Has Anyone Used Cool Whip And Pudding Filling For Layer Cake?

Decorating By pursuing_perfection Updated 28 Jul 2014 , 7:28pm by ashleyjoyk

pursuing_perfection Posted 19 Jul 2014 , 3:26am
post #1 of 10

About 3 years ago, I made a cake for a friend and filled it with a vanilla filling made of pudding and cool whip (or at least I thought I used Cool Whip).  She has raved about it over and over and asked me to re-create the cake for her this weekend.  HOWEVER, when I looked through my recipes, I could only find a recipe for Dream Whip and pudding.  Since Dream Whip and Cool Whip are completely different products, I was hoping someone on this site will be able to tell me their success (or failure) at using Cool Whip or Dream Whip  with pudding for a filling.  Any idea which one would be more stable if the layer cake sits out at room temperature for a few hours before serving?  Thanks.

9 replies
-K8memphis Posted 21 Jul 2014 , 6:43pm
post #2 of 10

neither of them should sit out like that i don't think -- neither would be more stable than the other imo -- aren't they pretty much the same thing? just one is already made up?

ashleyjoyk Posted 21 Jul 2014 , 7:05pm
post #3 of 10

AI did a 4 tier wedding cake last weekend with one tier filled with a whipped cream/cheesecake pudding/ white chocolate filling. I traveled 2 hours with it and the reception was about 5 hrs later (it was for a good friend :) they said it was delicious and their favorite flavor of the whole cake - cake flavor was pink champagne. The pudding helps to stablize the whipped cream. I also read that meringue powered can help stablize it too.

-K8memphis Posted 21 Jul 2014 , 7:08pm
post #4 of 10

unless you know specifically that your formula was shelf stable your cake filling was in a hazardous condition when it was served if it was out the fridge above 41 degrees Fahrenheit for more than 4 hours altogether -- not that it didn't taste good but that the bacteria level was bogeying down..er rather up too high

FlourPots Posted 21 Jul 2014 , 9:49pm
post #5 of 10

Is this the recipe you made for your friend?

http://cakecentral.com/a/easy-bavarian-cream

 

 

It's my #1 favorite filling...

pursuing_perfection Posted 21 Jul 2014 , 9:50pm
post #6 of 10

Quote:

Originally Posted by ashleyjoyk 

I did a 4 tier wedding cake last weekend with one tier filled with a whipped cream/cheesecake pudding/ white chocolate filling. I traveled 2 hours with it and the reception was about 5 hrs later (it was for a good friend icon_smile.gif they said it was delicious and their favorite flavor of the whole cake - cake flavor was pink champagne. The pudding helps to stablize the whipped cream. I also read that meringue powered can help stablize it too.

Are you willing to share the recipe for your filling?  I am thinking the white chocolate would have further helped to stabilize the filling...

oodelally567 Posted 21 Jul 2014 , 11:57pm
post #7 of 10

ANot sure if this is the same but there is a white chocolate instant pudding in the box and I mix it with whipping cream. Not sure how stable it is but it is yummy. I can only seem to get the white chocolate flavor at my little local grocery store and not the big chains.

-K8memphis Posted 22 Jul 2014 , 1:13am
post #8 of 10
Quote:
Originally Posted by oodelally567 

Not sure if this is the same but there is a white chocolate instant pudding in the box and I mix it with whipping cream. Not sure how stable it is but it is yummy. I can only seem to get the white chocolate flavor at my little local grocery store and not the big chains.

 

 

what do you mean by stable -- you can make instant white chocolate pudding with cream and it should whip up great but it's not shelf stable it has to be refrigerated -- so it's stable in that it doesnt' separate and it makes into a nice pudding but it's not able to stay at room temperature and remain healthy (low bacteria level) to eat --

KellyKSD Posted 22 Jul 2014 , 2:18am
post #9 of 10

Could you mix the powdered pudding mix (like the white chocolate pudding mix mentioned above) into Rich's Bettercreme non-dairy whipped icing to get the type of filling you want?

 

I thought I remembered Rich's Bettercreme being "shelf-stable" for a good long time after being whipped and applied to a cake, so I checked their website, and I was right. For the vanilla, it said:

 

  • FROZEN: 365 DAYS 
  • REFRIGERATED UNOPENED: 90 DAYS 
  • REFRIGERATED OPENED: 7 DAYS 
  • APPLIED TO PRODUCTS (NON-REFRIGERATED: LESS THAN 80 F): 5 DAYS

©2013 Rich Products Co., All Rights Reserved

 

So, if you're worried about food-safety stability, this might be the way to go....although I don't honestly know if there is anything in the pudding mix that once reconstituted would be considered a food safety problem -- I'm assuming that would only be if it is mixed in a dairy product. 

 

I've only used the Bettercreme a couple times, and I've only added colors, not flavors, but it seems like it would work.....definitely would do a practice run! :) 

ashleyjoyk Posted 28 Jul 2014 , 7:28pm
post #10 of 10

AI've used both whipped cream and bettercream for this recipe - bettercream is shelf stable if you are worried about that

16 oz cream cheese 4 c whipped cream or bettercream 2 packages of cream cheese pudding or I used white chocolate pudding

Mix the cream cheese and whipped cream/bettercream then add in pudding

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