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"Vanilla Pudding Filling"

post #1 of 25
Thread Starter 
When someone requests vanilla pudding for a filling, do you literally use vanilla pudding, or is a custard or bavarian cream filling in order?
Kelly G.
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Kelly G.
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post #2 of 25
I usually use a bavarian creme sleeve filling. I never had a problem or complaint.
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post #3 of 25
I have used regular jello brand french vanilla pudding... If you get the package that calls for 2 cups of milk , only add 1 1/2...

I usually make Vanilla Pastry cream, but the pudding mix works well also.
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post #4 of 25
Pudding works well, just use less milk to make it thick. Its easier than making pastry cream icon_biggrin.gif
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post #5 of 25
I use one small box instant pudding and two cups of whipping cream. Whip until peaks start to form. This is so good.
post #6 of 25
Sweetreat101, someone told me about that recipe sometime ago and I couldn't remember it. Thanks so much, I'm going to write it down this time. The brain seems not to be keeping new additions as much as it used too, LOL icon_smile.gif
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post #7 of 25
Quote:
Originally Posted by sweettreat101

I use one small box instant pudding and two cups of whipping cream. Whip until peaks start to form. This is so good.



I do this with all puddings I use for fillings as well.

Sweettreat is so right, it is soooooo good, I will sometimes make up a double batch, spoon it into parfait glasses and viola, dessert!
post #8 of 25
Thread Starter 
Does anyone happen to know what the difference in flavor is between the French Vanilla and regular Vanilla? I've only ever had the regular. Thanks for the whipping cream tip. I think that's what I'll do.
Kelly G.
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Kelly G.
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post #9 of 25
To me the the french vanilla has a richer flavor (more vanilla-y hahhaha if thats a word)
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post #10 of 25
Quote:
Originally Posted by q2wheels

Quote:
Originally Posted by sweettreat101

I use one small box instant pudding and two cups of whipping cream. Whip until peaks start to form. This is so good.



I do this with all puddings I use for fillings as well.

Sweettreat is so right, it is soooooo good, I will sometimes make up a double batch, spoon it into parfait glasses and viola, dessert!



I use the same recipe as well. I just whisk it together until I get the thickness I want. My grandchildren LOVE it, even more if I can get my hands on the hard to find in my area, Oreo instant pudding!!
post #11 of 25
the puddings have to be kept chilled dont they?
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post #12 of 25
Quote:
Originally Posted by Joyfull4444

Quote:
Originally Posted by q2wheels

Quote:
Originally Posted by sweettreat101

I use one small box instant pudding and two cups of whipping cream. Whip until peaks start to form. This is so good.



I do this with all puddings I use for fillings as well.

Sweettreat is so right, it is soooooo good, I will sometimes make up a double batch, spoon it into parfait glasses and viola, dessert!



I use the same recipe as well. I just whisk it together until I get the thickness I want. My grandchildren LOVE it, even more if I can get my hands on the hard to find in my area, Oreo instant pudding!!



I've never heard that. So, you combine the pudding mix with the whipping cream and then whip to peaks? Sounds great!

And Joyfull444, I wish I had that problem. In Canada, at least in my area, we only seem to get the chocolate, vanilla, lemon if lucky, pistachio, occaisionally white chocolate and tons of the oreo. I wish we had the other flavours. I will have to stock up when I visit the US at Christmas.
post #13 of 25
I have done pudding fillings using a box of instant pudding, a packet of dream whip, and about 1 1/2 cups of milk or a little less depending on the thickness I want. I once made a chocolate pudding filling with crumbled thin mint cookies and got rave reviews. One guy tried to demand my recipe so his girlfriend could make it for him.
post #14 of 25
The Oreo mousse is also really good. I personally don't care for the French vanilla. The banana cream with a layer of slice bananas is really yummy. Yes your cake will need to be refrigerated. I refrigerate my cakes before delivery. I have had cakes filled with this mousse sit out for four to five hours and have never had any problems. I also use it to fill cupcakes and have taken them to work where my boss leaves them on her desk for eight hours and never gotten sick. I honestly think the sugar content helps preserve the cream just as the sugar content in butter cream preserves the milk that some people use in their frosting's. I just recently used the vanilla for two weddings one being outdoors. The cake was under a tree so it was shaded and the wedding was in the evening so it wasn't extremely hot. Everyone loved it. I love this recipe because the pudding makes the whipped cream extremely stable. I made some last Sunday and still have some left in the fridge and it is still the same consistency as the day I made it.
post #15 of 25
Thread Starter 
What is the pastry cream made of that is used in donuts and eclairs that allows them to sit on a shelf all day?
Kelly G.
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Kelly G.
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