I am not a fan of traditional buttercream icing. There is just something about it that doesn’t sit right on my tongue. Or maybe it is just the fact that I am incredibly, over-critical of my own baking. I have such a hard time finding recipes that I think are just right, while everyone else usually thinks it is great.
Because I have not been enjoying buttercream, and because everyone else seems to really like it, I decided to go on a search for some different buttercream recipes. Oh man did I find a motherload! The ones that stood out to me the most, and which I subsequently made, were from Fields of Cake. Her blog is CHOCK FULL of interesting cupcake creations, along with instructions for her pudding buttercream. Check out her post here for why pudding in buttercream is so great!
So, if you are not a fan of traditional buttercream, yet like icing that is similar, with a lighter, fluffier, less sweet/buttery taste, this is the recipe for you!
Buttercream Frosting with Pudding
From Cooking With Carrie (modified to make chocolate instead of vanilla)
- 1 cup unsalted butter, room temp (DO NOT USE SALTED! At least not yet)
- 1/2 cup salted butter, room temp
- 1 package chocolate instant pudding mix
- 1/2 – 3/4 cup heavy / whipping cream (add as much or as little as you want, depending on how thick you like your icing)
- 1 teaspoon vanilla extract
- 1/2 cup icing sugar (add more depending on how sweet you want it to be)
Beat the butter on medium speed in mixer with paddle attachment until smooth. Turn on low and add in pudding slowly, scraping down the sides.
Slowly add in the cream.
Turn mixer on high and beat for 5-7 minutes. Turn back down to low and and add icing sugar, tasting as you go, until you like the sweetness.
Beat on high another 5 minutes to remove any grit from the sugar. Add vanilla and bring the speed back down to low. Beat for a minute or two to remove any air bubbles.