I’ve made this for years as I’m not a fan of the level of sweetness in American buttercream. The difference with the recipe I use is that you cool the pudding in a low pan with plastic wrap directly on the surface to prevent a skin (Ike regular pudding) then plop spoonfuls of the cooled pudding into butter that has been whipped to a light and fluffy consistency. The ka recipe is the reverse, whip the pudding to cool and add soft butter. I think we arrive at the same finished product. Is there a reason for the extra whipping of the pudding? Have I been doing it bass awkwards all my life?

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