Some time ago, when there was general malaise going around the house, I bought instant pudding (custard for the Brits) because Steve favors it when he is unwell. That particular shopping trip I also purchased some deli olives and the olive container leaked onto my pudding packages; still edible, but unsightly in my cupboard. I needed to use it up, but didn’t want to just make pudding ad nauseum.
Searching the Internet, I found a recipe for Pistachio Pudding Frosting, which would take care of one of the boxes. Woohoo! I whipped up a carrot cake recipe, which I baked as cupcakes, then made the frosting.
I had a sudden realization that I had gone down the slippery slope. I felt like I needed to photograph and blog this dessert. I was my adorable nephew (son of my blogging sister) asking if the hot dog needed to be photographed before it was eaten. OK, I wasn’t nearly as adorable, but I had reached the point where I felt I should dutifully record everything I made.
And then I rebelled. I baked, frosted, and we enjoyed. There are no pictures. None. Nada. I have a wonderful sense of freedom! That’s not to say I won’t put up fun things I make, but I have rid myself of the recently acquired notion that I can’t bake without posting. Can we have some fireworks here?
But I will share the recipe, even though it’s a “cheater,” using a packaged something or other as one of the ingredients.
Pistachio Pudding FrostingAdapted from the Internet, author unknown
- 1 (4 serving size) package instant pistachio pudding mix
- 1 1/2 cups milk
- 1/2 cup butter or margarine
- 1/2 cup shortening
- 3 oz cream cheese (omit if you like — I added it because I was putting it on a carrot cake cupcake)
- 1 cup powdered sugar
Prepare pudding mix according to package directions, using the 1 1/2 cups milk.
In a mixing bowl, beat butter, cream cheese and shortening on medium speed for 30 seconds. Add powdered sugar to beaten mixture till light and fluffy. Gradually add pudding, beating well.
Makes 3 3/4 cups, enough to frost top and sides of one 13x9x2-inch cake or tops and sides of two 8 or 9 inch cake layers.