Sift the pudding mix

• Sift the white chocolate pudding mix into a small bowl to remove any clumps.
• Set aside.

Stir the cream and sugar

• Pour the heavy whipping cream into the mixer bowl; the bowl and whisk do not need to be chilled.
• With the mixer on stir (lowest setting), slowly add the granulated sugar.

Add the pudding

• Raise the mixer to speed 2 (low) and slowly add the sifted pudding around the bowl to avoid clumps.

Add the food coloring

• Increase to speed 4 (medium low) and add the violet food coloring to cancel the yellow tone.

Whip to the right consistency

• After about a minute, scrape the sides and bottom of the bowl with a spatula.
• Keep mixing on medium low, scraping the bowl every two minutes, until the mixture slowly falls off the whisk — no soft or stiff peaks.
• If it is still too soft, continue mixing a little longer.

Chill the frosting

• Cover the bowl and refrigerate until thick and stable enough to pipe.
• If it is still runny, mix a little longer and chill again for another 10–20 minutes.