Sugar-Free Pudding Buttercream
A light and velvety frosting made with instant pudding powder instead of sugar — less sweet, just as creamy. Ideal for decorating cakes, cupcakes, and layered desserts. A quick and budget-friendly alternative to classic buttercream, ready in just 40 minutes.
🛒 Ingredients
24 servings
- 40 g margarine or unsalted butter, softened
- 1 packet instant pudding powder (vanilla, chocolate, or your favorite flavor)
- 350 ml whole milk
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Directions
- 1
Beat the softened margarine with a spoon until smooth and creamy. Set aside at room temperature.
- 2
In a saucepan, whisk together the pudding powder and cold milk. Cook over low heat, stirring constantly, until the mixture thickens.
- 3
Remove from heat and cool rapidly by placing the saucepan in a bowl of ice water. Stir continuously to prevent a skin from forming on the surface.
- 4
Once the pudding is completely cold, combine it with the softened margarine and stir vigorously with a spoon. Avoid using an electric mixer to preserve the texture.
- 5
Refrigerate for 15 minutes before using. Spread over cakes, cupcakes, or any dessert of your choice.
💡 Chef's Tip
Make sure the pudding and margarine are both fully cooled to the same temperature before mixing — this prevents the cream from splitting. Keeps refrigerated for up to 48 hours in an airtight container.
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