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White Chocolate Pudding Buttercream Frosting This is the killer buttercream I was talking about in the last post. No kidding, this is the one! Love…love…love it! Not too sweet…just right! I hope you make it on the vanilla cupcakes I just posted. Let me know what you think! Credit goes to Amber @ Dessert Now, Dinner Later!
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  • 1 (3.56oz) box white chocolate instant pudding (the 4 servings size box)
  • 1/2 cup cold skim milk 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 tsp vanilla
  • 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.
  • Meanwhile beat butter & shortening in a bowl with a hand mixer.  Add vanilla & thickened pudding. Blend until combined.
  • Add powdered sugar & blend again.
  • Add milk, 1 Tbsp at a time until desired consistency is achieved.  (I added about 3 to 4 Tablespoons.  Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
  • *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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