I want to fill some cupcakes with Bavarian Cream. I have a traditional recipe fot this filling, but I found the following on CC and was wondering if it might be good. Has anyone tried it? Also, what is Pastry Pride topping? Thanks!


One cup thawed Pastry Pride topping
one 3 oz. package Jello Instant Vanilla Pudding Mix
Hot water
Flavoring

Empty pudding mix into a small mixing bowl. Add enough very hot water to make a thick paste, about the consistency of hobby paste. It generally takes about 3 Tablespoons of water, but start with 1 and add more as needed. Stir till lumps are out and then stir in flavorings. For the Kahlua I use 1 Tablespoon, if using extracts start with just a drop or two, you can always add more after the filling is completed.
Set this mixture aside and beat the thawed Pastry Pride in mixer with whisk attachment to stiff peaks. Add flavoring to Pastry Pride, if Kahlua add 1 Tablespoon, if extracts just a few drops.

Spoon a small amount, about 1/4 cup, of the whipped Pastry Pride into the bowl of pudding mixture, stir to lighten and then scrape the mixture back into the bowl of beaten Pastry pride, beat till combined. Taste and adjust flavorings. This filling will keep sealed in the refrigerator for about 1 week, it does not contain dairy products. Makes enough to fill a 10" cake generously.

I'm just guessing, but it sounds like it might be a knock-off brand of Cool Whip.

Rich's Bettercreme is a commercial grade of non-dairy topping/filling which unlike Cool Whip is shelf stable (doesn't require refrigeration).

Everything you ever wanted to know about Rich's Bettercreme (and Pastry Pride):

http://www.cakecentral.com/cake-decorating-ftopicp-1814171-.html
(Includes recipes and so much more.)

Rich's Bettercreme handling instructions:
(For Ready to Use, but applies to liquid after whipping.)

http://tinyurl.com/yt4eyu

Bettercreme Fun:
(More filling recipes using Bettercreme.)

http://www.cakecentral.com/cake-decorating-ftopict-601193-.html

HTH

P.S. It's not necessary to retype recipes, just post a link to ShirleyW's bavarian cream:

http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html

I asked something about bavarian cream the other day, so this post caught my eye.

I just needed to say:

JanH, I know I dont really know you ( hi, my name is Jess--she says as she extends a cupcake to Jan) but every single time I see a reply from you, its PACKED with info. I wanted to say thank you so very much. You are always so very helpful.

Cookieman: sorry I cant really help with your original question. GL tho'


Jess

Hi Jess, so very nice to meet you.

Glad to be of assistance, and I will work for food (especially treats) so thanks for the cupcake.

(There's been many a time, when I could just lick my monitor the cakes, cupcakes and cookies look so good!)