Ingredients:

  • 1 package (3.4 oz) instant pudding mix
  • 1 cup whole milk, ice cold
  • 1 tub (8 oz) whipped topping, thawed
  • 0.5 cup powdered sugar, sifted
  • 1 tsp clear vanilla extract

Instructions:

  1. Place the cold whole milk, the 3.4 oz package of instant pudding mix, and the 0.5 cup of powdered sugar into your large mixing bowl.
  2. Turn your electric hand mixer to medium speed and beat the mixture for exactly 2 minutes. Wait until the mixture becomes heavy and difficult to move. Note: This ensures the starch has gripped the liquid.
  3. Stop the mixer and scrape down the sides of the bowl with your spatula to catch any stray pudding dust.
  4. Open your 8 oz tub of thawed whipped topping and dollop it into the center of the thickened pudding base.
  5. Pour the 1 tsp of vanilla extract directly over the whipped topping.
  6. Using your silicone spatula, cut through the center of the bowl, scoop under the bottom, and turn the mixture over. Continue until no white streaks remain. Note: Avoid circular stirring, which collapses the air.
  7. Check the consistency; it should be thick, billowy, and hold a peak when the spatula is lifted.
  8. Cover the bowl with plastic wrap and place it in the refrigerator for at least 15 minutes.
  9. After 15 minutes, give it one final, very gentle stir to even out the temperature before transferring to a piping bag.
  10. Pipe or spread onto completely cooled cakes or cupcakes. Watch for the satin like sheen on the surface.