Banana Pudding Cream Cheese Frosting
If you love banana pudding like me, you'll love my banana pudding cream cheese frosting! It's perfectly sweetened, easy to make, and so versatile. Use it to frost a cake or top some cinnamon buns.
Servings: 3 cups
Calories: 459kcal
Ingredients
- 8 ounces cream cheese softened
- ⅓-1 cup powdered sugar adjust to taste
- 1 box instant banana pudding mix 3.4 ounce box; make sure it's instant pudding and not the kind you have to cook!
- ⅓ cup heavy cream optional, if you want it fluffier!
Instructions
- In a medium mixing bowl, mix softened 8 ounces cream cheese, ⅓-1 cup powdered sugar (adjust to taste), and 1 box instant banana pudding mix, until fully combined.
- If you want it super light and fluffy, whip in ⅓ cup heavy cream.
- Enjoy! Use it on cakes, brownies, pancakes, cinnamon buns, and more.
Overwhipped and now the frosting is chunky? Stir in a splash of heavy cream until the frosting smooths back out!
Notes
Baking tip:
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the sugar in gently, then level it with a knife or spatula.
- Refrigeration instructions: Store banana pudding frosting in an airtight container in the fridge for up to 5 days. Feel free to rewhip!
- Freezing instructions: Store banana pudding frosting in an airtight container in the freezer for up to 3 months. Let thaw overnight, and feel free to rewhip.
Nutrition
Serving: 1cup | Calories: 459kcal | Carbohydrates: 32g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 106mg | Sodium: 250mg | Potassium: 125mg | Sugar: 30g | Vitamin A: 1404IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 0.1mg
