This is such an easy filling and can be flavored with any extract you like, lemon, rum, coconut etc. But my best seller is to flavor it with Kahlua. Wonderful in a chocolate or white cake. If making the Kahlua filling I also brush my cake layers with a simple syrup made of equal amounts of granulated sugar and water. One cup each, 2 Teaspoons instant coffee granules, boil till sugar dissolves, remove from heat and add 1 Tablespoon Kahlua. Let cool and brush on leveled cake layers just to moisten, not soaking.
Bavarian Cream Filling
- One cup thawed Pastry Pride topping
- one 3 oz. package Jello Instant Vanilla Pudding Mix
- Hot water
- Empty pudding mix into a small mixing bowl. Add enough very hot water to make a thick paste, about the consistency of hobby paste. It generally takes about 3 Tablespoons of water, but start with 1 and add more as needed. Stir till lumps are out and then stir in flavorings. For the Kahlua I use 1 Tablespoon, if using extracts start with just a drop or two, you can always add more after the filling is completed.
- Set this mixture aside and beat the thawed Pastry Pride in mixer with whisk attachment to stiff peaks. Add flavoring to Pastry Pride, if Kahlua add 1 Tablespoon, if extracts just a few drops.
- Spoon a small amount, about 1/4 cup, of the whipped Pastry Pride into the bowl of pudding mixture, stir to lighten and then scrape the mixture back into the bowl of beaten Pastry pride, beat till combined. Taste and adjust flavorings. This filling will keep sealed in the refrigerator for about 1 week, it does not contain dairy products. Makes enough to fill a 10″ cake generously.
Is Pastry Pride like cool whip? I have never heard of it & would like to try your recipe. Thanks
What is pastry pride may i ask nevernheard of it before and where could i get it.
Pastry Pride is a non-dairy ready to whip frosting. It comes in a carton and it is frozen. Once it is thawed it is like thick milk. You whip it in your mixer and it comes out like whipped cream. It has a good flavor, not overly sweet. I live in California and I buy it at Smart n Final. It usually costs about $4.00 for a quart or $10.00 for a gallon. I use just Pastry Pride (nothing added) to decorate my wedding cakes and everyone raves about it.
What kind of cake goes well with this recipe?
I have a quick question....is is possible to bake a cupcake with this filling in the middle???
This sounds wonderful. My husband doesn't like very sweet things so I am going to try this one for him. I also use pastry pride 99% of the time to frost my cakes and everyone loves it.
What would be the equivalent of Pastry Pride on the East Coast. I live in Georgia and can't find it here.
I was looking for a quick and easy bav. crm recipe and thought I would give this a try. I can't get Pastry Pride, so after some research, I used heavy whipping cream with some pwd. sugar in its place. It came out delish!!!! Quick and easy too!
how much heavy whipping cream, how much powdered sugar? Does anyone know what the equivalent of Pastry Pride would be in New York? Would it be Rich's non- dairy creamer?
Oh how I wish we could get Pastry Pride in the South!!!! I see so many great looking recipes with this, but can't find it anywhere. : (
I just finished making this.I am in Canada so I whipped 1 cup heavy cream with powdered sugar to taste.I used vanilla for the flavorings and it is great! It tastes like donut cream filling.Made enough to fill 10" round.
This sounds so yummy. You mentioned that the filling does not contain dairy products. So if I use this is it O.K. for the cake not to be refrigerated once it's filled? I am not setup to store cakes in the refrigerator so I want to be careful with my ingredients! I cannot wait to try this out.
Is pastry pride something like better cream
Once I deliver my cakes, they usually sit unrefrigerated in a banquet hall for hours until the cake cutting. There has never been a problem due to not being refrigerated. I once delivered a wedding cake to the hall at 10:00 am, went home and got ready, arrived at the reception, blah blah blah, the cake was finally cut around 9:00 pm and the Pastry pride was not affected at all. I swear by this stuff. And yes, it is similar to Bettercreme but not as sweet and a bit lighter in texture.
ok what if you can't get the pastry pride and have to make the bavarian cream with heavy cream and sugar....would it be ok sitting out unrefidgerated for over 24 hours???
I would like to try this in making a pink champagne cake or cupcake, what flavoring would you use and what would the measurements be? thanks!
They don't have a Smart N Final here in Boise, ID either. I went to a bakery and asked where they got "pastry pride" and was directed to a "Cash and Carry" store. It is similar to a Smart N Final store. I found it along with bettercream, and fostin' pride to use with other recipes. Hope this helps out others.
Pastry Pride is also like "Riches", I use that for this recipe and get it in either Vanilla or Chocolate at Gordon Food Service in the freezer area, pour our and whip it up with the pudding mix and its great for filling!
What cake flavor goEs well with this bavarian cream
If I wanted to make lemon would I use the lemon pudding/pie filling package instead of the vanilla pudding package??
before filling the cake do you need to do a thin layer of buttercream so it doesnt soak in or will the plain bavarian not soak in?
I use a tub of Cool Whip instead of the Pastry Pride. You don't have to whip it up since it's already whipped. You may or may not want to add a bit more water to the pudding, but just mix the Cool Whip and pudding mixture until it's blended. We would leave our cake out for days and it was fine, but this was before Cool Whip added dairy to their ingredients. There's probably enough preservatives to keep it good unrefrigerated still, but you might want to experiment at home before trying for a customer. I also use chocolate pudding to make a super-easy chocolate mousse. My family loves both the chocolate and the Bavarian.
Sorry--I guess I should have specified that I use a full 8 oz tub of Cool Whip with the 3 oz box of instant pudding.
Oh! Man, no memory today. You can use this recipe with any flavor of pudding. I've used it with white chocolate pudding (to which I added crushed up peppermints--so good) and also the seasonal pumpkin spice pudding. The pumpkin spice could have had more flavor, so next time, I might not add all the Cool Whip. I piped each of these on top of gingerbread tartlets for Christmas--delicious.
can i do the same thing with it to make chocolate filling? using the cool whip with chocolate pudding??
I'm having issues with this recipe. First of all, there's 1oz and 4oz packs of jello... cant find 3oz. I used 1 once w/ 3T water and it came out into a paste, but the result is very dense and sticky, and barely enough to fill 3 filling layers on a 6". Is there something I can add to lighten it up? What went wrong?
found a possible reason, maybe sugarfree pudding reacts differently. The weights on the puddings vary slightly, but they are all 4 servings. The white chocolate instant sugarfree jello weighs 1oz, but the white chocolate instant with sugar weighs 3.2 oz. Maybe the lack of sugar is what's making is tacky. That or the presence of aspartame. Any ideas for additions to lighten it up?
UPDATE I haven't been on Cake Central in several years, sorry not to see your questions before now. Pastry Pride is distributed by a company called "Cremes Unlimited Inc." Matteson, Illinois 60443 It does say Non Dairy on the front of the carton but in the ingredients it says "Sodium caseinate" ( a milk deriviatie) so if you are lactate intolerant I would check with a doctor or nutrionist before using this product. My understanding is Pastry Pride is similar to Bettercremem but we don't carry that product in my area so I can't compare. I am surprised to hear that Cool Whip works because by itself it breaks down at room temperature. Here Jello instant puddingd are sold in 3oz and 6ox packages. Wasn't aware it was sold in any other sizes. I do not use the sugar free variety. I buy my Pastry Pride at Cash & Carry and it is only $2.85 for a 1 quart container. I thaw and shake, then pour out the amount I need and refreeze the remaonder. It does say not to refreeze but I have done it for years and never have had a problem. I let it thaw in the refrig. overnight so it is cold when I use it. I have used it to fill wedding cakes that have sat for 4-5 hours in the reception venue as long as it is air conditioned and not a sweltering hot day and had very good results.
Sorry they don't have a spell check option, please excuse the errors.
Just made this filling! My hubby & 3 yr old son licked the bowl! Can't wait for my cake to cool so I can try these together! Thank you for posting this recipe :)
In Canada the equivalent is Nutriwhip (blue box in near whipped cream cans in grocery aisle)
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