White Chocolate Pudding Buttercream Frosting

By srumbel

Smooth & velvety, yet durable & holds it's shape. This buttercream uses less powdered sugar, while adding flavor to your frosting.
Read more at http://www.myrecipemagic.com/recipe/recipedetail/white-chocolate-pudding-buttercream-frosting#v2jUPj3SiiXzvxAZ.99

Ingredients

• 1 (3.56oz) box white chocolate instant pudding (the 4 servings size box)
• 1/2 cup cold skim milk plus extra for thinning
• 1/2 cup unsalted butter, room temperature
• 1/2 cup shortening (can use all butter if desired)
• 1 cup powdered sugar
• 1 tsp vanilla

Preparation

Step 1

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.
*Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.