This buttercream, in my opinion, is one of the most under-utilized. A bit “old-fashioned,” it was sort of discarded largely by home cooks in favor of the much simpler American buttercream. But pudding-style frosting provides so many options; it’s great for making exciting flavors, like dark chocolate, caramel, or butterscotch: Just start with the pudding and go from there. In general, you will want your pudding for buttercream a bit thicker than you might for just eating, so if you’re using a favorite recipe, up the starch by 5 to 10%. <br />

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