Best 9 Pudding Frosting Recipes

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.

CREAM CHEESE PINEAPPLE PUDDING/FROSTING

Steps:

• Mix pudding with 1 cup milk, and softened cream cheese, and mix on low with electric mixer until blended.
• Stir in pineapple, then fold in cool whip.
• Frost a yellow or white cake and keep refrigerated. So yummy!

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.

PISTACHIO PUDDING FROSTING

Steps:

• Prepare pudding mix according to package directions using the 1 1/2 cups milk.
• In a small mixer bowl beat margarine and shortening with an electric mixer on medium speed for 30 seconds. Add powdered sugar to beaten mixture; beat till lightly and fluffy. Gradually add pudding, beating well.
• Makes 3 3/4 cups, enough to frost top and sides of one 13x9x2-inch cake or tops and sides of two 8-or9-inch cake layers.
• Source: Better Homes and Gardens Creative Ideas: Holiday Desserts, 1988.

PUDDING MIX FROSTING RECIPE - (4.2/5)

Steps:

• 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 to 3 minutes or until stiff. 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!

DOUBLE CHOCOLATE CUPCAKES WITH SALTED CHIA PUDDING FROSTING

Steps:

• Make the frosting:
• Combine the coconut milk, dates, and salt in a blender and blend until the mixture is smooth. This might take a few minutes. If end up with small bits of dates, that's OK. But you don't want to see chunks or even white slivers of the coconut milk. The color should be a very light tan. Taste, and if you want to add more salt, do it now and then blend for a few more seconds (I really like the saltiness a teaspoon brings). Pour the mixture into a medium jar or container with a lid. Stir in the chia seeds. Put the frosting in the fridge, covered, for at least 6 hours (overnight is best).
• For the cupcakes:
• Preheat the oven to 350ºF. Line a standard cupcake pan with 12 paper liners.
• In a small bowl, combine the almond milk and apple cider vinegar. In another small bowl, make a flax egg: Mix the flax meal and water together. Let both the almond milk mixture and the flax egg rest for at least 10 minutes.
• In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
• Combine the vanilla, maple syrup, flax egg, and almond milk mixture in a bowl. Add the wet ingredients into the dry and stir to combine. Do not overstir. Pour in the coconut oil and chocolate chips and give it a few more stirs, until just combined.
• Fill each cupcake liner with 1/4 cup of the batter. Bake for 18 to 20 minutes or until a fork or toothpick inserted in the center comes out clean.
• Let your cupcakes cool on a wire rack if you have one. When they're completely cool, top them with the frosting. Sprinkle a few more chocolate chips on top.

GRANDMA BALDWIN'S MAYONNAISE CAKE/PUDDING FROSTING

Steps:

• 1. Mix all cake ingredents together in medium mixing bowl and beat with mixer for 3 minutes, pour into 2 8inch well greashed and floured pans. Bake at 350 degrees for 20 to 30 minutes or until tooth pick when insert in middle of cake comes out clean. Let cool then Place onto a clean large plate or cake tray.
• 2. GRANDMA'S HOMEMADE CHOCOLATE PUDDING FOR FROSTING: In saucepan combine water, sugar and cocoa. While boiling, in small bowl mix milk and cornstarch (set aside). When mixture has boiled, turn heat down to medium, but remove from heat(for now).
• 3. Again stir cornstarch mix until blended and slowing stir into boiling mixture. Place back on stove over medium heat and add vanilla and crisco. Mixture will begin to thicken and look like chocolate pudding. When pudding has thicken, Pour pudding mixture over cooled cake and serve, any uneaten cake should be kept in Refrigerator.

PUDDING FROSTING

Steps:

• 1. On stove top in a small pot, cook the pudding slowly with the cup of milk. Stir constantly so the pudding doesn't burn. It will become VERY thick! Remove from heat when it comes to a boil.
• 2. Once the pudding is removed from the heat, cover the top of it with plastic wrap making sure that it touches the pudding. This is so the pudding doesn't develop a "skin". Let cool completely.
• 3. With a mixer, whip the butter until light and gradually add the cooked pudding. Whip until fluffy.

FUDGY BROWNIES WITH PEANUT BUTTER PUDDING FROSTING

Steps:

• Prepare and bake brownies according to package directions. Cool on a wire rack., Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate frosting just before cutting.