Thursday, April 4, 2013

Whipped (Lemon) Frosting

Usually when I bake, everything is from scratch. However, one night when a miscalculation of butter, left me with out the ingredients for buttercream frosting, I was left searching the back of the pantry for anything, anything, that could be turned into frosting. I managed to find one package of Dream Whip and one package of lemon pudding, two ingredients I would never use and could not even remember why I had them in the first place...

Anyways, the end result was one of the lightest, fluffiest, perfectly lemony frostings I have ever made. It got rave reviews.

Compared to the agony that usually surrounds trying to get lemon juice to incorporate into buttercream, I think I might actually resort to this when I need a citrus frosting again in the future.

You could make this with any flavour of instant pudding. I added lemon extract to make my frosting extra lemony but you could also add any extract flavour. The combinations are endless.

Adapted from Kraft, makes 3 to 4 cups


1 1/3 cup milk, cold
1 package instant pudding, any flavour
1 envelope whipped dessert topping
1 teaspoon extract, any flavour, optional


Place the milk in the bowl of a stand mixer fitted with a whisk attachment. Add the pudding powder, whipped dessert powder and extract. Beat slowly until combined.

Increase the speed to high. Whisk until soft peaks form, about 6 minutes.

Use on your favourite cake or cupcakes.


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