Instructions

1. For best results, put the bowl (stainless steel is the best but glass will work too) you will be using to make the frosting in the freezer for at least an hour prior to making the frosting.  Add the heavy whipping cream to the cold bowl.  
2. Add the powdered sugar.  Start on low and whip using the whisk attachment just until the sugar is incorporated (about 20 seconds.) Then kick the mixer up to high and continue to mix until soft peaks form (about another minute.)  
3. Add the White Chocolate Pudding mix.  Lower to a slow speed and continue to mix the whipping cream and the pudding.  (A note about the pudding:  We used White Chocolate Pudding Mix so the frosting would stay white and whipped cream-like but you can also use Vanilla Pudding or Cheesecake Pudding.)
4. When the frosting starts to come together, stop the mixer and scrape down the sides.  Also, check to make sure the pudding hasn’t clumped on the bottom of the bowl. Fold the mixture a couple of times with a spoon to make sure you have all the pudding mix off the bottom of the bowl.
5. Turn the mixer back on for just a few revolutions.  DO NOT OVER MIX or you will end up with a frosting with more of a pudding consistency. It will still taste great but it will lose some of the airiness!  If the frosting gets too thick add a little bit of milk 1 teaspoon at a time.