1(3.56oz) box white chocolate instant pudding (the 4 servings size box)
1/2cupcold skim milk plus extra for thinning
1/2cupunsalted butter, room temperature
1/2cupshortening (can use all butter if desired)
1cuppowdered sugar
1tspvanilla
Instructions
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 additional 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.
*Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.