White Chocolate Pudding Buttercream Frosting

I’ve never really been a fan of buttercream.  Too sweet & too greasy.  I use bare minimum on the cakes that I actually eat, or I’ll scrape it off if it’s served to me.

Now there is an even better way to make buttercream!  So you’ve heard of pudding in cakes, pudding in cookies, but have you ever heard of pudding in buttercream frosting?  I hadn’t, until I searched it & only found like one recipe. I adapted it to my liking & I loved the results!  The texture is perfect: smooth & velvety, yet durable & holds it’s shape.  You also use less powdered sugar while adding flavor (not just pure sugar) to the frosting.  It’s genius!  Or at least I think so!  🙂

Sometimes you need a frosting that is a little lighter than regular buttercream frosting, at those times you should try our Best Whipped Cream Frosting.  It is light and airy and delicious and tastes just like Whipped Cream.  But unlike regular Whipped Cream, this frosting holds its shape, lasts for days and can be used to frost both cake and cupcakes.  You definitely will want to add this frosting recipe to your repertoire.

For best results, put the bowl (stainless steel is the best) you will be using to make the frosting in freezer for at least an hour prior to making the The Best Whipped Cream Frosting.  Add the whipping cream to the cold bowl.  Using a mixer, whip for a few minutes until peaks form.  Alternate adding the pudding mix and the powdered sugar and continue mixing.  (A note about the pudding:  We used White Chocolate Pudding Mix so the frosting would stay white and whipped cream-like. Watch the frosting carefully as it will set up fast.  If it gets too thick add a little bit of milk (1 teaspoon at a time.)

INGREDIENTS

  • 1 (3 5/8 ounce) box hershey’s instant white chocolate pudding and pie filling mix
  • 1⁄2 cup skim milk, cold, plus extra for thinning
  • 1⁄2 cup unsalted butter, room temperature
  • 1⁄2 cup shortening (can use all butter if desired)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

DIRECTIONS

  1. Whisk pudding with milk in a small bowl. Set aside in fridge or freezer until thick/solid; about 3 minutes; it’s not very long.
  2. Meanwhile beat butter & shortening in a bowl with a hand mixer. Add vanilla & thickened pudding. Blend until combined.
  3. Add powdered sugar & blend again.
  4. Add milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 3 to 4 Tablespoons.
  5. Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
  6. Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.

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