Ingredients:
- 1 box (3.4 oz) instant pudding mix (vanilla, chocolate, or your choice of flavor)
- 1 cup cold milk
- 1 cup heavy whipping cream
- 2–3 tablespoons powdered sugar (optional, for extra sweetness)
- 1 teaspoon vanilla extract (optional, for extra flavor)
Instructions:
- Mix the pudding base
- In a medium bowl, whisk together the pudding mix and cold milk until smooth and slightly thickened. Let it sit for 2–3 minutes.
- Whip the cream
- In a separate large bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
- Combine
- Add the prepared pudding into the whipped cream. Beat again until light, fluffy, and fully combined.
- Sweeten & flavor (optional)
- Taste your frosting. If you want it sweeter, add powdered sugar a tablespoon at a time. Add vanilla extract if desired.
- Chill & use
- Refrigerate for about 15–20 minutes before spreading to firm it up.
- Use to frost cakes, cupcakes, or as a filling for pastries.
✨ Tips:
- For a chocolate version: use chocolate instant pudding mix.
- For extra stability (great for layered cakes), you can add 1 tablespoon of instant clear gelatin or 2 tablespoons of cornstarch when making the pudding.
- Keeps well in the fridge for 2–3 days.