Best Pistachio Pudding Frosting Recipes

Pistachio Pudding Frosting image

Provided by Chef Mobyclick

Categories Dessert

Time 15m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 5

1 (3 ounce) package instant pistachio pudding mix
1 1/2 cups milk
1/2 cup butter or 1/2 cup margarine
1/2 cup shortening
1 cup sifted powdered sugar

Steps:

Prepare pudding mix according to package directions using the 1 1/2 cups milk.
In a small mixer bowl beat margarine and shortening with an electric mixer on medium speed for 30 seconds. Add powdered sugar to beaten mixture; beat till lightly and fluffy. Gradually add pudding, beating well.
Makes 3 3/4 cups, enough to frost top and sides of one 13x9x2-inch cake or tops and sides of two 8-or9-inch cake layers.
Source: Better Homes and Gardens Creative Ideas: Holiday Desserts, 1988.

Nutrition Facts : Calories 302.5, Fat 26, SaturatedFat 11.5, Cholesterol 36.9, Sodium 104.3, Carbohydrate 17.1, Sugar 14.7, Protein 1.6

Pistachio Pudding Buttercream Frosting | The Kitchen Magpie image

Provided by @MakeItYours

Number Of Ingredients 4

1/2 cup salted butter
1/2 cup milk
3 tbsp instant pistachio pudding powder
2 - 2 1/2 cups powdered sugar

Steps:

Using the paddle attachment on a stand mixer, cream the butter until light and fluffy.
In a measuring cup, combine the milk and the pudding mix until it's completely dissolved. If you do not dissolve it all at this point, you will have gritty icing!
Beat the pudding mixture into the butter completely.
Add in the powdered sugar, half a cup at a time, beating in completely.
Chill the icing for approximately 20 minutes, to allow the jello and the butter to set more completely.
Use to ice cakes and cupcakes.
Yield: Approximately 1 1/2 cups of icing. This will frost one standard sized bundt cake perfectly.