bittersweety Posted 6 Feb 2013 , 5:00pm
post #1 of

hey all

 

so i was looking for a clever way to make a really quick and easy thick custardlike filling for a boston cream pie 3 layer cake that i was making.  i have made the cooked versions of custard with eggs milk sugar etc and i had also read about stabilized whipped creams with a couple tbsp of vanilla pudding powder but just for curiositys sake i tried a cup and a half of whipped cream and a full box of pudding mixture and whipped in a mixer like i was making whipped cream. its fantastic!  thick like a custard and very vanilla without being overly sweet. its great!  anyone else ever filled a cake with a similar concoction??

26 replies
JimmyBoombats Posted 6 Feb 2013 , 5:04pm
post #2 of

Sounds, great, easy, and quick. Thanks for the tip, gunna give it a try.

 

What size box pudding, small or large?

 

That is a cup and a half of whipping cream?

bittersweety Posted 6 Feb 2013 , 6:23pm
post #3 of
Quote:
Originally Posted by JimmyBoombats 

Sounds, great, easy, and quick. Thanks for the tip, gunna give it a try.

 

What size box pudding, small or large?

 

That is a cup and a half of whipping cream?

 yes. it was a full 3.4 oz box of french vanilla pudding and a cup and half to 2 cups of whipping cream. i put the cream in an electric mixer bowl and then turned it on medium and sprinkled in the pudding. once it was mixed i turned in onto high so that any little clumps broke up before they set. it came together in a about a minute and it blended up into a thick whip.  went on smooth and creamy.  i let it set in the bowl for 5 minutes to make sure it didn't keep thickening and it didnt seem to get any thicker so i knew it was ok to use on the cake. good luck!

hbquikcomjamesl Posted 6 Feb 2013 , 6:57pm
post #4 of

Hmm. For a vanilla cream pie filling, try making a box of instant pudding according to the box directions, only substituting half-and-half for the milk.

JimmyBoombats Posted 7 Feb 2013 , 5:52pm
post #5 of

Thanks
 

Homemadebytz Posted 18 Mar 2013 , 7:58pm
post #6 of

This sounds really really good, has anyone else tried a similar recipe/ whipping cream+pudding mix? I like prefer custard used in cakes with strawberries .. is this similar to that or more like a buttercream? 

theresaf Posted 18 Mar 2013 , 8:14pm
post #7 of

I've used Cool Whip with instant pudding too, I believe with less milk than the box calls for but I don't recall the amount.  It was also yummmmmy.

TamathaG Posted 1 Jun 2013 , 7:45am
post #8 of

So can I use a box of banana pudding, someone place and order for banana filling but I have never made custard before and this looks easy.

Bakerof2 Posted 1 Jun 2013 , 7:48pm
post #9 of

AI made this for my 2 cakes this week! YUMMY!! I just whipped whipping cream and streamed in the pudding mix. Sooo good. I did a chocolate and a vanilla.

TamathaG Posted 13 Jun 2013 , 11:40pm

my store only had the big box of jell-o how much cream should i use?

nutcase68 Posted 14 Jun 2013 , 12:33am
Quote:
Originally Posted by theresaf 

I've used Cool Whip with instant pudding too, I believe with less milk than the box calls for but I don't recall the amount.  It was also yummmmmy.

It is one cup of milk and I add one 15-18oz jar of jam or preserves, not jelly.  My recipe calls for Palner All Fruit Spread, but Walmart makes a real nice chunky strawberry jam that I use in it.  I have also used orange marmalade.  Any preserves or jam with the fruit in it will work.  The possibilities are as endless as the WASC.

bittersweety Posted 14 Jun 2013 , 11:59am
Quote:
Originally Posted by TamathaG 

my store only had the big box of jell-o how much cream should i use?

just sub cream for the milk, so however much milk it says to use, use heavy whipping cream instead and whip whip whip :) its only takes a minute in the mixer..thickens up quick :)

nutcase68 Posted 14 Jun 2013 , 12:37pm
Quote:
Originally Posted by nutcase68 

It is one cup of milk and I add one 15-18oz jar of jam or preserves, not jelly.  My recipe calls for Palner All Fruit Spread, but Walmart makes a real nice chunky strawberry jam that I use in it.  I have also used orange marmalade.  Any preserves or jam with the fruit in it will work.  The possibilities are as endless as the WASC.

I forgot, I add one brick of softened cream cheese.  Whip it in the mixmaster til smooth.  Add milk and pudding.  Mix.  Fold in jam, fold in cool whip.

crissiecruz Posted 18 Nov 2013 , 8:06pm

A[@]bittersweety did you use the instant pudding?

bittersweety Posted 18 Nov 2013 , 8:10pm

Quote:

Originally Posted by crissiecruz 

bittersweety did you use the instant pudding?

yep! just sub the cream for the milk and mix on high for a minute or so. works great! you can cut back on the cream a tad if you want it a little sturdier :)

crissiecruz Posted 18 Nov 2013 , 9:26pm

A[@]bittersweety[/@]thank you so much for the fast reply, I will be trying it tomorrow.

Alfiesmom Posted 18 Nov 2013 , 11:17pm

I use this recipe for every flavor filling I use in cakes. Limited by only the pudding flavors available.  Spiced pumpkin is out now.  I've made cheesecake pudding flavored 'mousse' filling, and white chocolate, cookies & cream, chocolate, and vanilla.  With the vanilla I mix some mascarpone cheese in to.  Always the INSTANT pudding mix, always the large box, always with heavy cream (not 'whipping' cream) and 1/4 cup of flavored half & half

crazygoodfudge Posted 4 Dec 2013 , 10:23pm

I have used heavy cream for my pudding in the
Boston Cream Pie. It holds up much better, tastes fantastic, and people will eat that before anything else... then cover your boston Cream Pie with ganache glaze.

A W E S O M E!!!!!

My Mama's Fudge

mattyeatscakes Posted 5 Dec 2013 , 2:54pm

hi! :)

 

this sounds yummy and quick!  quick question though: when i use this whip cream/pudding cake filling to fill a cake (and then iced with buttercream), can the cake be covered in fondant? it won't squeeze out because of the weight of the fondant? 

mfeagan Posted 5 Dec 2013 , 3:55pm

Quote:

Originally Posted by mattyeatscakes 
 

hi! :)

 

this sounds yummy and quick!  quick question though: when i use this whip cream/pudding cake filling to fill a cake (and then iced with buttercream), can the cake be covered in fondant? it won't squeeze out because of the weight of the fondant? 

 

You would want to damn it with your buttercream at a thicker consistency, then fill with the vanilla pudding stuff.

mattyeatscakes Posted 5 Dec 2013 , 4:07pm

Quote:

Originally Posted by mfeagan 
 

 

You would want to damn it with your buttercream at a thicker consistency, then fill with the vanilla pudding stuff.

awesome!! thanks mfeagan :) 

kenny824 Posted 26 Mar 2014 , 7:51pm

I do almost all of my cake fillings with this recipe!  You can use any flavor of pudding and it's so good and everyone raves over it! I've done coconut cream, strawberry cream, chocolate......any flavor of pudding they have out there you can use!  

kenny824 Posted 26 Mar 2014 , 7:53pm

I've used this filling without damming it with buttercream and I've never had an issue. I beat the whipping cream pretty good tho and after adding the pudding mix it gets pretty thick but still creamy when you eat it!

queenfa Posted 30 Mar 2014 , 11:23am

AI am confused about the kind of whipped cream this is. Is it the same like the bettercream you get in the big bucket from Sams club? I like to know how to vary this with puddings and flavors because this is what I use mostly for fillings. Are we talking about the same whipped cream.

kenny824 Posted 31 Mar 2014 , 2:10pm

You use whipping cream that you get in the little cartons in the milk section of the grocery store.  Heavy whipping cream is what I use! :-)

SuziCinnamon Posted 1 May 2014 , 3:54pm

AWill this need to be refrigerated being with the whipping cream

-K8memphis Posted 1 May 2014 , 4:21pm

yes -- i did not read everything but whipping cream pudding yes keep cold -- pudding alone you keep cold too

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