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Adding instant pudding to butter cream - Page 2

post #16 of 27
3/11/11 at 8:43am
Did putting cheesecake pudding in the BC yellow the BC at all? I'm looking into this for a white, white, "cream cheese" BC for a carrot cake wedding cake.
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post #17 of 27
3/11/11 at 8:47am
I've tried the pudding mix and found it to be a bit gritty if I use it right away, but if I let it sit for 24 hours and remix the grit is gone.

If you want a real taste blast though, try kool aid in your buttercream. I use the packets that you would normally add the sugar when you mix it, not the pre-sweetened stuff. I've used the orange kool aid buttercream with a dark chocolate cake, and strawberry kiwi with vanilla cake, but the biggest hit with kids is the tropical punch which makes a bright pink buttercream that tastes like bubble gum.

I add it to the PS at the rate of one packet to 2 pounds of PS, and find that any grit disappears once it sits overnight and gets a remix the next day.

I've also tried jello powder with a custard buttercream but didn't like the texture, so I'm going to try the kool aid with that one too. I want to make a St Patrick's day cake so I'll be using lime jello in the cake and lime kool aid in the buttercream.
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deborahanne

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post #18 of 27
3/11/11 at 9:03am
Quote:
Originally Posted by cakeyouverymuch

I've tried the pudding mix and found it to be a bit gritty if I use it right away, but if I let it sit for 24 hours and remix the grit is gone.

If you want a real taste blast though, try kool aid in your buttercream. I use the packets that you would normally add the sugar when you mix it, not the pre-sweetened stuff. I've used the orange kool aid buttercream with a dark chocolate cake, and strawberry kiwi with vanilla cake, but the biggest hit with kids is the tropical punch which makes a bright pink buttercream that tastes like bubble gum.

I add it to the PS at the rate of one packet to 2 pounds of PS, and find that any grit disappears once it sits overnight and gets a remix the next day.

I've also tried jello powder with a custard buttercream but didn't like the texture, so I'm going to try the kool aid with that one too. I want to make a St Patrick's day cake so I'll be using lime jello in the cake and lime kool aid in the buttercream.



Genius!

Will the buttercream still crust after adding the kool-aid?
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post #19 of 27
3/11/11 at 9:06am
I think that that are many definitions of a "single" batch of buttercream, so I'm wondering about the sugar-to-dry pudding mix ratio. For instance, would I use one whole box of pudding mix to every 2# of powdered sugar? Or, in the case of jello, would it be one box of that to 2# of powdered sugar?
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post #20 of 27
3/11/11 at 9:23am
KatsSuiteCakes,

Yes. The kool aid doesn't seem to affect the crusting at all.

gramof5,

I use 1/2 of a four serving size of instant pudding mix ( the one that calls for 2 cups of milk), for the jello I use the whole of a small box (the four serving size that calls for 1 cup hot/1 cup cold water), and for the kool aid I use one whole packet (the ones that call for 1 cup sugar and eight cups water). I add any one of the above straight from the package to two pounds of powdered sugar and use whatever fat the recipe calls for. I do find that I need to add a little more liquid than I do without the additions.

When I use them with the custard buttercream I add them to the milk before I start to heat it and find that the powder dissolves quite well before I add the cornstarch.
deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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post #21 of 27
3/11/11 at 9:27am
So this can also be done with SMBC? This is the type of buttercream I usually make.... sounds good!
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post #22 of 27
3/11/11 at 11:33am
Thanks, cakeyouverymuch, for the info. I will be making more buttercream next week and will try this out icon_biggrin.gif
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post #23 of 27
3/12/11 at 3:18pm
i have used the no bake cheesecake. I mixed the no bake cheesecake mix with 1/2 of the liquid, let it set and then added it to the buttercream. only thing is it has a shorter shelf live than regular buttercream. HTH

thanks so much!
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post #24 of 27
3/12/11 at 3:33pm
I love this I am goig to try it next week. So excited!!!
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post #25 of 27
3/12/11 at 4:24pm
When you guys do this are you using regular instant pudding mix, or has anyone tried using the fat-free sugar-free instant pudding? I imagine that might eliminate the grit since it doesn't have the granulated sugar in it.
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post #26 of 27
3/12/11 at 5:21pm
Thread Starter 
Sorry, I should have mentioned that. I used the sugar free, and I had no grit icon_smile.gif

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post #27 of 27
3/12/11 at 5:36pm
Quote:
Originally Posted by kearniesue

Sorry, I should have mentioned that. I used the sugar free, and I had no grit icon_smile.gif




Yes, that is important because I am finding so many are completely against the sugar-free anything when it comes to cake/pies... I have one lady who is so scared of Splenda because it makes her hemorrhage...others tell me the Aspartame gives them headaches...do not want that liability.

I think one could put the pudding into their blender or (clean)coffee bean grinder to take away the grit...that is what I do with my salt for my buttercream...it keeps the little spots from occurring in the finished product.

Remember, it is NOT the sugar that is the problem, but the carbs...so tell the clients to take smaller pieces icon_lol.gif
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