Whether I’m whipping up cupcakes, cookies, or cakes, this smooth and velvety Raspberry Pudding Buttercream is the perfect way to top just about anything.
This is one of the best basic recipes to have on hand + its versatility is off the charts. Instead of raspberry flavor, feel free to switch it up with any flavor of instant pudding mix. Be it chocolate, vanilla, lemon, banana cream, strawberry – the possibilities are endless. [ You can also try pairing this pudding frosting with my Simple Vanilla Cupcakes recipe. ♡ ]
INGREDIENTS
- 2 bags (≈ ⅔ cup) raspberry pudding powder/instant pudding mix
- 2 cups whole milk, room temp
- 1 cup butter, room temp
- 6 tbsp granulated sugar
METHOD
- In a small bowl, combine pudding powder, sugar, and 6 tbsp of the milk. Blend well to dissolve all lumps. Set aside.
- Pour the remaining milk into a medium saucepan and bring to a boil.
- Pull saucepan aside and add prepared pudding mix to the hot milk while continually whisking with a wire whisk until creamy.
- Set aside and allow to cool completely. Stir occasionally.
- In a medium bowl, mix softened butter using an electric mixer, until light and fluffy.
- Slowly stir in the pudding until well combined.
- Buttercream is ready to spread or pipe onto cupcakes or cakes. You can also serve it on its own, or with a fruit of choice, or even as a dip with cookies.
Enjoy!
Tip: If prepared beforehand – keep refrigerated. When ready to frost a dessert – thin with additional milk to a spreadable consistency.
If you’ve made these Raspberry Pudding Buttercream recipe don’t forget to let me know how you got on in the comments below!
