White Chocolate Pudding Buttercream Frosting - cooking recipe

Ingredients

1 (3 5/8 ounce) box hershey's instant white chocolate pudding and pie filling mix
1/2 cup skim milk, cold, plus extra for thinning
1/2 cup unsalted butter, room temperature
1/2 cup shortening (can use all butter if desired)
1 cup powdered sugar
1 teaspoon vanilla

Preparation

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.