Chocolate Pudding Frosting

Chocolate Pudding Frosting

Step 1

Remove from refrigerator, and add to bowl of stand mixer:

1 cup (2 cubes) butter

Set aside to come to room temp.

Step 2

In a small saucepan, combine:

2/3 cup sugar

1/3 cup flour

3 T cocoa 

1/8 tsp salt

1 cup milk

Cook over medium heat, stirring continuously, until thickened. Remove from heat. Set aside to cool.

Step 3

In a microwave safe bowl, heat until just softened:

1 cup chocolate chips (semi sweet recommended)

Stir until smooth and set aside to cool.

Step 4

Wait until everything has reached room temperature.

Step 5

Whip the butter for 15 seconds, add:

Chocolate pudding mixture, cooled (from Step 2)

Whip on medium, scraping sides of bowl regularly, for 1-2 minutes. 

Pour in:

Chocolate chips, melted & cooled (from Step 3)

Whip until light and fluffy, 2-3 minutes. Frost a cake or cupcakes.

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Brenda’s tips:

• Serving size: Frosts one 8"- 3 layer cake or ~36 cupcakes

• This frosting doesn’t rejuvenate well, so Brenda makes it immediately prior to using. If necessary, refrigerate, then bring to room temperature before frosting your cake.

• Remember to freeze cakes prior to decorating for smooth application of frosting.

• Frosting made with cooked flour & milk is known as Heritage Frosting or Ermine Frosting or a variety of other names. It's generally not as sweet as buttercream frosting and is also more heat stable. It stays soft to the touch and the sugar doesn't crystalize as readily as other sugars. Basically it's perfect. Go bake a cake so you have a reason to make this frosting!