Chocolate Pudding Frosting with Deep Sculpted Swirls
By Liam Carter
Prep
20 min
Total
20 min
Servings
24
Level
Easy
On a baking prep day‚ this chocolate pudding frosting is made in one batch while set aside for cake assembly later‚ used on cake layers or cupcakes‚ along with acting as a filling for chocolate eclairs at the time of readiness․ It whips into a light brown frosting that forms soft peaks with deep swirls of flavor․ The pudding foundation produces a mousse-like texture․
The pudding requires a thorough whisking for a complete duration of two minutes․ It needs to rest in the fridge before it can touch the butter (it's the part I do not skip)‚ or you can see graininess appear in the finished frosting․ I use butter at exactly 65°F (18°C)‚ then beat until the deep yellow color turns very pale ivory before adding in the sifted dry ingredients to the mixture․ The finish is smooth․
Begin the mixer at a low setting when one adds the powdered sugar‚ then proceed to beat it at a high setting for 3-4 minutes until it becomes light and fluffy‚ as well as doubled in volume․ Add the chilled pudding along with one tablespoon at a time while mixing at medium speed․ Then‚ during the final minute‚ whip in the optional cream․ Stop when it reaches at soft peaks․ Too much mixing with the results leads to a pock-marked surface․
I serve this at a cool room temperature setting for guests․ This may be used on cakes or cupcakes‚ as an eclair filling‚ layered within a cake‚ or alongside fruit for dipping into a sauce․ For deep swirls‚ use a metal offset spatula and press its tip into the center of the bowl while you rotate the bowl with pulling outward in a spiral motion․
Why you'll love this recipe
- One single batch results in a total of 24 generous swirls‚ which is ample indeed for either a beautifully decorated cake or a tray filled with delightful cupcakes without the need.
- Mix the pudding base first‚ and then move straight to the butter mixture without anything else left on the counter top․
- Deep swirls effectively hold their distinct shape when butter is allowed to reach a temperature of 65°F (18°C)‚ thereby resulting in a defined texture across the surface of a cake․
- Use the optional cream in order to achieve a fluffier frosting that glides smoothly under the offset spatula on the cake․
- By slowly incorporating the chilled pudding in tablespoons‚ this method enables the mixture to remain aerated while finishing a complete batch․
- One bowl serves to accommodate the cake layers‚ the eclairs‚ the fruit dip‚ and the cupcake tops during the same baking session․
Ingredients
- •1 package instant chocolate pudding mix (3.9 oz / 110 g, must be instant and not cook-and-serve)
- •1 cup whole milk (cold)
- •1 cup unsalted butter (softened to exactly 65°F (18°C))
- •2 cups powdered sugar (sifted)
- •2 tbsp unsweetened cocoa powder (sifted)
- •2 tbsp heavy whipping cream (optional, for added fluffiness)
- •¼ tsp fine sea salt
Instructions
- 1
Whisk the instant chocolate pudding mix and cold whole milk in a medium bowl for 2 minutes, until thick.
- 2
Refrigerate the pudding mixture for 10 minutes.
- 3
Beat the softened butter, powdered sugar, cocoa powder, and sea salt in a stand mixer on high for 4 minutes, until light and ivory-brown.
- 4
Add the chilled pudding mixture one tablespoon at a time while beating on medium speed.
- 5
Add the heavy whipping cream and whip on high for 1 minute, until the frosting has a mousse-like texture with soft peaks.
- 6
Transfer the frosting to a white ceramic bowl.
- 7
Use a metal offset spatula to make deep sculpted swirl patterns.
FAQ
Nutrition (per serving)
Calories
145
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
