This fluffy vanilla cream frosting is perfect for topping cakes, cupcakes, or desserts, offering a light and creamy texture with a hint of sweetness.
Place your mixing bowl and beaters in the freezer for about 30 minutes to chill.
Chilling the bowl and beaters ensures the cream whips up faster and holds its shape better.
Pour the cold heavy whipping cream into the chilled bowl.
Use a bowl large enough to allow the cream to expand as it whips.
Begin whipping the cream on medium speed until it starts to thicken slightly.
Start at a lower speed to avoid splattering, then increase as the cream thickens.
Gradually add the instant pudding mix and powdered sugar while continuing to whip.
Add the dry ingredients slowly to ensure they incorporate smoothly without lumps.
Continue whipping until the mixture forms stiff peaks but remains spreadable.
Be careful not to overwhip, as the cream can turn into butter.
Use immediately to frost your cakes, cupcakes, or desserts, or store in the refrigerator until needed.
If storing, cover the frosting to prevent it from absorbing fridge odors.
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