Frosting is usually not my favourite topping for cakes – I prefer real chocolate!
But this recipe – which I discovered by desperation, is really awesome. I had baked a load of cupcakes to take to the office for my birthday, and needed to get them frosted. When started searching my pantry I had just a little bit of icing sugar (confectioners sugar) left. I scratched around the grocery cupboard and found I had a couple of packets instant pudding, and decided to give it a try – mixing it with the icing sugar!
For this recipe, you will need:
Ingredients
1 egg white
1 packet Vanilla instant pudding – I used Moirs Instant pudding
1/3 of the milk as per Instant pudding packet instructions
2 cups icing sugar (confectioners sugar)
Gel food colouring – optional (2ml for pastel colours, increase if you want a darker shade)
Method
Mix instant pudding with milk & chill at least 30 minutes, or until set
Beat egg white until stiff
Using a metal spoon or spatula, fold egg white into instant pudding once pudding has set. If using food colouring, add together with the egg white.
Now sieve the icing sugar over the pudding-egg mixture, and then beat until there are no lumps of icing sugar remaining
This should suffice for 36 cupcakes – depending on how much is used per cupcake. Note that the egg white will cause the icing to harden on the outside if left standing for a few minutes, while still moist on the inside. Icing sugar looks almost like a layer of clay on top of the cupcakes. Works really well if you want to decorate with cupcake art.
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