Whipping Cream And Box Of Pudding For Instant Custard Cake Filling?
Decorating By bittersweety Updated 1 May 2014 , 4:22pm by -K8memphis
hey all
so i was looking for a clever way to make a really quick and easy thick custardlike filling for a boston cream pie 3 layer cake that i was making. i have made the cooked versions of custard with eggs milk sugar etc and i had also read about stabilized whipped creams with a couple tbsp of vanilla pudding powder but just for curiositys sake i tried a cup and a half of whipped cream and a full box of pudding mixture and whipped in a mixer like i was making whipped cream. its fantastic! thick like a custard and very vanilla without being overly sweet. its great! anyone else ever filled a cake with a similar concoction??
Sounds, great, easy, and quick. Thanks for the tip, gunna give it a try.
What size box pudding, small or large?
That is a cup and a half of whipping cream?
Sounds, great, easy, and quick. Thanks for the tip, gunna give it a try.
What size box pudding, small or large?
That is a cup and a half of whipping cream?
yes. it was a full 3.4 oz box of french vanilla pudding and a cup and half to 2 cups of whipping cream. i put the cream in an electric mixer bowl and then turned it on medium and sprinkled in the pudding. once it was mixed i turned in onto high so that any little clumps broke up before they set. it came together in a about a minute and it blended up into a thick whip. went on smooth and creamy. i let it set in the bowl for 5 minutes to make sure it didn't keep thickening and it didnt seem to get any thicker so i knew it was ok to use on the cake. good luck!
Hmm. For a vanilla cream pie filling, try making a box of instant pudding according to the box directions, only substituting half-and-half for the milk.
This sounds really really good, has anyone else tried a similar recipe/ whipping cream+pudding mix? I like prefer custard used in cakes with strawberries .. is this similar to that or more like a buttercream?
I've used Cool Whip with instant pudding too, I believe with less milk than the box calls for but I don't recall the amount. It was also yummmmmy.
It is one cup of milk and I add one 15-18oz jar of jam or preserves, not jelly. My recipe calls for Palner All Fruit Spread, but Walmart makes a real nice chunky strawberry jam that I use in it. I have also used orange marmalade. Any preserves or jam with the fruit in it will work. The possibilities are as endless as the WASC.
It is one cup of milk and I add one 15-18oz jar of jam or preserves, not jelly. My recipe calls for Palner All Fruit Spread, but Walmart makes a real nice chunky strawberry jam that I use in it. I have also used orange marmalade. Any preserves or jam with the fruit in it will work. The possibilities are as endless as the WASC.
I forgot, I add one brick of softened cream cheese. Whip it in the mixmaster til smooth. Add milk and pudding. Mix. Fold in jam, fold in cool whip.
A[@]bittersweety did you use the instant pudding?
A[@]bittersweety[/@]thank you so much for the fast reply, I will be trying it tomorrow.
I use this recipe for every flavor filling I use in cakes. Limited by only the pudding flavors available. Spiced pumpkin is out now. I've made cheesecake pudding flavored 'mousse' filling, and white chocolate, cookies & cream, chocolate, and vanilla. With the vanilla I mix some mascarpone cheese in to. Always the INSTANT pudding mix, always the large box, always with heavy cream (not 'whipping' cream) and 1/4 cup of flavored half & half
I have used heavy cream for my pudding in the
Boston Cream Pie. It holds up much better, tastes fantastic, and people will eat that before anything else... then cover your boston Cream Pie with ganache glaze.
A W E S O M E!!!!!
My Mama's Fudge
hi! :)
this sounds yummy and quick! quick question though: when i use this whip cream/pudding cake filling to fill a cake (and then iced with buttercream), can the cake be covered in fondant? it won't squeeze out because of the weight of the fondant?
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hi! :)
this sounds yummy and quick! quick question though: when i use this whip cream/pudding cake filling to fill a cake (and then iced with buttercream), can the cake be covered in fondant? it won't squeeze out because of the weight of the fondant?
You would want to damn it with your buttercream at a thicker consistency, then fill with the vanilla pudding stuff.
AI am confused about the kind of whipped cream this is. Is it the same like the bettercream you get in the big bucket from Sams club? I like to know how to vary this with puddings and flavors because this is what I use mostly for fillings. Are we talking about the same whipped cream.
AWill this need to be refrigerated being with the whipping cream
yes -- i did not read everything but whipping cream pudding yes keep cold -- pudding alone you keep cold too
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