German Butter Cream Frosting Recipe from Aunt Ingrid

• 1 small packet pudding (avoid chocolate)
• 1 3/4 cups milk (box calls for 2 cups)
• 1 pound unsalted butter

1. Combine box of pudding with milk. Cover pudding (direct contact) with plastic wrap to prevent pudding from forming a skin.
2. Let pudding sit 1/2 day on counter (room temperature)
3. Whip butter and fold into pudding. Be careful not to over beat. Beat the butter all you want but be careful when beating the pudding.
4. Frost immediately.