I bake a lot. Usually I use the traditional butter and icing mixture we know as buttercream. But sometimes it is good to opt for a healthier alternative to those well known recipes.
This recipe is ideal for when you must have icing (frosting) but want a better alternative to buttercream! I am always looking for ways to cut the sugar and am happy to say that this recipe has a lot less sugar and fat than regular buttercream.
Using the instant pudding combined with cream also means that the resulting mixture is smoother and creamier than regular buttercream. So no more battling with lumps!
Use it to spread on cakes or piped onto cupcakes.It is not as firm as traditional buttercream so test out your piping to make sure it will hold the shape you desire on your cupcakes. I like to use it to sandwich sponge cakes instead of regular whipped cream. t also makes a tasty filling in crepes or on waffles along with some fruit.
Because it is milk based this is best kept in the fridge and used within the use by date on the cream you chose to use. This will not freeze well. If you are colouring the icing, use gel colour so that it does not affect the consistency of the mixture to much .
* Add the colouring to the vanilla instant pudding not the cream as it interferes with the cream thickening when you whisk it.
I do hope you have a go with this recipe.
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