Small-batch Pudding Cream Frosting
submitted by: Elizabeth Tate
serves
things you need:
instructions:
In either a bowl of a stand mixer with a paddle at- tachment or in a large bowl with an electric mix- er, beat the butter until light and fluffy In a glass measuring cup, stir together the milk and pudding powder until the powder is com- pletely dissolved. You will have gritty icing if it is not completely dissolved during this step. Beat the pudding mixture into the butter until thor- oughly combined Beat in icing sugar, ½ cup at a time Chill the icing for about 20 minutes, to allow the pudding and butter to set completely. Store in a covered container for up to 3 days in the fridge, or up to 3 months in the freezer
1/2 cup | butter, salted 1/2 cup| milk 3 tbsp |Instant pudding powder 2-2 1/2 cups | icing sugar
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