Instructions:
- Prepare the pudding base: Whisk together sugar and cornstarch in a saucepan. Whisk in milk until smooth. Heat over medium heat, stirring constantly, until mixture thickens noticeably and simmers for 1 minute.
- Temper Yolks: Whisk egg yolks in a separate bowl. Slowly whisk about half a cup of the hot milk mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
- Finish Cooking & Flavour: Cook for 1 more minute until very thick. Remove from heat, stir in vanilla extract.
- Chill: Transfer pudding to a clean bowl. Press plastic wrap directly onto the surface of the pudding and chill thoroughly in the refrigerator until completely cold and firm (minimum 1 hour).
- Whip the Butter: In a stand mixer, beat the softened butter on medium speed until pale and fluffy (about 3 minutes). Set aside.
- Whip the Cream: In a separate, very cold bowl, whip the heavy cream and sifted powdered sugar until stiff peaks form.
- Combine Butter and Pudding: Add the cold, fully set pudding base to the whipped butter. Beat on medium speed until fully incorporated and smooth.
- Fold in Whipped Cream: Reduce mixer speed to low. Gently fold in the stiffly whipped cream mixture in two additions using a spatula, being careful not to deflate the volume. Stop mixing just when no streaks of white cream remain.
- Use Immediately: The Whipped Pudding Frosting is now ready for piping or spreading onto your chosen cake or cupcakes.