I have read posts that say you can add dry pudding to cake mix to make firmer. I was wondering if you can add dry pudding flavors to the Wilton Buttercream icing recipe? I use the water and I was wondering if you can add to the icing do you have to refrigerate the cake after icing? Thank you for any posts.
I don't use the Wilton BC recipe, but I have added white chocolate pudding to my bc before... I tried it 2 different ways
1 - I added the dry pudding in with my powdered sugar, and made it like normal (only I use flaovred coffee creamer in my bc)
2 - I mixed my liquid with the pudding powder then added
#1 tasted kind of gritty, but was good
#2 tasted better, but the little amount of liquid I used made a very thick paste with the pudding, so I ended up using a lot of extra liquid than I was used to - but still ended up tasting very good
I don't know that I can suggest one over the other, because they were both good... HTH!!
Thank you for the information. I also wanted to try the creamer. Do you know if you have to refrigerate either one when you add the pudding or the creamer?
If I were to try using dry pudding for buttercream I would add the pudding while I was creaming the butter and shortening together (I use Wilton's recipe with shortening and butter). Hmmm, you've given me a good idea!
If you try this way, please post your results as I have never done so.
I wouldn't refrigerate after using pudding or creamer...there's not a lot of it in the icing and the powdered sugar has stabilizing effects.
Just like Jennifer said, I don't refridgerate when using creamer in my bc... it's always been fine
I am going to try this. I think I'm going to try the lemon pudding in the icing with a lemon cake. I also read where someone added pistachio to a white cake mix and I thought I might try adding the same pudding to the icing. I will let you know how it works out.
Thanks for all the replies!