So this frosting, you guys.
It’s sort of perfect.
It’s way different from my usual kill-me-now frosting. So if you’re looking for a really stable buttercream, this isn’t for you.
But if you want something a little lighter (not necessarily healthier) you’re barking up the right tree.
It’s fluffy, it’s sweet, it’s got pudding in it.
Here’s how this happened…last week I was innocently shopping and came across this…
I saw this frosting a while back and knew it would be the perfect vehicle for the pudding. I mean, Pudding Frosting? Hello…yes!
Deciding on a cupcake for this frosting to sit on was easy peasy.
So here’s what I did…Gingerbread Cupcakes with White Chocolate Pudding Frosting.
I started by making the cupcakes. Which required me to break out my very lonely jar of molasses. Homeboy doesn’t get much play.
The batter is super easy…I filled up some cute cupcake liners about 2/3 full and baked away!
While they were baking I made the frosting…
Note, this frosting requires about an hour in the fridge before frosting, so leave a little time for that!
You’ve got cream cheese, milk, pudding, and powdered sugar in there. Beat it until it thickens…
I transferred mine into an airtight container to chill for a bit.
When the cupcakes were cooled and the frosting was chilled, I did some piping and I ate.
And I’m just gonna say this, I bet this frosting would make a great “mousse” served in cups or jars topped with fruit, or chocolate. Nothing like frosting you can eat straight.
I’ve also done some Oreo Pudding Cookies with Oreo Pudding, so check those out too!