Instructions:
In a medium bowl, whisk together the pudding mix and cold milk until it begins to thicken (about 2 minutes).
Gently fold in the Cool Whip until fully combined and fluffy.
Chill for at least 15 minutes before using.
Great for: angel food cakes, fresh fruit desserts, and trifles.
2. Cream Cheese Buttercream Frosting
Ingredients:
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
2 tsp pure vanilla extract
Instructions:
Beat the cream cheese and butter together until smooth and creamy (about 2–3 minutes).
Gradually add powdered sugar, one cup at a time, mixing well after each addition.
Add the vanilla extract and beat until light and fluffy.
Perfect for: carrot cake, red velvet cupcakes, or cinnamon rolls.
3. Decadent Chocolate Buttercream Frosting
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups powdered sugar
6 oz dark chocolate (60-70%), melted and cooled slightly
1/4 cup unsweetened cocoa powder
2–3 tbsp milk (as needed)
1 tsp vanilla extract
Instructions:
Beat the butter until smooth and creamy.
Sift in powdered sugar and cocoa powder, and mix on low until combined.
Pour in the melted chocolate and vanilla extract, then beat on high until light and fluffy.
Add milk a tablespoon at a time to reach your desired consistency.
Best for: chocolate cakes, brownies, and fudge cupcakes.
4. Rich Coffee Buttercream Frosting
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups powdered sugar
1 tbsp instant coffee granules
1 tbsp hot water
1 tsp vanilla extract
1–2 tbsp milk (optional, for consistency)
Instructions:
Dissolve coffee granules in hot water and let cool slightly.
Beat butter until creamy, then add powdered sugar gradually.
Add the cooled coffee mixture and vanilla. Beat until fluffy.
Add milk if frosting is too thick.
Perfect for: mocha cakes, vanilla cupcakes, or tiramisu-inspired desserts.
5. Zesty Lemon Buttercream Frosting
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups powdered sugar
1 tbsp lemon zest (from 1 large lemon)
2–3 tbsp fresh lemon juice
Pinch of salt
Instructions:
