Originally Posted by BakingIrene
Please ask the bakery for the label--take home an empty bucket. Some of us can use the list of ingredients to tell you if you might make this from scratch.
I think it is the same as this stuff:
Pastry Filling-Bavarian Cream
Excellent for pies, pastries, cookies, tortes, and between cake layers. One sleeve pastry filling yields 3 cups. These pastry fillings do not soak into cakes. Refrigerate after opening; stays fresh for 3-6 months. Filled cakes may be frozen or refrigerated.
Ingredients: Water, Sugar, Modified Food Starch. Contains 2% or less of the following; Partially Hydrogenated Soybean and Cottonseed Oils, Salt, Natural and Artificial Flavors, Agar Agar, Titanium Dioxide (color), Sorbic Acid, Yellow 5, Yellow 6, Lactic Acid.
It's that shelf stable pastry cream that they use in pastries and my grocery store sells it repackaged in a little clamshell container.
I was thinking of using the Mock Bettercream recipe and adding vanilla pudding to it? The cake will be filled with raspberry jam (homemade) as well.
Here's the recipe I was going to use:
Mock Whipped Cream Frosting with Pudding Mix
4 tbsp. flour
1 c. milk
1/2 c. margarine
1/2 c. shortening
1 c. sugar
2 tbsp. vanilla
2 tbsp. instant pudding mix (any flavor desired)
1/2 c. chopped nuts
Combine flour and milk in saucepan and cook over LOW HEAT until thick, stirring constantly. Cream the margarine, shortening and sugar together for 4 minutes. (Can use all margarine). Add cooled flour mixture and vanilla; beat an additional 4 minutes. Fold in instant pudding mix and nuts - spread on cooled cake.