Make instant pudding thicker? Help

Baking By bmac0130 Updated 20 Jun 2010 , 3:11am by Kitagrl

bmac0130 Posted 19 Jun 2010 , 6:49pm
post #1 of 12

i want to use the pudding as a filling, its way too thin right now, how can i make it thicker?

11 replies
FleurDeCake Posted 19 Jun 2010 , 7:18pm
post #2 of 12

If you have another box you could add more of the pudding mix to what you already have made. I always use less milk than the directions call for when I am using instant pudding for a filling. HTH

mbark Posted 19 Jun 2010 , 7:35pm
post #3 of 12

also use whole milk to make it thicker

SugarFiend Posted 19 Jun 2010 , 7:53pm
post #4 of 12

Whipping a cup of heavy cream and folding it in works nicely for me.

Hez1231 Posted 19 Jun 2010 , 7:55pm
post #5 of 12

I use one box of pudding, 1 cup of milk, 1/4 cup of powdered sugar.

Doug Posted 19 Jun 2010 , 8:11pm
post #6 of 12

and remember it is now a filling that should be refrigerated!!!!

(oh, IMHO -- cooked is so much better!)

tokazodo Posted 20 Jun 2010 , 1:23am
post #7 of 12

I use less milk also, just like mentioned above and it works.

nonilm Posted 20 Jun 2010 , 1:44am
post #8 of 12

I let it set up in the refrigerator for a bit before I fill the cake.

newbaker55 Posted 20 Jun 2010 , 1:53am
post #9 of 12

I've made a pretty decent 'mousse' by using heavy cream, instant pudding mix and a packet of gelatin.

Wonder if using non-dairy creamer would = the same without requiring refrigeration? icon_rolleyes.gif

sugarspice Posted 20 Jun 2010 , 2:05am
post #10 of 12

Or, what about using water-also no need to refrigerate?

frosteddreamsbakery Posted 20 Jun 2010 , 2:51am
post #11 of 12

I usually add 1/4 C less milk than specified. Cooling the pudding for an hour also helps to make it thick.

Kitagrl Posted 20 Jun 2010 , 3:11am
post #12 of 12

I use at least half heavy cream in place of the milk...

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