Has Anyone Used Cool Whip And Pudding Filling For Layer Cake?
Decorating By pursuing_perfection Updated 28 Jul 2014 , 7:28pm by ashleyjoyk
About 3 years ago, I made a cake for a friend and filled it with a vanilla filling made of pudding and cool whip (or at least I thought I used Cool Whip). She has raved about it over and over and asked me to re-create the cake for her this weekend. HOWEVER, when I looked through my recipes, I could only find a recipe for Dream Whip and pudding. Since Dream Whip and Cool Whip are completely different products, I was hoping someone on this site will be able to tell me their success (or failure) at using Cool Whip or Dream Whip with pudding for a filling. Any idea which one would be more stable if the layer cake sits out at room temperature for a few hours before serving? Thanks.
neither of them should sit out like that i don't think -- neither would be more stable than the other imo -- aren't they pretty much the same thing? just one is already made up?
AI did a 4 tier wedding cake last weekend with one tier filled with a whipped cream/cheesecake pudding/ white chocolate filling. I traveled 2 hours with it and the reception was about 5 hrs later (it was for a good friend :) they said it was delicious and their favorite flavor of the whole cake - cake flavor was pink champagne. The pudding helps to stablize the whipped cream. I also read that meringue powered can help stablize it too.
unless you know specifically that your formula was shelf stable your cake filling was in a hazardous condition when it was served if it was out the fridge above 41 degrees Fahrenheit for more than 4 hours altogether -- not that it didn't taste good but that the bacteria level was bogeying down..er rather up too high
Is this the recipe you made for your friend?
http://cakecentral.com/a/easy-bavarian-cream
It's my #1 favorite filling...
Quote:
I did a 4 tier wedding cake last weekend with one tier filled with a whipped cream/cheesecake pudding/ white chocolate filling. I traveled 2 hours with it and the reception was about 5 hrs later (it was for a good friend
they said it was delicious and their favorite flavor of the whole cake - cake flavor was pink champagne. The pudding helps to stablize the whipped cream. I also read that meringue powered can help stablize it too.Are you willing to share the recipe for your filling? I am thinking the white chocolate would have further helped to stabilize the filling...
ANot sure if this is the same but there is a white chocolate instant pudding in the box and I mix it with whipping cream. Not sure how stable it is but it is yummy. I can only seem to get the white chocolate flavor at my little local grocery store and not the big chains.
Not sure if this is the same but there is a white chocolate instant pudding in the box and I mix it with whipping cream. Not sure how stable it is but it is yummy. I can only seem to get the white chocolate flavor at my little local grocery store and not the big chains.
what do you mean by stable -- you can make instant white chocolate pudding with cream and it should whip up great but it's not shelf stable it has to be refrigerated -- so it's stable in that it doesnt' separate and it makes into a nice pudding but it's not able to stay at room temperature and remain healthy (low bacteria level) to eat --
Could you mix the powdered pudding mix (like the white chocolate pudding mix mentioned above) into Rich's Bettercreme non-dairy whipped icing to get the type of filling you want?
I thought I remembered Rich's Bettercreme being "shelf-stable" for a good long time after being whipped and applied to a cake, so I checked their website, and I was right. For the vanilla, it said:
- FROZEN: 365 DAYS
- REFRIGERATED UNOPENED: 90 DAYS
- REFRIGERATED OPENED: 7 DAYS
- APPLIED TO PRODUCTS (NON-REFRIGERATED: LESS THAN 80 F): 5 DAYS
©2013 Rich Products Co., All Rights Reserved
So, if you're worried about food-safety stability, this might be the way to go....although I don't honestly know if there is anything in the pudding mix that once reconstituted would be considered a food safety problem -- I'm assuming that would only be if it is mixed in a dairy product.
I've only used the Bettercreme a couple times, and I've only added colors, not flavors, but it seems like it would work.....definitely would do a practice run!
AI've used both whipped cream and bettercream for this recipe - bettercream is shelf stable if you are worried about that
16 oz cream cheese 4 c whipped cream or bettercream 2 packages of cream cheese pudding or I used white chocolate pudding
Mix the cream cheese and whipped cream/bettercream then add in pudding
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