Does anyone know if you can use regular (not instant) pudding mix to flavor buttercream icing? I have a french vanilla mix that I think would taste really yummy on a champagne cake but...... I haven't ever seen where someone has tried this before. Someone has said it works for bettercreme but I can't get my hands on any.
Thanks in advance for your input!
I've never heard of this being done in buttercream (I have in cake mixes though). I would think that you would add the dry pudding mix to the dry powdered sugar and sift together. Let us know how it turns out and how it affects the consistency issue. Good luck! 
OK, I did it. The consistency is fine, the flavor is heavenly but...........
it turned the icing "yellow....ish", like the color if you had made the pudding. What can I do? Can I add White/White or would a touch of violet diffuse the yellow? I was really expecting an off-white color, i.e, champagne. I can't believe I didn't think about the color issue beforehand. Oh well, you live and learn by your mistakes....right?
Any suggestions?
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