How to Make a Jello Pudding Cake Frosting

By Fred Decker

Buttercream icing isn't especially difficult to make, but the simplest versions are also the densest. Making a light and fluffy frosting usually involves whipping meringue and boiling sugar syrup, two steps that require time and close attention. When you need a light and fluffy frosting in a hurry, one simple option requires just whipping cream and a box of Jell-o instant pudding. It's ready in just minutes, and it can be eaten almost immediately.


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Step 1

Open the box of pudding and pour the powder into a mixing bowl. Add up to 1/4 of your cream and whisk it vigorously until the pudding powder is well moistened and begins to lose its gritty feel when you rub it between your thumb and forefinger.


Step 2

Pour the remainder of your cream into the bowl. Affix the bowl to your stand mixer, if applicable, or place the bowl on an unobstructed work space and use a hand mixer or manual whisk.


Step 3

Whip the cream until it forms stiff peaks. Taste a small quantity of the frosting to judge how well the pudding has dissolved. A slight graininess is acceptable, unless the cake will be eaten immediately, because the powder will continue to absorb moisture from your cream.


Step 4

Cover your cake or cupcakes immediately, using a spatula or piping bag, before the instant pudding's gums and thickeners "set" the cream to a firm consistency. If eaten immediately, the frosting has a soft, whipped-cream consistency, but if you refrigerate it for 15 to 30 minutes, it will firm to a more frosting-like texture.