Pudding Frosting is simple to make without Cool Whip or whipped cream. With just butter, instant pudding mix, milk, powdered sugar and vanilla you can create a smooth, pipeable buttercream. Try this white chocolate pudding buttercream or swap in any flavor of instant pudding mix for different results.
Buttercream
“I’ve never really been a fan of buttercream. Too sweet and too greasy. I use the bare minimum on the cakes that I actually eat, or I’ll scrape it off if it’s served to me.”
That was my feeling back when many buttercreams included shortening, especially the ones from grocery store bakeries. Homemade vanilla buttercream made with real butter tastes far better and less greasy than those versions.
Pudding Frosting
There’s a fun way to improve buttercream: incorporate instant pudding mix. Pudding is already a popular addition to cakes and cookies, and it makes a fantastic frosting when used in buttercream form.
I didn’t see many pudding frosting recipes when I first looked, so I adapted one to my taste and was very pleased with the result. The pudding adds flavor and helps reduce the amount of powdered sugar needed, while keeping the frosting smooth and stable.
No Cool Whip or Whipped Cream
Many pudding frostings are mixed with Cool Whip or whipped cream. Those are fine for a light topping, but if you want a frosting you can pipe and that holds shape, you’ll want a butter-based pudding buttercream.
The finished frosting is smooth and velvety, yet firm enough to pipe. Because the pudding provides flavor and body, you use less powdered sugar than in a typical buttercream, so the sweetness is balanced rather than cloying.
Ingredients
For this recipe you need only five ingredients.
- Instant pudding mix – One small box (4-serving size, about 3.4 oz); any flavor. Use the dry powder only — don’t prepare the pudding according to the box directions.
- Milk – For whisking with the pudding mix and thinning the frosting to the consistency you want. Whole, 2% or skim milk work fine.
- Butter – Room temperature unsalted butter is best. If you only have salted butter, reduce or omit added salt and taste as you go.
- Powdered sugar – Adds extra sweetness and volume so the frosting pipes nicely.
- Vanilla extract – Enhances the flavor.
How to Make Pudding Buttercream Frosting
Use an electric hand mixer or a stand mixer for the best texture.
- Whisk the instant pudding mix and milk together in a small bowl. Set aside until slightly thickened, about 3 minutes.
- Cream the butter with an electric mixer until smooth and fluffy.
- Add the thickened pudding and vanilla extract to the butter and beat until combined.
- Add the powdered sugar and mix until fully incorporated.
- Add additional milk, one tablespoon at a time, until the frosting reaches the consistency you want. Many people add 4–6 tablespoons.
- Use the frosting immediately for piping or spreading. It’s easiest to work with right after making it.
Tips and Storage
Extra milk: Adding 4–6 tablespoons of milk usually softens the frosting enough to pipe. Add it gradually to avoid making the frosting too thin.
The frosting may appear slightly thick or a bit lumpy in the bowl, but it smooths as you pipe. If you plan to spread it, add a little more milk or warm your spatula slightly for a smoother finish.
Use immediately: Because this buttercream contains milk, it firms up when chilled. For best results, frost right after making. If you refrigerate the frosting first, add small amounts of milk and beat until spreadable.
Store leftovers in the refrigerator. Remove frosted cupcakes or cake from the fridge 20–30 minutes before serving so the frosting softens and the flavor is more noticeable.
Pudding Mix Flavors
Pudding mixes come in many flavors, which makes this technique very versatile. Beyond vanilla and chocolate, consider cheesecake, pistachio, lemon, banana cream, butterscotch, or white chocolate. Seasonal and specialty flavors like pumpkin spice or cookies-and-cream can also be fun to try.
I used a Hershey’s white chocolate instant pudding mix for these photos and liked the flavor pairing with a simple vanilla cupcake.
Cupcakes and Cakes to Pair with This Frosting
- Vanilla cupcakes
- Chocolate cupcakes
- Fresh strawberry cupcakes
- Key lime cupcakes
- Carrot cake cupcakes
- Red velvet cupcakes
White Chocolate Pudding Buttercream Frosting
Ingredients
- 3.4 oz (96 g) small box white chocolate (or other flavor) instant pudding mix (4-serving size)
- 1/2 cup (118 ml) cold milk, plus extra for thinning
- 1 cup (226 g) unsalted butter (2 sticks), room temperature
- 1 tsp vanilla extract
- 1 cup (120 g) powdered sugar
Equipment
- Electric hand mixer
- Mixing bowl
Instructions
- Whisk pudding mix with 1/2 cup cold milk in a small bowl. Set aside until thickened, about 3 minutes.
- Beat the butter in a large bowl with an electric mixer until creamy and smooth. Add the thickened pudding and vanilla. Blend until combined.
- Add the powdered sugar and blend again until incorporated.
- Add additional milk, 1 tablespoon at a time, until desired consistency is achieved. (Approximately 4–6 tablespoons depending on preference.) Fill a pastry bag and pipe onto cupcakes, or spread on a cake with a spatula.
Notes
- Frosting may look slightly curdled or broken but will smooth when piped. If spreading, warm the spatula or add a little more milk. Brief bursts in the microwave or a short water bath can help if the butter and pudding are different temperatures.
- Use the frosting promptly. If refrigerated, thin with additional milk and rewhip before using. Keep leftovers refrigerated.
- Remove frosted cakes or cupcakes from the refrigerator 20–30 minutes before serving to soften the frosting.
- Yield: about 2 1/4 cups frosting — enough to pipe high onto 16–18 cupcakes or spread on a 13×9-inch cake.
- Recipe was developed with pudding mixes commonly found in the United States; other brands or international mixes may vary in texture.
Nutrition
Disclaimer: Nutritional values are estimates provided by a third-party tool.
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Recipe adapted from Cooking with Carrie
*Originally published 4/16/13. Photos updated December 2021.