kearniesue Posted 1 Mar 2011 , 3:38am
post #1 of

Ok, so I was looking for a way to tone down the sweetness of buttercream. Looked in my pantry and saw instant cheesecake pudding and thought, why not. I poured a little in, and voila! It tasted great and was really easy to smooth. Has anyone else tried this?

Karen

26 replies
sillywabbitz Posted 1 Mar 2011 , 3:54am
post #2 of

I tried it once but dissolved it in some water first. So you just dumped it straight in and it wasn't gritty? If that's the case I'm totally game. I find adding a little lemon or lime juice cuts the sweetness. Not enough to make it lemon flavor thoughicon_smile.gif

kearniesue Posted 11 Mar 2011 , 2:45am
post #3 of

Yep, I dumped it in dry. Has anyone else tried it?

racechick311x Posted 11 Mar 2011 , 2:52am
post #4 of

I have dissolved banana pudding mix in water first and added it for a quick and easy banana creme BC icing, loved it with chocolate cake!

platinumlady Posted 11 Mar 2011 , 3:09am
post #5 of

I used to add it to store brought icing when my daughter was younger ... Gives it a whole new texture and taste. It was always a hit when I did it. I haven't added it to my BC yet

bobwonderbuns Posted 11 Mar 2011 , 3:12am
post #6 of

Did you use the whole small box of pudding mix? Or just a little bit? How do you know how much to put in?

kearniesue Posted 11 Mar 2011 , 3:24am
post #7 of

I made a double batch of BC and just added a whole, small box. I was just playing around with it to see what it would do and that ratio seemed to be about right. Like I said, it had a great texture and I'll be trying it again for sure!

mckimscake Posted 11 Mar 2011 , 3:35am
post #8 of

I am so going to try this. Thanks for posting it.

SugarandSpice3674 Posted 11 Mar 2011 , 3:36am
post #9 of

Does anyone know if there is a difference between the Jello brand no bake cheesecake mix ( you mix it with milk) and the cheesecake instand pudding mix? I can only find the no bake mix where i live icon_sad.gif I dont even know if they make it in canada....? I have been dying to make a cheesecake buttercream.

lovecakes52 Posted 11 Mar 2011 , 3:52am

Does any know if the chocolate fudge pudding mix would be good to add to the buttercream instead of adding cocoa?

lyndim Posted 11 Mar 2011 , 4:10am

Cool info! I always learn something new here on CC! I'll be trying this soon! thumbs_up.gif

racechick311x Posted 11 Mar 2011 , 3:44pm

When I add the banana it is just enough to get the flavor I want, add a little and tastes icon_smile.gif I always dissolve in water or it will be gritty

Karadactyl Posted 11 Mar 2011 , 3:58pm

I dumped a box of butterscotch in a batch of SMBC once to see what would happen. I only tried a bit but loved it. I iced a cake for a birthday party with it and everyone complimented the flavor and texture of the icing!

Marianna46 Posted 11 Mar 2011 , 4:14pm

I'll have to try this. My daughters are always complaining about my buttercream being too sweet!

BrindysBackyard Posted 11 Mar 2011 , 4:31pm
Quote:
Originally Posted by SugarandSpice3674

Does anyone know if there is a difference between the Jello brand no bake cheesecake mix ( you mix it with milk) and the cheesecake instand pudding mix? I can only find the no bake mix where i live icon_sad.gif I dont even know if they make it in canada....? I have been dying to make a cheesecake buttercream.




i have used the no bake cheesecake. I mixed the no bake cheesecake mix with 1/2 of the liquid, let it set and then added it to the buttercream. only thing is it has a shorter shelf live than regular buttercream. HTH

sugalips Posted 11 Mar 2011 , 4:43pm

Did putting cheesecake pudding in the BC yellow the BC at all? I'm looking into this for a white, white, "cream cheese" BC for a carrot cake wedding cake.

cakeyouverymuch Posted 11 Mar 2011 , 4:47pm

I've tried the pudding mix and found it to be a bit gritty if I use it right away, but if I let it sit for 24 hours and remix the grit is gone.

If you want a real taste blast though, try kool aid in your buttercream. I use the packets that you would normally add the sugar when you mix it, not the pre-sweetened stuff. I've used the orange kool aid buttercream with a dark chocolate cake, and strawberry kiwi with vanilla cake, but the biggest hit with kids is the tropical punch which makes a bright pink buttercream that tastes like bubble gum.

I add it to the PS at the rate of one packet to 2 pounds of PS, and find that any grit disappears once it sits overnight and gets a remix the next day.

I've also tried jello powder with a custard buttercream but didn't like the texture, so I'm going to try the kool aid with that one too. I want to make a St Patrick's day cake so I'll be using lime jello in the cake and lime kool aid in the buttercream.

KatsSuiteCakes Posted 11 Mar 2011 , 5:03pm
Quote:
Originally Posted by cakeyouverymuch

I've tried the pudding mix and found it to be a bit gritty if I use it right away, but if I let it sit for 24 hours and remix the grit is gone.

If you want a real taste blast though, try kool aid in your buttercream. I use the packets that you would normally add the sugar when you mix it, not the pre-sweetened stuff. I've used the orange kool aid buttercream with a dark chocolate cake, and strawberry kiwi with vanilla cake, but the biggest hit with kids is the tropical punch which makes a bright pink buttercream that tastes like bubble gum.

I add it to the PS at the rate of one packet to 2 pounds of PS, and find that any grit disappears once it sits overnight and gets a remix the next day.

I've also tried jello powder with a custard buttercream but didn't like the texture, so I'm going to try the kool aid with that one too. I want to make a St Patrick's day cake so I'll be using lime jello in the cake and lime kool aid in the buttercream.




Genius!

Will the buttercream still crust after adding the kool-aid?

gramof5 Posted 11 Mar 2011 , 5:06pm

I think that that are many definitions of a "single" batch of buttercream, so I'm wondering about the sugar-to-dry pudding mix ratio. For instance, would I use one whole box of pudding mix to every 2# of powdered sugar? Or, in the case of jello, would it be one box of that to 2# of powdered sugar?

cakeyouverymuch Posted 11 Mar 2011 , 5:23pm

KatsSuiteCakes,

Yes. The kool aid doesn't seem to affect the crusting at all.

gramof5,

I use 1/2 of a four serving size of instant pudding mix ( the one that calls for 2 cups of milk), for the jello I use the whole of a small box (the four serving size that calls for 1 cup hot/1 cup cold water), and for the kool aid I use one whole packet (the ones that call for 1 cup sugar and eight cups water). I add any one of the above straight from the package to two pounds of powdered sugar and use whatever fat the recipe calls for. I do find that I need to add a little more liquid than I do without the additions.

When I use them with the custard buttercream I add them to the milk before I start to heat it and find that the powder dissolves quite well before I add the cornstarch.

chrisviz Posted 11 Mar 2011 , 5:27pm

So this can also be done with SMBC? This is the type of buttercream I usually make.... sounds good!

gramof5 Posted 11 Mar 2011 , 7:33pm

Thanks, cakeyouverymuch, for the info. I will be making more buttercream next week and will try this out icon_biggrin.gif

SugarandSpice3674 Posted 12 Mar 2011 , 11:18pm

i have used the no bake cheesecake. I mixed the no bake cheesecake mix with 1/2 of the liquid, let it set and then added it to the buttercream. only thing is it has a shorter shelf live than regular buttercream. HTH

thanks so much!

mom2twogrlz Posted 12 Mar 2011 , 11:33pm

I love this I am goig to try it next week. So excited!!!

artscallion Posted 13 Mar 2011 , 12:24am

When you guys do this are you using regular instant pudding mix, or has anyone tried using the fat-free sugar-free instant pudding? I imagine that might eliminate the grit since it doesn't have the granulated sugar in it.

kearniesue Posted 13 Mar 2011 , 1:21am

Sorry, I should have mentioned that. I used the sugar free, and I had no grit icon_smile.gif

lutie Posted 13 Mar 2011 , 1:36am
Quote:
Originally Posted by kearniesue

Sorry, I should have mentioned that. I used the sugar free, and I had no grit icon_smile.gif





Yes, that is important because I am finding so many are completely against the sugar-free anything when it comes to cake/pies... I have one lady who is so scared of Splenda because it makes her hemorrhage...others tell me the Aspartame gives them headaches...do not want that liability.

I think one could put the pudding into their blender or (clean)coffee bean grinder to take away the grit...that is what I do with my salt for my buttercream...it keeps the little spots from occurring in the finished product.

Remember, it is NOT the sugar that is the problem, but the carbs...so tell the clients to take smaller pieces icon_lol.gif

Quote by @%username% on %date%

%body%