Whipped Pudding Frosting
Ingredients
-
1 box (3.4 oz) instant pudding mix (any flavor — vanilla, white chocolate, cheesecake, or chocolate work best)
-
1 cup (240 ml) cold milk
-
1 pint (2 cups / 480 ml) heavy whipping cream
-
¼ cup (30 g) powdered sugar (optional, for extra sweetness)
-
1 teaspoon vanilla extract (optional, for flavor)
Instructions
1. Mix the Pudding Base
In a large mixing bowl, whisk together the pudding mix and cold milk for about 1–2 minutes, until it starts to thicken slightly.
2. Whip the Cream
In a separate bowl, beat the heavy whipping cream (and powdered sugar, if using) on medium-high speed until soft peaks form.
3. Combine
Add the thickened pudding mixture to the whipped cream.
Beat together on low to medium speed just until fully combined and smooth.
Do not overmix — stop when it’s fluffy and spreadable.
4. Use or Chill
-
Use immediately to frost cakes or cupcakes.
-
For a firmer texture, refrigerate for 15–30 minutes before using.
Tips
-
For extra stability, use instant cheesecake or white chocolate pudding mix — they make a thicker frosting.
-
Store covered in the refrigerator for up to 3 days.
-
It’s perfect for layer cakes, cupcakes, poke cakes, or as a filling for cream puffs or trifles.
-
Try different pudding flavors to match your cake — chocolate on chocolate, pistachio for something unique, or lemon with white cake.
Would you like me to include a stabilized version (great for piping and outdoor events)?
