up, cooling and chilling it well will help your frosting hold its shape. Get creative with piping bag decorations or use a spatula to frost a cake. Thickened Cool Whip makes frosting a cake quick, easy and delicious.
