I have always been a fan of COOL WHIP. My mom used to love to put COOL WHIP on just about every dessert whether it was ice cream or a dish of canned fruit. I still remember how she used to serve canned fruit cocktail for dessert and find one of the cherry halves and put it on top of a dollop of COOL WHIP. Some how it turned an ordinary can of fruit cocktail into a fancy dessert.
When my husband and I were dating I wanted to impress him so I made him a cake for his birthday. Instead of using regular frosting I “frosted” the cake with COOL WHIP. It was just a simple vanilla cake and a container of COOL WHIP. My husband was impressed. He never thought to use COOL WHIP as a “frosting”.
Now that I’m a mom I continue to use COOL WHIP to add that special touch to everyday desserts. One thing I love to do is use COOL WHIP on cupcakes. It’s quick and easy and my kids love it.
All you need is cupcakes in your favorite flavor (chocolate or vanilla). Make sure they are completely cooled or they will melt the COOL WHIP. I like to make them in the afternoon so after dinner they are ready to top with Cool Whip.
Here are the ingredients:
- Cupcakes (cooled)
- One container of COOL WHIP (any variety)
- Additional toppings (sprinkles, nuts…) – optional.
Spoon COOL WHIP into a Ziploc sandwich bag. Take a scissor and clip one of the bottom corners to make a small opening.
Using the COOL WHIP in the Ziploc bag carefully swirl the COOL WHIP on top of the cupcake. Another option is to hollow out the cupcake in the center (on top) and fill it with COOL WHIP from the bag, then top if with additional COOL WHIP. You can go in a circular motion or just squeeze a dollop on top.
Top with additional toppings if desired.
Why do I like to use COOL WHIP instead of frosting? It’s because COOL WHIP is light and fluffy and a lot less calories and sugar compared to regular frosting. Frosting also tends to upset my stomach if it’s too rich and sweet. I never have that problem with the COOL WHIP because it’s light as air and not overly sweet. Cupcakes are meant to be enjoyed. They are not meant to be loaded down with heavy frosting.
Add the COOL WHIP to the cupcakes only when you plan on enjoying them. You can keep them in the fridge for a few hours but I wouldn’t recommend keeping them longer than that.
This recipe is great year round. You can decorate the COOL WHIP with different colored sprinkles or colored sugars.
FYI…COOL WHIP makes an awesome topping for hot cocoa too!
Do you have a special dessert that uses COOL WHIP that you would love to share with others? If so you should enter the COOL WHIP’s Fan Dessert of the Month Contest for a chance to win $500.oo! Entering is super easy. Simply make a dessert that uses COOL WHIP, snap a photo and upload it on the COOL WHIP Fan Dessert Contest Facebook page. This is such an easy and fun contest. I hope that many of my readers will want to join in on the fun and have a chance to win some cash that would come in handy this summer.
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