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Whipped Chocolate Pudding Frosting

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When I was a kid, my Mom used to make the infamous Wilton cakes. I’d watch in awe as she made gorgeous roses out of something as simple as Crisco and sugar, meticulously turning a simple cake into a work of art. For our birthdays, she’d spend hours working on the infamous bear cake (or other character pans), and after all of that work, within 20 minutes, the cake was gone. My siblings and I used to stand by the mixer and wait for the batter bowl. It was the best! Or even better…when Mom would level her cakes, she’d give us the extra cake pieces. Such a treat! To me, the cake was the best part. 🙂

However, when it came to the icing…blech. That nasty decorative icing…I was never a fan of it. However, in Louisiana…you kind of need the Crisco if you want things to remain in their decorated state. 😛 This made birthday cake eating a task for me…I always ate around the icing. ALWAYS. To this day, decorative buttercream is disgusting to me. I really don’t like it. To note: I can deal with buttercream (made with real butter), but I can’t eat a lot of it…I usually find it too sweet. Swiss Meringue Buttercream is my jam.

Anyway…

I remember one year in high school, my Mom purchased a whipped icing cake for me for my birthday. I was eating around the icing as usual, but Mom told me to give this icing a try…it’s supposed to be lighter and fluffier. I was hooked! I’m sure what they use in the grocery store bakery is full of chemicals, so I just figured I could never replicate this icing…until now.

A while back, my coworker (who LOVES Pinterest just as much as me) found a frosting recipe featuring pudding mix. I didn’t know what this would do to the icing, but I was willing to give it a try. This was it. It had that light, fluffy texture…the not-too-sweet flavor…it was perfect! I got the recipe from her, and decided to try it with chocolate pudding mix. Yup…still perfect. I could eat this stuff out of the bowl…it’s that good! (I usually pour dish soap on the bowl and super hot water to avoid the temptation…I seriously could make a happy bowl ha!)

Note: If you make this, PLEASE pay close attention to mixing times. The pudding mix is sort of grainy, and you need to mix it adequately for everything to dissolve together. Also, just wanted to note that this buttercream is very butter-y in flavor.

Whipped Chocolate Pudding Frosting
Source: adapted from Cooking with Carrie

Ingredients:

  • 3 sticks unsalted butter, room temperature
  • 1/2 tsp. salt
  • 1 small package instant chocolate pudding mix
  • 1/2 cup heavy cream
  • 1 tsp. vanilla extract
  • 1/2 – 3/4 cup confectioners sugar

Directions:

  1. In the bowl of a stand mixer, beat the butter on medium-high speed for 3-5 minutes, until light and fluffy.
  2. Turn the speed on low, and add in the pudding mix and salt. Once it’s all mixed, add the cream slowly. Once those ingredients are fully incorporated, turn the speed on high and beat the frosting for 5-7 minutes.
  3. Turn the speed on low, and add 1/2 cup of the confectioners sugar. Once it’s mixed, give it a taste…if it’s not sweet enough (it was for me), add the extra 1/4 cup. Beat for another 5 minutes on high speed. Scrape down the bowl, and add the vanilla extract. Beat the frosting on low for a minute for the extract to be well-mixed in the frosting. Enjoy!

 

 

Reader Interactions

Comments

  1. I have never heard of chocolate pudding frosting… I think I might be missing out on life?!?!?! Must try these the next time I make cupcakes!

    Reply

  2. I don’t care for frosting either. Swiss meringue buttercream is my favorite to make. Whipping egg whites is just so magical to me. I use less butter and confectioner’s sugar than the recipe but no one every seems to complain! LOL

    Reply

  4. I’m with you on icing for cakes, yech! This sounds yummy. What size pudding did you use, 3.4 oz. or 5.9 oz.? Also, was it the instant pudding mix? Can’t wait to make it.

    Reply

    • Sorry about that. I’ll edit the ingredients list. It calls for a small box of instant pudding mix, which I’m assuming is 3.4 oz. I just purchased the smaller of the two sizes. Hope you enjoy!

      Reply

    • Hi Karen!

      Thanks for reading! It does take a long time to make this icing (to avoid the grainy texture from the pudding mix), and since it’s reminds me more of a swiss meringue buttercream, it will have more of a buttery taste to it (vs. American buttercream which is more sweet). It also tastes better at room temperature vs. straight out of the fridge (if you happened to refrigerate the frosting before serving).

      If you prefer a more classic chocolate buttercream, you MIGHT enjoy the one in this post (it contains 1 less stick of butter): http://www.theniftyfoodie.com/2012/11/02/golden-vanilla-cupcakes-with-chocolate-buttercream/.

      I hope you have a great day!

      -Amy

      Reply

  6. i AM SOrry… BUT this recipe is the ABSOLUTE WORST!! After following it, it STILL reminded me of a commercial a few years ago where that woman sat in front of her t.v. eating sticks of butter, IF this is the kind of frosting you want… have at it… after using almost a whole bag of confectioners sugar … more cocoa, used the larger box of pudding, maple syrup, karo dark chocolate syrup and finally some brown sugar in addition … Its almost, frosting… still can’t get rid of the butter… my mistake was I ran out of milk for the other recipes and DIDN’T read the reviews before I started, MY BAD!.. So I am not trying to be mean,… but save yourself half of your kitchen and the ingredients on this one… Thinkin, I probably should just throw this out! waste of $! 🙁 But thanks for sharing your recipe anyway…

    Reply

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