5-Minute Banana Pudding Frosting Recipe

Introduction

This 5-minute banana pudding frosting captures all the creamy, nostalgic flavors of banana pudding in a light and fluffy spread. Perfect for topping cupcakes, cakes, or even spreading on graham crackers, it’s a quick no-bake treat that’s sure to become a favorite.

Ingredients

• 1 3/4 cups heavy cream (cold)
• 3.3 oz banana pudding mix
• 1/2 cup powdered sugar (sifted)
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Sift the powdered sugar into a small bowl to remove any lumps for a smooth frosting. Place your mixing bowl in the freezer for 5 minutes to chill before starting.
2. Step 2: Pour the cold heavy cream into the chilled bowl and beat on medium-high speed for 2-3 minutes until soft peaks form. The cream should be fluffy and hold its shape briefly.
3. Step 3: Add the sifted powdered sugar and vanilla extract to the cream. Beat on high speed for 1-2 minutes until stiff peaks form and the mixture looks glossy.
4. Step 4: Sprinkle the banana pudding mix over the whipped cream. Reduce the mixer to low speed and gently mix for 15-20 seconds until barely incorporated and still light. Stop mixing promptly to avoid deflating the frosting. Fold the mixture with a spatula just until the pudding color is even throughout.

Tips & Variations

• Use cold heavy whipping cream for best results; it whips better and holds shape longer than regular cream.
• If you don’t have banana pudding mix, try vanilla pudding mix combined with mashed ripe banana, though texture may vary slightly.
• Powdered sugar can be substituted with granulated sugar, but start with less and taste as you go since powdered sugar is sweeter.
• Avoid overmixing after adding the pudding mix to keep the frosting light and fluffy rather than dense or grainy.

Storage

Store the banana pudding frosting in an airtight container in the refrigerator for up to 3 days. It may lose some fluffiness over time, but a quick whip with a mixer will restore its texture. Do not freeze, as the cream can separate and become grainy. If chilled frosting feels stiff, let it come to room temperature for 10 minutes and gently stir before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipping cream instead of heavy cream?

Regular whipping cream can work, but heavy cream is preferred because it has a higher fat content, which helps the frosting whip up thicker and hold its shape better.

Why did my frosting become grainy or dense?

This usually happens if the pudding mix is added too late when stiff peaks have already formed, or if the mixer speed is too high after adding the pudding. For best results, add the pudding at soft peak stage and mix on low speed gently.

5-Minute Banana Pudding Frosting Recipe

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4.6 from 56 reviews

This 5-Minute Banana Pudding Frosting is a quick and delicious no-bake topping that captures the classic banana pudding flavor in a light, fluffy form. Made with just 3 main ingredients—heavy cream, banana pudding mix, and powdered sugar—this frosting is perfect for cakes, cupcakes, cookies, or even as a dip. It whips up in minutes without any oven or stovetop use, offering a nostalgic taste that enhances any dessert with ease.

• Author: luca
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: About 3 cups of frosting 1x
• Category: Dessert, Frosting
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

Frosting Ingredients

• 1 3/4 cups heavy cream (preferably cold, Land O’Lakes recommended for stability)
• 3.3 oz banana pudding mix (Jell-O brand preferred for best flavor)
• 1/2 cup powdered sugar, sifted to ensure smooth texture
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare Ingredients and Chill Bowl: Sift the powdered sugar into a small bowl to remove any lumps, ensuring a smooth frosting. Place your mixing bowl in the freezer for 5 minutes to keep it cold, which helps the heavy cream whip faster and hold peaks better. Measure and have all ingredients ready before starting.
2. Whip Heavy Cream to Soft Peaks: Pour the cold heavy cream into your chilled bowl and beat on medium-high speed for about 2-3 minutes until soft peaks form. The cream should look fluffy and hold its shape briefly when you lift the beaters, but the peaks should gently fold back upon themselves. This is the ideal point to add sugar for best texture.
3. Add Sugar and Vanilla, Build to Stiff Peaks: Add sifted powdered sugar and vanilla extract to the cream. Beat on high speed for 1-2 minutes until stiff peaks form and the mixture looks glossy. The peaks should stand straight up without drooping, indicating perfect whipping without graininess.
4. Fold in Banana Pudding Mix: Before the whipped cream reaches ultra-stiff peaks, sprinkle the banana pudding mix evenly over the surface. Reduce the mixer speed to low and mix for 15-20 seconds just until the pudding mix is barely incorporated and the frosting remains light and fluffy. Immediately stop mixing and gently fold in the mixture with a spatula, scraping the bowl to ensure even distribution without deflating the volume.

Notes

• Use heavy whipping cream cold for best whipping results. Avoid half-and-half or light cream which won’t whip properly.
• Add banana pudding mix when soft peaks appear to avoid grainy or overwhipped frosting.
• Mix at low speed after adding pudding to prevent cream from separating and becoming buttery.
• Scrape sides and bottom of bowl to avoid lumps and ensure even distribution of pudding mix.
• Do not overmix after combining to keep frosting light and fluffy.
• Store in an airtight container in the fridge for up to 3 days; refresh by whipping briefly before use.
• Do not freeze as freezing may cause separation and grainy texture.
• Let frosting sit at room temperature for 10 minutes and stir gently before spreading if it has stiffened in the fridge.

Keywords: banana pudding frosting, no bake frosting, quick frosting, heavy cream frosting, banana dessert, easy frosting recipe, dessert topping, whipped frosting