TOPPINGS
- ½ cup (113 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- 1½ teaspoons ground cinnamon
Frosting
- 4 oz cream cheese softened
- 1 teaspoon vanilla extract
- ¼ cup low carb sweetener
- ¼ cup chopped walnuts for topping
Classic Cool Whip Frosting
1/4 cup Confectioners sugar
1 8 oz Tub Cool whip
1 5.90 oz Package Jell-o instant chocolate pudding mix
1 cup Milk
Cream Cheese Cool Whip Frosting
- 1 8-oz package cream cheese at room temperature
- 1 16-oz container whipped topping (thawed, if frozen)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
Extra-Rich Cream Cheese Cool Whip Frosting
- 1 8-oz package cream cheese at room temperature
- 1 stick butter at room temperature
- 3 cups powdered sugar
- 1/2 teaspoon vanilla
- 1 8-oz tub whipped topping (thawed, if frozen)
Strawberry Cool Whip Frosting
- 2 strawberries with stems removed
- 1/2 cup instant strawberry pudding mix
- 2 cups whipped topping (thawed, if frozen)
Peanut Butter Cool Whip Frosting
- 1 3.5-oz vanilla instant pudding mix
- 1 cup milk
- 1/2 cup smooth peanut butter
- 2-3 tablespoons powdered sugar
- 1 cup whipped topping (thawed, if frozen)
Chocolate Ganache Frostng
- (3/4 cup) heavy cream (coconut milk if dairy free)
- (1 cup) chocolate chips sugar free
- 1 tbsp. Monkfruit or pancake syrup
- (2 teaspoons) butter
Pour cream into a small saucepan. Place on a low heat. Stir gently with a spatula while cream is warming.
Once the cream is warm (but not boiling), add chopped chocolate. Continue to stir while chocolate melts and becomes smooth.
Add butter and stir until melted. Ganache should be smooth and glossy.
Remove chocolate ganache from heat and transfer to a heatproof bowl. Let it cool for 15 minutes and then place it in the fridge for about 2 hours or until it’s thick enough to spread. Give it a stir every 30 minutes.