Friday, January 2, 2009

Pudding Fail? - No Worries, Make Frosting

We had a butterscotch pudding fail when attempting the TWD: Real Butterscotch Pudding. It never set up and so we were left with butterscotch cream. It was the equivalent of 4-6 servings of pudding that didn't "pud". So that is what we ended up calling what was now sitting in several travel mugs in the fridge - Pud.

Mr. Gooch had the great idea of mixing the "pud" into a buttercream frosting and putting it on top of french vanilla cupcakes. I thought that this was a wonderful idea. The only problem, I had never made buttercream frosting before.

I did find this recipe for Magnolia Vanilla Buttercream. It looked like a great starting off point since it involved a larger quantity of liquid than many others I found.

The result was absolutely tasty and we are working our way through a dozen and a half cupcakes and frosting (with a strawberry on top of each one) as we speak. Yum Yum!

Butterscotch Buttercream Frosting
(Adapted from Magnolia Vanilla Buttercream)
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
3/4 to 1 cup butterscotch "pud" (I kept adding liquid until it had the desired butterscotch-y taste)

Place the butter in a large mixing bowl.
Add 4 cups of the sugar and then the butterscotch "pud".
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
You may not need to add all of the sugar.
If desired, add a few drops of food coloring and mix thoroughly.
Icing can be stored in an airtight container for up to 3 days. (Use and store the icing at room temperature because icing will set if chilled.)

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What's Cookin Chicago said...

What a great idea! I've used pudding in cakes and it seems natural to use in frosting too!

Anonymous said...

How resourceful. I'm sure it was very yummy.


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