Whipped Cream Stabilized w Instant Pudding
https://iambaker.net/easy-frosting-recipe/
Ingredients
- 2 cups heavy whipping cream
- 1 package instant pudding (3.4 ounce box)
Preparation
Step 1
Pour heavy cream into the bowl of a stand mixer fitted with whisk attachment.
Add in the pudding on top.
Whisk heavy cream and pudding on high until light and fluffy, about 2 minutes.
Use immediately.
Tips, tricks, variations:
After cake or cupcakes are frosted, refrigerate until you are ready to serve.
You can use any flavor instant pudding you want! You can also add extracts and food color for more variation. Try adding 1/2 teaspoon of peppermint extract and a few drops of green food color for a fun minty frosting.
This easy frosting recipe has a similar consistency to a mousse, so expect it to pile high and remain fluffy. It doesn’t get hard or crust like an American buttercream, but it’s stabilized so it holds its shape very well. You can pipe all sorts of fun designs!
Adding heavy cream to the pudding creates a thick texture, which is also ideal for pie fillings! Try banana cream or peanut butter for a piled-high decadent pie.
Another variation of this recipe includes 4 total ingredients; heavy cream, sugar, vanilla extract, and pudding pix. In a stand mixer fitted with a whisk attachment, whip the cream at high speed until light and fluffy, about 3 minutes. (Make sure the cream is very cold for a faster whip) Add the sugar, vanilla extract and pudding mix and whip until smooth.
The final variation I have used is this: 1/4 cup sugar, 1 cup cold milk, 1 package of instant pudding, and a tub of Cool Whip. In a stand mixer fitted with a whisk attachment, beat in sugar, milk, and instant pudding. Whisk for about 2 minutes or until fully incorporated and fluffy. Stir in Cool Whip.