I'm looking to expand my filling horizons since so many posts mention yummy fillings. Is there a place to find out how to make them? I have only used raspberry jam and chocolate ganache. But lemon and strawberry and cheesecake sound scrumptious.

Mousse filling that doesn't need refrigeration:

1 large Cool Whip
1 instant pudding

Directions:

MIX!!

Pistachio is great, as well as butterscotch.

These don't lose their "air," either--they don't absorb into the cake!

Hope this starts up the ideas!

--Knox--

That was helpful I was just thinking of posting this question I like chocolate cakes but don't like to fill them with icing

Knox- Do you "make" the pudding & then mix or just mix the cool whip & powder? I've been looking for a non-ganache, no constant refridge needed chocolate filling for a sweet sixteen cake I'm making. I think I'll try this one on family tommorrow & if it goes over well...

PS- Cakerlady- the strawberry filling w/ fresh strawberries recipe that is on CC was great! I made it for a party the other day to rave reviews!

Chocolate pudding and coolwhip sounds good. I also got the strawberry recipe. Anyone do lemon?

I've put the cool-whip/pudding thing together with cream cheese to use on my wedding cheesecakes, too.

Holds up REALLY well in the Tennessee heat and humidity for outdoor weddings/receptions!

--Knox--

You could try www.ladycakes.com. I got a lot of my filling recipes from this site. Some of my favorites are the butter pecan, and Bailey's Chocolate Mousse.

Thank you for that wonderful site Momof4luvscakes.

Try the Strawberry Crema Filling on this site, it is AWESOME.

what were the measurements for the cream cheese add in? they both sound delicious!

1 block cream cheese, blend 'til creamy

1 sm box instant pudding mix, blend in

1 cool whip-fold in 'til even color

You can add things like seedless jam--almond flavor--vanilla extract--some finely chopped nuts of your choice.

It's all stabilized and held together by the emulsifiers in the cool whip.
Safe to leave w/out refrigeration for 24 hours (yes, even with the cream cheese!)

--Knox--

I will have to try this- the filling I tried out yesterday was yucky- way too fudge-like for my taste

yeah! can't wait to try, thanks so much knox!!

knoxcop1: Are you sure the cool whip/pudding combination doesn't not require refrigeration? I've always thought that Cool Whip needed to be kept in the refrigerator. I definately need to find a cream filling that can be kept out of the refrigerator. Also, do you use the 8oz size of Cool Whip?

Wow!!! Thanks Momof4luvscakes for the link! That site is awesome!!!! I'll be visiting it a lot more now that I know about it!!!

I am impressed by the amount of fillings that are possible! I am having a hard time determining which ones need to be refridgerated (ie, if they have whipping cream, egg yolks, etc in them). How do I tell if the recipe doesn't say that it needs to be??

I was wondering about the cool whip being left out too! I know it's not dairy, but I thought it still had to stay in the fridge. Sounds like a yummy recipe.

Hmmm, I also thought that cool whip needs refrigeration as well as pudding.

Anyone else? Is it safe to leave cool whip out?

From what I know....cool whip is non-dairy and the reason refrigeration is recommended is so that is doesn't turn to liquid. It looks like the pudding in this recipe isn't being "made"...the dry pudding mix is being added to the cool whip. I'm going to try it...it sounds easy and good!

I emailed Kraft this afternoon and asked about the CoolWhip. I'm hoping to hear back from them tomorrow. I'll post their answer as soon as I hear.

BUMP

thanks for emailing Kraft, I would love to know what they say. I am going to try the cool whip/pudding mix concoction tonight and let you know what I think. It sounds great!

I did a lemon filling with the recipe from the Wilton website. It was delicious.

I tried the cool whip/cream cheese/pudding mix recipe and wasn't a fan. It was really thick and heavy, I didn't care for it. However, I tried cool whip, lemon pudding mix and a snack pack of lemon pudding, and it was delicious. I tested it out on some firends last night and got rave reviews. It was light and fluffy with just enough lemon taste. I liked it alot.

I looked at the wilton website and printed the lemon filling that you talked about littlemissmuffin. I am glad to know it is good!

I also tried the cool whip/cream cheese/pudding mix (chocolate) over the weekend. My family were my taste testers.. My husband who isnt much of a cake eater, ate it so fast, I was shocked! I used DH devils cake with the filling. I also tasted it and thought it was really good, although like "surferchic" said, it was very thick. I may try chocolate pudding instead of cream cheese. And the cream cheese didn't seem to mix in very well. I am not sure if I need to allow the cream cheese to come to room temperature. Either way, after seeing my husband and step kids eat up that cake so fast, I would have to say it is a Winner!

I also tried the "strawberry crema filling" My husband did say it was a little runny, but really good. He said I needed to stick to those two filling from now on. And my husband is my biggest critic!

Thanks!

I would assume that since you're using cream cheese that you would have to keep your cakes refrigerated, correct? Also, you only added the pudding powder, correct?

I actually just made the filling to try it out with different cake mixes. I wanted to try the different recipes that I found on this site for "white cake" so, my filling is in the refridgerator... But I read on here that it is safe outside for upto 24 hours. I am not sure. When i use this recipe, the cakes will probably be in the fridge until I deliver to the wedding.

i did only add the powder.

I have made the lemon mousse filling with lemon curd from the Whimsical Bakehouse cookbook. It was delicious. Let me know if you need the recipe. Pat