Baking Sis Posted 10 May 2013 , 7:15pm

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. icon_smile.gif TIA

4 replies
coffeelover Posted 10 May 2013 , 8:09pm

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.

Baking Sis Posted 10 May 2013 , 9:04pm

Thanks for your quick response!!  I will go ahead with the almond milk.

ibmoser Posted 14 May 2013 , 6:33pm

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!   
 

Baking Sis Posted 14 May 2013 , 6:43pm

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. icon_sad.gif

I will try again with another combination.

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