There is no way for you to mess this up.
- Heavy whipping cream
- Instant pudding mix (Any flavor except for chocolate. For some reason chocolate doesn’t work well)
- Chilled metal bowl
- Mixer (Or a whisk if you want a workout)
First, chill a metal mixing bowl in the freezer. Once it is nice and cold, you’re ready to start. Follow the directions on the pudding box (which is basically just milk + pudding mix) but substitute milk with heavy whipping cream. With your mixer, beat until you get stiff peaks. If you have ever made homemade whipped cream before, this is essentially the same process. Careful that you don’t over mix or else your frosting will revert back to goop.
And you’re done. Simple right? If you want to complicate things, food coloring and flavoring can always be added. I put in some pastel blue gel coloring to get a mint color! But don’t forget to take into account the color of the base (in this case yellow) before adding anything else. Now, you’re all set to pipe the frosting onto your cupcakes. If you don’t have any piping bags, ziploc bags work just as well. Just cut off the corner tip and you’re good to go. Also, make sure that your cupcakes have FULLY cooled before piping. Whipped cream frosting on warm cupcakes will not end well. Decorate your cupcakes however you’d like. I decided to put some blackberries on top, which pair well with the wild blueberry preserves I inserted into the cupcake.
Honestly, I prefer whipped cream frosting over the sugary kind any day. Just remember to keep in a cool dry place! Happy Baking!