Over the weekend, i made these pistachio cupcakes with a pistachio frosting. Both asked for pistachio pudding in the mix. the cupcakes turned out great except they were on the very moist side, which im not a fan of.
But the problem i had was the frosting... i followed as the directions said and nothing i could do to fix but the frosting turned into just pudding... very high in sugar pudding. still sitting in my fridge.
what can i add to thicken it so i can frost the cupcakes without it running down the sides like goo.
i thought by adding more sugar it would hold but the pudding but absorbed that.
1 cup cold milk
1 3.4 oz package instant pistachio pudding mix
1 cup heavy cream
1/4 cup powdered sugar
To make the frosting, whip the cream with powdered sugar until soft peaks form. Whisk together the other package of instant pudding with the milk. Fold pudding into whipped cream and pipe onto cupcakes. Garnish with chopped pistachios.
AJust use heavy cream and start to bitten and add the pudding gradually until you get the consistency you need, I just try this une's so I am not an exert god look