Editing Frankfurter Kranz (section)

===Filling===
# In a medium saucepan, prepare the pudding with milk and sugar according to the package instructions. Place the saucepan in a cold water bath to cool the pudding, pressing a piece of plastic wrap to the top of the pudding to keep a “skin” from forming. Do not place it in the fridge.
# When the cooled pudding is at room temperature, stir until smooth. If there are any lumps, force through a sieve.
# Both the pudding and the butter need to be at room temperature! In a large mixing bowl, cream butter with an electric mixer with a whisk attachment at high speed for at least 5 minutes until the butter is very light, fluffy, and almost white in appearance. Reduce the mixer to medium speed and add one tablespoon of pudding at a time to the butter, making sure the pudding is fully incorporated before adding the next spoonful. Once all the pudding has been added, increase the mixer speed slightly and whip for 2 to 3 minutes until the buttercream is light and fluffy.
# Place 6 tablespoons of buttercream frosting into a pastry piping bag fitted with a swirl or star tip and set aside.