Pudding Mix Frosting Recipe 425

INSTANT PUDDING MIX FROSTING

Steps:

• In a medium-size bowl, whisk milk and pudding for about 2 minutes.
• Gently fold in the cool whip.
• Spoon and spread evenly on cooled cake.
• Refrigerate an hour to set before slicing and serving.

FLUFFY PUDDING FROSTING

Steps:

• Beat pudding mix, sugar and milk in large bowl with whisk 2 min.
• Stir in COOL WHIP.

PUDDING MIX FROSTING RECIPE - (4.2/5)

Steps:

• Using a Kitchen Aid mixer with the whisk attachment (or any whisking contraption) pour pudding mix and heavy whipping cream into the bowl and whisk for 2 to 3 minutes or until stiff. Place in refrigerator to chill if you won't be using for a few hours or just keep on the counter top. Notes: Refrigerating will cause the frosting to get extra thick, so if you plan on piping the frosting out, your hand will get a work out. You can do this with ANY instant pudding mix, just replace the milk called for on the box with heavy whipping cream and whip!

STARBUCKS PETITE VANILLA SCONE COPYCAT RECIPE - (3.9/5)

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat. Whisk together the flour, sugar, baking powder and salt in a large bowl. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs. Stir in pudding mix. Make a well in the center of the mixture and add the vanilla, egg and 1/2 cup heavy cream. Stir gently with a fork until just incorporated. Bring the dough together with your hands. Turn out dough onto a lightly floured surface. Form into two small rounds. Cut each round into 8 triangles and place each on the prepared baking sheet. Brush each triangle with a little of the remaining 1 tablespoon heavy cream. While the scones are baking, mix the frosting ingredients. Bake for 8-10 minutes until just golden. Cool before frosting. Make the frosting: Beat butter and sugar with a hand mixer until crumbly. Beat in vanilla and 2 tablespoons cream. Add more cream as needed for desired consistency. Frost cooled scones with a knife or dip them upside down in the frosting. Let it harden, then serve. Notes: The pudding mix is optional, it's just insurance that your scones will stay fluffy and soft. You can use vanilla extract in place of the vanilla beans and/or vanilla bean paste if you wish.

QUICK FLUFFY FROSTING

Steps:

• Beat milk, whipped topping mix and pudding mix in deep narrow-bottom bowl with mixer on low speed until blended.
• Beat on high 4 to 6 min. or until mixture forms soft peaks.

INSTANT PUDDING FROSTING

Steps:

• With a whisk beat the pudding, sugar and milk together in a bowl.
• Fold in the Cool Whip.
• Keep this in the refrigerator until ready to use and eat immediately.

PUDDING & CREAM FROSTING

Steps:

• In bowl, beat cream to stiff peaks.
• Set aside.
• In another bowl, beat pudding mix with milk on low speed for 1 minute.
• Let set 1 minute.
• Fold in whipped cream.
• Chill until ready to use.

FLUFFY FROSTING

Steps:

• In a large bowl, stir together whipped topping mix, pudding mix and milk. Using an electric mixer, beat on high speed for 15 minutes, or until icing is of spreading consistency. Chill until ready to use.

CHOCOLATE PUDDING MIX FROSTING

Steps:

• 1. Using a Kitchen Aid mixer with the whisk attachment (or any whisking contraption) pour pudding mix and heavy whipping cream into the bowl and whisk for 2-3 minutes or until stiff.
• 3. Place in refrigerator to chill if you won't be using for a few hours or just keep on the counter top.
• Notes:
• -refrigerating will cause the frosting to get extra thick, so if you plan on piping the frosting out, your hand will get a work out.
• -you can do this with ANY instant pudding mix, just replace the milk called for on the box with heavy whipping cream and whip!
• -you will become obsessed with this incredibly easy and delicious topping :)