Easy Bavarian Cream

This sounds amazing, I want to use it on a cake and was wondering what size cake I'm guessing you mean an 8" round and also how do you keep it in the cake without it oozing out? Thanks, Dawn

Well, it makes 4 cups of filling, if I remember right. It's way more than enough for an 8" round. You could maybe even do half a batch. To keep it from oozing out, pipe a dam around the circumference of each cake layer with buttercream icing (or any kind of icing that will crust). THEN you fill with the cream and layer the next cake on. Be sure to rate the recipe after you try it please :)

Thank you soo much I definitely will rate it. I have just one more question can it be made ahead of time and frozen? I have a 4 tiered cake to do so I am trying to get a jump on things. Thanks, Dawn

sounds so yummy... i just wanted to ask if u can add any strawberry or cherrys to it and make it flavored??? oh and for the intant pudding any kind or is it a spacific one??? Thanks, Vanne

Dawn - I haven't tried freezing it. If you try it, please let me know. Vanne - I use vanilla flavored pudding mix. I've never tried adding fruit to it, but sounds like a great idea! Let me know how it turns out :)

Sounds great! Does it need to be refrigerated? How long would you leave it out of the fridge if so? Thanks!

How soon after making and assembling the cake do you have to serve it? I usually try to make my kids bday cakes a day or 2 (if I can get away with it) before the party. Will this keep ok if I keep the cake in the fridge w/o turning too mushy? Thanks

I just made a small batch this morning and it was fabulous! I plan on using it quite a bit more. I did use vanilla pudding, and I'm tempted now to try it with butterscotch I have in the cabinet... not to mention chocolate and maybe pistachio! I tweaked the measurements a hair because I only needed enough for an 8" AND I only had a 1 oz pudding. I used 1 oz pudding, probably 5 oz light whipped cream, 1 oz cream cheese, and the milk I'd say 1/4 cup... but I also added a bit to thin it some more. In the end it was thick enough to fill the cake without making it slippy-slidy, but thin enough to spread like icing. I tasted it and loved it, my wife loved it also. The measurements I used were mostly to taste and made enough to fill the center between 2 8" rounds (I'm not up to torting into 4 layers yet... but this wouldn't have been enough if I had) but half this recipe should do 2 8" 4 layer rounds just find. Thank you!

I made this yesterday and it is delicious!

can you use this recipe with chocolate pudding instead?

Can this be used as a frosting instead of a filing? I have someone asking & I don't know that answer to this.

We tried this recipe and it was very stiff....So we added another whole cup of milk and it was perfect...We tinted the batter with orange flavoring and inserted this mixture into chocolate cupcakes that were then frosted....OMG!!!! This was INCREDIBLE!!!!

I tried this recipe yesterday as well and omg it's soo good and I don't even normally like bavarian cream. I do have a question though. I got tiny little lumps in mine even after mixing it. Would that be from the pudding mix or should I try to beat the cream cheese longer? Anyone have any ideas? I also thought the same as the above comment that this would be great as a frosting if I could figure out a way to keep it a little stiffer... Anyone have any ideas of how to get rid of the little tiny lumps.. They are more grainy like.. ? Maybe if I heated the milk up just a tad before adding it?

CindyVickers - Just an idea, you may want to get your cream cheese to room temp before starting. That might have been what caused your lumps. Also, I would mix it really well after adding each ingredient.

thanks for the recipe....sounds great. anyone try this with real whip cream instead of cool whip?

:) I just used this recipe for the filling of a top tier on a cake I'm working on. I omitted the milk and used 2 cups of heavy whipping cream. I also added 1 tsp of almond extract. It came out very thick (like buttercream icing) so it didn't ooze and it was a very light pleasant taste. I have 3 very powerful fillings for the other tiers of the cake, so I was going for something light. This worked very very well. Thank you for posting!! :)

Because I wasn't very clear: I omitted the cool whip and used heavy whipping cream instead! :)

I just used this in a wedding cake and it was a big hit! I did use half and half instead of milk. Just to make it a little richer. Everyone loved it so much that they had pancakes the next morning and used it on them. You can also eat this right out of the bowl.

I love this recipe. It is quick and easy. I've also used several pudding flavors, chocolate, white chocolate, vanilla, and banana. My next trial will be with butterscotch.

Wow! This was so easy and SO delicious!! I used it to fill a 3 tier chocolate wedding cake. I used chocolate pudding mix. It had a very mild chocolate flavor, but I thought it was perfect since the chocolate cake was so rich. If you wanted more chocolate flavor I bet you could add some chocolate flavoring extract. At first I was nervous to use it, but it help up great!! The guests were asking for seconds and even took some home.