Ingredients
Equipment
Instructions
- In a large bowl with an electric or stand mixer, beat the room-temperature butter on medium-high speed for 2-3 minutes until light and fluffy.
- Turn the mixer to low and slowly add the dry instant pudding mix. Mix until just combined.
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until it's fully incorporated. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and 2 tablespoons of milk or cream. Increase the speed to medium-high and beat for 3-5 minutes, until the frosting is very light, airy, and has increased in volume.
- Check the consistency. If the frosting is too thick, add more milk or cream, one teaspoon at a time, until it reaches your desired consistency for spreading or piping.
Notes
Ensure your butter is at room temperature for the smoothest result.
Sift the powdered sugar and pudding mix to prevent a grainy texture.
Store leftover frosting in an airtight container in the refrigerator for up to one week.
Sift the powdered sugar and pudding mix to prevent a grainy texture.
Store leftover frosting in an airtight container in the refrigerator for up to one week.
