How to Make Cool Whip Frosting Thicker in 4 Simple Steps

Cool Whip has long been a popular dessert topping. It’s light and fluffy, with just enough sweetness to provide taste. The issue with Cool Whip is that it does not always stay after being added. When making frosting, it must be able to sit at room temperature and last.

You may create frosting using Cool Whip that is thick enough to keep for a long time. There are many methods to stabilize it, and the method you pick depends depend on the texture and flavor you want to create.

Look at how adaptable Cool Whip icing is and how to thicken it.

How to Flavor Your Cool Whip Frosting

Cool Whip has a mild, sweet flavor. Most people like it on its own, but you may flavor it to make the ideal accompaniment to your cake. Cool Whip complements a wide range of tastes, including vanilla, chocolate, strawberry, lemon, cinnamon, and many more.

To spice up your Cool Whip, experiment with different spices or fruits.
The difficulty is that if you want to place it on your cake and serve it at room temperature, you’ll still need to thicken it.

Why Is it Important to Make Cool Whip Thicker?

At room temperature, Cool Whip is light and fluffy and does not keep its form effectively. Because you don’t usually keep your cake in the refrigerator, it will leak and droop all over the place.

The consistency of the icing goes a long way toward making the cake seem excellent when it comes to presenting a delectable cake.

If the icing is overly soft, the cake will seem drooping. When you add an ingredient to stabilize it, the consistency is perfect, and you may change the flavor to match the flavor of your cake.

Any of the following options will work to thicken your Cool Whip, whether you want it extra sweet or sour.

How to Make Cool Whip Frosting Thicker

1 – Add Cream Cheese to Cool Whip

You may thicken and stabilize your Cool Whip by adding cream cheese. It will transform the flavor of your frosting by imparting a creamy, tangy flavor. If you want to avoid a sweet, syrupy flavor, this is a fantastic alternative.

To make a richer and thicker frosting, combine the cream cheese and Cool Whip, and then add vanilla extract, sugar, and powdered vanilla pudding. It will taste excellent and may be used to frost your cake. It will last and taste well.

In this No Bake White Chocolate Strawberry Cheesecake, cream cheese and Cool Whip combine well!

2 – Add Cream of Tartar to Cool Whip

You may also add cream of tartar to your Cool Whip. It contains tiny granules that aid in the stability of the icing. These tiny granules promote the formation of big air bubbles, which aid in the formation of thick and creamy frosting.

You must take caution since too much might cause the Cool Whip icing to turn acidic.

3 – Add Powdered Sugar and Cornstarch to Cool Whip

Not only will adding powdered sugar and cornstarch to your Cool Whip thicken it, but it will also sweeten it. If you don’t want all of the sweetness, just use cornstarch.

Powdered sugar contains cornstarch, which is why it acts as a stabilizer. You may thicken your Cool Whip with as little as a tablespoon or two of cornstarch, and this is by far the simplest method.

4 – Add Powdered Pudding to Cool Whip

You may also add instant pudding to your Cool Whip to thicken it. You may have an unflavored variation or one with vanilla or another taste. This Oreo pudding, in my opinion, would be an excellent addition.

Powdered pudding will help thicken and stabilize the Cool Whip, allowing it to keep at room temperature.

Final Thoughts

Many people like Cool Whip, and its sweet lightness is great as cake icing. Once you’ve chosen a stabilizing agent to combine with it, Cool Whip will have the consistency you need to frost your cake.