Alright, I am set to mix whipped cream with a sugar free instand pudding (trying to add flavor!) On the pudding box, it states it will not set up with soy milk. I planned to use almond milk; is it going to make a difference? My dad is diabetic so attempting to make an anglefood cake with a flavorful whipped icing...something a bit different for him. TIA
AUse half the amount of milk the recipe calls for and it should work. That's what I did for my kids when we made worms and dirt using almond milk.
Thanks for your quick response!! I will go ahead with the almond milk.
Late response, but I had almond milk and instant sugar-free pudding on hand. I used half the amount as recommended above, and it set up extremely thick - probably even gloppy LOL. I could have used the entire amount, so almond milk does work!
Thanks for your response! I did end up using just one cup of almond milk and a box of sugar free instant pudding. It did set up real thick...but once I stirred in 8 oz. of sugar free cool whip, it wasn't as thick as I had hoped it would be. After icing the cake with it, I put it in the freezer until I left for the folks...they said it was good and kept the remaining cake in the fridge. It seems like the icing slid down the cake sides.
I will try again with another combination.