I have had so many requests for whipped frosting that I figured it was time to share how to make whipped icing like Walmart at home. This recipe is light and creamy with a smooth texture, and it holds its shape much better than regular whipped cream.
What Is Walmart Whipped Icing
So many of my cake customers asked for the Walmart whipped icing that I decided I needed to figure out a homemade version. It is not exactly the same as what Walmart uses, but it comes very close in both taste and texture. Their bakery uses a commercial whipped icing that is light, smooth, and more stable than regular whipped cream.
After a lot of testing, I found that the best way to copy that texture at home is by using heavy whipping cream and instant pudding mix. The pudding mix helps thicken and stabilize the frosting so it holds its shape while still staying light and fluffy.
Why You’ll Love This Whipped Frosting
- Light and fresh tasting
Not overly sugary - Smooth and soft for frosting
It also pairs especially well with decadent chocolate cake and because it is not heavy like buttercream.
Ingredients You Need
This is the ingredient list for my Walmart-style whipped icing:
Heavy Whipping Cream- Use heavy whipping cream, not half and half or light cream. They will not whip properly.
Powdered Sugar- Powdered sugar adds a light sweetness and helps smooth the texture. You only need a small amount since the pudding mix already adds sweetness.
White Chocolate Instant Pudding Mix- Use a 3.4 ounce box of instant pudding mix, not cook and serve pudding. White chocolate gives a mild, creamy flavor, but other instant pudding flavors can be used as well.
How to Make Whipped Icing Like Walmart
1. Chill Everything
Place your mixing bowl and whisk attachment in the fridge for 10 to 15 minutes. This helps the cream whip faster and thicker.
2. Add Ingredients
Pour the heavy whipping cream into the bowl. Add the powdered sugar and instant pudding mix.
3. Mix Until Stiff Peaks Form
Begin mixing on low speed. This keeps the powdered sugar and pudding mix from puffing into the air.
Once combined, switch to medium speed and continue whipping. Whip until stiff peaks form. The frosting should be thick and smooth.It should hold its shape when you lift the whisk.
How Long Does Whipped Icing Last
This whipped icing holds up well in the refrigerator for about 2 to 3 days kept it in an airtight container. Because it is made with heavy cream, it should not sit out at room temperature for long periods.
Can I Make It Ahead of Time
This frosting is very make-ahead friendly. You can prepare it a day or two in advance and store it in the fridge until you are ready to frost your cake. When you take it out, stir or re-whip it briefly on low speed to get the perfect consistency.
How to Color Whipped Icing
It’s better to use gel food coloring, not liquid food coloring. Gel colors are stronger and will not thin out the frosting. Add a small amount at a time and mix on low speed until the color is even. Pastel shades work best with whipped icing, but you can deepen the color with more gel if needed. If the frosting softens while coloring, chill it for a few minutes and re-whip lightly.
How to Flavor Whipped Icing
You can change the flavor easily by swapping the pudding mix. Vanilla, cheesecake, chocolate, and butterscotch all work well. You can also add flavor extracts like vanilla extract or bakery-style flavorings such as LorAnn oils. Start with a small amount, especially with concentrated flavorings, and taste as you go.
How to Thicken Whipped Frosting
If your whipped frosting feels too soft, don't panic. The easiest fix is to keep whipping it for another 30 to 60 seconds and check the texture again. Cold also helps, so you can place the bowl in the refrigerator for 10 to 15 minutes and then re-whip it on medium speed. If you need a stiffer icing, you can add a tablespoon or two of additional instant pudding mix and mix on low speed until smooth.
Bakery-Style Whipped Icing Recipe
Ingredients
- 4 cups cold heavy whipping cream
- ⅓ cup powdered sugar
- 1 3.4 oz box white chocolate instant pudding mix
Instructions
- Place your mixing bowl and whisk attachment in the refrigerator for 10 to 15 minutes.
- Add the heavy whipping cream, powdered sugar, and instant pudding mix to the chilled bowl.
- Mix on low speed until the dry ingredients are fully combined.
- Increase to medium speed and whip until soft peaks form. This usually takes about 5 minutes in a stand mixer on medium speed.
- Use immediately or refrigerate until ready to frost. If the frosting thickens, add 1 Tbsp. at a time of cream or milk to reconstitute.
Notes
- Use heavy whipping cream with at least 36 percent milk fat for best results. Do not substitute with half and half or light cream.
- Be sure to use instant pudding mix, not cook and serve.
Whipping usually takes about 5 minutes. A double batch will take longer. - Do not overmix or the frosting can turn grainy and start to become butter.
- If the frosting is too soft, chill it for 10 minutes and re-whip briefly.
- For flavor variations, swap the pudding mix flavor or add a small amount of extract or concentrated flavoring.
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Cece says
This is the best version I have ever made. I adjusted the ingredient quantities slightly to suit my taste, and the result was absolutely divine — light and airy, like biting into a fluffy cloud. My family couldn't get enough of it; my mom was so impressed she gave me a hug! I used it to frost my homemade strawberry champagne cake, filled with my smashed strawberry reduction. It turned out to be the best cake I have ever baked, which made it all the more special since I made it to celebrate my daughter's 25th birthday. Thank you so much for sharing this wonderful recipe!