White Chocolate Pudding Buttercream Frosting

Submitted by gentryk

"The most perfect balanced buttercream you will ever make! Absolutely the BEST frosting ever!!! Source- wherefloursbloom.com"

 

• Ready In: 10mins
• Ingredients: 6
• Yields: 24 cupcakes
• Serves: 24

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.

Reviews

[Debi F.]

This is lovely! It isn't overly sweet like most buttercreams and it piped so nicely! Thanks so much for sharing!

 

[mg g.]

is the shortening a powdered one (like starch) or it can be a veggie shortening in cube?

 

[Maddig]

This is delicious!! Thanks for the wonderful recipe :)