I was reading in the forums and someone reference using a pudding/whipped cream filling. Has anyone tried that before? Do you just substitute heavy cream for the milk, then whip it up? I'm trying to find a good filling for a WASC cake. I was thinking lemon pudding. Does that sound like it would be good?
I always use this as a filling. It is awesome. Yes - just substitute whipping cream for the milk and whip it up.
Thank you for the reply! I am totally trying this on my next cake. Sounds yummy! Also, do you know if it makes more than if you used milk? A small box of pudding makes 2 cups of pudding, but it seems like if you used cream and whipped it up, it would make more. Does that sound right? I want to use it on a half sheet cake and I don't know if I need one box or two.