I am making a lemon cake this weekend and would like the icing to be cream cheese flavored. This cake cannot be refrigerated, so I was wondering if anyone has ever added cheesecake pudding mix to their BC (or any pudding mix for that matter)? Does it change the consistency? Thanks in advance!

Hi,

I added pudding to whipped frosting. I like adding it to my whipped frosting becuase it makes it more firm. I think your buttercream would be fine, just whip the butter really good with the pudding to make sure all the grainy part gets dissolved as you are whipping it. Good Luck

Thanks! I will let you know how it turns out.

Just made the light version of german buttercream. 250 gr butter, roomtemp, whip till creamy. A couple of hrs before, cook the pudding as per instructions (i cookes one using 500 mls of milk) let cool to room temp. Then I pushed the pudding thru a finemeshed sieve (gets rid of lumps of skin that form, whether you cover or not while cooling). Then fold in the pudding into the soft butter one large spoon at a time and incorporate till smooth. At the end continue whipping until light and fluffy, delicious

But I would need to refrigerate that, right?

add cream cheese flavoring from loran oils

I couldn't find any cream cheese flavor when I looked there last time.

Just an update- I added the pudding mix to the butter/shortening and then proceeded as normal. The BC was very, very gritty. Had to toss it and make something else!