Ingredients
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1
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2
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1/2
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1/2
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1/2
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-
-
-
-
-
-
-
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Directions
Jello Whip Frosting,I’m a big fan of using Jello Instant Pudding and Cool Whip as a frosting for cupcakes, so I assumed there must be a typically-used fruity Instant Jello equivalent. Long story short, there was not. I put this together using some of the bits and pieces of recipes I could find, and some spur-of-the-moment thinking when I thought it was going to go all wrong. My first attempt was using raspberry flavour on chocolate cupcakes, but experiment with different flavours and see what you like best!,used this recipe with Raspberry jelly powder to ice the top of cupcakes for my sons class valentines party. It was an absolute smash! The kids loved the flavour and it worked well with known allergies in his class. Thanks for sharing!!,used lemon instant jello package to make my icing. used the large box of jello but still followed the recipe on this page to make the icing, hopeful for a thicker icing. I also added about a 1/3 cup powdered sugar to bring out the flavor of the lemon. I can’t wait to try it on the vanilla raspberry almond cake I made! Will post pic if it turns out as well as I hope!
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Steps
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1
Done
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Stir 1 Package of Jelly Powder in 1/2 Cup Boiling Water For 2 Min., Until Dissolved. |
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2
Done
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Add Enough Cold Water to 1/2 Cup Ice Cubes to Make Up 3/4 Cup. Stir Into Jelly Powder Until Ice Is Completely Melted. |
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3
Done
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Whisk in 1 1/2 Cups Cool Whip Topping With a Wire Whisk. |
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4
Done
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Refrigerate Approximately 1 Hour, or Until It Is No Longer Liquid (more Like a Mousse Consistency). |
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5
Done
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Break Up the Mixture a Little Bit With a Spatula. |
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6
Done
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Gently Fold in Remaining 1/2 Cup of Cool Whip, Blending Until Desired Consistency Is Reached. |
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7
Done
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Frost Cakes or Cupcakes Using a Knife, Spatula or Piping Bag - Whatever You Use For Normally Frosting Cakes! |
