Homemade chocolate pudding frosting is the ultimate frosting for cakes, cupcakes, and sweet breads. Light and fluffy, it’ll become your new favorite frosting.
Chocolate Pudding Frosting- Similar to mouse, this chocolate frosting is light, fluffy, and perfect when slathered over your favorite chocolate cake or cupcakes. It’s smooth, creamy, and decadent.
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Easy Chocolate Pudding Frosting
This easy chocolate pudding frosting is light and fluffy like pudding, and deliciously spreadable like frosting. If you want a rich, smooth and decadent frosting, you can’t go wrong with this recipe.
The best part about this frosting is that it’s super easy to make, but even your guests will be impressed that you made it completely from scratch. Made with simple ingredients, this pudding stores well, and spreads with ease making it the perfect frosting for all your treats!
How To Make Chocolate Pudding Frosting
This decadent chocolate frosting recipe makes the perfect amount of frosting to frost cakes and cupcakes. It goes a long way! Get out your ingredients and let’s get started.
- First, whisk together your dry ingredients (sugar, flour, and cocoa).
- Next, whisk in the milk. Then transfer everything to a small saucepan.
- Cook the mixture over medium heat for 4-6 minutes. Whisk continuously.
- Once it reaches a boil, allow it to boil for 30-seconds, and then remove it from the heat.
- Transfer the pudding mixture to a bowl, cover it with plastic wrap, and refrigerate it for 1 hour.
- Melt your chocolate. Put the chopped bittersweet chocolate in a bowl and microwave at 30-second intervals, stirring in between until the chocolate is fully melted.
- Cream your butter in a stand mixer. Then, add the pudding mixture. In small amounts.
- Add the melted chocolate and beat just until everything is combined.
- Finally, add the vanilla and salt, and mix on medium speed until your frosting is light and fluffy.
Tips and Tricks to Perfect Chocolate Pudding
- Stir the pudding continuously while cooking. You don’t want the pudding mixture to burn, so make sure to keep an eye on it and stir it often while it is on the stovetop.
- Allow the butter to soften at room temperature. It is easy to cream the butter if it is at room temperature. You can set it on the counter 30-minutes before beginning the recipe.
- If you don’t use the frosting right away, keep in mind that it will thicken while in the refrigerator. To get the silky soft whipped texture, let it sit at room temperature for an hour and re whip it before spreading on your cake.
- Once whipped, this frosting recipe yields about 8 cups of frosting, the perfect amount to frost an 8 or 9-inch two-layer cake or a 6-inch 4 layer cake or 24 cupcakes. You would have excess frosting if used on a 9x13-inch cake.
- Even though the frosting has milk in it, it’s cooked into the pudding and stabilized by the large amounts of sugar and good at room temperature for up to 3 days.
- The frosting will thicken when cold and have more of a firm ganache texture as opposed to its silky soft and whipped texture right after making. If you let the cake sit at room temperature for 3 to 4 hours after removing it from the refrigerator, the frosting will soften up again. Just make sure not to leave it in a really warm area or in direct sunlight.
- This frosting has a pudding base but is so light and creamy once it’s whipped with the butter that it’s almost like a mousse.
- Frosting can be made in advance and stored in the refrigerator, but you will need to let it soften at room temperature for about 1 hour then rewhip it in the stand mixer before using
FAQs
You will want to use medium heat when cooking the pudding mixture on the stovetop. Once it gets to a boil, you will cook for 30-seconds, and then remove it from the heat.
This chocolate pudding frosting won’t take long to make. Most of it is waiting for the pudding to cool in the refrigerator. Altogether, with prep, cook time, and cooling, it will take about an hour and 30-minutes.
Yes, you can use a pre-made pudding mix in place of the homemade chocolate pudding portion of this recipe. You can substitute a pudding mix for the sugar, flour, cocoa powder and milk portion of the recipe. Follow the remaining instructions once you have made the pudding and allowed it to thicken.
Frosting and icing are used interchangeably, but they are actually quite different. Icing is thinner than frosting. Additionally, it has more shine and a smoother consistency than frosting.
Avoiding sugar can be tricky, but you can use sugar free sweeteners such as honey, maple syrup, or stevia if you choose. The texture and consistency of the frosting may be a little different.
Yes, it is! It spreads perfectly on any cakes or cupcakes.
If you plan to use this chocolate frosting for cupcakes, you will easily be able to frost 24-cupcakes! It will also frost an 8-9 inch two-layer cake or a 6-inch four-layer cake. If you choose to frost a 9x13 inch cake, you’ll have extra.
You can make this frosting in advance and easily store it in the refrigerator. However, it is fine to leave it at room temperature for up to 3-days as long it is out of direct sunlight. Be sure to cover your frosting tightly with plastic wrap.
One serving of frosting is 2 tablespoons.
More Delicious Desserts
Now that you’ve made your chocolate pudding frosting, it’s time to spread it on your favorite cake or cupcakes. Or, you could try it on my Easy Vanilla Sheet Cake, spread it on my Easy Pumpkin Dump Cake, or enjoy it on my Decadent Chocolate Chinese Five Spice Cake.
You can find the rest of our desserts in our Desserts recipe archives here.
Chocolate Pudding Frosting Recipe
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The Best Chocolate Pudding Frosting Recipe
Delicious creamy chocolate pudding frosting is perfect on cupcakes or by itself for a rich dessert!
Ingredients
- 1½ cups granulated sugar
- 6 tablespoons flour
- ¼ cup unsweetened cocoa powder
- 1½ cups whole milk
- 1½ cups unsalted butter
- 8 ounces bittersweet chocolate, finely chopped
- 2 teaspoons vanilla extract
- 1 teaspoon salt
Instructions
- Whisk together the sugar, flour, and cocoa.
- Whisk in the milk then transfer to a small saucepan.
- Cook over medium heat, whisking constantly for 4 to 6 minutes until it begins to boil.
- Once boiling, boil for 30 seconds only then remove from heat.
- Transfer to a bowl and cover with plastic wrap touching and covering the surface and refrigerate for 1 hour.
- Melt the chopped bittersweet chocolate at 30-second intervals, stirring in between, until fully melted, then let cool.
- In a stand mixer fitted with a paddle attachment, cream butter then add the pudding mix in small amounts, mixing a couple of times in between additions.
- Add the melted chocolate to the stand mixer and beat just until combined.
- Add the vanilla and salt and mix on medium speed for 6 to 8 minutes until light and fluffy and light brown in color.
Notes
Once whipped, this frosting recipe yields about 8 cups of frosting, the perfect amount to frost an 8 or 9-inch two-layer cake or a 6-inch 4 layer cake or 24 cupcakes. You would have excess frosting if used on a 9x13-inch cake.
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Nutrition Information
Yield
24Serving Size
2 tablespoon frostingAmount Per Serving Calories 232Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 32mgSodium 99mgCarbohydrates 18gFiber 2gSugar 13gProtein 2g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
Corrine
Should the pudding mix be completely cooled before adding it to the butter?
Katherine
Yes! I will update it!