How to Make Pineapple Frosting
Pineapple frosting offers a change of pace from the usual vanilla and chocolate frosting. Fresh and fruity, it goes well atop a Mandarin Orange Cake,a simple white cake, a pound cake or a carrot cake that already has a touch of crushed pineapple in it. This is a near-instant frosting that does not require beating a pound of powdered sugar into it. It's a light frosting that will spread very easily, and is simple to make. Does this Spark an idea?
Things You'll Need
- 8 ounce brick of cream cheese, softened
- 2 medium bowls
- 1 package instant vanilla pudding
- 1 cup milk
- Hand mixer
- 8 ounce carton non-dairy whipped topping
- Spatula
- 12 ounce can crushed pineapple and juice
Instructions
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1
Place the softened cream cheese in one of the medium-sized bowls. Beat with the hand mixer until smooth.
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2
Pour the milk and instant pudding into the second medium-sized bowl and mix them together with the hand mixer. Incorporate this pudding mixture into the bowl with the cream cheese, a little at a time until all the ingredients are well blended.
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3
Fold in the non-dairy whipped topping with the spatula.
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4
Empty the can of pineapple into the mixture, including the juice and fold it in with the spatula. The frosting is now ready to be spread on the cake.
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Tips & Warnings
Embellish your frosted cake with bits of pineapple, maraschino cherry halves or walnuts.
This recipe can double as a pudding for dessert. Make it according to the directions and put it into a decorative serving bowl. Cover and refrigerate until it is firm. Serve with additional whipped topping.
Because of the milk in the recipe, this frosting must be refrigerated .
