Chocolate Pudding Mix Frosting Recipes

WHITE CHOCOLATE PUDDING BUTTERCREAM FROSTING

Steps:

• Whisk pudding with milk in a small bowl. Set aside until thickened; about 3 minutes; it's not very long.
• Meanwhile beat butter in a large bowl with an electric hand mixer until creamy and smooth. Add thickened pudding and vanilla. Blend until combined.
• Add powdered sugar and blend again.
• Add additional milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 4 to 6 Tablespoons.) Fill pastry bag and pipe icing onto cupcakes or spread onto cake with a spatula.

THE BEST CHOCOLATE PUDDING FROSTING RECIPE

Steps:

• Whisk together the sugar, flour, and cocoa.
• Whisk in the milk then transfer to a small saucepan.
• Cook over medium heat, whisking constantly for 4 to 6 minutes until it begins to boil.
• Once boiling, boil for 30 seconds only then remove from heat.
• Transfer to a bowl and cover with plastic wrap touching and covering the surface, and refrigerate for 1 hour.
• Melt the chopped bittersweet chocolate at 30-second intervals, stirring in between, until fully melted, then let cool.
• In a stand mixer fitted with a paddle attachment, cream butter then add the pudding mix in small amounts, mixing a couple of times in between additions.
• Add the melted chocolate to the stand mixer and beat just until combined.
• Add the vanilla and salt, and mix on medium speed for 6 to 8 minutes until light and fluffy and light brown in color.

CHOCOLATE PUDDING MIX FROSTING

Steps:

• 1. Using a Kitchen Aid mixer with the whisk attachment (or any whisking contraption) pour pudding mix and heavy whipping cream into the bowl and whisk for 2-3 minutes or until stiff.
• 3. Place in refrigerator to chill if you won't be using for a few hours or just keep on the counter top.
• Notes:
• -refrigerating will cause the frosting to get extra thick, so if you plan on piping the frosting out, your hand will get a work out.
• -you can do this with ANY instant pudding mix, just replace the milk called for on the box with heavy whipping cream and whip!
• -you will become obsessed with this incredibly easy and delicious topping :)

FLUFFY CHOCOLATE MOUSSE FROSTING

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Store in the refrigerator.

FLUFFY CHOCOLATE PUDDING FROSTING

Steps:

• Pour the half and half in a medium-size bowl.
• Add in the dry pudding mix and powdered sugar (icing sugar); beat with a wire whisk for 2 minutes.
• Gently stir in the Cool Whip topping.
• Spread on cake at once.
• Store any left over cake in refrigerator.
• **NOTE** the frosting on the cake is best eaten the same day.