Puddingicing Recipes

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.

INSTANT PUDDING FROSTING

Steps:

• With a whisk beat the pudding, sugar and milk together in a bowl.
• Fold in the Cool Whip.
• Keep this in the refrigerator until ready to use and eat immediately.

PUDDING ICING

Steps:

• In a saucepan over medium heat combine the sugar, salt, cornstarch, water, and chocolate. Stirring frequently bring to a boil and cook over low heat until thick. Remove from the heat and add the vanilla and the butter or margarine. Mix well. Let frosting cool before frosting cake.

FLUFFY PUDDING FROSTING

Steps:

• Combine all ingredients in a deep narrow bottom mixing bowl.
• Beat slowly with electric mixer until blended, then beat at high speed until frosting forms soft peaks (4-6 minutes).
• Spread on cake.

INSTANT PUDDING FROSTING

Steps:

• Beat butter, shortening, sugar, and vanilla until creamy, about 15 minutes.
• Halfway through beating that mixture, start making the instant pudding (using 1 cup of milk), and let set for 5 minutes.
• Combine the two mixtures and beat for 10 minutes until light & fluffy.

PUDDING & CREAM FROSTING

Steps:

• In bowl, beat cream to stiff peaks.
• Set aside.
• In another bowl, beat pudding mix with milk on low speed for 1 minute.
• Let set 1 minute.
• Fold in whipped cream.
• Chill until ready to use.

INSTANT PUDDING ICING

Steps:

• Blend all together.
• Store in fridge in sealed container until ready to ice cake.

PUDDING FROSTING

Steps:

• Pour milk into a deep narrow mixer bowl.
• Add whipped topping mix, and pudding mix.
• Beat slowly until well blended. Gradually increase speed to high and whip until mixture will for m soft peaks, about 4-6 minutes.
• Store frosted cake in refrigerator.