Chocolate Pudding Mix Frosting Recipes

CHOCOLATE PUDDING MIX

Steps:

• Combine mix ingredients; store in an airtight container or resealable plastic bag. Yield: 1-3/4 cups mix (7 batches of pudding)., To make pudding: Combine water and mix in a small saucepan; bring to a boil over medium heat, stirring occasionally. Cook and stir for 2 minutes. Remove from the heat; stir in butter and extract. Pour into a serving dish. Serve warm or chilled; top with whipped topping and sprinkle with cocoa if desired.

CHOCOLATE PUDDING POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make, bake and cool cake as directed on box for 13x9-inch pan.
• Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in 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.

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 :)

WHITE CHOCOLATE PUDDING BUTTERCREAM FROSTING

Steps:

• 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.

INSTANT PUDDING MIX FROSTING

Steps:

• In a medium-size bowl, whisk milk and pudding for about 2 minutes.
• Gently fold in the cool whip.
• Spoon and spread evenly on cooled cake.
• Refrigerate an hour to set before slicing and serving.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Add whipping cream to a chilled mixing bowl.
• Turn mixer to high.
• Mix until soft peaks form.
• Add powdered sugar.
• Mix at high speed.
• Just before you get to stiff peaks add chocolate pudding mix.
• On slow speed, mix whipping cream and chocolate.
• When it starts to come together, stop mixer and scrape down sides.
• Check to make sure the pudding hasn't clumped on the bottom.
• Fold mixture a couple of times with a spoon.
• Turn mixer back on for just a few revolutions.
• DO NOT OVERMIX.

FLUFFY PUDDING FROSTING

Steps:

• Beat pudding mix, sugar and milk in large bowl with whisk 2 min.
• Stir in COOL WHIP.

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.