Pudding Ermine Buttercream
Ingredients
- 102 g (6 tablespoons + 2 teaspoons) whole milk, cold from fridge
- 32 g ( 2 ½ tablespoons) instant pudding, any flavor*
- 40 g (⅓ cups) powdered sugar (1), unsifted is fine
- 75 g (5 ⅓ tablespoons) unsalted butter
- 20 g (2 ⅓ tablespoons) powdered sugar (2), unsifted is fine
For larger quantities or to pair with a cake recipe, go to my Cakeculator and choose “Pudding Ermine Buttercream”.
Instructions
- Make the instant pudding.
Whisk together the cold milk and pudding in a bowl or measuring cup. Allow the pudding mixture to sit for about 5 minutes, then whisk in the powdered sugar (1). Allow this mixture to warm up to a cool room temp. (You can also microwave on 10 second intervals, stirring between every heating until not cold - but make sure to not warm it past room temp!) Set aside.
- Prepare the Frosting Butter.
Add the slightly softened butter to the stand mixer bowl. With the whisk attachment, mix on high speed for about 2 minutes, scraping down the sides at least once. After mixing, the butter will be lighter in color, smooth, soft, and ball inside the whisk.
Add the powdered sugar (2) to the butter and whisk again at medium-high speed for another 1-2 minutes. - Add the instant pudding to the butter.
The pudding should be slightly thickened. Mix the pudding in 4 to 5 additions. Add the first amount, then whisk on high speed for a few seconds before adding the next.
- Adjust buttercream for texture.The whisk introduces many air pockets, so switch to the paddle attachment for smoothing. Run the mixer on low speed for a few minutes until most of the air pockets are smoothed out. Taste test the frosting for optional salt and a splash of vanilla. Instant pudding comes pre-salted and highly flavored, but if you like, add more salt and vanilla to balance the sweetness.
Adriana's Notes
*You can use any flavor of instant pudding; please see the chart in my introduction for suggestions. Note that the Cookies n' Cream flavor contains more pudding mix in a single box due to the added cookie pieces. For this variation, use 40 grams of pudding mix per cup of frosting or an entire 120-gram box for 3 cups of frosting. I recommend adding a pinch of cream of tartar to balance the alkaline flavor of the Oreo cookies, which you can incorporate during the final taste-testing in step 4. Additionally, this version may require extra sweetness; feel free to add up to 50% more powdered sugar during this stage if a sweeter frosting is desired.
https://www.sugarologie.com/recipes/pudding-ermine-buttercream#recipes
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