Hi, i need help, I want to know if i could use chocolate pudding as the binder, for cake ball instead of icing.
thanks for your help

I have not tried it, but I think it would work. However, I believe you would have to keep the finished product chilled, as I think those shelf-stable prepared puddings are always labeled "refrigerate after opening".

I would think pudding would make the cake soggy. Pudding has a liquid base, whereas icing has a butter/fat base.

Please RUN, do not walk away from this idea. I thought it would be a nice change from buttercream as a binder, boy was I wrong! I don't feel that I added too much but it gave (like PP stated) the cake bites a really wet structure.

thanks, this was really helpful. i will just make a batch of frosting.