Buttercream Frosting

Monday, December 28, 2009

I've been searching for the perfect frosting for awhile now. Easy Buttercream is great but it's rich, you can't pile loads of it onto cakes. It also gets hard when you put it in the fridge just like my favorite Swiss Buttercream frosting. I love Swiss Meringue on cakes (Andre's Chocolate Torte is the kind of cake people die over) but it's not that fluffy subtly sweet frosting I've had a hankering for. So one day I was blog surfing and came across this Why Pudding post where a professional baker goes on and on about how using instant pudding in her frosting has rocked her world, so I gave it a try... WOW. It's fluffy but not whipped cream fluffy, more silky and rich. It needs to be refrigerated (due to the cream) but the frosting stays soft even when refrigerated! This is my new favorite frosting! I've never tasted anything like it before but it is fabulous!! You have to give it a try!

My mom gave me a new frosting tip for Christmas it's an Ateco 849, and it's humongous! It's actually called a "pastry tube". I used it to frost these cupcakes using my favorite periwinkle color... thanks mom! Ingredients
2 sticks unsalted butter, room temperature
1 stick salted butter, room temperature
1 package white chocolate instant pudding mix (you could sub a different flavor if you want)
1/2-3/4 cup heavy cream (depending on how thick you want your frosting)
1 teaspoon vanilla extract
1/2 cup (or more to suit your tastes) powdered sugar

Directions
In mixer set on medium speed, beat the butter until smooth and silky. Turn the speed to low and add the pudding mix, when it is all incorporated, slowly add the cream, a little at a time. When fully incorporated bring speed up to high and beat for 5-7 minutes (the long mixing time is to beat the grit from the pudding out). Turn speed back down to low and add powdered sugar tasting along the way. When it is sweet to your taste, beat again at high speed for a good 5 minutes to really break down any graininess that you might get from the powdered sugar. Add the vanilla and bring back down to low speed and beat for a while that way to get rid of air bubbles.

19 comments:

Katy ~ said...

Oooh, Carrie, that does look fluffy, just like bakery frosting! Will save this. Looks so good on your cupcakes. Who could resist?! Love the big, generous swirls of your new pastry tip. Now I want one, too.

Donna-FFW said...

I love the swirls it produced. Looks gorgeous!

Mom said...

You are most welcome Care! I love watching you cook! (I love to eat what you cook too!)

Tia said...

that looks amazing! soooo professional. it also looks like the recipe makes a lot... how many cups does it make?

Carrie said...

Thanks Tia! I always use Pillsbury cake mix (it's my favorite) and I get 16 cupcakes out of one box. This frosting recipe iced all 16 of my cupcakes with enough frosting leftover for probably 2 more cupcakes... so the icing would frost around 18 cupcakes.

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Anonymous said...

I want to try this frosting but am a little worried that the cream will seperate when I beat it for the 5-7mins?

Carrie said...

Anonymous, you don't have to beat it that long if you don't want to. I just beat it until the pudding dissolves ,-)

Anonymous said...

Thank you so much for this recipe.
My mom in law Edith had a buttercream recipe using pudding. It was to die for. like many great cooks of her generation she did not write the recipe down and we thought it was lost for ever because she now has Alzheimer. Thank so much!

sildenafil said...

My girlfriend birthday is coming soon, I think Im going to surprise her with some of these cupcakes.77sv

pharmacy said...

these cupckaes are perfect for my wedding anniversary. my wife loves all kind of desserts, but cupcakes are her favorites, and this recipe is gonna help me a lot to please her.

Anonymous said...

i actually thought of this recipe by myself (without seeing this post) and i am so happy someone else finally thought of it too! HOW YUMMY AND PERFECT!!?! just a genius frosting.. who could go back to regular buttercream after this?!

Dana said...

Just wondering what size package of pudding you used...was it the 3 oz or the larger box? Thanks so much for posting this...I have been looking for a pudding frosting recipe that DOESN'T use Cool Whip. So hard to find!!

Anonymous said...

Just Curious does this icing need to be refrigerated once on the cupcakes??? Im going to try it tonight.

Carrie said...

Hi Anonymous
I think it needs to be refrigerated because of the cream but I'm not sure... sorry I'm not much help!

multitaskingmom said...

I'd love to try these for my daughter's birthday party. What color did you use? She's having a Dora the Explorer party and the color of your frosting reminds me of the color of "backpack" from the show.

Anonymous said...

I made this it was good but very buttery...

Carrie said...

Hi Multitasking mom! I used Wilton's Violet food coloring :-)

Donna said...

What size pudding?