Pistachio Pudding Buttercream Frosting

Directions

1. 1
   Using the paddle attachment on a stand mixer, cream the butter until light and fluffy.
2. 2
   In a measuring cup, combine the milk and the pudding mix until it's completely dissolved. If you do not dissolve it all at this point, you will have gritty icing!
3. 3
   Beat the pudding mixture into the butter completely.
4. 4
   Add in the powdered sugar, half a cup at a time, beating in completely.
5. 5
   Chill the icing for approximately 20 minutes, to allow the jello and the butter to set more completely.
6. 6
   Use to ice cakes and cupcakes.
7. 7
   Yield: Approximately 1 1/2 cups of icing. This will frost one standard sized bundt cake perfectly.