Strawberry Cool Whip Frosting (Print Version)
# Ingredients:
01 -
3 oz package strawberry gelatin powder
02 -
3 tbsp powdered sugar
03 -
ΒΌ cup milk
04 -
1 tsp vanilla extract
05 -
2 containers Cool Whip (8 oz each), fully thawed
# Instructions:
01 -
Grab a large bowl and add your strawberry gelatin powder, powdered sugar, milk, and vanilla extract. Use a hand mixer or stand mixer on medium-high speed for about a minute and a half. The mixture will thicken up a bit but won't be super thick yet.
02 -
Stick the bowl in the fridge for about an hour. This helps everything cool down and set up a little. It won't be firm like regular jello, more like a thick syrup.
03 -
Take your strawberry mixture out of the fridge and beat in one tub of Cool Whip. Mix until it's mostly blended in and looks pretty uniform.
04 -
Now beat in the second tub of Cool Whip the same way. Keep mixing until everything is well combined and you don't see any streaks.
05 -
As you beat it, the Cool Whip should get stiffer and hold its shape. When you lift the whisk, it should form nice peaks that stand up on their own.
06 -
You can use this right away or cover it and keep it in the fridge until you need it. If you're planning to pipe it onto cupcakes, chill it for at least another hour so it holds its shape better.
# Notes:
01 -
Use actual Cool Whip brand for best results. Generic brands don't whip up the same way.
02 -
Make absolutely sure the Cool Whip is completely thawed, not frozen at all. Frozen Cool Whip won't whip properly.
03 -
This works great piped on cupcakes, spread on cakes, or used as a dip for fresh fruit.
04 -
The frosting holds up at room temperature for a couple hours but store anything with this topping in the fridge.
05 -
Leftovers keep in the fridge for up to 5 days when covered.
06 -
Try other gelatin flavors like raspberry, peach, or lime for different variations.