If you love banana pudding like me, you’ll love my banana pudding cream cheese frosting! It’s perfectly sweetened, easy to make, and so versatile. Use it to frost a cake or top some cinnamon buns.
Want to try other frosting flavors? Try my strawberry cream cheese frosting or Milo frosting!
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❤️ Why You’ll Love This Recipe
- It’s perfect for banana pudding lovers. The cream cheese frosting uses an entire packet of banana pudding frosting, so the flavor really comes through.
- It’s SO easy! This is a one-bowl recipe and takes less than 10 minutes.
- The frosting is versatile. You can frost so many different desserts, like cake, cupcakes, cookies, pancakes, etc.
Interested in a matcha version? Try my matcha cream cheese frosting!
Ingredients
To make my banana pudding frosting, you’ll need the following ingredients:
- This is a basic cream cheese frosting comprising of full-fat cream cheese, powdered sugar, vanilla, and most importantly, instant banana pudding mix. Make sure you use instant mix—not the one you have to cook over the stove!
- If you want it lighter and fluffier, feel free to whip in some heavy cream (not pictured).
For the full list of ingredients and measurements, see the recipe card below.
💡Tip
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the sugar in gently, then level it with a knife or spatula.
How to Make Fluffy Banana Pudding Frosting
In a medium mixing bowl, whip together softened cream cheese, instant banana pudding mix, powdered sugar (to taste), and vanilla until smooth.
If you want it super light and fluffy, whip in heavy cream. Enjoy!
For full instructions, see the recipe card below.
Storage
- Refrigeration instructions: Store banana pudding frosting in an airtight container in the fridge for up to 5 days. Feel free to rewhip!
- Freezing instructions: Store banana pudding frosting in an airtight container in the freezer for up to 3 months. Let thaw overnight, and feel free to rewhip.
Did you try this recipe?
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Thank you so much! -Bianca ❤️
📖 Recipe
Banana Pudding Cream Cheese Frosting
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Ingredients
- 8 ounces (226.8 g) cream cheese softened
- ⅓-1 cup (40 cup) powdered sugar adjust to taste
- 1 box (96 g) instant banana pudding mix 3.4 ounce box; make sure it's instant pudding and not the kind you have to cook!
- ⅓ cup (79.33 g) heavy cream optional, if you want it fluffier!
Instructions
- In a medium mixing bowl, mix softened 8 ounces (226.8 g) cream cheese, ⅓-1 cup (40 cup) powdered sugar (adjust to taste), and 1 box (96 g) instant banana pudding mix, until fully combined.
- If you want it super light and fluffy, whip in ⅓ cup (79.33 g) heavy cream.
- Enjoy! Use it on cakes, brownies, pancakes, cinnamon buns, and more.
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the sugar in gently, then level it with a knife or spatula.
- Refrigeration instructions: Store banana pudding frosting in an airtight container in the fridge for up to 5 days. Feel free to rewhip!
- Freezing instructions: Store banana pudding frosting in an airtight container in the freezer for up to 3 months. Let thaw overnight, and feel free to rewhip.
