This is really a great recipe! I used white chocolate pudding mix and paired it with raspberry jam...delicious! It has opened up so many filling options for me. Can't wait to use this one again.
what kind of sugar?
How long and what speed do you whip the cream?
I'm assuming we use instant pudding?
Do you need to refrigerate cake with this filling?
Yes the small box of instant pudding, its regular granulated sugar. And on the whipping i've never timed it, just until it starts to thicken, not to the point you would for whipped cream though. It doesn't really matter if you over whip it, it will still firm up once refrigerated. I do refrigerate my cakes with this filling if its going to be an over night thing. but it is fine to sit out for several hours. I've had out in the cake for about 5 hours and it was fine. I've never tried longer.
I would omit the sugar, I just made it and it is way tooo sweet.
So this will hold up overnight in the cake, right? I'm curious, could you melt with white choc chips in it, too? Also, how about folding some jam in at the end, too. Does anyone think it would hold up filled overnight? I want to fill the day before, but don't want it to run into my ganache frosting.
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