The Best Chocolate Pudding Frosting Food

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

CHOCOLATE PUDDING FROSTING

Steps:

• Combine pudding, milk and powdered sugar with a mixer on low. Mix for about one minute. Fold in cool whip until combined. Spread on cake, store frosted cake in the fridge. Makes about 4 cups, enough to frost a 9x13 or two 9" layers.

FLUFFY CHOCOLATE PUDDING FROSTING

Steps:

• Pour the half and half in a medium-size bowl.
• Add in the dry pudding mix and powdered sugar (icing sugar); beat with a wire whisk for 2 minutes.
• Gently stir in the Cool Whip topping.
• Spread on cake at once.
• Store any left over cake in refrigerator.
• **NOTE** the frosting on the cake is best eaten the same day.

THE BEST CHOCOLATE PUDDING FROSTING RECIPE

Steps:

• Whisk together the sugar, flour, and cocoa.
• Whisk in the milk then transfer to a small saucepan.
• Cook over medium heat, whisking constantly for 4 to 6 minutes until it begins to boil.
• Once boiling, boil for 30 seconds only then remove from heat.
• Transfer to a bowl and cover with plastic wrap touching and covering the surface, and refrigerate for 1 hour.
• Melt the chopped bittersweet chocolate at 30-second intervals, stirring in between, until fully melted, then let cool.
• In a stand mixer fitted with a paddle attachment, cream butter then add the pudding mix in small amounts, mixing a couple of times in between additions.
• Add the melted chocolate to the stand mixer and beat just until combined.
• Add the vanilla and salt, and mix on medium speed for 6 to 8 minutes until light and fluffy and light brown in color.

PUDDING ICING

Steps:

• In a saucepan over medium heat combine the sugar, salt, cornstarch, water, and chocolate. Stirring frequently bring to a boil and cook over low heat until thick. Remove from the heat and add the vanilla and the butter or margarine. Mix well. Let frosting cool before frosting cake.

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 FROSTING

Steps:

• Pour milk into a deep narrow mixer bowl.
• Add whipped topping mix, and pudding mix.
• Beat slowly until well blended. Gradually increase speed to high and whip until mixture will for m soft peaks, about 4-6 minutes.
• Store frosted cake in refrigerator.

WHITE CHOCOLATE PUDDING BUTTERCREAM FROSTING

Steps:

• Whisk pudding with milk in a small bowl. Set aside in fridge or freezer until thick/solid; about 3 minutes; it's not very long.
• Meanwhile beat butter & shortening in a bowl with a hand mixer. Add vanilla & thickened pudding. Blend until combined.
• Add powdered sugar & blend again.
• Add milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 3 to 4 Tablespoons.
• Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
• Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.