As Hard As It Might Be, You Need To Avoid Overmixing Instant Pudding. Here's Why

Instant pudding is one of those pantry miracles. You open up a box, whisk in some milk, and within minutes, you have a perfectly creamy dessert. Making this treat is almost foolproof, but overmixing can easily destroy its silky-smooth texture.

When you properly use a whisk to add milk to instant pudding, the starches and thickeners (often modified cornstarch) quickly begin absorbing the liquid. The pudding will start off thin, but it begins to thicken up as you mix. Once you have whisked the pudding for the suggested time printed on the box, stop mixing immediately. If you keep whisking beyond this point, small, stubborn lumps will form as the modified cornstarch continues to activate and thicken the dessert even more. 

The best way to avoid overmixed pudding is to whisk using brisk, circular motions rather than frantic beating. Think of this like folding cake batter — the goal isn't to show off your arm endurance, but to achieve just the right texture and let the pudding do the rest. 

Resist the urge to give your pudding one more store by setting yourself up for success at the start. Grab a large bowl to make your pudding in that gives you enough room to use a whisk. Next, make sure you're choosing the right whisk to begin with. For pudding, a balloon-shaped version of this tool is usually best. Once you have thoroughly incorporated milk into your instant pudding per the instructions on the box, stop mixing. Scraping the sides of the bowl with a silicone spatula is fine, but don't continue with a full whisking session. The setting process happens quickly (typically within minutes), so continuing to agitate the mixture beyond what is needed will create the very lumps you are trying to avoid. 

Finally, remember that patience is a part of these recipes. Instant pudding needs time in the fridge to set and take on a perfectly spoonable consistency. If you want extra flavor, fold in your mix-ins, like crushed chewy chocolate chip cookies or chopped fruit, just after the pudding leaves the fridge. Just give the pudding space to work its magic without interference, and you'll be rewarded with a creamy dessert that tastes far more labor-intensive than its humble preparation suggests.