Frosting
Frosting
I have two different frosting methods I use. Neither is complicated or takes much effort, but both are good to use on the cake from the mix.
First Frosting
INGREDIENTS:
1 pint heavy whipping cream
1 small package of instant pudding (vanilla or chocolate usually)
DIRECTIONS:
Whip the cream until stiff. I have done it by hand, but I prefer my mixer. While whipping the cream, add in ⒈／⒉-? of the pudding package. Once the cream is stiff (but not butter), frost the completely cool cake. Since this is cream, it will need to be refrigerated.
NOTES:
This is the frosting my mom used to make for most of our cakes growing up. Sometimes, she added food coloring if we were asking for a specific color on our cake. It’s simple, but come on, who could hate fresh whipped cream?
Second Frosting
INGREDIENTS:
1 can of store-bought frosting (the only kind I haven’t tried this with is the coconut-pecan kind. That I’ve just used as-is)
DIRECTIONS:
Take the frosting and dump it into a large bowl. Using a stand mixer or a handheld mixer, whip the frosting for at least a minute. I usually do two. You can stop there, and it’s already improved.
NOTES:
If it’s a vanilla frosting, I like to add a teaspoon of vanilla in while mixing.
For any other flavor, while mixing, I like to add 4 ounces of softened cream cheese. This gives it a much more homemade taste with only a couple of minutes of effort.