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White Chocolate Pudding Buttercream
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5 from 3 votes

White Chocolate Pudding Buttercream Frosting


  • 1 (3.56oz) box white chocolate instant pudding (the 4 servings size box)
  • 1/2 cup cold skim milk 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 tsp vanilla


  • 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.


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