Wednesday, February 22, 2012

Pudding whip cream frosting

1. Make the whip cream
2. Make the pudding
3. Fold the pudding into the whip cream. 
To make whip cream: 
Heavy cream
1/2 to 1 tsp. vanilla extract
1 to 2 T sugar
1 to 2 T coacoa powder (for chocolate whip cream)
Combine ingredients in a bowl and whisk on high, with stand mixer or electric hand mixer, until stiff peaks form.

To make the pudding: (Easy version) 
 Buy a packet of instant vanilla pudding... or instant chocolate pudding, if you'd rather... and prepare it almost according to package instructions. You will need to use half the liquid it calls for, now you can use milk like it suggests, but it's better if you use half and half.

To make the pudding: (From scratch)
In a small bowl combine 1/4 cup half and half and 2 tablespoons corn starch, set aside.
Heat 3/4 cup half and half in a saucepan over medium heat, stirring constantly. Add 1 1/2 T either honey or agave nectar, 1 1/2 teaspoons vanilla extract, 1/4 teaspoon salt. (Also 1/4 cup cocoa for chocolate variation.) As soon as it reaches a slight boil, add the corn starch mixture continuing to stir constantly until it thickens. Cover loosely and chill; pudding will continue to thicken in the refrigerator.

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